July 1st, 2011

NY-Style Crumb Cake [Club:BAKED]

I must admit that I made this NY-Style Crumb Cake a few weeks ago…. I just haven’t had any time lately to bake. We are leaving for Turkey next week and I still have a ton to do, but it was time to get this posted, so here it is! This is my first Club: BAKED post. Not sure if you read my post about joining Club: BAKED, but here it is. Karen from Karen’s Cookies, Cakes, & More who started the group choose NY-Style Crumb Cake for our first recipe. You can see her post here – I loved her idea of making these into jumbo cupcakes!  As a native New Yorker myself it was perfect! Not sure what the Baked Explorations authors would think about this comment I am about to make, but I will makeNYCrumbCake (11 of 11).jpg

it anyway… it made me think about the Entenmann’s NY Style Crumb Cake. We used to eat that all the time. I made this the day before Josh had a meeting at school and so he was able to bring this with him. That was nice because it was too much for us to eat! Now this is not called a crumb cake for nothing – the pictures don’t really do it justice – the ratio of crumb to cake was over 50% for sure! Here is what the batter cake batter looked like before there was any crumb. I followed the recipe and used a 9 x 13 in pan.NYCrumbCake (5 of 11).jpg Other bakers were really creative and used muffin or jumbo cupcake pans – what a great idea! I decided to follow the little Baked Note about Renato liking huge crumb chunks and so I placed the crumb topping in the oven to dry out (maybe a little too much despite their warning). Here’s the before and after:

Before

NYCrumbCake (2 of 11).jpg

After

NYCrumbCake (6 of 11).jpg

It doesn’t look too dry, but I guess since it got cooked again once I put it on top it got pretty crunchy. Next time I probably won’t do this part. Josh had some left overs from his meeting and I actually think it softened up a bit and tasted better 2 days after I made it! Anyway, here I am putting the crumb topping on. There was so much crumb topping!NYCrumbCake (7 of 11).jpg And finally… here is the final baked crumb cake (minus a piece or two). I am definitely going to enjoy baking along with everyone through this book. Check out Club: BAKED to see all the other crumb cakes. Stay tuned for the next installment … Up next is Farm Stand Buttermilk Doughnuts. Since I’ll be in Turkey I made those early too, but I’ll still be posting those on July 15.

NYCrumbCake (10 of 11).jpg

Posted under Cakes

12 Responses to “NY-Style Crumb Cake [Club:BAKED]”

  1. Looks great! Glad you decided to join and bake along! Look forward to many more bake-togethers.

  2. Your cake looks wonderful! I did the same thing and took it to the office to pawn it off on co-workers.

    Wow, Turkey sounds fabulous! You’ll have to tell us all about it on your next post after you return. Have a great trip!

  3. Thanks Karen! I am so glad I decided to join. Thanks for organizing the club. It is going to be so much fun!

  4. Thanks Gloria! Since it is just my husband and I we are always looking for people to help us eat stuff! We are excited for our Turkey trip and I am sure I’ll have lots to share.

  5. Now that I think about it you’re totally right…this does taste like the old entemann’s coffee cake! Except I think yours looks better with all that lovely topping!

  6. Looks wonderful! Turkey? Sounds like a great vacation spot!

  7. You cake still looks amazing, even if your topping was a little crunchy. I ended up leaving my in a bowl to rest for about an hour which dried it out sufficiently in the dry desert air. Have fun in Turkey!

  8. Dawn – We used to live by an Entenmann’s Factory and it was our go-to pre-made dessert. I loved the Entenmann’s chocolate frosted and crumb donuts oo!

  9. Thanks Nina! We are looking forward to Turkey! It is part conference and part vacation. We are going with a friend who is from there so it should be great!

  10. Thanks so much Jess! I think next I won’t bake it or let it sit out for too long!
    :-)

  11. Your cake looks beautiful! I made muffins because I was afraid we’d eat too much if I made the cake. Have a fun time in Turkey.

  12. Hope your trip goes well if you aren’t already there enjoying yourself! I love how the cake has that great crumb:cake ratio. I am going to have to make this again in the cake style sometime. Yours looks great!

LorrainePhD Welcome to
PhDcupcaker,
my site devoted
to all things
cupcake (and
other sweets)!
 
When I started this blog I was
on my way to earning my PhD
in mathematics education. Since
then, I have earned my PhD and
moved from one B1G Ten school
Michigan State, to another, The University of Nebraska in Lincoln.
Hopefully as an assistant
professor I'll still have some
time for cupcakes.
 
If you are looking for my professional site you can find it at: http://lorrainemales.com

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