My great grandfather (Schmelzer) came from Austria Hungary with his family. Settled in New York in the late 1800's. GGF Schmelzer was a baker and his family lived in the basement below the bakery. GGF Schmelzers' son, John Schmelzer married Mable Brown. She always made this crumb cake for us.❤👍😊
I am so happy that i just found your channel🙏🏼 i am a native New Yorker and i grew up with Entemann’s Crumb cakes! Also the French Crumb Cake by Entemann’s as well, it had the cream in the middle and that was so delicious too! Being Sicilian my parents made everything from scratch except that crumb cake and i have always wanted the Authentic Recipe! I will be giving yours a try for my family of which is a ton of us 😊❤
So, this is in my oven right now and I'm so excited and thankful to you for walking me through. Such a great and easy to follow recipe written right in the description for us! So gracious of you, thank you!! 💙👏
Thanks for sharing the recipe! Learned from you about the history of this crumb cake that I probably should've known being born in Brooklyn. haha. But yeah, loved all the lil tips (molasses as a quick stopgap measure); using foil to line the pan similarly to parchment paper; and using REVERSE CREAMING method for this cake. It really does add a level of tenderness that makes it next level! Again appreciate the share and step-by-step guide w a lil bit of Origin story thrown in there!
Nina, I have the same powered shaker, it was my grandmothers, I love this recipe my grandmother came from Germany and always make coffee cake on a Sunday morning fresh out of the oven when we came back from church , I do have to try and make this I know it will bring back beautiful memories.
Love the tips!! I had no idea of you wait till the toothpick comes out completely clean your cake would be over baked!!! I’ve been doing that this whole time :O
That is something that we were all taught. I did it for years too. One day I made a chocolate cake. If you over bake them chocolate burns and ruins the whole thing. I left a few crumbs on the toothpick and WOW, what a difference. I mentioned it to a pastry chef who I work with, and she confirmed that every cake should be taken out with a few crumbs on the toothpick. Now we know! Thank you for writing Lauren.
God, I love you!!!! I grew up in Jersey City and we used to get this all the time, I married an Irish girl and moved to Ireland 20 yrs ago. I have missed this sooooo much!!!! I bake a little so my weekend time is all taken now. Thanks
When I was a kid in NYC we used to go to a relatives house and there was always either a Crumb cake or a Cheesecake on the table. I just learned how to make my own cheesecake because they don't have them where I live now. Well, to be fair, they have them but they suck and are way too small. Now I will start baking my own crumb cake. Thank you. By the way, you look and sound like one of my aunts.
I normally make crumb cake from German recipes but have had great success with ones such as from Sally's Baking Addiction. So I was surprised at how dense this came out. Most recipes include both baking powder and baking soda but I get that this one has just baking soda because of the buttermilk. Still, 1/4 teaspoon seems like a record-low amount. I'd like to see one that's more like Stew Leonards' Crumb Cake, which is just amazingly light. That's clearly a chiffon cake and that's what I was looking for when I came here, but I thought the reverse creaming technique might give similar results, but no. I have used that technique with superb results when making King Arthur Flour's Golden Vanilla Cake recipe.
@Jgreenst08054 HI J, I don't believe that I've ever had anything other than a dense NY or NJ crumb cake. I'm curious as to what part of the country you're from. Maybe the density is a regional thing.
@@ninainthekitchen1455 We live in NJ near Philly; my wife's from NYC and Long Island so we're up there all the time visiting relatives/friends in Massapequa. I was looking for a Stu Leonard's crumb cake texture (you have to try that if you ever get a chance!). Anyway, I decided to give this recipe another try and this time it came out amazing! It didn't take nearly the time you specify; only 25 minutes in my calibrated oven at 145°C convection (equivalent to 160°C normal). I used a heavy 8x8 USA pan, added 10g more flour, 7.5 g less buttermilk and two whole eggs, plus 1/2 tsp baking powder. The added moisture along with Kerrygold butter made the reverse creaming work better. It's still a dense cake but super tender and the texture is now perfect! Topping recipe was perfect as is!
Nina, you will find all kinds of recipes on RU-vid if you type in “Streusel Kuchen” you may have to translate it from German. My mother used to make this once a week sometimes with sliced almonds mixed into the topping.
Nina In The Kitchen Traditionally the dough would be rolled out to cover a big baking sheet and covered with fruit in season like plums, cherries, apples, etc. with a generous covering of the streusel topping. I never thought to make this myself, but now that you jogged my memory of days long ago in Germany I will have to, 😋
This reminds me of myself as a young boy riding my bicycle up main street to the bakery to buy some baked goods for my family on a Sunday morning. We would always get a crumb cake which was in a white cardboard box tied closed with white string. I would also get fresh baked rolls in a white paper bag And, yes I was in NY state on Long Island. Every town had a German Bakery and a bagel shop. The food was crazy good.
I grew up in South Jersey and have very similar memories of good crumb cake, breads, bagels and cheesecake. We grew up with the best and didn't know it. I hope that you find my recipes to be a memorable food experience too. Thanks for writing Mark, happy baking!
@@ninainthekitchen1455 You are right. Plus, it was a much more simple time. Who now would allow an 8 yo boy to ride his bicycle to the center of town alone to buy baked goods? The answer is nobody. I remember riding my Schwinn bicycle down the middle of the road without a car in sight. The people at the bakery knew my name. Incredible.
I grew up in Suffolk County, we had a german bakery in town. We had a big family so getting anything from there was a rare treat and a big surprise! My Dad would take us to Entenmanns sometimes, that too was so exciting! I remember the machine that tied the stacks of boxes together. Long Island in the 60s and 70s was the best place to grow up.
It's 1tspn yeast One TBSPN SUGAR PINCH SALT 2 TBSPN SOFET BUTTER 2 CUPS FLOUR 1/2C CAKE FLOUR ONE CUP WATER 1/3 C MILK. PUT IT IN A ZIPLOC AND LET STAND ONE HOUR . deflate ...drop into square pan let rise... topping then baked. Some use apple acquire bits or crumbs and nut and cinnamon streusel...any u like..😊
That looks really good. What if you were to double just the cake part of the recipe, then divide the crumb topping in two parts so it's cake, crumb topping cake then topping? Would that work, or would it result in the crumb topping on top be too hard because the cake would take a bit longer to bake? Question for you I've been wondering about especially now with some items running out due to the virus. Lets say you have a recipe that calls for a certain amount of butter, as well as salt. Some recipes, or chefs say things like if you are using salted butter don't add the salt. They say that no matter how much salt the recipe requires. I looked up how much salt is in salted butter. The answer came back 1.6-1.7% salt. However it did say that could vary depending on the brand. Lets say you have a recipe that calls for 4 tablespoons butter, but you are using salted butter, how much salt would be in that 4 tablespoons of butter? If we take the number 1.6% salt, what does that translate into say teaspoons? Usually I reserve salted butter for things like popcorn, corn on the cob, buttered rolls. Any time all cooking has been done. Kind of like a finishing butter. But sometimes now days due to the virus, you can't be so picky. Even though I do store back up in my freezer. My mom buys butter only when it's on sale and stores tons of it in her deep freezer. I could just steal a pound from her but I try not to do that. Ha.
Whoa Nellie!!! I know the ratios may look off, but please try it this way before you even think about changing the recipe. 😉 As far as I am concerned, butter is a personal preference. Salted or unsalted, or how much you use is totally up to you.
Hi Nina, here is a yeasted crumb cake recipe from Cook's Country! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-MBjKGzB_uB0.html&ab_channel=America%27sTestKitchen
THIS IS LISTED AS NEW YORK CRUMB CAKE BUT IT USES YEAST AND IT IS MADE DIFFERENT THAN YOURS Bun Dough Recipe: 1/3 cup granulated sugar 1/3 cup shortening 1 teaspoon salt 2 large eggs, beaten 1/8 teaspoon lemon emulsion, or lemon juice 1/2 cup pastry flour 2 3/4 cup all-purpose flour 4 packets (1 oz) rapid dry yeast 3/4 cup water (depends on the feel of the dough, you might need more or less) Yield- 2 lbs Combine sugar and room-temperature shortening in a standing mixer bowl, fit with a dough hook. Mix on low speed. Add in salt when sugar and shortening start to come together. Add flavoring to bowl. Combine yeast and flour together. Add flour mixture to the bowl, mix on low speed. Add water slowly before flour is fully incorporated, then continue mixing on low speed until the flour has become hydrated and incorporated with the dough and isn’t sticking to the sides of the bowl. Once all ingredients are combined, turn the mixer up to the next speed. Your dough is done once almost all of the dough is wrapped around the hook (your dough will be tacky once it’s done). Flour your working surface, scrape out dough onto surface. Separate depending on the size of your sheet tray. If you’re using a quarter sheet pan, each tray will get 1 pound of dough. With a half sheet tray, the dough ball will be 2 pounds. Fold dough into itself, roll into a smooth ball. Place onto a lightly floured sheet tray. Cover with plastic wrap and let rest in your refrigerator up to an hour, minimum 30 minutes. Make your crumb. Crumb Recipe: 5 ounces vanilla cake (store-bought or home-made) 1 1/4 cups brown sugar 1 pound (4 sticks) of room temperature butter or shortening 2 1/4 cup pastry flour 1 1/4 cinnamon 1 1/4 teaspoon baking powder 1 1/4 teaspoon salt Add cake to mixer, paddle on low speed until cake looks like a loose crumb, Add in brown sugar, pulse 2-3 times, then keep on medium-low speed, then add in your butter. Once incorporated, kick up the speed to medium and cream until butter has lightened in color. Turn mixer off. Combine dry ingredients, stir with a whisk, add to bowl. Pulse mixer on stir several times before mixing on low speed. Continue to mix on low speed until dough comes together. Leave on countertop uncovered while preparing your trays to bake the bun dough. Assembly- Prep sheet tray by covering it in a thin layer of butter or shortening Flour surface and lightly flour the top of your dough. Roll out rested dough until its a little longer than the length of the tray (the dough with snap back more as you work the dough longer). Lift dough slightly from surface, this will shrink the dough. Fold dough in half, place in tray, fold in edges to the shape of the pan. Dock your dough using a fork or a rolling docker. Rest 30 minutes. Lightly and evenly wet the surface with a pastry brush and water Press large crumbs into surface of dough, fill in gaps with smaller crumbs Bake at 325 for about 25 minutes in a convection oven, or 350 for about 25 minutes in a conventional oven or until the crumbs turn a light golden brown. Rest on tray until cooled. Sift powdered sugar on top, portion and serve. NEW YORK CRUMB CAKE JOE FAUGNO I BELIEVE IT SAID
I watched the video. There are some things about it that I liked, and other things that I didn't like at all. I liked the use of yeast, that would give the cake a delicious flavor, and texture. I didn't like the shortening in the cake. The video starts out saying that the recipe is hundreds of years old. Yes, German Crumb Cake (or New York Crumb Cake) is a very old recipe, but using shortening is new. Vegetable shortening is not hundreds of years old. In other words, there are shortcuts and lesser quality ingredients used, that's okay, it's a commercial bake. I love the technique for making crumbs. I work with a pastry chef. This reminded me of her. She says that a homemade bake always wins out over commercial products. The next time that I make a NY Crumb, I will try a few of his changes, but overall, I'm quite happy with my bake. Thank you for writing, I will have to look into this channel. Nina
@@ninainthekitchen1455 My guess is that this was probably originally made with lard. Commercial vegetable shortening was invented in the early 20th century (c. 1911) but lard has been used in cooking and baking for centuries. I mostly agree with my fellow pastry chef that the majority of home cooking is better than commercial, but the majority of people do not try to make the items they buy. I believe a big part of the reason why I like the food I make better than what is available commercially is because I can make it exactly how I like it. I just returned from a hometown visit to New York City and got a piece of crumb cake from Zabar’s. Having that and wanting to recreate it brought me to RU-vid where I watched your video as well as Joe Faugno’s. I think I may take a little from each, throw in some lard, and make an incredible cake. Thanks!
Here is a recipe for a yeasted crumb cake and an interesting recipe for the soft crumb mixture that I will try as a topping for your cake. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-bDvJ9UzgPa0.html
@@ninainthekitchen1455 ut oh. I just made one, and I did not grease the bottom of the tinfoil. I just took it out of the oven, and it is cooling. I hope I am able to get it out.
THE CRUMB CAKE RECIPE BELOW BY JOE FAUGNO CAKE BOSS, SAYS IT CAME FROM GERMANY OLDEN DAYS GERMANY I WATCHED THE VIDEO ON YOU TUBE AND IT LOOKS JUST LIKE CRUMB CAKE WHEN HE IS DONE YOU HAVE TO WATCH HIS VIDEO AND HE EXPLAINS THINGS IN IT NOT IN RECIPE HOPE THIS IS WHAT YOU WANTED
Hi Nina! I don't know if you are still looking for a recipe for crumb cake made with yeast, but take a look at this video - It might be what you were looking for: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-bDvJ9UzgPa0.html
Thanks Bri Bri, I have actually seen this video before. The next time that I make a crumb cake I do want to use yeast. The thing that I don't like is that he uses shortening. I get it, it's a commercial kitchen however.😒 I have considered altering this recipe, but I haven't tried it yet. I will let you know what happens. Thanks again.
@@sassyt1545 TRY LISTENING TO THE RECIPE IN THE VIDEO AND FOLLOW ALONG WITH WHAT IS WRITTEN. I'M NOT GOING TO DO IT FOR YOU. i'm sure she would care because she'd want you to get the recipe right. otherwise the cake will not come out as SHE intended. it is her recipe after all and perhaps she didn't write the recipe on this site. 🙄 it actually is helpful. i had to rewrite the recipe as she intended and it came out perfect.
