Last month, none other than Martha Stewart released her first book dedicated solely to cakes…and we couldn’t be happier. Yes, we all love learning to make healthy spinach casseroles and all, but you can’t beat the best of all desserts. The cookbook, Martha Stewart’s Cakes, showcases not only recipes for dozens of cakes, but also has beautiful photos, techniques and even ideas for decorating and gifting. The book also includes how-to basics, such as testing for doneness, frosting, and more. Not to mention, you will find plenty of inspiration for garnishes, glazes and accompaniments. Now, in honor of National Coffee Day on September 29th, we have one of the mouthwatering recipes from Martha Stewart’s Cakes that will make for the perfect accompaniment to your day of coffee drinking — New York Style Crumb Cake! Now go get baking.
New York—Style Crumb Cake
Serves 10 to 12
For the crumb topping
3 1/2 cups cake flour (not self-rising)
2/3 cup granulated sugar
2/3 cup packed dark brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon coarse salt
1 1/4 cups (2 1/2 sticks) unsalted butter, melted
For the cake
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
2 1/2 cups cake flour (not self-rising)
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup granulated sugar
2 large whole eggs plus 2 large egg yolks
1 teaspoon vanilla extract
2/3 cup buttermilk
Confectioners’ sugar, for dusting
1. Make the crumb topping: Mix together flour, granulated sugar, brown sugar, cinnamon, and salt in a medium bowl. Pour warm melted butter over mixture; using your hands, mix until medium to large clumps form.
2. Make the cake: Preheat oven to 325°F. Butter a 9-by-13-inch baking pan, line with parchment with overhang on both long sides, and butter parchment. Whisk together flour, baking soda, and salt in a medium bowl.
3. With an electric mixer on medium speed, beat butter and granulated sugar until pale and fluffy, about 2 minutes. Add eggs and yolks, 1 at a time, beating well after each addition; mix in vanilla. Add flour mixture in 3 additions, alternating with 2 additions of buttermilk; beat until well combined.
4. Transfer batter to prepared pan; spread evenly with an offset spatula. Sprinkle crumb-topping mixture evenly over batter. Bake until golden brown and a cake tester comes out clean, about 1 hour. Transfer pan to a wire rack to cool slightly, about 15 minutes. Dust with confectioners’ sugar. Transfer cake, with parchment, to wire rack. Serve warm or at room temperature. (Cake can be stored at room temperature, covered, up to 5 days.)
Love the recipe? Get the whole book here for just $14.99!
