April 30, 2013

Recipe ~ New York Coffee Cake Dunkers


Are you a Crumb Picker?

Come on, you know what I mean...
...Are you one of those types who
picks the crumbs off of the crumb cake
when you think no one is looking?  


I'm unashamed to admit that
I'm the little bird that has
 pecked at many a streusel,
crumb cake and cobbler.  

Of course, some do resent
this penchant for picking
especially when it's their piece
of pie that's been pecked.


It was this sweet, crumbly conundrum that inspired me to develop a recipe for a coffee cake cookie that is all about the crumbs.  It's part biscotti, part coffee cake, and is loaded with buttery, crumbly goodness.  It's a coffee cake that you can dunk in coffee or milk. It's not too hard, not too sweet, and is good right down to the last crumb!


New York Coffee Cake Dunkers

Prep Time:  30 minutes
Chill & Bake Time:  1 hour
Yield:  Approx. 4 dozen dunkers 

For the crumb topping
  • 2/3 cups granulated sugar
  • 2/3 cups dark brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 3 1/2 cups cake flour (14 ounces)
  • 2 sticks unsalted butter, melted

For the cookie
  • 6 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt 
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups sour cream
 Confectioner's (powdered) sugar for dusting

Preheat oven to 350°F.

Begin by lining a standard sheet pan (1/2 sheet, 18x13x1) with parchment paper so that it overhangs the edges.  Snip the corners (as shown in photo) so that they can be overlapped to conform to the pan.  Set aside.


Step 1:  Prepare crumb topping by whisking together all of the dry ingredients.  Pour in melted butter and stir with a fork until combined.  Refrigerate until ready to use.

Step 2:  In a medium bowl, whisk together the flour, baking soda, baking powder and salt.  Set aside.

Step 3With an electric mixer (with a flat beater attachment), cream the butter and sugar at medium speed until light an fluffy (approx. 3 minutes).  Scrape down the sides of the bowl with a rubber spatula.  With mixer running, add the eggs, one at a time until fully combined.  Add the sour cream and vanilla and beat on low speed to combine.  Add the dry ingredients and beat on low, just till the dough comes together.  Dough will be sticky.

Step 4:  Transfer dough to the parchment-lined pan.  Press evenly into pan with lightly floured hands.


Step 5:  Remove crumb topping from the refrigerator.  Crumble the chilled topping evenly over the dough.  Then, gently press the crumbs into the dough.


Step 6:  Bake on middle rack of oven for 30 minutes.  Remove from oven and cool on a baking rack for 10 minutes.  Gently lift parchment paper and slide "cake" on to a flat, level cutting surface.  Cut in half lengthwise.  Then cut into 1/2" sections. 


Step 7Arrange slices, 1/4" apart, on 3 ungreased baking sheets Bake, 2 sheets at a time, on middle racks of the oven.  Bake for 8 minutes.  Use a butter knife or small offset spatula to gently flip each piece over.  Switch position of pans.  Bake for 8 more minutes.  Repeat with remaining pan.  Cool on wire racks until warm enough to touch.  

Step 8:  Stand pieces up in the pan.  Sprinkle liberally with powdered sugar.  Store in an airtight container until ready to serve.  Serve with a cup of coffee, hot cocoa, or cold milk.  


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This recipe has been linked-up with:
The Inspiration Board @ Homework 
Project Inspired 
Recipe Sharing Monday at Jam Hands 
The Live Laugh Linky at Live Laugh Rowe 
Sugar Slice Sunday @ Sweet2Eat Baking
Friday Food Frenzy @ Adventures in All Things Food 


16 comments:

  1. Yum! I admit, I'm a crumb picker too. It's the best part.

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  2. This sounds great, Jenn! Biscotti is a little hard for my tastes so this would be perfect for me. Can't wait to make some!

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  3. Oh yes - I'm a a crumb picker :)
    These cookies are calling my name! I don't think I'd be able to stop eating them

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  4. Indeed I am. It's the best part. I've been known to eat the crumb topping and leave the cake. YUM!

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  5. These look and sound absolutely tastey-ful! I have been wanting to make dunkers {chocolate chip} for a while but I like your recipe better. Pinning! Thanks so much for sharing at Project Inspire{d}.

    Have an over the top fabulous week.

    Hugs,
    Mary Beth

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  6. Holy cow - those sound amazing! What a fun snack to have on hand for brunch or tea with friends.

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  7. Mmm, this looks so good! I totally admit to eating the crumbs off dessert like this. We get crumb doughnuts at work and I pick the crumbs off my desk and eat them!

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  8. Ohmygoodness you've discovered a way to my heart! :) I love crumbs. This might just now be on my to-do list today!
    Thank you so much for sharing!

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  9. Those look so good! I love coffee cake ... and I always pick the crumbs too!

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  10. Yes--that would be me! These look like the perfect solution!

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  11. Yes I am a Crumb Picker... And I must say that this recipe looks absolutely fabulous! I just pinned it and I have no doubt I will be picking at every last one of the crumbs that happen to fall :) Krista @ A Handful of Everything

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  12. Woot! You have been featured this week at Recipe Sharing Monday! The new link party is up and I'd love to see you back. Have a great week. :)

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  13. I make lots of biscotti and I am making these today to bring to a scrabble party. All that sugary/buttery goodness is a must to keep us fortified! Thanks Jenn!

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I enjoy hearing from you! Thank you so much for taking the time to be part of the creative and positive spirit here at Rook No. 17! xoxo Jenn

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