Anyone have a t&t coffee cake or crumb cake. Last one ended up in the disposal!

Cyn...not t&t, but take a look at this one from Martha Stewart. New York Crumb Cake. I've read

really great reviews on this somewhere. Perhaps someone here has made it?

New York Crumb Cake

Makes one 9-by-12 1/2-inch cake
New York Crumb Cake is quite a popular item at Foster’s Markets in the Raleigh-Durham area of North Carolina. Owner Sara Foster estimates that her shops sell three to four pounds of crumb cake every day, mostly to transplanted New Yorkers.


2 tablespoons canola oil, plus more for pan

4 cups all-purpose flour, plus more for pan

1/2 cup granulated sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1 large egg

1/2 cup milk

2 teaspoons pure vanilla extract

1 cup packed light-brown sugar

1 1/2 teaspoons ground cinnamon

1 cup (2 sticks) unsalted butter, melted and cooled

Confectioners’ sugarfor dusting

1. Place rack in center of oven, and heat oven to 325°. Lightly brush a 9-by-12 1/2-inch baking pan with canola oil, dust with flour, and tap to remove excess. Set aside. In a medium bowl, sift together 1 1/2 cups flour, granulated sugar, baking powder, and salt; set aside. In a second bowl, whisk together egg, milk, canola oil, and vanilla. Using a rubber spatula, fold dry ingredients into egg mixture.

2. Spread batter evenly into prepared pan, and set aside. In a medium bowl, combine remaining 2 1/2 cups flour, brown sugar, and cinnamon. Pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form. Sprinkle crumbs over batter.

3. Transfer pan to oven, and bake, rotating pan after 10 minutes. Continue baking until a cake tester comes out clean, about 10 minutes more.

4. Transfer baking pan to a wire rack to cool. Dust with confectioners’ sugar. Using a serrated knife or bench scraper, cut into 3-inch squares. Store in an airtight container for up to 3 days.

http://www.marthastewart.com/page.jhtml?type=content&id=recipe2062

 
Oops, I just re-read your posts above and you mention Martha's topping, so perhaps you've tried this

 
Here's a real winner posted by Gay R--REC: New York Style Crumbcake...

NEW YORK STYLE CRUMBCAKE

Recipe By :Foster's Market
Serving Size : 14

For the topping:
2 cups firmly packed light brown sugar
5 cups all-purpose flour
1 1/2 tablespoon cinnamon
1 pound Unsalted Butter -- melted
For the cake:
2 large eggs
1 1/4 Cups Milk
1/4 cup canola oil
1 1/2 tablespoon vanilla
3 cups all-purpose flour
1 cup sugar
1 1/2 tablespoon baking powder
1/2 teaspoon salt
1/3 cup confectioner's sugar

To Make the Topping:
Combine brown sugar, flour and cinnamon in a bowl and stir to blend well. Stir in melted butter and set aside until ready to use.

To Make the Cake:
1. Preheat oven to 325 degrees. Grease and lightly flour a 12x17x1-inch jellyroll pan; shake off any excess flour and set aside.
2. Combine eggs, milk, oil and vanilla in a bowl and stir until well blended.
3. Sift together flour, sugar, baking powder and salt in a separate bowl.
4. Add the flour mixture to the egg mixture and stir just until dry ingredients are moistened.
5. Spread the batter evenly in the bottom of the baking pan and set aside. The batter will barely cover the bottom of the pan and you will think you do not have enough; this is how it should look.
6. Sprinkle the crumb topping evenly over the top of the dough and press the topping lightly into the batter. Use all of the topping.
7. Place the crumb cake in the oven and bake about 40 minutes, until it rises and the topping bakes into the dough. Remove from the oven and cool slightly (otherwise the sugar will dissolve) in the pan. Cut into desired size servings and sprinkle with confectioner's sugar, using a shaker or sieve.

 
Cyn, The recipe of Sara Foster is a winner I have made numerous times, ....

I and anyone I have made it for loves it.

I have a recipe from Woman's Day Magazine that was published May 14, 2002 called Mom's Crumb Cake featured for Mother's Day Brunch. I have not tried it because I always make the Sara Foster Recipe.

I am going to post a link and hope it works, if not let me know and I'll type it up for you. It is made in a Springform Pan and has a Streusel Layer.

http://www.womansday.com/article.asp?p1=&section_id=47&article_id=7789

 
Interesting, the Martha Stewart recipe is a halved version of the original Sara Foster recipe to

fit a smaller pan.

 
Question about Cardamom...this recipe calls for grinding the whole pod, do you

always do that? I've always been confused about that. Last time I used some, I took out the seeds and just ground them.

 
Curious1, Yes, I always grind the pods in a spice grinder.

Forgot to state that after I grind them I sift the mixture before I use it.

 
Hi Cyn. This is by far my favorite. I posted it on the other board, to good reviews.

My Favorite Coffee Cake

This recipe is the best coffee cake recipe
I've come across. I've made it for church
meetings, neighborhood association
get-togethers, brunches, etc., and it never
fails to get a lot of oooohhhs and
aaaaahhhhs! It is VERY tender, moist, and
smells like absolute heaven. (We actually
shortened a committee meeting once, because I
had taken this cake out of the oven and
brought it *warm* to the meeting room. The
aroma drove everyone nuts! A motion was made
to adjourn and devour!).

**********************

This recipe 'doubles' very well, and in all
truth, an 8 x 8 pan is simply not enough for
more than 2 people! I use a 15" x 10" x 2"
glass pyrex for a double batch. I find I
have to increase cooking time by about 10
minutes, checking for doneness with a
toothpick (comes out clean when done).

**********************



My Favorite Coffee Cake


Preheat oven to 350 degrees

BATTER:
1 1/2 cups flour
3/4 cup sugar
2 1/2 tsp baking powder
3/4 tsp salt
1/4 cup shortening
3/4 cup milk
1 egg

TOPPING:
1/4 cup brown sugar
1 Tbsp flour
1 tsp cinnamon
1 Tbsp melted butter
1/2 cup chopped nuts
1/2 cup sugar

greased 8x8 pan

In a med. bowl, mix dry ingredients of
topping with a spoon, add melted
butter and stir to a crumbly consistency.

For batter, mix flour, baking powder and salt
in a med. bowl and set aside.

In a mixer bowl, cream shortening, sugar and
egg. Add the milk and dry
ingredients to the shortening mixture, and
mix on med. speed until smooth.

Place 1/2 of batter in bottom of greased pan
and gently spread to cover.

Evenly sprinkle 1/2 of the topping onto the
batter in the pan. Follow with
remaining batter, and then remaining topping.

Bake 25 to 30 minutes, or until top is nicely
browned. Remove from oven,
cool on rack until warm. Enjoy!


Note: I usually use walnuts, pecans, or
almonds in the topping, with equally
good results. A half and half mixture of
almonds and pecans is especially good.

Michael

 
Hey Cyn, here are some of my favorites - these all have streusel toppings...

and more flavorings than the usual crumb cake:

Chocolate Swirl Sour Cream Coffee Cake
Raspberry Cream Cheese Coffee Cake
Streusel Topped Triple Berry Coffee Cake

You're probably looking for a more basic coffee cake with a thicker crumb topping, but let me know if you want me to post any of these.

 
Here is my favorite T& T Coffee Cake

COFFEE CAKE

1/2 C shortening
3/4 C sugar
1 tsp vanilla
3 eggs
2 C flour
1 tsp baking powder
1 tsp baking soda
1/2 pint sour cream
6 T softened butter
1 C packed brown sugar
2 tsp cinnamon
1 C chopped nuts

Mix last four ingredients and set aside. Grease 10" tube pan, and line it with waxed paper. Cream shortening, sugar and vanilla. Add eggs, one at a time. Add flour, baking powder and soda to mix, alternately with sour cream. Spread half of batter in pan. Sprinkle half of nut mix over it. Repeat. Bake at 350° about 50 minutes. Cool 10 minutes and remove from pan.

 
Here's one I haven't made in a while - REC: Sour Cream Coffee Cake from Barefoot Contessa

I usually sub something for the sour cream, since I'm lactose intolerant. In fact, I have some soy yogurt in the frigde - I think I'll try it!

Sour Cream Coffee Cake Serves 8-10
Barefoot Contessa Parties!

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream*
2 1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoons kosher salt

For the Streusel
3/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts (optional)

For the Glaze
1/2 cup confectioner's sugar
2 tablespoons maple syrup

Preheat the oven to 350º. Grease and flour a 10" tube pan (I used a Bundt pan).

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4-5 minutes, until light. Add the eggs, one at a time, then add the vanilla and sour cream.

In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.

For the streusel, place the brown sugar, flour, cinnamon, salt and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.

Spoon half the batter into the pan and spread it out with a knife. Sprinkle 3/4 cup of the streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top.

(Since I used a Bundt pan, and had to turn the cake over when done, I ended up with streusel on the bottom of the cake. I think the next time, I'll try streusel-batter-streusel-batter instead of batter-streusel-batter-streusel.)

Bake for 50-60 minutes, until a cake tester comes out clean.

Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel-side up, onto a serving plate. Whisk the confectioner's sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

 
This is the type where the crumb topping always tastes like raw flour to me. (more)

Doesn't 5 cups of flour in the topping sound like a heck of a lot to you?

 
No Meryl, I'm not- would love your recipes, please. Also have a question.

Although I've been baking for a loooooooong time, I never have good luck with filled coffee cakes. The middle is still raw. Is there a trick to testing for doneness when there's a fruit filling?

 
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