The Best New York Crumb Cake!

• CRUMB TOPPING:
• 1 cup all-purpose flour
• 3/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1 teaspoon good vanilla extract
• 1/8 teaspoon table salt
• 1/2 cup melted butter, salted OK
• CAKE:
• 1- 1/4 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/4 teaspoon baking soda
• 1/4 teaspoon table salt
• 6 tablespoons butter, salted OK, softened but still cool, cut into 6 pieces
• 2 large eggs, room temperature
• 2 teaspoons good vanilla extract
• 1/3 cup buttermilk, whole or lowfat OK, room temperature
• TOPPING:
• confectioner's sugar to sprinkle

1. Arrange 9 short paper 4" X 1" paper crumb cake cups on a rimmed half sheet pan allowing even space between each. Or line 9 jumbo muffin cups with paper liners. Preheat the oven to 350 degrees.
2. MAKE THE CRUMBS: In a large mixing bowl whisk together the sugars, spices, vanilla and salt. Stir in the melted butter and mix until large crumbs form. Use a fork to blend.
3. MAKE THE CAKE BATTER: To the bowl of a standing mixer fitted with the paddle attachment, add the flour, sugar, baking soda and salt. Mix on low speed to combine. Add the butter one piece at a time. Adjust the speed to medium and continue mixing about 2 minutes or until the mixture looks like sand.
4. Add the eggs, vanilla extract and buttermilk; beat on medium speed until smooth and thick; about 1 minute
5. PUT IT ALL TOGETHER: Spread the batter evenly into each paper cup filling only about 1/4 full. With your fingers, pinch as you sprinkle the crumbs evenly over each tart. Bake for 20-25 (20) minutes or until golden brown and a tester comes out clean. Do not over bake. Cool and serve sprinkled with confectioner's sugar.

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Taken from food52.com/recipes/40285-the-best-new-york-crumb-cake (may not work)