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New York Crumb Cake

Makes one 9- by 13-inch cake, serving at least 12
 
 

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For the topping:    
1   cup (2 sticks) unsalted butter
     
cups all-purpose flour
     
  cups packed dark brown sugar
½ teaspoon salt
     
  teaspoons vanilla extract
     
2   tablespoon ground cinnamon
     
For the cake:    
  cups sifted unbleached or bleached all-purpose flour
     
2 teaspoons baking powder
     
¼   teaspoon baking soda
     
½   teaspoon salt
     
10   tablespoons unsalted butter
 
1 cup superfine or strained sugar
     
2   large eggs
     
1   teaspoon vanilla extract
     
1   cup sour cream

http://jplusaphotography.com/?okylys=recensione-auto-opzioni-binarie recensione auto opzioni binarie Melt the butter in a medium saucepan over a low flame. Remove from the heat and cool for about 5 minutes, but do not allow the butter to become cold.

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From Arthur Schwartz's New York City Food: An Opinionated History with Legendary Recipes
 
 
 
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