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New York is famous for many foods, but New York crumb cake is definitely in the top ten.
The Ultimate Crumb Cake
Who doesn’t love crumb cake? I’m sure there’s some but not too many.
New York is famous for a lot of foods–bagels, bialys, pastrami–the list is almost endless. But one thing is certain; New York crumb cake is in the top 10 on that list. Why? Because it’s scrumptious and loaded with crumbs.
One well-known commercial bakery even made a rendition of their top-rated crumb cake with extra crumbs. That’s how much folks love this.
Frankly, I’d buy the “boxed” from this company because it is good, but since it now costs a bomb, I was looking for something great that I could make. Out of all the coffee cakes I’ve made, this one is it.
This cake has enough crumbs to satisfy anyone who loves them.
They’re rich and buttery because there isn’t any fake ingredients in them at all. They have a lot of butter–a full cup. Therefore, the flavor really comes through.
There’s lots of crumbs too. In fact, you may think you’ll never use the whole amount when you mix them up. You will, so don’t give up and cover that entire cake top with them. Trust me, it works.
Cake’s Good Too
Just when you think that the crumb topping is the star of this show, you taste the cake itself and it knocks your socks off.
The texture and flavor of the cake itself is so awesome, I really can’t find the words. Much like the crumbs it’s rich and buttery with a velvety texture. So it’s hard to decide which element is better. I’m going to refrain on a judgement on this because they work so well together. And really, is it necessary? I don’t seem to think so. Just enjoy it!
NY Crumb Cake
- 1 cup dark brown sugar
- 1/2 cup sugar
- 1 1/2 tbs cinnamon
- 1/2 tsp salt
- 1 cup unsalted butter melted and warm
- 2 1/2 cups flour
- 2 1/2 cups flour
- 1 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter at room temperature
- 1 1/2 cups sugar
- 2 eggs
- 1 1/3 cups sour cream
- 1 tsp vanilla
- For the crumbs: mix the sugars, cinnamon and salt in a medium bowl. Add the warm melted butter and stir to blend. Add the flour and mix until crumbs begin to form (it will clump). Set aside.
- For the cake: Preheat oven to 350F/180C and grease a 9 x 13-inch glass baking dish.
- Sift together the flour, baking soda, baking powder and salt in a medium bowl; set aside.
- Beat the butter in the bowl of a stand mixer--the batter is dense so it will require a sturdy mixer--until smooth. Add the sugar and beat until it's light and fluffy.
- Add the eggs, beating well after each addition. Scrape down the sides and bottom of the bowl.
- Add the sour cream and vanilla and mix until just incorporated. Don't overmix!
- Add the flour in 3 additions, beating until just incorporated. Again, do not overmix.
- Pour batter into prepared pan and spread evenly in the pan.
- Squeeze small handfuls of the crumbs together to form small clumps. Drop the clumps evenly over the batter, covering the top completely. The crumb layer will be thick.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Avoid overbaking.
- Cool at least 30 minutes on a rack before serving.