The new year is going to bring a lot of change for me. I don't like change. I resist change. This year I am going to embrace change. When I got married I was a food and fitness fanatic. I truly enjoyed exercise and eating healthy. I still like both of those those things but, I let sugar, butter and fancy cakes creep into my life. What was once a treat became a daily necessity. I no longer tasted and savoured a sweet treat. I craved it and then ate it without even tasting it. This year I am going to return to healthy eating with the occasional treat. Instead if making resolutions I am setting a few goals. In addition to some life goals I have a few goals for this blog.
1.) Return to the archived posts and make things from the past. 2.) Look back and remake something that I love but, dislike the picture. 3.) Creatively use and document my CSA deliveries. 4.) Recreate an old favorites with a new spin. 5.) Work on my photography and writing.
To kick off the new year and my return to healthy eating I made this super light and healthy crumb cake. Yeah right! I was in charge of the coffee cake for parent child this week. As much as I wanted to bring in a healthy breakfast cookie or baked oatmeal I wasn't sure how the moms would react so, I fell back on this family favorite. When I was a little girl living in Connecticut we would take my grandfather grocery shopping every week. Each week he would give me the same task of selecting the Entemann's crumb cake with the most crumb topping. I would look over each cake carefully before I made my selection. We would return to his home to unpack the groceries and then share a big piece of coffee cake. Every time I see a crumb cake I think back on this memory fondly. I love when good food evokes happy memories. My mom happened to be visiting when I made this cake and the first thing she said when she took a bite was grandpa would love this cake. Honestly I don't know who wouldn't love this coffee cake. The cake portion is light and buttery and there is no shortage of crumb on this cake. Perfect ratio. I cut this cake into 16 pieces which was the perfect size for a little mid-morning treat for the moms. Hope you enjoy every last crumb.
new york style crumb cake source: cooks illustrated
1/3 cup granulated sugar (2 2/3 ounces) 1/3 cup dark brown sugar (2 2/3 ounces) 3/4 teaspoon ground cinnamon 1/8 teaspoon table salt 8 tablespoons unsalted butter (1 stick), melted and still warm 1 3/4 cups cake flour (7 ounces)
cake 1 1/4 cups cake flour (5 ounces) 1/2 cup granulated sugar (3 1/2 ounces) 1/4 teaspoon baking soda 1/4 teaspoon table salt
6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces, softened but still cool 1 large egg 1 large egg yolk 1 teaspoon vanilla extract 1/3 cup buttermilk
confectioners’ sugar for dusting
1. Topping: Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.
2. Cake: Adjust oven rack to upper-middle position and heat oven to 325 degrees. Cut 16-inch length parchment paper or aluminum foil and fold lengthwise to 7-inch width. Spray 8-inch square baking dish with nonstick cooking spray and fit parchment into dish, pushing it into corners and up sides; allow excess to overhang edges of dish.
3. In bowl of standing mixer fitted with paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.
4. Transfer batter to baking pan; using rubber spatula, spread batter into even layer. Following photos below, break apart crumb topping into large pea-sized pieces and spread in even layer over batter, beginning with edges and then working toward center. Bake until crumbs are golden and wooden skewer inserted into center of cake comes out clean, 35 to 40 minutes. Cool on wire rack at least 30 minutes. Remove cake from pan by lifting parchment overhang. Dust with confectioners’ sugar just before serving. Cut into 12 large or 16 reasonable sized pieces. Enjoy!