Shakin & Bakin Foodie Blog

Recently I purchased a brand new brownie baking pan from one of my favorite home shopping channels, QVC. I love my new brownie pan as it comes with an insert that perfectly cuts your brownies into squares and the pan has its own plastic lid so that you can tote around your brownies or other confections easily.

Anyway, the pan came along with this delicious recipe for a crumb cake by Marie Louise Kier, you can visit her website ---> HERE

New York Style Crumb Cake Recipe

Crumb Topping Ingredients:

1/3 cup granulated sugar
1/3 cup dark brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon salt
8 tablespoons unsalted butter, melted and still warm
1 3/4 cups cake flour

Cake Ingredients:

1 1/4 cups cake flour
1/2 cup granulated sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, cut into 6 pieces, softened
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1/3 cup buttermilk
confectioners sugar for dusting

For The Topping: Whisk sugars, cinnamon, salt and butter in a medium bowl to combine. Add flour and stir with a silicone spatula until mixture resembles thick, cohesive dough; set aside to cool to room temperature (10 minutes).

For The Cake: Adjust oven rack to upper-middle position and heat oven to 325 degrees. Spray your pan with nonstick baking spray that contains flour.

In a large bowl, mix the 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. Add egg, yolk, vanilla and buttermilk, beat on medium-high speed until light and fluffy.

Transfer batter to baking pan and spread it so its an even layer in your pan. Break apart crumb topping into large pea-sized pieces and divide evenly across the top of your cake. Bake until crumbs are golden brown and the center of your cake is done, about 35 to 40 minutes at 325 degrees. Remove from oven and let cool. Dust with confectioners sugar right before serving.