Wednesday, August 18, 2010

Wonderful Wednesday Wrecipes

This recipe started as the Cook’s Illustrated version, but I didn’t have buttermilk and I didn’t feel like using the mixer. I think some finely chopped walnuts would be a splendid addition to the topping. Here we go:

New York Crumb Cake


  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar
  • ¾ tsp cinnamon
  • 1/8 tsp salt
  • 8 TBSP (1 stick) butter, melted & still warm
  • 1-3/4 cup cake flour


  • 1-1/4 cups cake flour
  • ½ cup granulated sugar
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 6 TBSP (3/4 stick) butter, cut into 6 pieces, softened, but still firm
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp vanilla
  • 1/3 cup sour cream
  • Confectioners’ sugar for dusting



  1. Whisk sugars, cinnamon, salt & butter together in a medium bowl.
  2. Add flour and stir with spoon until mixture is the consistency of cookie dough. Set aside while you prepare the cake.         NYcrumb1                                                                                  


  1. Preheat oven to 325 degrees. Line an 8” or 9” square pan with non-stick foil, or use regular foil and spray with vegetable oil + flour non-stick spray.
  2. In a large food processor bowl, pulse the flour, sugar, baking soda and salt together about 5 times.  NYcrumb2                                                                                                                                                                                                                                                
  3. Add the chunks of butter, and pulse until mixture resembles moist crumbs no bigger than a pea.    NYcrumb3                                                                                                                                                     
  4. Add egg & yolk, vanilla, and sour cream, and process about 30 seconds. Stop & scrape down sides of bowl, and pulse again if necessary until all ingredients are combined in a smooth batter.      NYcrumb4                                                                                                                           
  5. Spoon batter into prepared pan & spread evenly.     NYcrumb5                                                                                                                    
  6. Take the ball of topping, and break apart into pea-size pieces. Sprinkle evenly over top of batter, starting at edges and working towards center. DO NOT press topping into cake!!!     NYcrumb6                                                                                                                                                                 
  7. Bake at 325 degrees for 35 to 40 minutes, and crumbs are golden and test skewer comes out clean.    NYcrumb7                                                                                                                         
  8. Cool at least 30 minutes then lift cake out of pan with foil edges. Dust with confectioners’ sugar before serving if desired.


No dusting for me- I was too lazy and too hungry!