New York-Style Crumb Cake
 
 
Makes 1 9" round cake
Ingredients
Crumb topping:
  • 10 tablespoons unsalted butter
  • 1¾ cups cake flour
  • ⅓ cup dark brown sugar
  • ⅓ cup granulated sugar
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon sea salt
Cake:
  • 1¼ cups cake flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 6 tablespoons unsalted butter, room temperature
  • ½ cup granulated sugar
  • 1 whole egg + 1 egg yolk
  • ½ teaspoon vanilla extract
  • ⅓ cup buttermilk (see notes)
  • ⅔ cup blueberry jam
  • powdered sugar (for topping)
Instructions
Make the crumb topping:
  1. Melt the butter in a medium bowl. Add the remaining ingredients and stir until well combined. Transfer to the freezer.
Make the cake:
  1. Preheat oven to 325 degrees. Spray a 9" springform pan with baking spray and set aside.
  2. In a medium bowl, combine the flour, baking soda and salt, stirring with a whisk.
  3. In a stand mixer, cream together the butter and granulated sugar. Add the whole egg and egg yolk, one at a time, beating well after each addition. Stir in the vanilla extract.
  4. With the mixer on low speed, add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
  5. Transfer the batter to the prepared pan and smooth evenly with a spatula or the back of a spoon. Spread the jam over the batter in an even layer and then sprinkle the chilled streusel over the jam.
  6. Bake for 55-60 minutes or until a wooden skewer or toothpick inserted into the center comes out clean.
  7. Let cool for 10 minutes and then remove ring and transfer cake to a wire rack. Sprinkle with powdered sugar.
Notes
I rarely buy buttermilk because it's so easy to make with ingredients you likely have on hand. Just pour 1 teaspoon lemon juice or white vinegar in a measuring cup and add enough milk to hit the ⅓-cup line. Let the mixture sit at room temperature for 5-10 minutes until curdled.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/new-york-style-crumb-cake/