Recipe

Ultimate Crumb Cake Recipe

Add Step-by-Step Photos	Silverqueen / All my dishes 1 year, 7 months ago Well as always when I do a recipe I always change it around to be better than it ever was before. The secret to make this cake better is to have bigger crumbs as they hold together better than the tiny ones and to spread the crumbs from the outside... More Prep:20m Cook:40m Servings:10	Silverqueen
	cake easy good

Does this look good? Yeah! / Nope

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food_devil

m2googee

hoosiermom

angieaugus

solanaceae

Ingredients

CRUMB TOPPING:

1/3 cup sugar

1/3 cup dark brown sugar

3/4 tsp. ground cinnamon

1/8 tsp. salt

8 Tbsp. unsalted butter, melted and still warm

1-3/4 cups cake flour

CAKE:

1-1/4 cups cake flour

1/2 cup sugar

1/4 tsp. baking soda

1/4 tsp. salt

6 Tbsp. unsalted butter, cut into 6 pieces softened but still cool

1 large egg plus 1 large yolk

1 tsp. pure lemon extract

1/3 cup buttermilk

Confectioners sugar for dusting

Directions

FOR THE TOPPING:

Whisk sugars, cinnamon, salt and butter in medium bowl to combine.

Add flour and stir with a rubber spatula until mixture resembles thick cohesive dough, set aside to cool at room temperature 10 to 15 minutes.

FOR THE CAKE:

Adjust oven racks to upper middle position and heat the oven to 325*F..

Cut 16" length parchment paper and fold lengthwise to 7" width.

Spray 8" square baking dish with non stick cooking spray and fit parchment paper into dish, pushing it into corners and up the sides, allow excess to overhang edges of dish.

In bowl of standing mixer fitted with paddle attachment, mix flour, sugar, baking soda and salt on low speed to combine.

With mixer running at low speed add butter one piece at a time, Continue beating until resembles moist crumbs with no visible butter chunks remaining, 1 to 2 minutes.

Add egg, 1 yolk, lemon extract and buttermilk beat on medium high speed until light and fluffy about 1 minute

Transfer batter to baking dish using rubber spatula to spread batter into even layer.

Break apart crumb topping into large pea sized pieces and spread in even layer over batter, beginning with the outer edges working to center.

Bake until crumbs are golden brown and wooden toothpick inserted in center comes out clean.

Bake 35 to 40 minutes.

Cool on wire rack at least 30 minutes.

Remove cake from baking dish by lifting parchment overhang.

Dust with confectioners sugar just before serving

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Comments

hoosiermom68 1 year, 7 months ago said:
Hi Silver Queen.This looks delicious!! You definitely get my 5!

Thanks and have a super evening!!
Carrie :)

angieaugusta 1 year, 7 months ago said:
Hai silverqueen,it realy sounds great.thx fr ur post.

krumkake 1 year, 7 months ago said:
Sounds wonderful - I love what buttermilk does to baked goods like this...a must try - thank you!

jeffsgirl 1 year, 7 months ago said:
Yum! Bookmarked and printed. Thank-you for this one!

momo_55grandma 1 year, 7 months ago said:
Delicous tasty and Yeah its good

solanaceae 1 year, 7 months ago said:
This is almost like my recipe (I don't use lemon) and can say 100% this recipe provides a tender nummy cake! Buttermilk is underused IMHO, nice to see it making the rounds again!!!

silverqueen 1 year, 7 months ago said:
Thanks for the 5 on the crumb cake it is very good I have made this with fruit to.

Have a great evening!!!

SQ

food_devil 3 months ago said:
Oh! This is America's Test Kitchen recipe for New York Style Crumb Cake. This is the best recipe ever for coffee cake! I have used the crumb topping on other coffee cake recipes with very good results too. The crumbs taste almost like litte cookies- yum...

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