NY Crumb Cake
Rich and delicious with a ton of buttery crumbs
Servings: 12
Calories: 689kcal
Ingredients
Crumbs:
- 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
Cake:
- 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
Instructions
- 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.
Video
Nutrition
Serving: 1serving | Calories: 689kcal | Carbohydrates: 93g | Protein: 7g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 326mg | Potassium: 165mg | Fiber: 2g | Sugar: 52g | Vitamin A: 1029IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 3mg