topic Re: Crumb coffee cake - I had no idea it was a regional recipe. I'm going to try this one. in Kitchen

Crumb coffee cake - I had no idea it was a regional recipe. I'm going to try this one.

house cat — Tue, 07 Jan 2014 19:52:12 GMT

I grew up on this coffee cake. It reminds me so much of my mom and her sister. I searched for a recipe, only to find that it's a regional recipe.

I'm going to try this one today:

I don't usually care for Martha Stewart recipes. They are often unnecessarily complicated, but this one looks simple. NY CRUMB CAKE

Re: Crumb coffee cake - I had no idea it was a regional recipe. I'm going to try this one.

DiAnne — Tue, 07 Jan 2014 22:26:48 GMT

I did not know this was a regional recipe either. My grandmother in Pasadena, California used to make this on Sundays occasionally.

Re: Crumb coffee cake - I had no idea it was a regional recipe. I'm going to try this one.

FunkyHulaGirl — Tue, 07 Jan 2014 22:30:59 GMT

That looks good - I'll have to try it!

I didn't realize it was regional either, but then again, I lived in NYC for most of my life. That looks like the crumb cake my mother used to send me to pick up at the bakery after church, or Entenmann's crumb cake, which has gotten ridiculously expensive.

One thing I'm going to change on the recipe is, let the cake bake for half an hour and then scatter the crumbs on top; otherwise they sink down into the batter. I forget which chef it was who said to do it that way...

Thanks for sharing!

Re: Crumb coffee cake - I had no idea it was a regional recipe. I'm going to try this one.

NVmimi — Tue, 07 Jan 2014 23:27:03 GMT

Here's a recipe that a "missing" poster named missbuttercup posted quite a while ago. I saved it because it sounded so good, but have never yet tried it. However, Lavendersage replied and said it was truly marvelous!

I wish Missbuttercup would return, she had some great recipes!

Re: Crumb coffee cake - I had no idea it was a regional recipe. I'm going to try this one.

NVmimi — Tue, 07 Jan 2014 23:27:45 GMT

DUH..... maybe I should post the recipe!

New York-Style Crumb Cake
(Source: Cook’s Illustrated, May 2007)

Serves 8 to 10

Don’t be tempted to substitute all-purpose flour for the cake flour, as doing so will make a dry, tough cake. If you can’t find buttermilk, you can substitute an equal amount of plain, low-fat yogurt. When topping the cake, take care to not push the crumbs into the batter. This recipe can be easily doubled and baked in a 13 by 9-inch baking dish. If doubling, increase the baking time to about 45 minutes. Cooled leftovers can be wrapped in plastic wrap and stored at room temperature for up to 2 days.

Crumb Topping
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. FOR THE 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. FOR THE 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

Re: Crumb coffee cake - I had no idea it was a regional recipe. I'm going to try this one.

glmama — Tue, 07 Jan 2014 23:49:40 GMT

Thanks-My DH absolutely adores any kind of crumb or coffee cake. I'll have to make it.

Re: Crumb coffee cake - I had no idea it was a regional recipe. I'm going to try this one.

Beebee2 — Tue, 07 Jan 2014 23:57:35 GMT

This was a popular recipe in St. Louis, MO, when I was growing up, too. I suspect that it's 'regional' wherever there were good German bakeries, and I think they were pretty widespread. It's just my opinion, maybe not a fact.

Re: Crumb coffee cake - I had no idea it was a regional recipe. I'm going to try this one.

magicmoodz — Wed, 08 Jan 2014 00:04:45 GMT

house cat ~ please come back and tell us how this turned out! It looks like it would be great for a large gathering for breakfast/brunch.

Re: Crumb coffee cake - I had no idea it was a regional recipe. I'm going to try this one.

Yahooey — Wed, 08 Jan 2014 00:27:08 GMT

I have made this recipe in the past from Martha. It turned out great. There seems to be very little batter when you pour or place (thick) into pan. But it all works out. The crumb topping was my favorite part - both as a child and now. The amount of butter and sugar is a bit scary but oh so good. Enjoy

Re: Crumb coffee cake - I had no idea it was a regional recipe. I'm going to try this one.

RACALAMB2 — Wed, 08 Jan 2014 00:35:29 GMT

On 1/7/2014 SalsPal said:
DUH..... maybe I should post the recipe!

New York-Style Crumb Cake
(Source: Cook’s Illustrated, May 2007)

Serves 8 to 10

Don’t be tempted to substitute all-purpose flour for the cake flour, as doing so will make a dry, tough cake. If you can’t find buttermilk, you can substitute an equal amount of plain, low-fat yogurt. When topping the cake, take care to not push the crumbs into the batter. This recipe can be easily doubled and baked in a 13 by 9-inch baking dish. If doubling, increase the baking time to about 45 minutes. Cooled leftovers can be wrapped in plastic wrap and stored at room temperature for up to 2 days.

Crumb Topping
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. FOR THE 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. FOR THE 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

I have made this! It's great..

Re: Crumb coffee cake - I had no idea it was a regional recipe. I'm going to try this one.

IamDoodles — Wed, 08 Jan 2014 04:10:01 GMT

House cat, I've been making that MS crumb cake forever. It is fabulous. Love the crumb topping. It really makes the cake. I have loads of crumb cake recipes, but this is my favorite. I am sure you will really like it.

I bake it in a 9inch square pan instead of a rectangular pan. The cake will be thicker and you will have more topping per piece made this way. I prefer it this way.

Re: Crumb coffee cake - I had no idea it was a regional recipe. I'm going to try this one.

Kachina624 — Wed, 08 Jan 2014 04:31:04 GMT

I make a yellow cake mix a bit more dense than normal with less liquid and an extra egg, then add the crumb topping. I like lots of crumbs so I double the amount. Enteman's has changed their recipe and I can't stand the flavor of the new version.

Re: Crumb coffee cake - I had no idea it was a regional recipe. I'm going to try this one.

house cat — Wed, 08 Jan 2014 05:25:05 GMT

It turned out wonderfully. I made two small square ones, so I could bring one to my oldsters. The batter is VERY thick. You need to carefully spread it in the pan. I used the back of a spoon to do this. I added the crumbs before I put it in the oven and they didn't really sink… maybe just a bit, which was good so they didn't just all fall off when it was done. Of course I gave it a good coating of powdered sugar, as this is the way I remember it. I will definitely make it again.

FunkyHulaGirl, I remember the Entenmann's version very well. That's the one my mom and aunt always served. Neither of them were enthusiastic bakers.

Re: Crumb coffee cake - I had no idea it was a regional recipe. I'm going to try this one.

PamelaSuein72 — Wed, 08 Jan 2014 15:23:45 GMT

On 1/7/2014 RACALAMB2 said:
On 1/7/2014 SalsPal said:
DUH..... maybe I should post the recipe!

New York-Style Crumb Cake (Source: Cook’s Illustrated, May 2007)

Serves 8 to 10

Don’t be tempted to substitute all-purpose flour for the cake flour, as doing so will make a dry, tough cake. If you can’t find buttermilk, you can substitute an equal amount of plain, low-fat yogurt. When topping the cake, take care to not push the crumbs into the batter. This recipe can be easily doubled and baked in a 13 by 9-inch baking dish. If doubling, increase the baking time to about 45 minutes. Cooled leftovers can be wrapped in plastic wrap and stored at room temperature for up to 2 days.

Crumb Topping 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. FOR THE 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. FOR THE 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

I have made this! It's great..

I make this one quite a bit. It's just delicious!

In fact, I am doubling the recipe for a 13 x 9-inch pan for a weekend brunch with friends on Saturday morning. It's really a wonderful recipe.

Re: Crumb coffee cake - I had no idea it was a regional recipe. I'm going to try this one.

doglover3 — Thu, 09 Jan 2014 01:08:49 GMT

CRUMB CAKE
beat together
2 1/2 cups flour
1 2/3 cup sugar
1 tsp salt
3 1/2 tsp baking powder
2/3 cup milk
ADD
3 eggs
1/2 cup milk
1 tsp vanilla

beat and put into pan 9x9 I think my mom used
CRUMBS
1 cup flour
2 tbsp brown sugar
1 tbsp cinnamon
1/2 stick butter or margarine
top cake with crumbs
Bake at 350 till it looks like cracks on the top
COFFEE CAKE
1 cup sugar
1 heaping tbsp butter
pinch salt
1 cup milk
1 egg
2 cup flour
2 tsp baking powder

Mix well and put into 2 round or square cake pans sprinkle with a mixture of brown sugar, cinnamon.
Either poke holes in cake and add butter to the holes or slice apples and push down into batter before baking 350 till done, test with toothpick.

BREAKFAST CAKE
1 1/2 cup flour
1 1/2 tsp baking powder
1/2 cup sugar
4 tbsp shortening(Crisco)
1 egg
2/3 cup milk
pinch salt
Pour into cake pan(1), sprinkle with brown sugar and cinnamon and poke butter down in several places, quite a few places.
bake 350 till done with toothpick test.

STREUSEL CRUMB CAKE
topping
1/2 cup sugar
1 tsp cinnamon
4 tbsp flour
4 tbsp butter
cake
1/4 cup Crisco
3/4 cup sugar
1 egg
2 cup flour
3 tsp baking powder
1/2 tsp salt
3/4 cup milk
Pour halt the batter in square baking pan, sprinkle with 1/2 topping mixture. Pour the rest of the batter evenly over this and sprinkle with the rest of the topping mix.
374 is you don't use glass 350 for glass till tests done with toothpick

CHOCOLATE COFFEE CAKE
beat together
2 cups sugar
2 eggs
sift and mix alone
2 cup flour
1 tsp baking powder
2 tsp baking soda
3/4 cup cocoa
than add top two together and
1 cup milk
1/2 cup veggie oil
1 tsp vanilla
1 cup boiling coffee
bake 350 30 to 40 minutes
top with whipped cream when serving

Other than the last one all were my grandmothers and she never wrote any down so this is what my mom came up with.
My grandmother always poked butter holes down all over the tops of hers(would just take some butter on a spoon and poke it down on the top, just a little bit down, almost at the top) than sprinkle with a crumb mixture or she would slice apples and poke the apple slices down in the batter before baking than can top with crumbs, makes great coffee cakes when you don't want something really sweet but just a bit of sweet.

Re: Crumb coffee cake - I had no idea it was a regional recipe. I'm going to try this one.

doglover3 — Thu, 09 Jan 2014 01:09:28 GMT

Pioneer Woman's OVER THE TOP coffee cake, DELICIOUS!!! Love, Brittany

FOR THE CAKE:
1-1/2 stick Butter, Softened
2 cups Scant Sugar
3 cups Flour, Sifted
4 teaspoons Baking Powder
1 teaspoon Salt
1-1/4 cup Whole Milk
3 whole Egg Whites, Beaten Until Stiff
_____
FOR THE TOPPING:
1-1/2 stick Butter, Softened
3/4 cups Flour
1-1/2 cup Brown Sugar
2 Tablespoons Cinnamon
1-1/2 cup Pecans, Chopped

Preparation Instructions

Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Beat egg whites and set aside.

Cream butter and sugar. Add flour mixture and milk alternately until combined. Don't over beat. Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9 x 13 (or LARGER!) baking pan. A cake pan with higher sides would be best.

In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.

Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm---delicious!

Re: Crumb coffee cake - I had no idea it was a regional recipe. I'm going to try this one.

doglover3 — Thu, 09 Jan 2014 01:12:29 GMT

this isn't your usual coffee cake but is a coffee cake here in Pa. Dutch country. This particular one is over 100 years old and was my great grams than my grams, moms and now mine. This is excellent and always requested for any get together.

Sorry for the caps but I just copied and pasted and is in caps because I sent it to a friend that has trouble reading otherwise.

FUNNY CAKE( MY Grams) 2 LG CAKES 2=10" GLASS PYREX PIE PLATES

3/4 C BUTTER ROOM TEMP
3 EGGS
3 SUGAR
3 FLOUR
1/2 TSP SALT
3 TSP BAKING PWD
1 1/2 C MILK
1 TBSP VANILLA

CREAM BUTTER AND SUGAR AND ADD EGGS ONE AT A TIME. ADD DRY INGREDIENTS ALTERNATELY WITH MILK TILL SMOOTH. ADD VANILLA LAST.

PLACE TWO PREPARED, RAW, NOT BAKED ( I USE PILLSBURY REFRIGERATED ONES) PIE SHELLS IN THE 2 -10'' GLASS DEEP PYREX PIE PLATES AND POUR HERSHEY'S CHOCOLATE SYRUP TO JUST COVER THE BOTTOM OF THE CRUST( DON'T PUT TOO MUCH OR IT WILL RUN OVER IN THE OVEN).

POUR BATTER EVENLY AROUND COVERING ALL THE CHOCOLATE AND FILLING PAN BAKE 375 FOR ABOUT 1 HOUR OR TILL CAKE TESTS DONE.

LET COOL THAN KEEP COVERED WITH ALUMINUM FOIL OR FREEZE ONE AS I DO. THIS FREEZES VERY WELL.

Re: Crumb coffee cake - I had no idea it was a regional recipe. I'm going to try this one.

imashopper — Thu, 09 Jan 2014 03:48:32 GMT

I had no idea this was regional, but in reading the posts I had to chuckle.....I'm from the Midwest, 75% German, and my 100% German grandparents owned a bakery. This was always my favorite item in the case. Go figure!

Re: Crumb coffee cake - I had no idea it was a regional recipe. I'm going to try this one.

BAnnie — Sat, 11 Jan 2014 23:04:35 GMT

OMG, the crumb cake is out of this world. I feel like a professional pastry chef. Next time, I will cut the crumb topping in half as it was too much for me. I think the cake would be good without any topping also. I love the other recipes posted. Can't wait to try them. Love you all.

Re: Crumb coffee cake - I had no idea it was a regional recipe. I'm going to try this one.

Linders Back — Sat, 11 Jan 2014 23:17:13 GMT

Reminds me of the Crumb cake we used to get delivered to the house in Jersey by the Krug's Bakery (which I think was in Brooklyn) delivery truck. He would come twice a week just like the milkman.

I always get a big slice of this when I visit my son in NYC from Bob's Bagels on York Ave.

Kachina, Entemann's has two types now: I think the Original is now called the "Classic" and was brought back because many didn't like the new formula.