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New York Style Crumb Cake
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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