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Name: New York Style Crumb Cake
Prep time: 1 h
Cook time: 50 min
Total time: 1 h 50 min
Yield: 12
Cuisine: not set
Ingredients: 200 grams packed brown sugar Light Or Dark; 100 grams granulated sugar; 1 tablespoon ground cinnamon; 1/2 teaspoon salt; 230 grams unsalted butter melted; 310 grams all purpose flour; 310 grams All purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 170 grams unsalted butter room temperature; 200 grams granulated sugar; 3 large eggs room temp; 240 grams sour cream room temperature; 2 teaspoons vanilla; to taste powdered sugar for topping

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INGREDIENTS

Crumb Topping
200 grams packed brown sugar ; Light Or Dark
100 grams granulated sugar
1 tablespoon ground cinnamon
1/2 teaspoon salt
230 grams unsalted butter ; melted
310 grams all purpose flour
Cake
310 grams All purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
170 grams unsalted butter ; room temperature
200 grams granulated sugar
3 large eggs ; room temp
240 grams sour cream ; room temperature
2 teaspoons vanilla
to taste powdered sugar ; for topping

INSTRUCTIONS

1. Preheat oven to 350 degrees and grease a 9x13 inch baking pan.

2. Make the crumb topping:

-Mix the brown sugar, granulated sugar, cinnamon, and salt together in a medium bowl. Stir in the melted butter, then gently mix the flour using a fork. Keep the mixture as large crumbles, do not over-mix. If over-mixed this will turn into a thick paste. Set aside.

3. Make the cake:

-Whisk the flour, baking soda, baking powder and salt together. Set aside.

4. Using a stand mixer with the paddle attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs, sour cream, and the vanilla. Beat on medium-high speed until combined. The mixture may look curdled; that's ok. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, mix in the dry ingredients until smooth. Do not over-mix. The batter will be thick, creamy, and sticky.

5. Spread the batter evenly into prepared baking pan. Top with crumb topping. Using a rubber spatula or the back of a large spoon, press the crumb topping tightly down into the cake so it sticks.

6. Bake for 45-55 minutes. Baking times vary, so keep an eye on yours and begin checking at 45 minutes. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil.

7. Remove the cake from the oven and set on a wire rack. ALlow to slightly cool for at least 30-45 minutes before cutting. If desired, dust with confectioners' sugar before slicing and serving, using a shifter/fine mesh sieve.

NOTES

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New York Style Crumb Cake

Crumb Topping
200 grams packed brown sugar Light Or Dark
100 grams granulated sugar
1 tablespoon ground cinnamon
1/2 teaspoon salt
230 grams unsalted butter melted
310 grams all purpose flour
 Cake
310 grams All purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
170 grams unsalted butter room temperature
200 grams granulated sugar
3 large eggs room temp
240 grams sour cream room temperature
2 teaspoons vanilla
to taste powdered sugar for topping

1. Preheat oven to 350 degrees and grease a 9x13 inch baking pan. 
2. Make the crumb topping:
-Mix the brown sugar, granulated sugar, cinnamon, and salt together in a medium bowl. Stir in the melted butter, then gently mix the flour using a fork. Keep the mixture as large crumbles, do not over-mix. If over-mixed this will turn into a thick paste. Set aside.
3. Make the cake:
-Whisk the flour, baking soda, baking powder and salt together. Set aside.
4. Using a stand mixer with the paddle attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs, sour cream, and the vanilla. Beat on medium-high speed until combined. The mixture may look curdled; that's ok. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, mix in the dry ingredients until smooth. Do not over-mix. The batter will be thick, creamy, and sticky.
5. Spread the batter evenly into prepared baking pan. Top with crumb topping. Using a rubber spatula or the back of a large spoon, press the crumb topping tightly down into the cake so it sticks.
6. Bake for 45-55 minutes. Baking times vary, so keep an eye on yours and begin checking at 45 minutes. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil.
7. Remove the cake from the oven and set on a wire rack. ALlow to slightly cool for at least 30-45 minutes before cutting. If desired, dust with confectioners' sugar before slicing and serving, using a shifter/fine mesh sieve.

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Nutrition

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Serving Size: 1 Serving (164g)
Recipe Makes: 12 Servings

Calories: 548
Calories from Fat: 430 (78%)

Amt Per Serving		% DV

	Total Fat 47.7g	64 %
	Saturated Fat 29.4g	147 %
	Monounsaturated Fat 12.8g
	Polyunsanturated Fat 2g
Cholesterol 225.2mg		69 %
Sodium 165.3mg		6 %
Potassium 97.8mg		3 %
Total Carbohydrate 27.4g		8 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 27.1g
Protein 5.1g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 548

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