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NY Crumb Cake

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NY Crumb Cake

Postby ShadowsDad » Tue Jun 23, 2015 9:42 pm

I'm going to be pressed for time tomorrow morning; no time to cook breakfast and I abhor cold cereal, sooo.... I've also been wanting to make a crumb cake, so it's "dessert" for breakfast tomorrow.

Image

The cook just had to taste it to make sure it was OK. Yup, I'd make it again. I just don't need the calories. It's a rare thing for me to bake cake.

BTW, it's easy to make. If anyone wants the recipe I'll link to it or just google Martha Stewart NY Crumb Cake, she has at least 2, you want the one with the optional blueberry jam, which I left out of mine.

Yes, you can make it. It's easy. But it does require a handheld or a stand mixer.
Brian

Maker of Kramperts Finest Bay Rum and Frostbite http://www.krampertsfinest.com/
Or find it here: Italian Barber, West Coast Shaving, Barclay Crocker, The Old Town Shaving Company at Stats, Maggard Razors; Leavitt & Peirce, Harvard Square
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Re: NY Crumb Cake

Postby TheMonk » Thu Jun 25, 2015 2:17 am

It looks scrumptious, Brian!
David

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Re: NY Crumb Cake

Postby Squire » Thu Jun 25, 2015 7:40 am

Just had to post that didn't 'ya.
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Re: NY Crumb Cake

Postby ShadowsDad » Thu Jun 25, 2015 8:51 am

Yup! :D

The point is though that it's easy to make. I try to only post things that are super easy and that anyone can do with minimal effort. If you can handle the calories it's worth doing*. I even screwed it up and it still worked. I dumped all of the ingredients into the mixer and then mixed. I didn't cream the butter and sugar as one is supposed to. That makes it almost as easy as a box mix. The difference being of course, that measuring was required. I suspect it could even be mixed by hand, but I didn't try that.

It's delicious and worth doing. There's a reason it's a NYC staple.

* I gave a generous 1/3 of ours to the neighbors to help in OUR calorie reduction.

BTW, I warmed some previously Sous Vide flatiron steaks last night and they were excellent; as usual. I had my steak with some HP sauce, caramelized onions, and homemade olive oil slaw. It couldn't be easier to make an excellent steak at home with no effort. A few weeks ago I had some lower quality rib eyes and SV them. SV has a tenderizing effect because of the low and slow heat. The same steaks weren't shoe leather done on the grill, but they weren't great. They came out of the SV bath fillet mignon tender but with much better flavor, and of course to the same doneness from top to bottom; no grey meat at all. But SV always does that if the temperature of the bath is set to the right temperature (just dial it in).
Brian

Maker of Kramperts Finest Bay Rum and Frostbite http://www.krampertsfinest.com/
Or find it here: Italian Barber, West Coast Shaving, Barclay Crocker, The Old Town Shaving Company at Stats, Maggard Razors; Leavitt & Peirce, Harvard Square
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Re: NY Crumb Cake

Postby Squire » Thu Jun 25, 2015 9:48 am

It looks deliciously caloric and easy to make and I'm determined not to think about it any more.
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Re: NY Crumb Cake

Postby ShadowsDad » Thu Jun 25, 2015 11:55 am

ROTFLMAO!

It's a 9 x 13 cake and it contains an entire pound of butter between the crumbs and the cake. Then there's the sugar, but compared to the butter their contribution to the caloric count is minor.

I checked with our neighbor and she just rolled her eyes, and mentioned how delicious it was. I'll make it when we have guests, but that's it. It's delicious, but a small piece for me and the rest for the guests.
Brian

Maker of Kramperts Finest Bay Rum and Frostbite http://www.krampertsfinest.com/
Or find it here: Italian Barber, West Coast Shaving, Barclay Crocker, The Old Town Shaving Company at Stats, Maggard Razors; Leavitt & Peirce, Harvard Square
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