Apparently cake is not appropriate breakfast food. Or so I’ve been told. But add the word coffee in front and it automatically becomes acceptable to eat cake for breakfast! Now to be honest, this recipe for New York Style Crumb Cake is actually listed in the Cook’s Illustrated app under “dessert” rather than “breakfast.” However I’m adding the word coffee and turning it into a breakfast recipe!
Typically my breakfast is more whole grain and less whole stick of butter, so I decided this recipe would be the perfect thing to make for Easter brunch with my family. I have always been a huge fan of crumb cake. What’s not to love about butter and sugar baked together on top of cake?! And did I forget to mention Cinnamon?? The cake in this recipe is light and fluffy, the perfect complement to the rich, cinnamon crumbs. Next time I will double the recipe because this was gone before the morning was over!
My little sister commented that this looked just like Entenmann’s, and I think she is right. But it tastes 10 times better!
1 3/4 cups (7 ounces) cake flour
1 1/4 cups (5 ounces) cake flour
1/2 cup (3 1/2 ounces) granulated sugar
1/4 tsp baking soda
1/4 tsp table salt
6 Tbsp (3/4 stick) unsalted butter, cut into 6 pieces, softened but still cool
1 large egg
1 large egg yolk
1 tsp vanilla extract
1/3 cup buttermilk
Confectioners’ sugar for dusting
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.
For the Cake:
Adjust oven rack to upper-middle position and heat oven to 325 degrees. Cut 16-inch length parchment paper 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.
In bowl of standing mixer fitted with paddle attachment (or you can do this with a handheld mixer), 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 as necessary.
Transfer batter to baking pan; using rubber spatula, spread batter into even layer. Break apart crumb topping into large pea-sized pieces (use both hands to break apart the crumb dough, rolling the broken dough between your thumb and forefinger) 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 – 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.