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New York-Style Crumb Cake

Do you like crumb cake? Do you like stuff that taste really great but is horribly unhealthy for you? If you answered “yes” to both of these questions then this is the cake for you!  While I wouldn’t recommend eating this whole cake yourself  it a great one slice indulgence.  The cake layer is tender and the topping is sweet and full of cinnamon flavor.  I swear I thought I was in cake heaven. This cake would also make a fantastic addition to your Easter brunch or dessert buffet.  Give it a whirl….you just might fall in love 🙂

Enjoy!!!

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New York-Style Crumb Cake

Ingredients:

For Topping:
1 cup (packed) dark brown sugar
1/2 cup sugar
1 1/2 tablespoons ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, melted, warm
2 1/2 cups all purpose flour

For Cake:
2 1/2 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs
1 1/3 cups sour cream
1 teaspoon vanilla extract

Source: Epicurious

Directions:

For topping:
Mix both sugars, cinnamon, and salt in medium bowl and whisk to blend. Add warm melted butter and stir to blend. Add flour and toss with fork until moist clumps form (topping mixture will look slightly wet). Set aside.

For cake:
Position rack in center of oven and preheat to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Sift flour, baking soda, baking powder, and salt into medium bowl. Using electric mixer, beat room-temperature butter in large bowl until smooth. Add sugar and beat until light and fluffy. Add eggs 1 at a time, beating until well blended after each addition. Add sour cream and vanilla extract and beat just until blended. Add flour mixture in 3 additions, beating just until incorporated after each addition. Transfer cake batter to prepared baking dish; spread batter evenly with rubber spatula or offset spatula. Squeeze small handfuls of topping together to form small clumps. Drop topping clumps evenly over cake batter, covering completely (topping will be thick).Bake cake until tester inserted into center comes out clean and topping is deep golden brown and slightly crisp, about 1 hour. Cool cake in dish on rack at least 30 minutes.

DO AHEAD: Can be made 1 day ahead. Cool completely. Cover and let stand at room temperature.Cut cake into squares and serve slightly warm or at room temperature.

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Margaret

Wednesday 16th of November 2011

I'm baking it this afternoon for my Mary Kay unit members Sounds easy and yummy.

Audrey Ellen @ My Scene and Herd

Thursday 28th of April 2011

I love simple coffee cakes, I had the most perfect one from Baked in Brooklyn the other day and I almost died.

grace

Tuesday 26th of April 2011

i'd say i like crumb cake, but a more accurate statement would be that i like crumb. :)

Biren @ Roti n Rice

Tuesday 26th of April 2011

The cake does look very inviting. I think it may be hard to stop at just one slice. ;)

Cakelaw

Sunday 24th of April 2011

This does look like cake heaven!

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