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
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Preparation
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.