New York Crumb Cake

Ingredients

• 12 tablespoons unsalted butter, melted, for the crumbs
• 1/2 cup granulated sugar, for the crumbs
• 1/2 cup dark brown sugar, for the crumbs
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt, for the crumbs
• 2 1/2 cups cake flour, for the crumbs
• 1 3/4 cups cake flour, for the cake
• 1/2 cup granulated sugar, for the cake
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt, for the cake
• 6 tablespoons unsalted butter, softened
• 1 large egg
• 1 large egg yolk
• 1/3 cup buttermilk
• 1 tablespoon vanilla extract
• 2 tablespoons powdered sugar, for dusting

Before you cook

• Heat the oven to 325 degrees Fahrenheit.
• Line a 9 by 13 inch pan with a parchment sling and butter the exposed sides.
• Melt the twelve tablespoons of butter and let it cool slightly.
• Soften the six tablespoons of butter for the cake.

Steps

1. Whisk the melted butter with both sugars, the cinnamon and the half teaspoon of salt in a bowl.
2. Stir in the two and a half cups of cake flour until a thick, uniform paste forms.
3. Set the crumb mixture aside to firm up while you make the cake.
4. Whisk the remaining cake flour, half cup of sugar, baking soda and salt in a mixer bowl.
5. Add the softened butter and mix on low until the mixture looks like damp sand.
6. Beat the egg, egg yolk, buttermilk and vanilla together in a measuring cup.
7. Pour the liquid into the flour mixture and beat on medium for one minute, until light and thick.
8. Scrape the batter into the lined pan and spread it into a thin, even layer.
9. Break off pieces of the crumb mixture and squeeze them into irregular lumps the size of large marbles.
10. Scatter the lumps evenly across the batter until the surface is completely covered.
11. Bake for 35 to 40 minutes, until the crumbs are set and a skewer in the cake comes out clean.
12. Cool the cake in the pan on a rack for 30 minutes.
13. Dust the top heavily with powdered sugar and cut the cake into squares.