The third crumb cake! ... well, technically this is a coffee cake because there nuts in the topping? Coffee cake or crumb cake, the "New Deli" crumb cake from Zingerman's Bakehouse was well-liked at the crumb cake bake-off, it just wasn't the favorite (or even the second favorite).
Please don't assume that means it's not worth making. It is absolutely worth it! Zingerman's New Deli crumb cake is so named because the bakers drew their crumb flavor inspiration from Delhi: cardamom, ginger, cloves, pistachios, and sweet coconut. The result is delicious and way more interesting than a basic crumb cake. The cake itself is really tender and the crumb is perfectly spiced.
The batter for this cake comes together really quickly, but as with the NY crumb cake, you do need to make the crumb topping ahead of time and let it dry out. If you're baking under tight time constraints, you could cheat a little by baking the crumb at really low heat (200 F) to dry it out over about 20-30 minutes. After the crumb topping is ready and you've made the cake batter, you'll bake the cake at relative low heat for a cake (300 F) for about 50-60 minutes. After a short 10-15 minute cooling period, it's ready to be served (along with hot chai!). Otherwise, cool the crumb cake completely and store it in an air-tight container for up to 3 days at room temperature.
The second time I made this (for the bake-off), I used pecans in place of pistachios, and unsweetened coconut flakes in place of sweetened. I liked it both ways.
Original source: Zingerman's Bakehouse
Ingredients
Crumb Topping
- 3 tablespoons (45 grams) unsalted butter
- 1 tablespoon (14 grams) coconut oil
- ⅓ cup plus 1 tablespoon (60 grams) all-purpose flour
- 5 packed tablespoons (60 grams) Muscovado or dark brown sugar
- ½ teaspoon fine sea salt
- ½ teaspoon ground cardamom
- ½ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ½ cup (30 grams) unsweetened flaked coconut or sweetened coconut flakes
- ½ cup (50 grams) coarsely chopped pistachios or chopped toasted pecans
Cake
- 1 ¼ cups (260 grams) granulated sugar
- ½ cup plus 3 tablespoons (150 grams) unsalted butter at room temperature
- 2 large eggs at room temperature
- ½ cup plus 2 tablespoons (150 grams) sour cream
- 1 teaspoon vanilla extract
- 1 ½ cups (220 grams) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
Instructions
Crumb Topping
- If possible, start the crumb topping at least 2 hours if not 12 hours before you plan to bake the crumb cake. This allows moisture to evaporate so the crumbs are less likely to sink to the bottom of the batter.
- Melt the butter and coconut oil together in a small pan or a microwave-safe bowl. In a medium bowl, whisk together the flour, muscovado brown sugar, salt, cardamom, ginger, and cloves. Pour in the melted butter and coconut oil, then gently toss everything together with a fork. It's not necessary for everything to completely incorporate yet - don't overwork the crumb. Add the coconut flakes and chopped nuts, then lightly toss everything together in with the fork or your fingers.
- Spread the topping out on a quarter sheet tray and let it dry.
Cake
- Preheat oven to 300 F. Line a 9-inch (23-cm) springform or round cake pan with parchment paper to cover the bottom and then lightly spray the sides and bottom with nonstick baking spray.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until lightened in color and fluffy in texture, about 2-3 minutes.
- Beat in the eggs at medium speed, one at a time, letting the first incorporate fully before adding the second. Scrape down the sides of the bowl and beat for an additional 60 seconds. The mixture should be completely homogeneous.
- Add the sour cream and vanilla to the mixer bowl and beat on medium speed until just incorporated.
- Add the flour mixture in thirds to the creamed mixture, beating on low after each addition until just combined.
- Pour the batter into the prepared round cake pan and use an offset spatula to even the top of the batter. Break up the dried-out crumb topping and evenly scatter pieces across the cake batter, including along the edge.
- Bake the cake for 55 minutes, until golden brown on top and beginning to gently pull away from the sides. A toothpick inserted in the center should come out clean. Place the cake on a cooling rack to cool to room temperature, then serve.
