New York Style Crumbcake

Difficutly: moderate
Time: 45 Min
Portion: 12 servings


1 cup dark brown sugar, packed

1/2 cup sugar

1 1/2 tablespoons ground cinnamon

1/2 teaspoon salt, melted and warm

1 cup unsalted butter

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 unsalted butter, at room temperature

1 1/2 cups sugar

2 large eggs

1 1/3 cups sour cream

1 teaspoon vanills extract



2. 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.


4. Position rack in center of oven and preheat to 350 degrees. Butter a 13x9x2-inch glass baking dish. Sift flour, baking soda, baking powder, and salt into medium bowl. Using electric mixer, beat room-temperature butter in large bowl until smooth. Add sugar and beat until well blended after each addition. Add sour cream and vanilla extract and beat just until blended. Add flour mixture in 3 additions, beating just until incorporated 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).

5. Bake cake until tester inserted into center comes out clean and topping is deep golden brown and slightly crisp, about 1 hour. Cool cake in dish on rack at least 30 minutes.

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