Crumb Cakes hold a special place in my heart. Now, I am a Jersey girl always and forever. I was born there and spent half my life there. I don’t get to go back as often as I like, as a matter of fact I haven’t been there since my little man was 1 (he just turned 7). But, wherever I get a chance to go there is always one place I HAVE to go is Pinho’s Bakery. I worked there in high school up into the time I moved to VA. I loved it; during the summers I worked the morning shifts and there is nothing better than the smell of fresh warm pastries. Every morning bring the big sheet pans of crumb cake and other warm baked goods; did I mention the best perk of my job whatever I ate on the job was free. So my breakfast would include a warm square of crumb cake with a double shot of espresso (Don’t judge. 5:30 is early for a high schooler, especially during the summer).
Back to the crumb cake; I loved the soft tender cake, to the thick crumb topping with the powdered sugar. So when I went to my favorite place, my local library, and found the crumb cake recipe in Martha Stewart's Baking Handbook I had to get it. There are actually quite a few recipes I will be trying from this book so be prepared. If you don’t know what a crumb cake is let me explain; it is a coffee cake with a thin layer of cake and a thick layer of crumb mostly found in the New York and New Jersey area. A quick tip: I made the Crumb Topping first and placed it in the fridge until cake batter was done. This way you will get better clumping of the crumb. I also don’t have a pastry cutter so I just used my hand held mixer to bring the crumb topping together.
Classic Crumb Cake
From Martha Stewart’s Baking Handbook
3 cups all- purpose flour
1 cup light brown sugar
1 tbsp cinnamon
1 ½ tsp coarse salt
3 ½ sticks unsalted butter, room temperature
In a medium bowl, whisk together flour, sugar, cinnamon and salt; cut butter in using a pastry blender or hand held mixer, until large, moist clumps form. Topping can be refrigerated in an airtight container for up to 2 weeks.
1 ¼ sticks (10 tbsp) unsalted butter, room temperature
2 ½ cups all-purpose flour
1 tsp baking powder
1tsp baking soda
½ tsp salt
1 cup sugar
3 large eggs
1 tsp pure vanilla extract
1 ¼ cups sour cream
Powdered Sugar for dusting (Optional)
Preheat oven to 350 degrees. Generously butter and flour your 13x9 pan or us a baking spray like Pam. Whisk flour, baking soda, baking powder, and salt together in a bowl; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy, about 4 minutes, scraping down the side of the bowl as needed. Add eggs on at a time until incorporated after each addition. Mix in vanilla. Add flour mixture and sour cream; beat until just combined.
Spoon batter into prepared pan, and smooth with an offset spatula. Sprinkle the topping evenly over the batter. Bake, rotating halfway through until cake is golden brown and toothpick comes out clean, 40-50 minutes. Transfer to wire rack to cool. Before serving sprinkle with powdered sugar, if using.
This crumb cake is great to have in the morning with your cup of Joe, in the afternoon just because or in the evening with a nice cup of tea. Any time of day is good for enjoying this treat, be careful of crumb snatchers like the ones in my house. I hope you enjoy this wonderful treat, maybe for brunch this Easter Sunday. Be blessed and enjoy.