Saturday, June 11, 2011

Crumb Cake that says "Bon Appetit!"

I found this amazing recipe in Bon Appetit Magazine...a magazine that traditionally scares me because of the complexity of the recipes. However, I decided to bravely try this breakfast goodie, and the tediousness of it was well worth the effort. It is described as "a tender sour cream coffee cake that is topped with a thick layer of cinnamon-scented streusel." It made my kitchen smell heavenly and the end result was beautiful, delicious, and even "gourmet". So, if you have an hour a half to spare and you enjoy making amazing breakfast treats, then give this recipe a try. I promise you won't be disappointed. I can't wait to share ours with our Sunday School class in the morning.

Blessings and Love to you my dear friends. Your Heavenly Father loves you dearly!

Psalm 34:8

"Taste and See that the Lord is Good, blessed is the one who takes refuge in Him!"

New York-Style Crumb Cake

Topping Ingredients:
1 cup (packed) dark brown sugar
1/2 cup sugar
1 1/2 tablespoons ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, melted, warm
2 1/2 cups all purpose flour
Cake Ingredients:
2 1/2 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs
1 1/3 cups sour cream
1 teaspoon vanilla extract

Mix both sugars, cinnamon, and salt in medium bowl and whisk to blend. Add warm melted butter and stir to blend. Add flour and toss with fork until moist clumps form (topping mixture will look slightly wet). Set aside.
Position rack in center of oven and preheat to 350°F. Butter or spray with cooking spray a 13x9x2-inch glass or metal baking dish. Sift flour, baking soda, baking powder, and salt into medium bowl. Using electric mixer, beat room-temperature butter in large bowl until smooth. Add sugar and beat until light and fluffy. Add eggs 1 at a time, beating until well blended after each addition. Add sour cream and vanilla extract and beat just until blended. Add flour mixture in 3 additions, beating just until incorporated after each addition. Transfer cake batter to prepared baking dish; spread batter evenly with rubber spatula. Squeeze small handfuls of topping together to form small clumps. Drop topping clumps evenly over cake batter, covering completely (topping will be thick).
Bake cake until tester inserted into center comes out clean and topping is deep golden brown and slightly crisp, about 1 hour. Cool cake in dish on rack at least 30 minutes.

DO AHEAD Can be made 1 day ahead. Cool completely. Cover and let stand at room temperature. Cut cake into squares and serve slightly warm or at room temperature.
Serves 15-18

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