GRAMPA BERNIE'S FAVORITE CRUMB CAKE

The absolute favorite of my Father-In-Law,Bernie Chazen, this has a light cake and a generous crumb. Not exactly like the Hackensack B&W Bakery version he loves so much, I think this is better since the crumbs are softer. I don’t want anyone losing a tooth on my watch!

ingredients

CRUMB TOPPING

1/3 cup granulated sugar
1/3 cup dark brown sugar
3/4 tsp. cinnamon
1/8 tsp. salt
1 stick unsalted butter, melted and still warm
1 3/4 cup cake flour (not all-purpose)

CAKE

1 1/4 cup cake flour
1/2 cup granulated sugar
1/4 tsp. baking soda
1/4 tsp. salt
3/4 stick (6 Tbsp.) unsalted butter,
cut into 6 pieces, softened yet cool
1 egg, plus 1 yolk
1 tsp. vanilla
1/3 cup buttermilk
Confectioner’s sugar, to dust top

directions

1
To make crumbs, whisk sugars, salt and butter to combine. Add flour with spatula, stir until mixture is thick dough, set aside to cool 15 minutes. Then using hands break dough between fingers to form large peas. You will sprinkle evenly over cake batter, starting at the edges and working inward, so as not to sink the center of the cake.
2
Preheat oven to 325@, spray an 8 in. square pan with spray, and then line with a double-folded 7 in. wide piece of parchment, pushing into sides of pan and allowing paper to extend well upwards of cake. (This will facilitate lifting finished cake).
3
Using a mixer, combine flour, sugar, soda and salt on low. Add butter pieces one at a time, beating about 2 minutes until mixture forms moist crumbs. Add the wet ingredients until batter is fluffy. Spread evenly into pan over paper, then adding crumbs to top.
4
Bake 35-40 minutes, cool on rack 1/2 hour and remove from pan. Allow to cool before dusting with confectioner’s sugar right before serving.

Source: Cynthia Chazen's recipe, courtesy of her pals at ATK