CRUMBS BAKERY TIMES SQUARE RECIPES

Steps:

• Heat oven to 350 degrees. Butter an 8- or 9-inch square pan.
• Preparing the topping: Add all the topping ingredients to a medium bowl. Use a rubber spatula until they all start to clump together. Squish or roll the mixture into mostly large crumbs with some smaller ones.
• Prepare the cake: In a medium bowl, whisk together the flour, baking powder, baking soda and salt until combined.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar at medium speed until creamy and smooth, 1 to 2 minutes. Beat in the eggs, one at a time, then beat in vanilla extract. Add half of the flour mixture, then beat in the sour cream. Add the remaining flour, and mix, just until incorporated, scraping down the sides of the bowl. Fold in the zest and fruit, if using.
• Pour the batter into the baking pan and top evenly with the crumbs. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan. It’ll be gone before you know it.

Steps:

• In a bowl of an electric mixer fitted with the paddle attachment, combine flour, salt, and sugar.
• Add shortening and process until mixture is the texture of coarse sand (roughly 10 seconds).
• Scatter butter pieces evenly over flour mixture and pulse 6 times, until consistency is that of coarse crumbs.
• Remove from large bowl.
• Sprinkle with ice water and knead until mixture becomes sticky dough, adding a few extra drops of water as needed to help it hold together.
• Roll into a ball, press into a ball, wrap in parchment, then plastic wrap and place in a plastic storage bag.
• Refrigerate for at least an hour and up to two days before rolling out.
• Preheat oven to 300 degrees F. Place butter, honey, brown sugar, and zests in a large saucepan over low heat until butter is melted.
• Chop pecans and spread evenly over a pre-baked ½ sheet crust.
• Incorporate heavy cream to the creamed butter mixture on high heat until temperature reaches 240 degrees.
• Immediately pour creamed butter mixture over pecans in the crust.
• Bake for 30 minutes, rotating pan after the first 15 minutes.