New York Style Crumb Cake

Recipe By:
Steve G
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New York Style Crumb Cake
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  • Total Time 90 min Ico-add
  • Yield 12 Servings
  • Level Medium

A tender sour cream coffee cake topped with a thick layer of cinnamon scented streusel will become a favorite breakfast treat no matter what coast you're on.
 

Ingredients

  • For the streusel:
  • 1 cup dark brown sugar, packed
  • 1/2 cup sugar
  • 1 1/2 tablespoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, melted, warm
  • 2 1/2 cups all purpose flour
  • For the cake:
  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 2 large eggs
  • 1 1/3 cups sour cream
  • 1 1/2 teaspoons vanilla extract
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Directions

  1. 1. Make the topping: Mix both sugars, cinnamon, and salt in medium bowl and whisk to blend. Add warm melted butter and stir to blend.
  2. 2. Add flour and toss with fork until moist clumps form. Topping mixture will look slightly wet. Set aside.
  3. 3. Make the cake: Position rack in center of oven and preheat to 350 degrees F. Butter 13 x 9 x 2 inch glass baking dish.
  4. 4. Sift flour, baking soda, baking powder, and salt into medium bowl.
  5. 5. Using electric mixer, beat room temperature butter in large bowl until smooth. Add sugar and beat until light and fluffy.
  6. 6. Add eggs 1 at a time, beating until well blended after each addition.
  7. 7. Add sour cream and vanilla extract and beat just until blended.
  8. 8. Add flour mixture in 3 additions, beating just until incorporated after each addition.
  9. 9. Transfer cake batter to prepared baking dish; spread batter evenly with rubber spatula or offset spatula.
  10. 10. Squeeze small handfuls of topping together to form small clumps.
  11. 11. Drop topping clumps evenly over cake batter, covering completely (topping will be thick).
  12. 12. Bake cake until tester inserted into center comes out clean and topping is deep golden brown and slightly crisp, about 1 hour.
  13. 13. Cool cake in dish on rack at least 30 minutes.
  14. 14. Cut cake into squares and serve slightly warm or at room temperature.
  15. 15. Note: You can make the cake one day ahead of when you plan to serve it. Let it cool completely then cover and let stand at room temperature. It will keep just fine.
 
 
  • Did you know?

    Streuselkuchen (crumb cake) is a German specialty. They are said to have originated in Silesia, a province that nowadays is in western Poland. Traditionally it is made of a yeast dough covered with crumbs made up of flour, sugar and butter.