New York-Style Crumb Cake
Servings: 8 people
Ingredients
Crumb Topping*
- 1 cup (2 sticks) unsalted butter melted and still warm
- 1 packed cup (220 grams) dark brown sugar
- ½ cup (100 grams) granulated sugar
- ½ teaspoon kosher salt
- ½ teaspoon cinnamon
- 2 ¼ cups (~300 grams) all-purpose flour
Cake
- 2 ½ cups (330 grams) all-purpose flour
- ¾ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 12 tablespoons (1 ½ sticks) unsalted butter at room temperature
- 1 ½ cups (300 grams) granulated sugar
- 2 large eggs at room temperature ideally
- 1 ¼ cups (300 grams) sour cream** at room temperature ideally
- 1 teaspoon vanilla extract
- powdered sugar for dusting
Instructions
Crumb Topping
- Whisk the brown sugar, granulated sugar, salt, and cinnamon together in a large bowl. Add the melted butter and whisk to combine. Use a rubber spatula to fold in the flour. The mixture will seem like a really dense, wet sand.
- Spread the wet crumb topping out onto a quarter sheet pan so as much surface area is exposed as possible. Let the crumb dry out for at least 2-3 hours, optimally overnight. You can loosely cover it with plastic wrap if you feel you must.
Cake
- Preheat oven to 350 F. Line a 9×13-inch baking pan with a parchment paper sling or coat the pan lightly in cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes.
- Beat in the eggs, one at a time, waiting for the first to incorporate fully before adding the second. Scrape down the sides and bottom of the bowl, then beat for an additional 30 seconds.
- Add the sour cream and vanilla to the mixer bowl and beat just until incorporated. Finally, add the flour mixture in three stages, beating just until combined.
- Transfer the batter to the prepared baking pan. The batter will be thick and difficult to spread out, but use a rubber spatula to gently nudge it into the corners. Pick up the dried out crumb topping by big handfuls, break off large chunks, and scatter them over the top of the batter. Use all the crumb topping, it make a very thick layer.
- Bake for 45-55 minutes (rotating the pan at 15 minute intervals), or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan for at least 30 minutes. Optionally, sprinkle the top of the crumb cake with powdered sugar before serving.
Notes
*letting the crumb topping dry out overnight is highly preferred.
**don't substitute yogurt for sour cream unless you're planning to finish the cake in one day.