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servings:

My dad grew up in the Bronx of the 1920s and was very fond of the yeasty crumb cakes found in many German-Jewish bakeries there. He calls the moist, tender cakes "crumb buns" and loves to eat them with a cup of coffee.

• 1 (1/4-ounces) package active dry yeast (2 1/2 teaspoons)
• 1 cup warm whole milk (105115°F)
• 1/2 cup plus 1 tablespoon sugar
• 1 tablespoon fresh lemon juice
• 3 3/4 cups plus 2 tablespoons all-purpose flour
• 1 1/2 teaspoons salt
• 2 large eggs, at room temperature for 30 minutes
• 1 1/2 teaspoons vanilla
• 1 1/2 sticks (3/4 cup) unsalted butter, cut into tablespoon pieces and softened slightly
• 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, cut into small pieces
• 1 teaspoon vanilla
• a stand mixer fitted with paddle attachment

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