New York crumb cake

New York style crumb cake is loaded with butter!  2-1/2 sticks in the topping and 1-1/2 sticks in the cake.  But seriously, there's simply no other way to get that taste and texture.  So if you'd prefer a "light" version, look elsewhere...I'd rather have a small piece of the real thing!

New York Crumb Cake

Topping:
3-1/2 c flour (all-purpose or cake)
2/3 c sugar
2/3 c light brown sugar
2 t cinnamon
1/2 t salt
2-1/2 sticks butter, melted

Whisk the flour through the salt together in a medium bowl.  Melt the butter in a glass measuring cup and pour it over the dry ingredients.  Mix by hand until large crumbs form.  Set aside.

Cake:
1-1/2 sticks butter, softened
1 c sugar
2-1/2 c cake flour
1/2 t baking soda
1/2 t salt
2 eggs plus 2 extra egg yolks
1 t vanilla
2/3 c buttermilk
1 c blueberry jam, heated to soften

Preheat oven to 325.  Beat the butter and sugar together in a large bowl until light.  Beat in the eggs and yolks one at a time and then add the vanilla.  Whisk the flour, soda, and salt together in a small bowl.  Alternate adding the flour and the buttermilk to the butter mixture, beating well.

Scrape the thick batter into one large or two smaller prepared pans.  Spread the jam on top and sprinkle with the crumb mixture.  Bake until a toothpick comes out clean: about 1 hour for a 9x13 pan, 40-45 minutes for two 8x8 pans.  Place on wire rack to cool.