Crumb Buns
Author: 
Cuisine: Pennsylvania Dutch
 
Ingredients
  • Topping:
  • 1 cup packed light brown sugar
  • ¾ cup all-purpose flour
  • ⅛ teaspoon salt
  • ½ cup cold unsalted butter
  • Base:
  • 2 cups all-purpose flour
  • 1 cup packed light brown sugar
  • 1 cup buttermilk
  • 2 large eggs
  • ½ cup unsalted butter, room temperature
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground nutmeg
Instructions
  1. Heat oven to 350 degrees. Grease a jelly roll pan, 15-1/2-by-10-1/2-by-1-inch; set aside.
  2. For topping: In a medium bowl, toss together the 1 cup brown sugar, ¾ cup flour, and ⅛ teaspoon salt. Cut in the cold butter using a pastry blender or two knives until crumbs the size of marbles are formed. Set aside.
  3. Measure all the base ingredients together at once in large bowl of electric mixer. Blend for ½ minute at low speed to combine, scraping bowl along the way. Beat for 3 minutes at high speed, scraping bowl occasionally. Spoon the thick batter into the prepared jelly roll pan and spread out evenly. Sprinkle evenly with the reserved crumbled topping.
  4. Bake until a wooden pick inserted in the middle come out clean, about 20 to 25 minutes. Cut into rectangles to serve. Serve warm. Will make about 15 squares, depending on what size you want to cut them.
Recipe by The Culinary Cellar at https://theculinarycellar.com/sphere-magazine-june-1974/