NEW YORK-STYLE CRUMB CAKE (made in a toaster)
This recipe is one of 150 featured in America’s Test Kitchen’s new book, “Toaster Oven Perfection”. This amazing cookbook shows readers how to transform the (often underutilized) appliance into a meal-making powerhouse. Toaster ovens are more energy-efficient than regular ovens, making them a smart choice for home cooks looking to save energy (and save money)! They are also easy to use in small spaces like dorm rooms or apartments.
Why this recipe works in a toaster
Once you get used to baking in your toaster oven, a simple coffee cake will be a natural fit, and better yet it keeps your main oven free for any other brunch options you might be considering.
The final cake is buttery but not dense, sweet but not syrupy, and coated with a delicate topping. You can even assemble this cake up to a day in advance and then simply throw it in your toaster when you’re ready for a crowd-pleaser.
Serves 8 to 10; Total time 11/2 hours
This recipe can be easily doubled using a 13 by 9‑inch baking pan;
increase the baking time to 45 to 50 minutes.
- 8 tablespoons unsalted butter, melted
- 1/3 cup (21/3 ounces) granulated sugar
- 1/3 cup packed (21/3 ounces) dark brown sugar
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon table salt
- 13/4 cups (7 ounces) cake flour Cake
- 11/4 cups (5 ounces) cake flour
- 1/2 cup (31/2 ounces) granulated sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon table salt
- 6 tablespoons unsalted butter, cut into 6 pieces & softened
- 1/3 cup buttermilk
- 1 large egg plus 1 large yolk
- 1 teaspoon vanilla extract
- Confectioners’ sugar
Getting your toaster oven ready
- Adjust toaster oven rack to middle position and heat oven to 325 degrees.
- Make foil sling for 8‑inch square baking pan by folding 2 long sheets of aluminum foil so each is 8 inches wide.
- Lay sheets of foil in the pan perpendicular to each other, with extra foil hanging over the edges of the pan. Push foil into corners and up sides of the pan, smoothing foil flush to pan.
- Whisk melted butter, granulated sugar, brown sugar, cinnamon, and salt in a medium bowl until combined.
- Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.
- Using a stand mixer fitted with a paddle, mix flour, sugar, baking soda, and salt on low speed to combine.
- With the mixer running, add softened butter 1 piece at a time.
- Continue beating until mixture resembles moist crumbs with no visible butter pieces remaining, 1 to 2 minutes.
- Add buttermilk, egg and yolk, and vanilla and beat on medium-high speed until light and fluffy, about 1 minute, scraping down bowl as needed.
- Transfer batter to prepared pan. Using a rubber spatula, spread the batter into an even layer.
- Break apart crumb topping into large pea-size pieces and sprinkle in even layer over batter, beginning with edges and then working toward center.
(Assembled cake can be wrapped tightly with plastic wrap and refrigerated for up to 24 hours; increase baking time to 40 to 45 minutes.)
- Bake until crumbs are golden and a toothpick inserted in the center of the cake comes out clean, 35 to 40 minutes, rotating pan halfway through baking.
- Let cool on a wire rack for at least 30 minutes.
- Using foil overhang, lift the cake out of the pan.
- Dust with confectioners’ sugar before serving.