Breakfast / Brunch
New York Crumb Cake
Tender cake with buttery crumb topping is all it takes to make breakfast a hit — except maybe the cup of joe to go with it.
FOR THE CRUMB TOPPING, COMBINE:
FOR THE CAKE, WHISK:
The creaming method is the mixing of butter and sugar until light and fluffy, a crucial step in the making of cakes and cookies. The sugar cuts holes into the fat, incorporating air and causing the fat to soften and increase in volume.
Preheat oven to 325° with rack in center position. Coat an 8×8-inch baking dish with butter and flour.
For the crumb topping, combine brown sugar, granulated sugar, cinnamon, and salt; add melted butter and stir to combine. Stir in flour until mixture forms moist clumps.
For the cake, whisk together flour, baking powder, salt, and baking soda in a bowl.
Cream softened butter and granulated sugar in a separate bowl with a mixer on medium-high speed until light and fluffy, 3–5 minutes. Beat in eggs, one at a time, then vanilla, beating just until incorporated. Add sour cream and beat just until blended.
Beat in flour mixture in three additions on low speed just until incorporated.
Transfer batter to prepared dish; smooth top. Starting at the edges, drop pea-sized pieces of topping evenly over batter. Completely cover cake with crumbs (topping will be thick).
Bake cake until topping is golden brown and a toothpick inserted into center of cake comes out clean, 45–50 minutes. Let cake cool completely; sprinkle with powdered sugar before serving.
Break any big topping chunks into pea-sized pieces, then press any loose mixture into clumps as well.
To keep from weighing down the center of the cake, evenly arrange the crumbs from the edges in.
% Daily Value*
Total Fat 21g 32%
Saturated Fat 13g 65%
Cholesterol 98mg 32%
Sodium 336mg 14%
Carbs 74g 24%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.