If you love a crumb coffee cake as much as I do, you will love this bakery style tender sour cream coffee cake that puffs up under a thick layer of cinnamon crumb topping. 

Yes it’s all about that crumb topping and there’s plenty of it.

To make this cake, start by making the crumb topping. It’s going to look a bit dry. That’s how it should look. For the cake batter mix butter, sugar, eggs, sour cream, vanilla, flour, baking soda, and baking powder. Spread the batter evenly into the prepared pan. Top the batter with the crumb topping, breaking apart any big chunks into smaller pea-sized pieces. There is a perfect balance of crumbs to cake.  

This is one of those recipes that walks a fine line between breakfast and dessert. Cake for breakfast is always a good idea. cut a slice and enjoy with a cup of coffee! 

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New York Style Crumb Cake

A perfect balance of crumbs to cake.  

Course Dessert

Ingredients

Topping

• 1 cup dark brown sugar, packed
• ½ cup organic sugar
• 1½ tbsp ground cinnamon
• ½ tsp salt
• 1 cup (2 sticks) unsalted butter, melted
• 2½ cups all purpose flour

Cake

• 2½ cups all purpose flour
• 1 tsp baking soda
• ¾ tsp baking powder
• ½ tsp salt
• ¾ cup (1 ½ sticks) unsalted butter, room temperature
• 1½ cups organic sugar
• 2 large eggs
• 1⅓ cups sour cream
• 1 tsp vanilla extract

Instructions

For the 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 the Cake

• Position rack in centre of oven and preheat to 350°F.
• Butter 13 x 9 x 2-inch baking dish or baking pan.
• Sift flour, baking soda, baking powder and salt into medium bowl.
• Using an electric mixer, beat room temperature butter 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 and spread batter evenly with an 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 centre comes out clean and topping is deep golden brown and slightly crisp, about 1 hour.
• Cool cake at least 30 minutes.
• Cut into squares and serve slightly warm or at room temperature.
• Recipe from Epicurious