New York-Style Crumb Cake
"I grew up on Entenmann's crumb cake, and as a kid, I didn't think there was anything better. Now I'm a grown-up and I've created my own version of a super-moist sour cream cake with cinnamon sugar crumbles on top. Actually, it has extra cinnamon crumbles, because in my opinion, there were never enough for my liking, and because the crumbs that fell on the plate were the best part! It's possible that grammy loves this cake more than she loves me. I like to make a whole cake for her, cut it into squares, and wrap each square in foil. She loves to take one piece from the freezer each morning, reheat it, and enjoy it for breakfast with her coffee."
Reprinted with permission from The Modern Hippie Table by Lauren Thomas, The Collective Book Studio, October 2022. Photo credit by Kristy Horst.
1 ¼ cups dark brown sugar
½ cup granulated sugar
1 ½ Tbsp ground cinnamon
1 tsp salt
1 cup unsalted butter, melted
3 cups all-purpose flour
2 ½ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
¾ cup unsalted butter, at room temperature
1 cup granulated sugar
3 large eggs, at room temperature
1 cup sour cream, at room temperature
2 tsp vanilla extract
Confectioner’s sugar, for dusting
For the crumb topping:
For the cake:
Preheat the oven to 350°F. Grease a 9-by-13-inch baking dish.
To make the crumb topping:
In a medium bowl, mix together the brown sugar, granulated sugar, cinnamon and salt. Add the melted butter and flour and mix gently with a fork. Do not overmix; there should be large crumbles.
To make the cake:
In a large mixing bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
In a small bowl, mix together the butter and granulated sugar until smooth and creamy. Add the eggs, sour cream, and vanilla and mix until combined. Pour the wet mixture into the dry mixture and stir until smooth and thick.
Spread the batter evenly into the prepared baking dish and top with the crumb topping, pressing lightly down into the cake.
Bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely on a cooling rack, 30 to 40 minutes.
Using a sifter, dust the confectioner’s sugar over the top. Cut into 2-inch squares. Serve at room temperature.
*serves 12 to 14 or one grammy
Tip: The cake can be stored in an airtight container for up to 4 days.