New York-Style Crumb Cake
Total Time
1 hour, 50 minutes
Prep Time
15 minutes
Cook Time
50 minutes
Rating
4.6 out of 5 stars
(117)
Ingredients
serves 12
- 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
How would you rate this recipe?
Preparation
Step 1
Preheat the oven to 350°F (177°C) and grease a 9×13-inch baking pan or line with parchment paper.
Step 2
Make the crumb topping: Mix the brown sugar, granulated sugar, cinnamon, and salt together in a medium bowl. Stir in the melted butter, then gently mix the flour using a fork, keeping the mixture as large crumbles.
Step 3
Make the cake: Whisk the flour, baking soda, baking powder, and salt together. Set aside.
Step 4
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes.
Step 5
Add the eggs, sour cream, and vanilla. Beat on medium-high speed until combined. The mixture may look curdled; that’s okay.
Step 6
With the mixer on low speed, mix in the dry ingredients until smooth.
Step 7
Spread the batter evenly into the prepared baking pan. Top with crumb topping and press it tightly down into the cake.
Step 8
Bake for 45-55 minutes. The cake is done when a toothpick inserted in the center comes out clean.
Step 9
Remove the cake from the oven and let it cool on a wire rack for at least 30-45 minutes before cutting. Dust with confectioners’ sugar if desired before slicing and serving.
Step 10
Save recipe for the next time?
Chef's notes
Make Ahead Instructions:
Prepare cake through step 7. Cover tightly and refrigerate for up to 2 days or freeze up to 3 months. Bring to room temperature to serve.
Crumb Cake Muffins:
For muffins, use a 12 count muffin pan or 6 count jumbo muffin pan. Bake at 425°F for 5 minutes, then reduce to 350°F and continue baking for 15-17 minutes for regular muffins or 22-23 minutes for jumbo muffins.
