Classic Crumb Cake | Classic Desserts w. Cake Boss Joe

Coffee Desserts
Cake Boss’s Joe Faugno, head baker at Carlo’s Bakery, shows how to bake one of their favorite classic desserts, Crumb Cake. Click SHOW MORE for recipe.

00:48 Bun Dough Recipe
08:39 Crumb Recipe
13:34 Assembly
21:02 Bake
22:25 Serving


Follow Joe on Instagram: @joecakeboss

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.

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.

Starring Joe Faugno
Executive Producer: Art Edwards
Executive in Charge: Stephanie Morrisey
Produced by Cakehouse Media
Producer: Andy Mills
Culinary Producer: Chad Durkin
Recipe by Christine Edwards
Camera: Marc Deblasi & Andy Mills
Editor: Andy Mills


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