\n<\/p>\n

\n $\"Crumb$ <\/a><\/div>\n

\nHere is a new American recipe that I like especially in winter. For anyone who has been to the United States, you may have discovered this comforting cake. As is often the case, it is a variation of a European recipe, in this case the German “Steuselkuchen”. But the New York crumbcake is still more excessive! It is eaten with a large coffee and usually one piece is enough. As much as I find our cakes really perfect and delicious, the Americans are not to be outdone. This cake is moist in the center with a completely crisp top. <\/div>\n

\n<\/div>\n

<\/a>Crumbcake recipe (16 parts):<\/p>\n

Crumble:<\/span><\/b>
\n-115g of sugar<\/span><\/b>
\n-115g of blonde vergeoise<\/span><\/b>
\n-1 teaspoon cinnamon powder<\/span><\/b>
\n-1\/5 teaspoon of salt<\/span><\/b>
\n-170g of melted soft butter<\/span><\/b>
\n-300g of flour<\/span><\/b>
\nDough:<\/span><\/b>
\n-2 eggs<\/span><\/b>
\n-2 yellow<\/span><\/b>
\n-280g of flour<\/span><\/b>
\n-200g of sugar<\/span><\/b>
\n-170g of butter<\/span><\/b>
\n-1 teaspoon of liquid vanilla<\/span><\/b>
\n-170g of fermented milk<\/span><\/b>
\n
\n -3\/4 of a<\/span>
\n<\/b>
\n teaspoon of baking soda<\/span>
\n<\/b>
\n-1\/2 teaspoon of salt<\/span><\/b>
\n
\n<\/i>
\n
\n<\/i>
\nPrepare the crumble batter.<\/i>
\nPlace both sugars, salt and cinnamon in the bowl of the food processor.<\/i>
\n
\n<\/i><\/p>\n

\n $\"Crumb$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nAdd the melted soft butter. <\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Crumb$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nAdd the flour all at once.<\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Crumb$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nAnd mix with the “k” of the kitchenaid or kenwood until the flour is incorporated. <\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Crumb$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nPut the crumble dough aside until you can make the rest of the recipe.<\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Crumb$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nPrepare the cake batter. Put the flour, sugar, salt, baking soda. in the bowl of the robot.<\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Crumb$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nAdd the very soft butter and start mixing, still using the “k”.<\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Crumb$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nWhen the butter is incorporated, add the eggs, vanilla and fermented milk. <\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Crumb$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nNow mix on high speed for 2-3 minutes to aerate the dough. It whitens and becomes more voluminous. <\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Crumb$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nPour the batter into a 21cm x 21cm square pan, lined with parchment paper. Spray with a can of release grease. <\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Crumb$ <\/i><\/a><\/div>\n

\n<\/i><\/p>\n
\n $\"Crumb$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nPour the crumble mixture over the cake. <\/i><\/div>\n
<\/p>\n
\n $\"Crumb$ <\/a><\/div>\n
<\/p>\n
\n $\"Crumb$ <\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nBake at 170\u00b0C for 45 minutes or more. The cake should be baked in the center. <\/i><\/div>\n
\n<\/div>\n
\n $\"Crumb$ <\/a><\/div>\n
<\/p>\n
\n $\"Crumb$ <\/a><\/div>\n
\n<\/div>\n
\n $\"Crumb$ <\/a><\/div>\n
\n<\/div>\n
\n $\"Crumb$ <\/a><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
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