My dad grew up in the Bronx of the 1920s and was very fond of the yeasty crumb cakes found in many German-Jewish bakeries there. He calls the moist, tender cakes "crumb buns" and loves to eat them with a cup of coffee.

　　

Ingredients

12–16 servings

　　

For cake:

1 (1/4-ounces) package active dry yeast (2 1/2 teaspoons)

　　1 cup warm whole milk (105115°F)

　　1/2 cup plus 1 tablespoon sugar

　　1 tablespoon fresh lemon juice

　　3 3/4 cups plus 2 tablespoons all-purpose flour

　　1 1/2 teaspoons salt

　　2 large eggs, at room temperature for 30 minutes

　　1 1/2 teaspoons vanilla

　　1 1/2 sticks (3/4 cup) unsalted butter, cut into tablespoon pieces and softened slightly

　　

For crumb topping:

1 1/2 cups all-purpose flour

　　3/4 cup sugar

　　1 1/2 teaspoons cinnamon

　　1 1/2 sticks (3/4 cup) cold unsalted butter, cut into small pieces

　　1 teaspoon vanilla

　　

Special Equipment

a stand mixer fitted with paddle attachment

　　

Make dough:

Step 1

Stir together yeast, 1/4 cup warm milk, and 1 tablespoon sugar in bowl of mixer until yeast is dissolved, then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)

　　

Step 2

Stir together lemon juice and remaining 3/4 cup milk and let stand until curdled, 1 to 2 minutes.

　　

Step 3

Add 3 3/4 cups flour to yeast mixture along with salt, eggs, vanilla, and remaining 1/2 cup sugar and mix at low speed until just combined. Add curdled milk and beat at medium speed until a dough forms. Add butter, 1 piece at a time, beating, then continue to beat until dough is silky and elastic, 5 to 8 minutes. (Dough will be very sticky.) Sprinkle with remaining 2 tablespoons flour and cover bowl with a clean kitchen towel (not terry cloth). Let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours.

　　

Make topping:

Step 4

Pulse together topping ingredients in a food processor until many large clumps form. Transfer to a bowl and chill, covered, until ready to use.

　　

Form and bake cake:

Step 5

Butter a 13- by 9-inch baking dish or pan.

　　

Step 6

Stir dough several times with a rubber scraper to release air, then spread evenly in baking dish.

　　

Step 7

Sprinkle dough with half of topping, then cover dish with kitchen towel and let dough rise again in a draft-free place at warm room temperature until almost doubled in bulk, 1 to 1 1/2 hours.

　　

Step 8

Put oven rack in middle of oven and preheat oven to 350°F.

　　

Step 9

Sprinkle remaining topping over top of cake and bake until topping is golden, 55 to 60 minutes. Cool cake in pan on a rack until barely warm, then cut into squares.

　　Cooks' Note

　　Crumb cake is best when freshly made, but leftovers can be rewarmed, wrapped in foil, in a 350°F oven.