New York Crumb Cake

Despite The Chef’s well-documented aversion to desserts, he speaks very highly of this one. Also, “crumb cake” is actually a German specialty called “Streuselkuchen,”  and that’s just plain fun to say.

Batter:
1 cup of milk or buttermilk
2 whole eggs and 1 yolk
1 1/3 cup oil
3 cups of pastry flour
1 3/4 tsp baking powder
dash of salt
2 cups of sugar
1 tablespoon of molasses

Crumb topping:
1 cup of sugar
1/2 cup brown sugar
1 1/3 cup flour
1 tsp cinnamon
1/2 vanilla bean
7  oz butter (softened 1/2 inch cubes)
powdered sugar

  1. Preheat oven to 350.
  2. For the batter, mix milk, eggs, and oil.  Add dry ingredients. Do not over-mix.* Pour into cake pan.
  3. For the topping,  mix dry ingredients together and add butter to form crumbs.*
  4. Sprinkle on top of batter.
  5. Bake for 30 minutes.  Let the cake cool completely and top with powdered sugar.

*Chef says the two biggest mistakes you can make are over-mixing and making the crumbs too dry, so consider yourself warned.

Advertisements

1 Comment

Filed under Comfort food, Dessert, German food, Sweets

One response to “New York Crumb Cake

  1. Jill

    What size cake pan is best? Can’t wait to make this – looks like the crumb cake I grew up with in NJ 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s