New York-Style Crumb Cake

 

This recipe for crumb cake has been made so many times in my efforts to share goodness and make people happy, that I have lost count. It is a recipe that I refer people to on a regular basis and every time people have reported to love it! My roommate shares this with people at work who now know it by name and get thrilled whenever they see him walk in with a plastic container... " Is that the crumb cake"? ...Oh yes it is!

RECIPE

Crumb Topping

1 cup firmly packed dark brown sugar
1/2 cup granulated sugar
1/2 teaspoon salt
1 1/2 tablespoons cinnamon
1 cup (2 sticks) unsalted butter, melted and warm
2 1/2 cups all-purpose flour

Cake

2 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter
1 1/2 cups granulated sugar
2 large eggs
1 1/4 cups sour cream
1 teaspoon pure vanilla extract

INSTRUCTIONS

Preheat the oven to 350 degrees F and position the rack in the center. Butter the sides and bottom of a glass 9 -by-13-inch pan. You can use a metal, but the edges of the cake may turn crispy.

Crumb Topping

In a medium bowl, stir together both sugars, the salt, and the cinnamon. Add the melted butter and whisk until combined. Fold in the flour until it is absorbed and set the mixture aside.

Cake

Sift the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.

In the bowl of a standing mixer fitted with a paddle attachment, cream the butter until it is completely smooth and ribbon-like. Scrape down the bowl and add the sugar. Beat the mixture until it starts to look fluffy.

Add the eggs, one at a time, and beat until incorporated. Scrape down the sides of the bowl and mix again for 30 seconds. Add the sour cream and vanilla and beat just until incorporated. Add the dry ingredients in three parts, scraping down the bowl before each addition, beating only until it is just incorporated.

Assemble the cake

Pour the batter into the prepared pan. Use your hands to scoop up a handful of the topping and make a fist. The topping should hold together. Break off in chunks and and drop them over the cake. Repeat to use all of the topping. Remember, the topping layer will look outrageously thick.

Bake the cake for 45 to 55 minutes, or until a toothpick inserted in the middle comes out clean. Rotate the pan two times during the baking process. Cool the entire pan on a wire rack for about 30 minutes before serving.

The cake will last for 3 days, tightly covered, at room temperature.


Enjoy!

 

Source: Baked Explorations.