New York Style Crumb Cake

New York Style Crumb Cake 

Bon Appetit- April 2010 issue

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.

topping

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 

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. 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

ure.