Sticky, Gooey, Creamy, Chewy has quickly become one of my favorite cooking blogs. Take a gander - you'll get addicted soon too.
The cake has been in the oven for about 30 minutes and it smells so absolutely delicious. In fact, it sorta smells like apple pie. I'm not sure I can wait until dessert time at Sunday Dinner tonight to dig into this.
The original recipe is here. I've copied it below for your convenience though.
New York-Style Crumb Cake
Recipe from Sticky, Gooey, Creamy, Chewy
Recipe from Sticky, Gooey, Creamy, Chewy
For the crumb topping:
- 1 c firmly packed dark brown sugar
- 1/2 c granulated sugar
- 1/2 tsp salt
- 1 1/2 T cinnamon
- 1 c (2 sticks) unsalted butter, melted
- 2 1/2 c all purpose flour
For the cake:
- 2 1/2 c all-purpose flour
- 3/4 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 12 T (1 1/2 sticks) unsalted butter
- 1 1/2 cs granulated sugar
- 2 large eggs
- 1 1/4 c sour cream
- 1 teaspoon vanilla extract
Preheat the oven to 350 degrees F and position the rack in the center position. Lightly butter the bottom and sides of a 9 x 13-inch cake pan.
To make the crumb topping, stir together both sugars, the salt, and cinnamon in a medium bowl. Add the melted butter and whisk until combined. Fold in the flour until it is absorbed and set the mixture aside.
To make the cake, sift flour, baking powder, baking soda, and salt together into medium bowl and set aside.
In the bowl of a standing mixer fitted with the paddle attachment, cream the butter until it is completely smooth. Scrape down the bowl and add the sugar. Beat the mixture until it starts to look fluffy. Add the eggs, one at a time, and beat until each is incorporated. Scrape down the sides of the bowl and beat again for 30 seconds. Add the sour cream and vanilla and beat just until incorporated. Add the dry ingredients in three parts, scraping down the bowl before each addition, beating only until it is just incorporated.
To assemble the cake, pour the batter into the prepared pan. Use your hands to scoop up a handful of the topping and make a fist. The topping should hold together. Break off in chunks and drop them over the cake. Repeat until you’ve used all of the topping. The layer of topping will be thick.
Bake the cake for 45 to 55 minutes, or until a tester inserted in the middle comes out clean. Rotate the pan two times during the baking process. Cool the entire pan on a wire rack for about 30 minutes before serving.
To make the crumb topping, stir together both sugars, the salt, and cinnamon in a medium bowl. Add the melted butter and whisk until combined. Fold in the flour until it is absorbed and set the mixture aside.
To make the cake, sift flour, baking powder, baking soda, and salt together into medium bowl and set aside.
In the bowl of a standing mixer fitted with the paddle attachment, cream the butter until it is completely smooth. Scrape down the bowl and add the sugar. Beat the mixture until it starts to look fluffy. Add the eggs, one at a time, and beat until each is incorporated. Scrape down the sides of the bowl and beat again for 30 seconds. Add the sour cream and vanilla and beat just until incorporated. Add the dry ingredients in three parts, scraping down the bowl before each addition, beating only until it is just incorporated.
To assemble the cake, pour the batter into the prepared pan. Use your hands to scoop up a handful of the topping and make a fist. The topping should hold together. Break off in chunks and drop them over the cake. Repeat until you’ve used all of the topping. The layer of topping will be thick.
Bake the cake for 45 to 55 minutes, or until a tester inserted in the middle comes out clean. Rotate the pan two times during the baking process. Cool the entire pan on a wire rack for about 30 minutes before serving.
No comments:
Post a Comment