New York-Style Crumb Cake
Makes one 13"x9" cake.
Serves 24+, depending on how you cut it.
It's my birthday today and I'm celebrating the big 2-7. Besides some traditional (and necessary) birthday cake, this coffee cake is a wonderful way to start my day.
Source: Martha Stewart Living magazine
For the crumb topping:
3-1/2 c. cake flour (not self-rising)
2/3 c. granulated sugar
2/3 c. packed dark-brown sugar
1-1/2 t. ground cinnamon
2-1/2 sticks unsalted butter, melted
For the cake:
1-1/2 sticks unsalted butter, room temperature, plus more for pan
2-1/2 c. cake flour
1/2 t. baking soda
1 c. granulated sugar
2 large eggs plus 2 large egg yolks
1 t. pure vanilla extract
2/3 c. low-fat buttermilk
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 325 degrees. Make the cake: Butter a 13"x9" baking pan. Whisk together flour, baking soda, and 1/2 teaspoon salt in a medium bowl.
Beat butter and granulated 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 mixture in 3 additions, alternating with buttermilk, beginning and ending with flour. Continue to beat until well combined.
Spoon batter into pan, and spread evenly using an offset spatula. Sprinkle crumb-topping mixture evenly over batter.
Bake until golden brown and a toothpick inserted into the center comes out clean, about 45-50 minutes. Transfer to a wire rack. Let cake cool slightly, about 15 minutes. Dust with confectioners' sugar. Serve warm or at room temperature.