NY-Style Crumb Cake

January here in Colorado is like April in Minnesota, without the moisture. The sun has finally started to set after 5pm and the days are warm, but brief. In short, I love this style of winter.

This crumb cake is loaded with butter and sugar, an antidote to shorter days. Make a pan of this and medicate your breakfast (or tea time) like a boss.

This is one recipe I would recommend breaking out the mixer for. You can do this by hand, but it’s a bit laborious.

Today’s recipe features Kayak Hybrid Shatter @ 73.1%, mounted in one pound (453g) unsalted butter. Each ounce of butter contains 46.88mg THC.

Good grief, this is sooo fucking tasty

Note: This has been adapted from an America’s Test Kitchen recipe.

Yield: one 9×13 pan, 12 servings

Dosage: Approx 66mg THC per piece (if this is too spicy for you, either cut smaller pieces or cut the butter amount and use half CannaButter, half regular ol’ unsalted butter)

Time: 45 minutes

Oven: 325F

Equipment:

  • mixer with paddle attachment
  • medium bowl
  • measuring cups
  • measuring spoons
  • spatula
  • liquid measure
  • small saucepan
  • 9×13 baking pan

Ingredients:

Topping:
2/3 C sugar
2/3 C brown sugar, packed
1 1/2 tsp cinnamon, ground
1/2 tsp cardamom, ground
1/4 tsp salt
14 oz cake flour, sifted
8 oz CannaButter, melted

Cake:
10 oz cake flour, sifted
7 oz sugar
1/2 tsp baking soda
1/2 tsp salt
6 oz CannaButter, room temp
2/3 C liquid buttermilk
2 eggs
2 yolks
2 tsp vanilla extract
1/4 tsp almond extract

For the Topping: place 8oz CannaButter in a small saucepan and melt over low heat until completely melty. Reserve.

Weigh your cake flour into the mixer bowl and add in remainder of topping ingredients. Mix dry ingredients using the paddle attachment on low until fully combined. While mixer is running on low, drizzle in melted CannaButter. Mix until butter has been absorbed by the flour (no dry bits!), taking care to scrape the bowl to ensure the topping is homogeneous. It will be clumpy, but that’s what we’re going for here.

Dump out topping into the medium bowl, reserve.

For the cake, weigh flour and sugar into your mixer bowl and add remaining dry ingredients. Measure out buttermilk in the liquid measure cup, adding the eggs, yolks and extracts. Use a fork to whisk it all together.

Mix dry ingredients with paddle attachment on low until combined. Add 6oz CannaButter and mix butter into drys until completely incorporated. Mixture will look like sand at this point. While mixer is running on low, stream in buttermilk/egg mixture. Mix on low until combined and then kick it up to medium to beat in a bit of air. Scrape mixer bowl occasionally.

Once completely combined, pour out batter into prepared 9×13 pan. Spread out evenly using spatula. Sprinkle topping mixture on top of batter, completely covering the cake. Once it’s covered to your liking, press topping lightly into the cake batter, but don’t smush!

Bake @ 325F for 30-40 minutes, or until a toothpick inserted in the center comes out clean.

Allow to cool completely before cutting. This crumb cake freezes beautifully and can be re-warmed with a quick nuke in the microwave to go with your morning coffee.

High Altitude adjustments:
–Increase buttermilk to 3/4 C
–Reduce baking soda to 1/4 tsp





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