I still think my NY crumbcake recipe is the best. I am always on a crumb cake quest for the best recipe. My hunt will continue for the perfect german crumb cake. The topping was really good I added half brown sugar like the other reader. It was more like bread with crumbs than crumb cake. Then I doubled the crumb mixture and topped both cakes. I made this cake - but spread the batter in two 13x9 inch pans.
the german bakeries had crumb cakes which I loved.
That is just the way I use to get them at the German Bakery in Queens N.Y. halve the cake recipe and double the crumb topping dust with confectioners sugar. i also had to put tinfoil over the top halfway through the cooking time because it was getting too brown on the outside. The crumb topping was good.įluffy delicious cake! would double the topping next time. I used an oven thermometer and only baked it for 45 min. Overall it was fine but won't make it again. Would recommend upping the cinnamon - I used rounded spoon fulls and still wicked more more spice. Didn't use all of it and now need to find another use for it. Followed the advice to double the topping and it was way too much. I really wanted to like this - but at best I'm ambivalent. Made 1-1/2 recipe of crumb topping, added extra cinnamon for flavor. What I find curious here is the absence of powdered sugar sprinkled on top.įound the cake part to be dry and rather flavorless. Those, he told me, were beginning to outsell the crumb buns. I know this because I asked when I tried to duplicate what a young successor to one of those bakeries called crumb boards-the exact same topping over sheets of puff pastry. You can try to replicate the taste, but without those crumbs you won't nail it completely. The crumbs in those old German bakeries weren't exactly like the one in this recipe because those long-gone bakers repurposed day-old danish or other yeasted pastries, ground them up and combined those "crumbs" with butter and/or vegetable shortening, cinnamon and sugar. I've looked at the recipe and read the comments about how the cake part wasn't sweet enough, etc., It's not supposed to be since it serves as a foil for the topping. Everyone has an opinion and sometimes they differ. Cool cake in pan on a rack until barely warm, then cut into squares. Sprinkle remaining topping over top of cake and bake until topping is golden, 55 to 60 minutes. Put oven rack in middle of oven and preheat oven to 350☏. Sprinkle dough with half of topping, then cover dish with kitchen towel and let dough rise again in a draft-free place at warm room temperature until almost doubled in bulk, 1 to 1 1/2 hours. Stir dough several times with a rubber scraper to release air, then spread evenly in baking dish. Transfer to a bowl and chill, covered, until ready to use.īutter a 13- by 9-inch baking dish or pan. Pulse together topping ingredients in a food processor until many large clumps form. Let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours. (Dough will be very sticky.) Sprinkle with remaining 2 tablespoons flour and cover bowl with a clean kitchen towel (not terry cloth). Add butter, 1 piece at a time, beating, then continue to beat until dough is silky and elastic, 5 to 8 minutes. Add curdled milk and beat at medium speed until a dough forms. Step 3Īdd 3 3/4 cups flour to yeast mixture along with salt, eggs, vanilla, and remaining 1/2 cup sugar and mix at low speed until just combined. Stir together lemon juice and remaining 3/4 cup milk and let stand until curdled, 1 to 2 minutes. (If mixture doesn't foam, discard and start over with new yeast.) Step 2 Stir together yeast, 1/4 cup warm milk, and 1 tablespoon sugar in bowl of mixer until yeast is dissolved, then let stand until foamy, about 5 minutes.
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