New York Style Crumb Cake

• New York-Style Crumb Cake
• From Martha Stewart
• Crumb Topping:
• 3 cups cake flour (not self rising)
• 2/3 cup granulated sugar
• 2/3 cup packed dark-brown sugar
• 1-1/2 teaspoons ground cinnamon
• Salt
• 2 sticks unsalted butter
• Cake:
• 1-1/2 sticks unsalted butter, room temperature
• 2-1/2 cups cake flour (not self rising)
• 1/2 teaspoon baking soda
• Salt
• 1 cup granulated sugar
• 2 large eggs plus 2 large egg yolks
• 1 teaspoon pure vanilla extract
• 2/3 cup low-fat buttermilk
• 9 ounces jam, marionberry, blueberry, blackberry...your choice
• Confectioners' sugar for dusting

1. Make the crumb topping: Mix together flour, sugars, cinnamon and 1/2 teaspoon salt in a medium bowl. Pour warm melted butter over mixture, and mix using your hands until medium to large clumps form.
2. Preheat oven to 325o. Make the cake: Butter a 9 x 13 baking pan. Whisk together flour, baking soda and 1/2 teaspoon salt in a medium bowl.
3. Beat butter and sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Beat in eggs and yolks, 1 at a time, then vanilla. Beat in flour additions, alternating with buttermilk, beginning and ending with flour. Beat until well combined.
4. Spoon batter into pan and spread evenly using an offset spatula. Top batter with jam before scattering crumb layer over the top.
5. Bake until golden brown and a toothpick inserted into the center comes out clean, about 1 hour. Transfer to a wire rack. Let cool about 15 minutes. Dust with confectioners' sugar.

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Taken from www.epicurious.com/recipes/member/views/new-york-style-crumb-cake-50144409 (may not work)