New York Style Crumb Cake

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A classic and delicious breakfast cake from america's test kitchen"."

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Steps

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For the topping: whisk sugars , cinnamon , salt , and butter in medium bowl to combine.

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Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick , cohesive dough.

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Set aside to cool to room temperature , 10 to 15 minutes.

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For the cake: adjust oven rack to upper-middle position and heat oven to 325 degrees.

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Cut 16-inch length parchment paper or aluminum foil and fold lengthwise to 7-inch width.

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Spray 8-inch square baking dish with nonstick cooking spray and fit parchment into dish , pushing it into corners and up sides.

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Allow excess to overhang edges of dish.

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In bowl of standing mixer fitted with paddle attachment , mix flour , sugar , baking soda , and salt on low speed to combine.

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With mixer running at low speed , add butter one piece at a time.

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Continue beating until mixture resembles moist crumbs , with no visible butter chunks remaining , 1 to 2 minutes.

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Add egg , yolk , vanilla , and buttermilk.

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Beat on medium-high speed until light and fluf.

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Ingredients

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granulated sugar, dark brown sugar, ground cinnamon, table salt, unsalted butter, cake flour, baking soda, egg, egg yolk, vanilla extract, buttermilk', confectioners' sugar"]"