Luncheonette Crumb Cake

Submitted by momaphet

"Growing up on Long Island in the 60s a big treat was going to the luncheonette after church. I’d sit at the counter and use my quarter to buy a big square of crumb cake. The brown and powdered sugar crumbs were melt in your mouth and the cake moist and delicious. This cake adapted from Cooks brings back those wonderful memories!"

 

• Ready In: 1hr
• Ingredients: 18
• Yields: 1 cake

ingredients

• CRUMB TOPPING

• 1⁄3 cup granulated sugar
• 1⁄3 cup dark brown sugar
• 1 tablespoon ground cinnamon
• 1⁄8 teaspoon table salt
• 8 tablespoons unsalted butter, melted and still warm (1 stick)
• 1 3⁄4 cups cake flour

• CAKE

• 1 1⁄4 cups cake flour
• 1⁄2 cup granulated sugar
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon table salt
• 6 tablespoons unsalted butter, cut into 6 pieces, softened but still cool (3/4 stick)
• 1 large egg
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1⁄4 teaspoon almond extract
• 1⁄3 cup buttermilk
• confectioners' sugar, for dusting
• 1 teaspoon powdered sugar, to make the recipe input

directions

1. TOPPING:

2. In a medium bowl whisk sugars, cinnamon, salt. Stir in the melted butter. Add flour and mix with your hands until the mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.

3. CAKE:

4. Adjust oven rack to upper-middle position and heat oven to 325 degrees.
5. Completely line an 8 x 8 pan with parchment paper or foil and spray with nonstick cooking spray.
6. Using an electric mixer, in your bowl mix flour, sugar, baking soda, and salt on low speed to combine.
7. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes.
8. Add egg, yolk, vanilla, almond extract and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.
9. Transfer batter to baking pan; using rubber spatula, spread batter into even layer. Break apart crumb topping into large pea-sized pieces and spread in even layer over batter.
10. Bake until crumbs are golden and wooden skewer inserted into center of cake comes out clean, 35 to 40 minutes. Cool on wire rack at least 30 minutes. Remove cake from pan by lifting parchment overhang.
11. Dust with confectioners' sugar – this is what makes it a true NY Crumb cake!

Reviews

[Baby Kato]

What a lovely cake momaphet. We enjoyed this tasty treat. It was big, tender and delicious. The crumb was perfect. Thank you for sharing this recipe. Made for CQ3 - New York