This article originally appeared in The New York Times. Transfer to a wire rack to cool before serving. Bake until the center of the cake springs back when lightly touched and a toothpick inserted in the center comes out with just a few crumbs, 45 to 60 minutes. Scatter cooled pineapple evenly across the surface of the cake. Beat in remaining flour just until incorporated.ħ. On low speed, beat in half of the flour mixture until smooth, then beat in the sour cream, scraping down the sides of the bowl as needed. These crumbs are packed with flavorful ingredients. In fact, the best NY Style crumb cake has more than 2/3s crumb and about 1/3 white cake. New York style is popular for being loaded with several inches of delicious cinnamon-flavored crumbs. Scrape the sides of the bowl with a rubber spatula.Ħ. Extra crumb is expected from the best New York Style crumb cake. Beat in eggs, one at a time, until incorporated, then beat in rum and lime zest.
Using an electric mixer fitted with the paddle attachment or a handheld electric mixer and a large bowl, beat butter and sugar at medium speed until creamy and smooth, about 2 minutes. Make the cake: In a medium bowl, whisk together flour, baking powder, baking soda and salt.ĥ. Stir in melted butter, pinching the mixture with your fingers, until 1/2-inch crumbs form. Make the crumb topping: In a medium bowl, whisk together flour, brown sugar, almonds, candied ginger, ground ginger, cinnamon and salt. Add pineapple, brown sugar, allspice and salt, and saute until pineapple chunks are glossy and lightly browned in spots, 7 to 15 minutes. Prepare the pineapple: In a skillet, melt butter over medium-high heat. Line the bottom of the pan with parchment paper and butter the paper.Ģ. Butter a 9-inch springform pan, a 9-by-2-inch round cake pan or a 9-inch square metal pan. 1/2 cup sour cream or whole Greek yogurtġ.
1 1/2 tablespoons unsalted butter, plus more for greasing the pan.