Old-Fashioned Crumb Cake

This yeasty crumb cake could be found in the 1920s in many German-Jewish bakeries ... great with coffee

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Stir together yeast, 1/4C warm milk, and 1T sugar in bowl of mixer until yeast is dissolved; allow to stand (5 min.) until foamy. (If mixture doesn't foam, discard & start over with new yeast.)

Step 2

Stir together lemon juice & remaining 3/4C milk; let stand (1-2 min.) until curdled.

Step 3

Add 3 3/4C flour to yeast mixture along with salt, eggs, vanilla, & remaining 1/2C sugar; mix at low speed until just combined. Add curdled milk; beat on med. until a dough forms. Add butter, 1 piece at a time, beating; continue to beat (5-8 min.) until dough is silky & elastic. (Dough will be very sticky.) Sprinkle with remaining 2T flour; cover bowl with clean kitchen towel (not terry cloth). Let dough rise in warm, draft-free place until doubled in bulk, (1.5-2 hrs.)

Step 4

In food processor, pulse together topping ingredients until many lg. clumps form. Transfer to a bowl & chill, covered, until ready to use.

Step 5

Butter a 13”x9” baking dish or pan.

Step 6

Stir dough several times with rubber scraper to release air; spread evenly in baking dish.

Step 7

Sprinkle dough with half of topping, then cover dish with kitchen towel and let dough rise again in a draft-free place at warm room temperature until almost doubled in bulk, 1 to 1 1/2 hours.

Step 8

Put rack in middle of oven.

Step 9

Sprinkle remaining topping over top of cake; bake until topping is golden, 55-60 min. Cool cake in pan on a rack until barely warm, then cut into squares.

Step 10

LEFTOVERS: Crumb cake is best when freshly made, but leftovers can be rewarmed, wrapped in foil, in a 350°F oven.

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