![]() Do not cream or over mix!!! If you prefer to do this by hand, use a pastry blender to blend the ingredients. Clumps should come together when pinched with your fingers. Using the paddle attachment, beat on low speed until topping resembles sand or crumbs, with some larger clumps. Put sugar, pastry flour, cold cubed butter, cinnamon, salt, and vanilla into the bowl of your stand mixer (yes, you’ll have to wash it). ![]() Working on a floured surface, stretch the dough of each ball, fold in thirds like and envelope, rotate and fold again into thirds like an envelope, creating two tight loaves. Punch down the dough to release the air, scoop out of bowl and divide into two balls. But it tastes fabulous at room temperature as well. I don’t really believe in microwave ovens, but this works well to ever-so-slightly warm and soften day-old crumb cake… or two-day-old, etc. You can also heat each piece by placing in the microwave on a plate for 7 or 8 seconds (no more!!!). If serving the next day or so, cover with foil and heat in a 350° oven. Dust (or heavily douse) each piece with powdered sugar before serving. This cake is best the first day, but also keeps well at room temperature for several days if covered well with plastic wrap. Sift a light coating of powdered sugar over the tops before serving. Best bet is to use an oven thermometer to be sure your oven is at the correct temperature while baking.Ĭool on wire racks in pans. ![]() I don’t use the toothpick test for these cakes, as it is not dependable with yeast cakes. The tops should feel firm to the touch and spring back when lightly pressed with the fingers (careful not to burn yourself!) or small spatula. The topping will be slightly browned, and the cakes will have risen a bit. Bake cakes on center rack for 25 to 30 minutes. ![]() You have to be patient.Ībout fifteen minutes before rise time is up, preheat oven to 350°. Roll out each ball of dough into a square that is a bit larger than 8″x 8″.Ĭover pans with a tea towel and let cakes rise for about one hour… I know, I know, I’m sorry. If you see some chunks of butter that have not blended in, use your fingers to blend it in. Do not cream!!! If you prefer to do this by hand, use a pastry blender to blend the ingredients. While dough is resting, butter your two 8″x 8″ pans, and then make your crumb topping. Working on a floured surface, stretch the dough of each ball, fold in thirds like an envelope, rotate and fold again into thirds like an envelope, creating two tight loaves. Scrape down sides of bowl to form a small ball of dough, sprinkle it with a tablespoon of flour, cover bowl with tea towel, and let rise in a warm spot in your kitchen for an hour to an hour and a half…. Switch to a dough hook, and beat on medium speed until dough is silky (a bit shiny) and elastic, about 5 to 8 minutes. Mix at low speed until all ingredients are incorporated and a dough forms. That’s right, just dump it all into the bowl. Stir together lemon juice and remaining 1/4 cup warm milk and let stand until curdled, 1 to 2 minutes.Īdd remaining sugar, flour, salt, egg, curdled milk, softened butter, vanilla, and pinch cardamom to yeast mixture. Stir together yeast, 1/4 cup warm milk, and 1 teaspoon sugar in bowl of mixer until yeast is dissolved, then let stand until foamy, about 5 minutes. a stand mixer, paddle attachment and dough hook.2 sticks (1 cup) cold unsalted butter, cut into small pieces.2 1/4 cups pastry flour (or just 2 cups all-purpose if you don’t have pastry flour).6 Tablespoons unsalted butter, cut into tablespoon pieces and softened slightly.2 cups (10 oz) bread flour (or all-purpose if you don’t have bread flour).(Adapted from Ruth Cousineau’s “Old-Fashioned Crumb Cake” recipe.) Look at that tender, yeasty dough, and plentiful crumb topping! ![]()
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