Sunday Brunch: Crumb Cake
I usually scoff at butterphobia, but man, this crumb cake is kind of shocking. It’s marvelous, to be sure, but you need to bake it for a crowd—or run the risk of realizing on day two that your casual nibbling has taken you through an entire stick of butter.
Although Martha Stewart’s Baking Handbook deems this cake “foolproof,” I nearly managed to ruin it: I let the butter for the topping get too warm before cutting it into the dry ingredients, so my crumbs were more like a dense, uniform blanket. It still tasted fantastic (if a bit salty—I would reduce the recommended 1 1/2 teaspoons salt by about half), but be sure to mix up the topping before the butter gets too soft, especially if your kitchen is still summer-hot.
A small square of crumb cake would be a great dessert at a barbecue or picnic, but you could also start the day with a larger slice and a nice piece of fruit.
Classic Crumb Cake
-makes one 13-by-9-inch cake (16-32 servings)-
Ingredients
4 3/4 sticks unsalted butter, room temperature, and a little more for the pan
5 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons coarse salt
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 1/4 cups sour cream
1 cup packed light brown sugar
1 tablespoon ground cinnamon
Confectioners’ sugar for dusting (optional)
Procedure
1. Preheat the oven to 350°. Generously butter a 13-by-9-inch baking pan. Whisk together 2 1/2 cups flour, baking soda, baking powder, and 1/2 teaspoon salt.
2. Cream 1 1/4 sticks butter and the cup of granulated sugar until light and fluffy (about 4 minutes in a stand mixer fitted with paddle attachment). Add the eggs one at a time, beating until incorporated after each addition. Mix in the vanilla. Add the flour mixture and sour cream; beat just until combined.
3. Make the crumb topping: Whisk together the remaining 3 cups flour, brown sugar, cinnamon and 1 1/2 teaspoons (or perhaps a bit less) salt. Cut in the remaining 3 1/2 sticks butter until large, moist clumps form. (You can also mix the topping in a food processor). Topping can be refrigerated in an airtight container for up to 2 weeks.
4. Spoon the batter into the pan and smooth the top. Sprinkle the topping evenly over the batter. Bake, rotating the pan halfway through, until cake is golden brown and a cake tester inserted in the center comes out clean, 40 to 50 minutes. Transfer to a wire rack to cool, Before serving, dust with confectioners’ sugar if desired.
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16 Comments:
I feel like I should call for an ambulance after just reading the recipe.
Jeremiahc at 2:45PM on 09/06/09
There are times that merit throwing cholesterol caution to the wind, though my doctor would vehemently disagree. I love this recipe - I up the vanilla to 1 tablespoon, and I also add nutmeg to the topping. It's more of a New York style crumb cake.
MMinNYC at 3:14PM on 09/06/09
Or skip the picnic, eat the crumb cake, and have a portable defibrillator standing by just in case. (But for full disclosure, I should mention I am a crumb-cakeaholic in dietary rehab)
lyricanjl at 3:14PM on 09/06/09
Hey, it's 32 servings--not THAT bad, eh?
What if you don't eat the cake and just eat the crumbs? Surely that saves some calories?
I'm a vegetarian and a runner but this recipe makes me want to cut myself a slice with a side of butter :) But I will leave off the added dusting of sugar because I'm abstimonious 'that way.'
HeartofGlass at 6:19PM on 09/06/09
that is the most beautiful crumb cake i've ever seen ..... yes, i, too would throw caution to the wind with this one.... it looks like a melt in your mouth kind of crumb..... a nice hot cup of coffee.... a breakfast of champions.
pooch at 6:53PM on 09/06/09
This cake looks marvellous and sounds delicious, rich and definitely addictive and if anyone really thinks that there will be 32 servings for 32 people forget it. The recipe I've been using up to now is wonderful but less rich because of less butter - 3-1/2 sticks - and no one has complained about a dry cake -
Rosh Hashonah is on its way and I guess I'll do this one this year after baking the honey cakes.
Monelle at 4:10PM on 09/07/09
Looks great but, thats an insane amount of butter.
dmcavanagh at 6:59PM on 09/07/09
I can drink a gallon of milk in one sitting I bet with no problem, eat an entire cheese-covered pizza, but any desserts with a ton of butter or cream cheese give me heartburn. What's up with that?
hellojodi at 3:53PM on 09/09/09
it's probably not heartburn hellojodi, it's most likely your gallbladder revolting.
I also agree that there's a LOT of butter in there.........however, in ratio to the amount of flour, it's not totally outrageous. Really good pate brisee uses 2 sticks/2-1/2c.flour and, the recipe does make a lot as well. Still, I'd follow directions & only make for a crowd............the temptation would be w-e-i-g-h to much for me!
jackie2830 at 4:24PM on 09/09/09
this is my favorite cake in the whole world, but i use cake flour, and it makes everything so light you won't even notice all that butter going down!
kessardina at 5:41PM on 09/09/09
Speaking of honey cakes.....I recd., what I thought, was an authentic honey cake recipe from a friend. I, in turn, shared it with another friend and when she made it it turned out badly. Now I'm afraid to try it. Does anyone have an "authentic" honey cake recipe they will share?
auntiemar
auntiemar at 11:31PM on 09/09/09
I've made this before but it's not my favorite. I have been on a quest for the perfect crumb cake and the best so far was by Carole Walter from GREAT COFFEE CAKES, STICKY BUNS, MUFFINS & MORE. It's yummy although best eaten the first day. I still make new crumb cake recipes whenever I can find a good one, just in case it's "the one".
lisambb at 12:55PM on 09/10/09
Hey, I agree with Paula Deen of the Food Network "you can never have too much butter" -- seems like something Julia Childs would also say!
I'm going to eat this and enjoy the rich, buttery taste with each bite. As for serving 32 people -- I'm not sure I will share this one.
cori2722 at 7:57PM on 09/14/09
NY style crumb cake is 2 - 3 parts crumbs to 1 part cake, so if you're freaking about the butter, halve the crumb recipe for regular crumb cake.
Or better yet, use only half; freeze the rest airtight and have uber-fast crumb cake next time.
Also, regarding flat topping: I'm surprised that "domestic goddess" Martha apparently doesn't know the secrets to great crumb topping:
1. using fingertips, push clumps of topping together to form large crumbs (large peas to kidney bean sized).
2. make the crumbs BEFORE the batter and refrigerate or freeze until ready to place evenly on the batter.
3. You need to place the larger crumbs so the entire top is covered and you don't break the clumps you invested your time in making.
The chilled clumps retain their shape during baking so the cake is be-yoo-tiful and the big crumbs provide a great texture treat.
If I'm serving this for a plate & fork situation, I like to incorporate a thin layer of perfectly ripe sliced summer fruit in the batter. (In the cake, not between the cake & crumbs: that makes the sugar dissolve and the cake soggy.) Can make the cake too tender to eat out of hand.
Hope this is helpful to someone.
mauserati at 2:50AM on 09/15/09
I'm sure this is incredible, and as a former "Butterton" family member, I would love to make it. However, I have great success with Martha Stewart's New York Style Crumb cake.....absolutely delicious! And might be a great alternative for those who want to curtail a little of the butter.
jackie2830 at 7:51AM on 09/16/09
I really enjoy a rich crumb cake and anything with that much butter has got to be good. Then with the sour cream GIVE ME A FORK a gallon of whole milk and get out of my way!
butterfingers at 5:50PM on 09/18/09