New York-Style Crumb Cake
"Make sure you use cake flour for this recipe - all-purpose flour will yield a dry and tough cake. A few people have commented that their crumbs have sunken into the cake - the key to keeping the crumbs on top is to gently lay them out on top of the batter - do not push them down. This recipe yields an 8x8-inch crumb cake but you can easily double the recipe using a 9x13-inch pan...."
INGREDIENTS
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1/3 cup granulated sugar (2 2/3 ounces)
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1/3 cup dark brown sugar (2 2/3 ounces)
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3/4 teaspoon ground cinnamon
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1/8 teaspoon table salt
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8 tablespoons unsalted butter (1 stick), melted and still warm
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1 3/4 cups cake flour (7 ounces)
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1 1/4 cups cake flour (5 ounces)
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1/2 cup granulated sugar (3 1/2 ounces)
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1/4 teaspoon baking soda
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1/4 teaspoon table salt
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6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces, softened but still cool
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1 large egg
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1 large egg yolk
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1 teaspoon vanilla extract
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1/3 cup buttermilk
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Confectioners’ sugar for dusting
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