Cakespy: Behemoth Crumb Cake

Name: Cakespy: Behemoth Crumb Cake
Ingredients: For the crumb topping:; 3 cups (6 sticks) unsalted butter; 7 1/2 cups all-purpose flour; 4 1/2 cups packed dark brown sugar; 1 1/2 teaspoon salt; 4 teaspoons vanilla extract; 5 tablespoons ground cinnamon; For the cake:; 1 cup sifted unbleached or bleached all-purpose flour; 1 teaspoon baking powder; 1/8 teaspoon baking soda; 1/2 teaspoon salt; 5 tablespoons unsalted butter; 1/2 cup superfine or strained sugar; 1 large egg; 1/2 teaspoon vanilla extract; 1/2 cup sour cream

Cakespy: Behemoth Crumb Cake was pinched from <a href="http://www.seriouseats.com/recipes/2010/05/cakespy-crumb-cake-recipe.html" target="_blank">www.seriouseats.com.</a>

"Jessie Oleson (aka Cakespy) drops by every Monday to share a delicious dessert recipe. —The Mgmt. [Original artwork and photographs: Jessie Oleson] When it comes to crumb, I have a theory: if some is good, more is better. This theory was proven when I discovered something called the Colossal Crumb Cake at New Jersey's Ocean Grove Bake Shoppe. Their version had a ratio of roughly 9 parts crumb to 1 part cake, and it was just as amazing as it sounds (theirs is the one pictured above). Could it be possible to recreate this magic at home? Well, I certainly wanted to try. Starting with a recipe from Arthur Schwartz, a.k.a. The Food Maven, I tried to make it even better by halving the cake part and tripling the crumb part. The result? A hulking behemoth of crumb, anchored by a little sliver of cake. Turns out, halving the cake recipe wasn't necessary—using the full recipe worked just fine, as the weight of the crumb crushed it into a sliver of buttery submission. While I can't say that it's quite the same as the Colossal Crumb, I feel comfortable bestowing the title of Behemoth Crumb on this baby. Try it if you dare. Behemoth Crumb Cake About the author: Jessie Oleson is a Seattle-based writer, illustrator, gallery owner, and cake anthropologist who runs Cakespy, an award-winning dessert website...."

INGREDIENTS

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For the crumb topping:

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3 cups (6 sticks) unsalted butter

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7 1/2 cups all-purpose flour

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4 1/2 cups packed dark brown sugar

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1 1/2 teaspoon salt

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4 teaspoons vanilla extract

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5 tablespoons ground cinnamon

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For the cake:

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1 cup sifted unbleached or bleached all-purpose flour

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1 teaspoon baking powder

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1/8 teaspoon baking soda

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1/2 teaspoon salt

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5 tablespoons unsalted butter

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1/2 cup superfine or strained sugar

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1 large egg

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1/2 teaspoon vanilla extract

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1/2 cup sour cream

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