Here is a new American recipe that I like especially in winter. For anyone who has been to the United States, you may have discovered this comforting cake. As is often the case, it is a variation of a European recipe, in this case the German “Steuselkuchen”. But the New York crumbcake is still more excessive! It is eaten with a large coffee and usually one piece is enough. As much as I find our cakes really perfect and delicious, the Americans are not to be outdone. This cake is moist in the center with a completely crisp top.
-115g of sugar
-115g of blonde vergeoise
-1 teaspoon cinnamon powder
-1/5 teaspoon of salt
-170g of melted soft butter
-300g of flour
-280g of flour
-200g of sugar
-170g of butter
-1 teaspoon of liquid vanilla
-170g of fermented milk
-3/4 of a
teaspoon of baking soda
-1/2 teaspoon of salt
Prepare the crumble batter.
Place both sugars, salt and cinnamon in the bowl of the food processor.
Add the melted soft butter.
Add the flour all at once.
And mix with the “k” of the kitchenaid or kenwood until the flour is incorporated.
Put the crumble dough aside until you can make the rest of the recipe.
Prepare the cake batter. Put the flour, sugar, salt, baking soda. in the bowl of the robot.
Add the very soft butter and start mixing, still using the “k”.
When the butter is incorporated, add the eggs, vanilla and fermented milk.
Now mix on high speed for 2-3 minutes to aerate the dough. It whitens and becomes more voluminous.
Pour the batter into a 21cm x 21cm square pan, lined with parchment paper. Spray with a can of release grease.
Pour the crumble mixture over the cake.
Bake at 170°C for 45 minutes or more. The cake should be baked in the center.