*REVISED* Cinnamon Crumb Cake!


Cinnamon ‘Big Crumb’ Coffeecake
Adapted from Cook's Illustrated
For the crumbs:
1/3 cup dark brown sugar
1/3 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup (1 stick or 4 ounces) butter, melted
1 3/4 cups all-purpose flour
For the cake:



1 1/4 cups cake flour (5 ounces)
1/2 cup granulated sugar (3 1/2 ounces)
1/4 teaspoon baking soda
1/8 teaspoon salt
6 tablespoons salted butter (3/4 stick), cut into 6 pieces, softened but still cool
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1/3 cup buttermilk
Confectioners’ sugar for dusting
1. Preheat oven to 325 degrees. Cut 16-inch length parchment paper or aluminum foil and fold lengthwise to 7-inch width. Spray 8-inch square baking dish with nonstick cooking spray and fit parchment into dish, pushing it into corners and up sides; allow excess to overhang edges of dish.
2. To make crumbs: in a large bowl, whisk sugars, spices and salt into melted butter until smooth. *Then*, add flour with a spatula or wooden spoon. It will look and feel like a solid dough. Leave it pressed together in the bottom of the bowl and set aside. **Be sure to fully dissolve sugar in melted butter BEFORE adding flour**
3. To prepare cake, in a medium bowl,  mix flour, sugar, baking soda, and salt on low speed to combine. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy,  about 1 minute.
4. Transfer batter into prepared pan.
5. Using your fingers, break topping mixture into pea sized crumbs. They do not have to be uniform, but make sure most are around that size. Sprinkle over cake. Bake cake until a toothpick inserted into center comes out clean of batter, 35-40 minutes. Cool completely before serving. Remove cake from pan by lifting parchment overhang. Dust with confectioners’ sugar just before serving.
Yield: 6 to 8 servings.

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