Description
This classic New York-style crumb cake features a moist, buttery base topped with a thick, sweet crumb topping that perfectly balances cinnamon and brown sugar flavors. Ideal for breakfast or dessert, it’s a comforting and indulgent treat that’s easy to make at home.
Ingredients
Crumb Topping
- 1 cup (200g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 Tablespoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup (16 Tbsp; 226g) unsalted butter, melted
- 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled)
Cake
- 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 3 large eggs, at room temperature
- 1 cup (240g) full-fat sour cream, at room temperature
- 2 teaspoons pure vanilla extract
- optional: confectioners’ sugar for topping
Instructions
- Preheat the Oven: Preheat your oven to 350°F (177°C) and grease a 9×13-inch baking pan or line it with parchment paper. You can use glass, ceramic, or metal pans. Note that metal pans may cook the cake faster. Set the pan aside.
- Make the Crumb Topping: In a medium bowl, combine brown sugar, granulated sugar, cinnamon, and salt. Stir in the melted butter. Gently mix in the flour using a fork, keeping the mixture as large crumbles rather than a paste. Set aside.
- Prepare the Cake Dry Ingredients: Whisk together flour, baking soda, baking powder, and salt in a separate bowl. Set aside.
- Cream Butter and Sugar: Using a stand or handheld mixer with a paddle attachment, beat the softened butter and granulated sugar on high speed until smooth and creamy, around 2 minutes. Scrape down the bowl as needed.
- Add Wet Ingredients: Add the eggs, sour cream, and vanilla extract to the creamed butter mixture. Beat on medium-high speed until combined; the mixture might appear curdled, which is normal. Scrape the bowl down again.
- Incorporate Dry Ingredients: On low speed, gradually mix in the dry ingredients until smooth. Avoid over-mixing. The batter will be thick and sticky.
- Assemble the Cake: Spread the batter evenly into the prepared baking pan. Carefully spread the crumb topping on top, then press it firmly into the batter using a spatula or the back of a large spoon so it adheres well.
- Bake: Bake the cake for 45-55 minutes. Begin checking for doneness at 45 minutes by inserting a toothpick in the center; it should come out clean. If the cake edges or top brown too quickly, loosely cover with aluminum foil.
- Cool and Serve: Remove from oven and place on a wire rack. Let cool for 30-45 minutes before cutting. Optionally, sift confectioners’ sugar over the top before slicing and serving.
Notes
- Use room temperature eggs, butter, and sour cream for best results and smooth batter.
- Do not overmix the crumb topping; large crumbs yield better texture.
- Watch baking times closely, as oven temperatures and pan materials affect cooking speed.
- Souring topping with confectioners’ sugar adds a lovely visual finish and a touch of extra sweetness.
- Store leftover cake tightly covered at room temperature for up to 2 days, or refrigerate to extend freshness.
