New York Style Crumb Cake

This is the recipe for the crumbcake I brought at Christmas. It would be interesting to find a recipe with a yeasted cake to use with this crumb recipe. Though I think this is yummy as it is. I did have a problem with crumbs sinking. The articles says to roll each crumb into a ball slightly larger than a pea and distribute them on top of the cake frm the outside in - leaving the center more sparsely populated. I couldn't be bothered rolling a million little crumbs.

From Cook's Illustrated, Holiday Baking Issue, December 2009 [bibliographical note to satisfy the media specialist]

NEW YORK STYLE CRUMB CAKE

NOTES:: Do not substitue regular flour for cake flour, do not substitute powdered buttermilk for regular buttermilk. Can be double and baked in a 13"x9" pan; Increase cooking time to 45 minutes.

Crumb Topping
1/3 cup granulated sugar
1/3 cup packed brown sugar
3/4 tsp cinnamon1/8 tsp salt
8 tbsp unsalted butter, melted and still warm
1 3/4 cups cake flour

Cake
1 1/4 cups cake flour
1/2 cup granulated sugar
1/4 tsp baking soda
1/4 tsp salt
6 tbsp unsalted butter, cut into 6 pieces, softened but still cool
1 large egg plus 1 egg yolk
1 tsp vanilla
1/3 cup buttermilk

1. FOR THE TOPPING: Whisk sugars, cinnamon, salt and butter together in a medium bowl to combine. Add flour and stir with a wooden spoon or spatula until mixture resembles thick, cohesive dough. Set aside to cool at room temp for 10 - 15 minutes.

2. FOR THE CAKE: Preheat oven to 325°. Spray 8" square pan and line with parchment so that parchment extends up past sides. [I skipped this because I used a round pan. I assume it's done to facilitate removing cake from pan but I didn't have an issue].

3. In the bowl of a stand mixer fitted with the paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. Wih mixer running at low speed, add butter 1 chunk at a time; continue beating until mixture resembles coarse crumbs, with no visible butter remaining, 1 to 2 minutes. Add egg, yolk, vanilla and buttermilk; beat on medium high speed until light and fluffy, about 1 minute. Scrape once if necesaary.

4. Transfer batter to pan, spread into an even layer. Break apart crumb topping into large pea sized pieces and spread an even layer over batter. Bake until crumbs are golden, 35-40 minutes. COol on wire rack for 30 minutes. Remove from pan by lifting parchment. Dust with confectioners sugar before serving.