Monday, August 24, 2009

NEW YORK style Crumb Cake




My neighbors Rob & Karren love Crumb Cake.

So, I thought I’d give this a whirl.

Here is my freshly baked

NEW YORK style Crumb Cake

in its full glory.

It was very delicious! And, with a hot cup of coffee...ahh...delightful!

Below is a recipe I found on a blog called


Check out Michelle's blog. It’s full of great recipes and photos.



New York-Style Crumb Cake
(Source: Cook’s Illustrated, May 2007)
Serves 8 to 10

Don’t be tempted to substitute all-purpose flour for the cake flour, as doing so will make a dry, tough cake. If you can’t find buttermilk, you can substitute an equal amount of plain, low-fat yogurt. When topping the cake, take care to not push the crumbs into the batter. This recipe can be easily doubled and baked in a 13 by 9-inch baking dish. If doubling, increase the baking time to about 45 minutes. Cooled leftovers can be wrapped in plastic wrap and stored at room temperature for up to 2 days.

Crumb Topping
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)

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

1. FOR 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. FOR THE CAKE: Adjust oven rack to upper-middle position and heat oven to 325 degrees. Cut 16-inch length parchment paper or aluminum foil and fold lengthwise to 7-inch width. Spray 8-inch square baking dish with nonstick cooking spray and fit parchment into dish, pushing it into corners and up sides; allow excess to overhang edges of dish.

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. Following photos below, break apart crumb topping into large pea-sized pieces and spread in even layer over batter, beginning with edges and then working toward center. Bake until crumbs are golden and wooden skewer inserted into center of cake comes out clean, 35 to 40 minutes. Cool on wire rack at least 30 minutes. Remove cake from pan by lifting parchment overhang. Dust with confectioners’ sugar just before serving.




In the News today...

Speaking of NEW YORK ~
8/24/09

http://www.nj.com/news/index.ssf/2009/08/911_steel_column_is_retorned_t.html

9/11 steel column is returned to World Trade Center site
by The Associated Press

Monday August 24, 2009, 12:58 PM
NEW YORK -- It became a makeshift memorial to the victims of the Sept. 11 attacks. Now a massive steel column has been returned to ground zero as a symbol of rebirth.
After more than seven years in storage at a hangar at Kennedy International Airport, the 58-ton, 36-foot-tall beam was delivered before dawn today to the World Trade Center site.

A crane lifted it and placed it upright in a new footing below street level. American flags fluttered near the column, which had a white protective covering.
"It's a proud day," said retired firefighter Lee Ielpi, who watched.
His son, Jonathan, also a firefighter, died in the attack. "I also lost 80 to 100 good friends. I'm proud of all of them," said Ielpi, wiping away a tear.
Column No. 1,0001 B of 2 World Trade Center, as it's officially known, will become part of the planned National Sept. 11 Memorial & Museum, according to the Port Authority of New York and New Jersey, which owns the site.
Dubbed the "Last Column," it became the final standing steel column removed from ground zero, and a steel canvas for tributes from recovery workers and victims' families.
It was adorned with firehouse patches, police logos and union stickers, and spray-painted with the shorthand messages "PAPD 37," ''NYPD 23," and "FDNY 343" in honor of Port Authority and city police officers and firefighters who died in the 2001 attacks.

It was cut down, wrapped in black muslin and an American flag, and taken out as part of a ceremony marking the end of recovery efforts on May 30, 2002.

~ ~ ~


While in Atlantic Highlands, New Jersey last month, I visited the
Mount Mitchill Scenic Overlook.


Many Middletown, NJ residents died. They worked in New York City.


Monmouth County's 9/11 Memorial
has three symbolic components:

a timeline walkway to recollect the day’s events;

a stone base carved with the names, ages and hometowns of the county residents who lost their lives;

and an eagle sculpture with a beam from one of the fallen towers.



147 people from Monmouth County perished in the terrorists attacks of September 11th, 2001. For days and weeks afterward, people visited Mount Mitchill Scenic Overlook to reflect and remember.


This metal is from the towers in NYC.

Those whose lives were lost will FOREVER be remembered.


Love & Peace, Carmen


7 comments:

Mini Baker said...

WOW! thanks so much for posting that recipe! I will for sure have to try that... anything with a crumb topping is ALWAYS delicious!
Have a great day :)
-Mini Baker

BAKING is my ZeN...sweet nibbles for the soul said...

Mini,

You might want to do this in a mini version. The cake was most and it tasted great. Give it a whirl!
Carmen

Bunny said...

I love this cake, the crumb topping is outrageously good!

Michelle {Brown Eyed Baker} said...

I just love this cake and am glad you did too! Yours looks fabulous, and now I'm craving it again ;-)

Jennifer said...

Gorgeous crumb cake!! Ive never been to New York, always wanted to!

farida said...

Carmen, thank you for stopping by my blog. Came to check yours. It is lovely here! I love crumb cakes and yours looks great. Thanks for sharing the recipe!

Jessica@Foodmayhem said...

I wasn't aware that there was a NY style Crumb Cake.

DO NOT USE MY PHOTOGRAPHY WITHOUT PERMISSION

ALL PHOTOGRAPHY (UNLESS INDICATED) IN THIS BLOG BELONGS TO CARMEN ORTIZ OF BAKING IS MY ZEN.

PLEASE DO NOT USE MY PHOTOGRAPHY WITHOUT MY PERMISSION.

Thank You.

~ Carmen Ortiz - blogger (Baking is my Zen)