CRUMB no CAKE – Jersey Style
New York may be known for their Crumb Cake, but it is a few North Jersey bakeries who perfected the CRUMB. Vaccaro’s bakery in Clark for one.
EQUIPMENT: mixing bowl, rectangular cakepan, measuring cups and spoons
Chef’s Note: To be straight with you – I seldom “bake the cake”. I just want the CRUMB! If I do I use JIFFY Yellow Cake Mix, it is consistent, and comes out perfect every time. Anyway, real men do not bake cakes.
Now the CRUMB is a different story. It needs to be the absolute best and must be mixed in a specific way for perfection.
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 stick unsalted butter, soft room temperature
- 1 1/2 cups all-purpose or cake flour
- 1/2 cup powdered sugar for topping
Preheat oven to 375ᵒF.
Mix the cake mix by directions (if using). Place mix in a buttered cake pan set aside.
In a mixing bowl, combine sugar, brown sugar, cinnamon, and salt. Mix well.
Add the softened butter and combine with a fork. If you add the flour before the butter the butter absorbs into the flour instead of the sugar.
Add the flour and mix with a fork. You want the CRUMB to be crumbly, so do not overmix...
Top the cake mix with CRUMB mix (if using). Gently press it into the mix.
Bake the CRUMB mix, with or without the cake for 25 to 30 minutes.
Remove from oven and set aside to cool slightly.
Dust with powdered sugar and serve.
Save some for other people NOT!