LOOK AT THE SIZE OF THESE CRUMBS!!!!! YOU JUST KNOW IT’S GOTTA BE A DELICIOUS CAKE WITH CRUMBS AS HUGE AS THESE!!!
READY FOR THE RECIPE? IT’S A KEEPER!!!!! ADAPTED FROM COOKS ILLUSTRATED!
Ingredients:
1/3 cup granulated sugar (2 2/3 ounces)
1/3 cup dark brown sugar (2 2/3 ounces)
3/4 teaspoon ground cinnamon
1/8 teaspoon table salt
8 tablespoons unsalted butter (1 stick), melted and still warm
1 3/4 cups cake flour (7 ounces)
For the Cake
1 1/4 cups cake flour (5 ounces)
1/2 cup granulated sugar (3 1/2 ounces)
1/4 teaspoon baking soda
1/4 teaspoon table salt
6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces, softened but still cool
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1/3 cup buttermilk
Confectioners’ sugar for dusting
Directions:
1. To make the Topping: Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.
2. To make the Cake: Preheat oven to 325 degrees. Line 9×13 pan with nonstick foil.
3. In bowl of standing mixer fitted with paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.
4. Transfer batter to baking pan; using rubber spatula, spread batter into even layer. Bake for 10 minutes and then top with the large crumbs. Bake until crumbs are golden and wooden skewer inserted into center of cake comes out clean, 30 to 40 minutes. Cool on wire rack at least 30 minutes. Remove cake from pan by lifting foil overhang. Dust with confectioners’ sugar just before serving.
Melinda says
looks delicious!
KAL DELLROY OH says
I love the recipes from Cooks Illustrated and I am so glad you posted your adaptation of it. Can’t wait to try it.
DANIELLE says
This comment has been removed by the author.
Brenda says
made this for brunch, my family loved it
Becky says
Thanks for sharing this recipe! I found that the cake needed a few more minutes to set before I put the crumb topping on. I also would double the crumb topping recipe to ensure I get full coffee cake coverage next time. The recipe got rave reviews!
Linda Leone says
There was a step left out of the recipe, for the topping. Once it comes to room temp scoop with a small spoon and make, pea sized and larger, little balls. They don’t have to be round. I made 3 asst sizes. I suggest you maked the topping and make the little balls before you bake the cake. Hope this helps.