Saturday, December 25, 2010

New York Style Crumb Cake

New York Style Crumb Cake 

12 servings This is our Christmas morning
treat with a hot cup of cocoa! It's a moist 
and tender sour cream coffee cake with a 
thick topping of cinnamon streusel. Enjoy.

1 cup (packed) dark brown sugar
1/2 cup sugar
11/2 tblsp ground cinnamon
1/2 tsp. salt
1 cup (2 sticks) unsalted butter, melted,
and warm
2 1/2 cups all purpose flour 

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. If using salted butter
omit the salt. 
1 1/2 cups sugar
2 large eggs
1 1/3 cups sour cream
1 teaspoon vanilla extract

Topping Mix: Mix both sugars, cinnamon and
salt in medium bowl and whisk to blend. Add 
warm melted butter and stir to blend. Add flour
and toss with fork until moist clumps form 
(topping mixture will look slightly wet). 
Set aside. 

Cake: Position rack in center of oven and 
preheat to 350 F. Butter 13x9x2 inch glass 
baking dish. ( I used a 9 inch cake pan and 
dished out the rest into small cake bowls 
for individual crumb cakes) Sift flour, baking
soda, baking powder, and salt into a medium
bowl. Using electric mixer, beat room temp
erature butter in large bowl until smooth. Add
sugar and beat until light and fluffy. Add eggs
1 at a time, beating until well blended after 
each addition. Add sour cream and vanilla 
extract and beat just until blended. Add flour
mixture in 3 addition, beating just until incor
porated after each addition. Transfer cake 
batter to prepared baking dish, spread batter
evenly with rubber spatula or offset spatula. 
Squeeze small handfuls of topping together
to form small clumps. Drop topping clumps 
evenly over cake batter, covering completely
(topping will be thick, I just kept our topping 
thin for our cake). Bake cake until tester 
inserted into center comes out clean and the
topping is deep golden brown and slightly 
crisp, about 1 hour. Cool cake in dish on rack
at least 30 min. Do Ahead Can be made 1 day
ahead. Cool completely. Cover and let stand 
at room temperature. Cut cake into squares
and serve slightly warm or at room temperat

1 comment:

Alicia said...

Mmmm!! That looks good! I have all the ingredients except the sour cream!! LOL