New York-Style Crumb Cake
Total Steps
7
Ingredients
12
Tools Needed
8
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Living the GourmetIngredients
- 1 teaspoon pure vanilla extract
- 1 1/4 cup sour cream
- 12 tablespoons unsalted butter
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 2 1/2 cups AP flour
- 1 cup unsalted butter, melted and warm
- 2 dashes cinnamon
- 1 cup firmly packed dark brown sugar
- 1/2 cup granulated sugar
Instructions
Step 1
Preheat oven to 350 degrees F. Butter the sides and bottom of a glass 9-by-13-inch pan.
Step 2
In a medium bowl, stir together both sugars and cinnamon. Add the melted butter and whisk until combined. Fold in the flour until it is absorbed and set the mixture aside.
Step 3
Sift the flour, baking powder, and baking soda together in a medium bowl. Set aside.
Step 4
In the bowl of a standing mixer fitted with the paddle attachment, cream the butter until it is completely smooth and ribbonlike. Scrape down the bowl and add the sugar. Beat the mixture until it starts to look fluffy.
Step 5
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 finally add the dry ingredients in three parts, beating until well incorporated.
Step 6
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 drop them over the cake. Repeat to use all the topping. Remember, the topping layer will look outrageously thick.
Step 7
Bake the cake for 45 minutes, or until the cake tester 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.