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
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 3: With 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 7: Arrange 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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