Cake Boss Style German Crumb Cake

Carlos Bakery German Crumb Cake recipe with bun dough. Old fashioned New Jersey Hoboken crumb cake Cake Boss Buddy Valastro Style. With step by step pictures.

I first saw this Crumb Cake in an episode of Cake Boss. Buddy Valastro made this Crumb Cake and it looked to die for. Its not always these big cakes and pastries that attract me. I love simple everyday cakes like these Crumb Cakes. Buddy Valastro tells that the Crumb Cake recipe is more than 100 years old and came with the bakery when his father bought it. It is an old fashioned German crumb cake called Streuselkuchen. They used some of the leftover cake scraps from the bakery to make that awesome topping. Genius. The topping consisted of crumbled cake, sugar and butter and of course some secret ingredients that Badabing Badaboom – The Hoboken boy wont tell.

I wanted to try. I wanted to try. I tried a lot of Crumb Cake recipes before nailing it on this one. Carlos Bakery describes this Crumb Cake as “Piled high with thick, jumbo golden crumbs, our crumb cake is the stuff of legends! Made with brown sugar, butter, and cinnamon, over sized crumbs sit on top of authentic German bun dough, a sweet addition to your day!” So come with me, Lets make a copycat Crumb Cake Hoboken Style baby.

First, lets tackle the dough for Crumb Cake. The dough is very rich, more like a french brioche dough. Its a very very sticky dough.

Take a small bowl. Add in the yeast, 1/2 a cup of warm milk and 1 tablespoon of sugar and let it rest until the yeast is dissolved and foamy, about 5 minutes.

Take a big mixing bowl and add all the remaining ingredients listed for the dough except the butter. Add in the yeast mixture too. Mix everything with a wooden spatula just until combined.

Slowly add in the butter in small pieces and start kneading. I kneaded by hand. If using a stand mixer, knead for 5 minutes on low speed.

Don’t add additional flour while kneading. The dough will be extremely sticky. Knead for a GOOD 10 minutes by hand. Scrape the dough from the bench with a help of a metal scraper and fold it onto itself like the picture below. Scraper is a very essential tool for kneading sticky dough. Repeat till completely kneaded. The dough will slowly come together but will remain very very sticky to touch. Remember NOT to add extra flour while kneading.

It will come together as one single mass of dough. Just scrape the dough and place it on a bowl.

Cover the dough with a plastic wrap and let the dough rise in a draft-free place at warm room temperature until doubled in bulk. I use a shower cap to cover the bowl. Its a cool idea! It will take about two hours to double in bulk.

For the topping

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

Final Rise of Dough and Baking Crumb Cake.

Butter and line a 13- by 9-inch baking dish.

Remove the dough from the bowl gently and place it on the baking dish.

Wet the hands in cold water and spread the dough evenly on the pan.

Sprinkle all of the topping on the dough and gently press the topping with your fingers.

Cover the dough with a kitchen towel and let dough rise again in a draft-free place at warm room temperature until almost doubled in bulk, 1 1/2 to 2 hours.

Put the oven rack in the middle of the oven and preheat oven to 350°F /180°C. Bake Crumb Cake until topping is golden, 55 to 60 minutes. Cool Crumb Cake in pan on a rack until barely warm.

Sprinkle confectioners sugar on top of the Crumb Cake. Just sift some sugar in a strainer on top of the Crumb Cake for even distribution of sugar.

Serve Crumb Cake WARM. Always!! Leftover Crumb Cake can be warmed in a microwave for 10-15 seconds and served.

For the Dough

• 2 teaspoons Active dry yeast
• 1 Tablespoon sugar
• 3/4 cup warm whole milk
• 1/2 cup sugar
• 1 tablespoon fresh lemon juice
• 3 1/2 cups all-purpose flour
• 1 1/2 teaspoons salt
• 2 eggs
• 1 1/2 teaspoons vanilla
• 1 1/2 sticks (3/4 cup) unsalted butter

For the 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
• 1 teaspoon vanilla
• 2 cups leftover cake crumbs/scraps (optional)

For the Dough

1. Take a small bowl. Add in the yeast, 1/2 a cup of warm milk and 1 tablespoon of sugar and let it rest until the yeast is dissolved and foamy, about 5 minutes.
2. Take a big mixing bowl and add in all the remaining ingredients listed for the dough except the butter. Add in the yeast mixture too. Mix everything with a wooden spatula just until combined.
3. Slowly add in the butter in small pieces and start kneading. I kneaded by hand. If using a stand mixer, knead for 5 minutes on low speed.
4. Don’t add additional flour while kneading. The dough will be extremely sticky. Knead for a GOOD 10 minutes by hand. Scrape the dough from the bench with a help of a metal scraper and fold it onto itself. Scraper is a very essential tool for kneading sticky dough. Repeat till completely kneaded. The dough will slowly come together but will remain very very sticky to touch. Remember NOT to add extra flour while kneading.
5. It will come together as one single mass of dough. Just scrape the dough and place it on a bowl.
6. Cover the dough with a plastic wrap and let the dough rise in a draft-free place at warm room temperature until doubled in bulk. I use a shower cap to cover the bowl. Its a cool idea! It will take about two hours to double in bulk.

For the topping

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

Final Rise of Dough and Baking

1. Butter and line a 13- by 9-inch baking dish.
2. Remove the dough from the bowl gently and place it on the baking dish.
3. Wet the hands in cold water and spread the dough evenly on the pan.
4. Sprinkle all of the topping on the dough and gently press the topping with your fingers.
5. Cover the dough with a kitchen towel and let dough rise again in a draft-free place at warm room temperature until almost doubled in bulk, 1 1/2 to 2 hours.
6. Put the oven rack in the middle of the oven and preheat oven to 350°F /180°C. Bake until topping is golden, 55 to 60 minutes. Cool cake in pan on a rack until barely warm.
7. Sprinkle confectioners sugar on top of the cake. Just sift some sugar in a strainer on top of the cake for even distribution of sugar.
8. Serve WARM. Always!!

Notes

Recipe adapted from Ruth Cousineau. Crumb cake is best when freshly made, but leftovers can be rewarmed and served. Serve WARM. Always!!

• Author: Kannamma - Suguna Vinodh
• Prep Time: 3 hours
• Cook Time: 1 hour
• Category: Cake
• Cuisine: American

For the Dough

• 2 teaspoons Active dry yeast
• 1 Tablespoon sugar
• 3/4 cup warm whole milk
• 1/2 cup sugar
• 1 tablespoon fresh lemon juice
• 3 1/2 cups all-purpose flour
• 1 1/2 teaspoons salt
• 2 eggs
• 1 1/2 teaspoons vanilla
• 1 1/2 sticks (3/4 cup) unsalted butter

For the 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
• 1 teaspoon vanilla
• 2 cups leftover cake crumbs/scraps (optional)

For the Dough

1. Take a small bowl. Add in the yeast, 1/2 a cup of warm milk and 1 tablespoon of sugar and let it rest until the yeast is dissolved and foamy, about 5 minutes.
2. Take a big mixing bowl and add in all the remaining ingredients listed for the dough except the butter. Add in the yeast mixture too. Mix everything with a wooden spatula just until combined.
3. Slowly add in the butter in small pieces and start kneading. I kneaded by hand. If using a stand mixer, knead for 5 minutes on low speed.
4. Don’t add additional flour while kneading. The dough will be extremely sticky. Knead for a GOOD 10 minutes by hand. Scrape the dough from the bench with a help of a metal scraper and fold it onto itself. Scraper is a very essential tool for kneading sticky dough. Repeat till completely kneaded. The dough will slowly come together but will remain very very sticky to touch. Remember NOT to add extra flour while kneading.
5. It will come together as one single mass of dough. Just scrape the dough and place it on a bowl.
6. Cover the dough with a plastic wrap and let the dough rise in a draft-free place at warm room temperature until doubled in bulk. I use a shower cap to cover the bowl. Its a cool idea! It will take about two hours to double in bulk.

For the topping

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

Final Rise of Dough and Baking

1. Butter and line a 13- by 9-inch baking dish.
2. Remove the dough from the bowl gently and place it on the baking dish.
3. Wet the hands in cold water and spread the dough evenly on the pan.
4. Sprinkle all of the topping on the dough and gently press the topping with your fingers.
5. Cover the dough with a kitchen towel and let dough rise again in a draft-free place at warm room temperature until almost doubled in bulk, 1 1/2 to 2 hours.
6. Put the oven rack in the middle of the oven and preheat oven to 350°F /180°C. Bake until topping is golden, 55 to 60 minutes. Cool cake in pan on a rack until barely warm.
7. Sprinkle confectioners sugar on top of the cake. Just sift some sugar in a strainer on top of the cake for even distribution of sugar.
8. Serve WARM. Always!!

Notes

Recipe adapted from Ruth Cousineau. Crumb cake is best when freshly made, but leftovers can be rewarmed and served. Serve WARM. Always!!

• Author: Kannamma - Suguna Vinodh
• Prep Time: 3 hours
• Cook Time: 1 hour
• Category: Cake
• Cuisine: American

Find it online : https://www.kannammacooks.com/cake-boss-style-german-crumb-cake/

Recipe for slow cooked Dal Bukhara, ITC style made with black urad dal – black lentils. With step by step pictures.

I am from a perfect Sambar eating South Indian family where yellow lentils are mainstay. We never cooked with black lentils. The first time I had black lentils – Dal Bukhara was in a North Indian restaurant in Mountain View, CA. Dal Bukhara was a revelation. Dal Bukhara was rich, hearty and delicious. Dal Bukhara is a velvety smooth dal. Dal Bukhara was a perfect vehicle for Indian Naan and Roti. Dal Bukhara is a slow cooked black lentil simmered in a tomato based sauce for hours. The world famous ITC Bukhara restaurant in Delhi slow cooks the Dal Bukhara on wood fire for at least 18 hours. Their Dal Bukhara is ultimate. Dal Bukhara is based on a very simple recipe. Dal Bukhara just needs to cook for a long time to get that velvety smooth texture and taste on the dal.

Soak the Black urad dal in water over-nite. Then pressure cook the dal until soft and set aside. Use 3.5 cups of water for every cup of dal in a pressure cooker. It should take about 6-7 whistles or 15 minutes on medium flame.

Take a very heavy bottomed pan. We are going to slow cook the dal. So its important the sauce doesn’t get scorched at the bottom. Heat the pan with a tablespoon of oil and add in the cumin seeds and the cinnamon.

Add in the onions and fry till soft. About 3 minutes on medium flame. Add in the ginger garlic paste and briefly fry for a minute.

This sauce is a tomato based sauce. So make sure you pick ripe tomatoes. We need a good 7-8 tomatoes. Run the whole tomatoes in a blender and add it to the pan.

Immediately, add in the chilli powder, turmeric powder, cumin powder and the salt.

Add in the cooked dal.

To the dal, add in 500 ml of water.

Now, reduce the flame to the lowest possible. Cover the pan with a lid and let it simmer for one hour. Keep stirring every 10 minutes to avoid the dal scorching at the bottom.

After one hour, the dal would have become creamy and thick. Slightly mash everything with a potato masher here and there for a creamy dal.

Add in 1/2 a cup of cream and 3-4 tablespoon of butter. Now don’t skip this step. This is what makes this dish what it is. Simmer briefly for a minute and remove the pan from heat. Dal Bukhara is ready.

Serve Dal Bukhara hot with roti, chapati.

Here is a printable Dal Bukhara recipe.

• 1 cup Urad Dal
• 2 tablespoon oil
• 1 teaspoon cumin seeds
• 2 sticks cinnamon
• 2 medium onions, chopped
• 1 pod garlic and 2 inch piece ginger, pureed to a paste with 1/4 cup water
• 8 Tomatoes
• 2 teaspoon chilli powder
• 1 teaspoon turmeric powder
• 2 teaspoon cumin powder
• 1.5 teaspoon salt
• 1/2 cup cream
• 3 tablespoon unsalted butter

1. Heat the pan with a tablespoon of oil and add in the cumin seeds and the cinnamon.
2. Add in the onions and fry till soft. About 3 minutes on medium flame. Add in the ginger garlic paste and briefly fry for a minute.
3. Run the whole tomatoes in a blender and add it to the pan.
4. Immediately, add in the chilli powder, turmeric powder, cumin powder and the salt.
5. Add in the cooked dal. To the dal, add in 500 ml of water.
6. Now, reduce the flame to the lowest possible. Cover the pan with a lid and let it simmer for one hour. Keep stirring every 10 minutes to avoid the dal scorching at the bottom.
7. After one hour, the dal would have become creamy and thick.
8. Add in 1/2 a cup of cream and 3-4 tablespoon of butter. Now don’t skip this step. This is what makes this dish what it is. Simmer briefly for a minute and remove the pan from heat.
9. Serve hot with roti, chapati.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 2 hours
• Category: Gravy
• Cuisine: Indian