New York Style Crumb Cake

I’ve distributed a plenty of morsel cake/espresso cake/breakfast cake plans on my site. One of my eternity top picks has been (and will consistently be!) my apple morsel cake. Normally arranged a couple of times throughout the fall months, this tall transcending excellence is rich, damp, and totally LOADED with a delicate piece beating. Perusers have cherished this morning meal cake as well.

My acrid cream piece cake formula is comparable delicate and cakey–however littler and accompanies less scraps on top. A month ago, I chose to consolidate the two plans to make a “plain” morsel cake that is similarly as powerful as my apple form and still flaunts those heavenly earthy colored sugar cinnamon flavors.

That is the place we land on my New York-style piece cake formula.

Crumb Cake

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Recipe by sallysbakingaddiction Course: DessertCuisine: AmericanDifficulty: Easy
Servings

12

servings
Prep time

15

minutes
Cooking time

50

minutes
Total time

1

hour 

5

minutes

A crumb cake specifically refers to a cake with crumbs. Lots of them. There is also a bit of dialect involved here as well.

Ingredients

  • Crumb Topping
  • 1 cup (200g) packed light or dark brown sugar

  • 1/2 cup (100g) granulated sugar

  • 1 Tablespoon ground cinnamon

  • 1/2 teaspoon salt

  • 1 cup (2 sticks; 230g) unsalted butter, melted

  • 2 and 1/2 cups (310g) all purpose flour, spoon & leveled

  • Cake
  • 2 and 1/2 cups (310g) all purpose flour, spoon & leveled

  • 1 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon salt

  • 3/4 cup (1.5 sticks; 170g) unsalted butter, softened to room temperature

  • 1 cup (200g) granulated sugar

  • 3 large eggs, at room temperature

  • 1 cup (240g) full-fat sour cream, at room temperature*

  • 2 teaspoons pure vanilla extract

  • optional: confectioners’ sugar for topping

Directions

  • Preheat the oven to 350°F (177°C) and grease a 9×13 inch baking pan or line with parchment paper. You can use a glass, ceramic, or metal baking pan. The bake time is similar for each, but use a toothpick to test for doneness. Metal baking pans cook cakes faster. Set pan aside.
  • Make the crumb topping: Mix the brown sugar, granulated sugar, cinnamon, and salt together in a medium bowl. Stir in the melted butter, then gently mix the flour using a fork. Keep the mixture as large crumbles, do not over-mix. If over-mixed, this will turn into a thick paste. Set aside.
  • Make the cake: Whisk the flour, baking soda, baking powder, and salt together. Set aside.
  • Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs, sour cream, and the vanilla. Beat on medium-high speed until combined. The mixture may look curdled; that’s ok. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, mix in the dry ingredients until smooth. Do not over-mix. The batter will be thick, creamy, and sticky.
  • Spread the batter evenly into prepared baking pan. Top with crumb topping. Using a rubber spatula or the back of a large spoon, press the crumb topping tightly down into the cake so it sticks.
  • Bake for 45-55 minutes. Baking times vary, so keep an eye on yours and begin checking at 45 minutes. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil.
  • Remove the cake from the oven and set on a wire rack. Allow to slightly cool for at least 30-45 minutes before cutting. If desired, dust with confectioners’ sugar before slicing and serving. Use a sifter/fine mesh sieve.

Notes

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