These are absolutely delicious but very different than a sweet crumb cake. This is a yeast cake and much less sweet. Perfect when paired with a cup of coffee or tea!
- 2¼ cups (11¼ ounces) all-purpose flour
- ¾ cup milk
- ¼ cup (1¾ ounces) granulated sugar
- 1 large egg
- 2¼ teaspoons instant or rapid-rise yeast
- ¾ teaspoon salt
- 6 tablespoons unsalted butter, cut into 6 pieces and softened
- 18 tablespoons (2¼ sticks) unsalted butter, melted
- ¾ cup (5¼ ounces) granulated sugar
- ¾ cup packed (5¼ ounces) brown sugar
- 1½ teaspoons ground cinnamon
- ½ teaspoon salt
- 4 cups (16 ounces) cake flour
- Confectioners’ sugar
- For the cake:
- Place oven rack to middle position and heat oven to 350°F.
- Grease 13 by 9-inch baking dish.
- In bowl of stand mixer fitted with dough hook, combine flour, milk, sugar, egg, yeast, and salt.
- Knead on low speed until dough comes together, about 2 minutes.
- With the mixer running, add butter 1 piece at a time.
- Increase speed to medium-high and continue to knead until dough forms stretchy, web-like strands on sides of bowl, about 6 minutes longer (dough will be soft and sticky).
- Using greased rubber spatula, transfer dough to prepared dish.
- Using your floured hands, press dough into even layer to edges of dish.
- Cover dish tightly with plastic wrap and let dough rise at room temperature until slightly puffy, about 1 hour.
- minutes before dough has finished rising, whisk melted butter, granulated sugar, brown sugar, cinnamon, and salt together in bowl.
- Add flour and stir with rubber spatula or wooden spoon until mixture forms thick, cohesive dough; let sit for 10 minutes to allow flour to hydrate.
- If dough has pulled away from sides of dish after rising, gently pat it back into place using your floured fingers. Break topping mixture into rough ½-inch pieces using your fingers and scatter in even layer over dough in dish. (Be sure to scatter all crumbs even though it may seem like too much.)
- Bake until crumbs are golden brown, wooden skewer inserted in center of cake comes out clean, and cake portion registers about 215°F in center, about 35 minutes.
- Transfer dish to wire rack and let cake cool completely. Using spatula, transfer cake to cutting board; cut cake into 12 squares.
- Dust squares with confectioners’ sugar and serve.
Adapted from ATK
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