It seems I have rarely been home lately. Life is busy! But yesterday, in a rare, free moment, it seemed like the perfect time to pull out the mixer and bake something delicious.
I had this jar of amazing Marionberry with Cinnamon Jam that I picked up from my favorite jam makers, Republic of Jam. I knew I had to make something scrumptious with it.
This crumb cake is heavy on the crumb and light and airy on the cake. It’s perfection. It’s addiction and I think I need another bite.
A New York City coffee shop is where I imagine to find something like this. I think you’ll enjoy it.
Make the crumb topping: Mix together flour, sugars, cinnamon and 1/2 teaspoon salt in a medium bowl. Pour warm melted butter over mixture, and mix using your hands until medium to large clumps form.
Preheat oven to 325o. Make the cake: Butter a 9 x 13 baking pan. Whisk together flour, baking soda and 1/2 teaspoon salt in a medium bowl.
Beat butter and sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Beat in eggs and yolks, 1 at a time, then vanilla. Beat in flour additions, alternating with buttermilk, beginning and ending with flour. Beat until well combined.
Spoon batter into pan and spread evenly using an offset spatula. Top batter with jam before scattering crumb layer over the top.
Bake until golden brown and a toothpick inserted into the center comes out clean, about 1 hour. Transfer to a wire rack. Let cool about 15 minutes. Dust with confectioners’ sugar.
Serve warm if you can!
New York-Style Crumb Cake
From Martha Stewart
Crumb Topping:
3 cups cake flour (not self rising)
2/3 cup granulated sugar
2/3 cup packed dark-brown sugar
1-1/2 teaspoons ground cinnamon
Salt
2 sticks unsalted butter
Cake:
1-1/2 sticks unsalted butter, room temperature
2-1/2 cups cake flour (not self rising)
1/2 teaspoon baking soda
Salt
1 cup granulated sugar
2 large eggs plus 2 large egg yolks
1 teaspoon pure vanilla extract
2/3 cup low-fat buttermilk
9 ounces jam, marionberry, blueberry, blackberry…your choice
Confectioners’ sugar for dusting
Make the crumb topping: Mix together flour, sugars, cinnamon and 1/2 teaspoon salt in a medium bowl. Pour warm melted butter over mixture, and mix using your hands until medium to large clumps form.
Preheat oven to 325o. Make the cake: Butter a 9 x 13 baking pan. Whisk together flour, baking soda and 1/2 teaspoon salt in a medium bowl.
Beat butter and sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Beat in eggs and yolks, 1 at a time, then vanilla. Beat in flour additions, alternating with buttermilk, beginning and ending with flour. Beat until well combined.
Spoon batter into pan and spread evenly using an offset spatula. Top batter with jam before scattering crumb layer over the top.
Bake until golden brown and a toothpick inserted into the center comes out clean, about 1 hour. Transfer to a wire rack. Let cool about 15 minutes. Dust with confectioners’ sugar.
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