I adore all the Baked books. The recipes work every time and they are all brilliantly scrummy. I have been meaning to test out this crumb cake for ages, as I love a good soured cream coffee cake, so this week I grasped the opportunity to make it for the builders for their site meeting.
I did digress from the original recipe a little:
For a start I added blueberries. The Baked Boys are emphatic about the unadulterated simplicity of a New York Crumb Cake. Matt and Renato feel (strongly) that in order to retain its authenticity, NOTHING, including nuts or chocolate should be added. However, I had a punnet of blueberries that were beginning to look a little sad in the fridge and I could not help throwing them in between the sponge base layer and the crumb topping. While in the eyes of the Baked Gurus, this manoeuvre rendered the cake unauthentic, it really worked and the addition of the fruit was a good way to cut the sweetness. (It also made it the perfect guilt free morning snack)
Secondly, while I used their ingredient proportions, I made a 23cm (9inch) square cake and a dozen muffins rather than a larger single cake, ensuring leftovers for my brood at home. In fact, the muffins were redirected to my husband's office, but not until after we had each scoffed a warm one straight out of the tin.
This recipe is now a firm favourite in our house. The cake is moist, delicious and really hits the spot. The team on site (who are now almost as critical as my family) gave it the thumbs up too. Give it a try and let me know what you think.
New York Style Crumb Cake
adapted from Baked Explorationsby Matt Lewis & Renato Poliafito
NB: This quantity of cake made a 23cm (9inch) square cake tin and 12 muffins. The original recipe calls for a 23cm x 33cm (9 x 13inch) pan. To make it in a 23cm square tin only you could halve the recipe, or make 2!
200g (1cup) dark brown sugar (I used mucovado sugar)
110g (1/2cup) caster sugar
1 1/2 tbsp ground cinnamon
225g (1cup) unsalted butter
240g (2 1/2 cups) plain flour
240g (2 1/2cups) plain flour
3/4tsp baking powder
1tsp baking soda
150g (1 1/2sticks) unsalted butter at room temperature
340g (1 1/2cups) caster sugar
2 large eggs at room temp
1tsp vanilla extract
300g (1 1/4cups) soured cream
250g (1 punnet) blueberries
Preheat oven to 180C (350F). Grease and line a 23cm square pan and line with baking parchment. Grease well or put liners a 12 cup muffin tin. Or make one larger cake
Make crumb topping:
In a medium bowl combine sugars, salt and cinnamon
Add melted butter and whisk until combined
Stir in flour until combined (mixture will be lumpy) and set aside
Sift together flour, baking powder, baking soda, cinnamon and salt and set aside
In the bowl of a standing mixer fitted with a paddle attachment, cream butter and sugar until fluffy
Add eggs one at a time, scraping down between additions and beat for an further 2-3 minutes
Add vanilla and soured cream and combine. (Don't worry if the batter looks slightly split at this stage, it will come back together when you add flour)
Add flour mixture in three additions stirring until just incorporated
Pour just over half the cake batter into prepared pan and smooth the top
Fill upto 1/3 each muffin cup with a heaped tablespoon of batter (I used a medium sized ice cream scoop for the the muffins)
Scatter the blueberries over the batter, and crumble over the topping mixture. Don't be alarmed, the topping mixture will look extremely thick. Trust me, it will be fine!
Bake muffins for 20 minutes and cake for 40-45 minutes until a cake tester inserted into the middle comes out clean.
Cool completely before cutting into squares.