Prepare Time: 0:20 | Cook Time: 1:00 | Difficulty: EASY
European immigrants made this confection – which has large, crisp crumbs on top – a New York coffee shop favourite.
Make Crumb topping: Combine flour, sugars and cinnamon in a medium bowl. Pour warm butter over mixture. Using hands, mix together to form medium-sized clumps of mixture.
Preheat oven to 170C/150C fan-forced. Grease and line a 5cm-deep, 23cm x 33cm baking pan.
Make Cake: Sift flour and bicarbonate of soda into a large bowl. Using an electric mixer, beat butter and sugar together until pale and fluffy. Add eggs and egg yolks, 1 at a time, beating after each addition. Add vanilla. Beat until combined. Beat in flour mixture, in batches, alternating with buttermilk. Beat until well combined.
Spoon batter into prepared pan. Level with a spatula. Sprinkle crumb topping evenly over batter.
Bake for 1 hour or until a skewer inserted into centre of cake comes out clean. Cool in pan for 15 minutes. Carefully transfer to a wire rack, top-side up, to cool. Dust with icing sugar. Serve warm or cold, cut into squares. New York-style jam crumb cake
Super Food Ideas – March 2014 , Page 92
Recipe by Martha Stewart
Photography by Johnny Miller