Old-Fashioned Crumb Cake Recipe | Epicurious.com

Name: Old-Fashioned Crumb Cake Recipe | Epicurious.com
Yield: Makes 12 to 16 servings
Ingredients: 1 (1/4-ounces) package active dry yeast (2 1/2 teaspoons); 1 cup warm whole milk (105115°F); 1/2 cup plus 1 tablespoon sugar; 1 tablespoon fresh lemon juice; 3 3/4 cups plus 2 tablespoons all-purpose flour; 1 1/2 teaspoons salt; 2 large eggs, at room temperature for 30 minutes; 1 1/2 teaspoons vanilla; 1 1/2 sticks (3/4 cup) unsalted butter, cut into tablespoon pieces and softened slightly; 1 1/2 cups all-purpose flour; 3/4 cup sugar; 1 1/2 teaspoons cinnamon; 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into small pieces; 1 teaspoon vanilla

Old-Fashioned Crumb Cake Recipe | Epicurious.com was pinched from <a href="http://www.epicurious.com/recipes/food/views/Old-Fashioned-Crumb-Cake-232176" target="_blank">www.epicurious.com.</a>

"Food Editor: Ruth Cousineau Father: Sidney Riseman, Fair Lawn, NJ My dad grew up in the Bronx of the 1920s and was very fond of the yeasty crumb cakes found in many German-Jewish bakeries there. He calls the moist, tender cakes "crumb buns" and loves to eat them with a cup of coffee...."

INGREDIENTS

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1 (1/4-ounces) package active dry yeast (2 1/2 teaspoons)

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1 cup warm whole milk (105115°F)

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1/2 cup plus 1 tablespoon sugar

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1 tablespoon fresh lemon juice

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3 3/4 cups plus 2 tablespoons all-purpose flour

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1 1/2 teaspoons salt

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2 large eggs, at room temperature for 30 minutes

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1 1/2 teaspoons vanilla

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1 1/2 sticks (3/4 cup) unsalted butter, cut into tablespoon pieces and softened slightly

•

1 1/2 cups all-purpose flour

•

3/4 cup sugar

•

1 1/2 teaspoons cinnamon

•

1 1/2 sticks (3/4 cup) cold unsalted butter, cut into small pieces

•

1 teaspoon vanilla

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