NEW YORK STYLE CRUMB CAKE
This is my favorite recipe for classic New York-style crumb cake. The cake is buttery and moist and you'll definitely enjoy the thick crumb topping!
Provided by Sally
Categories Breakfast
Time 1h50m
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F (177°C) and grease a 9×13 inch baking pan or line with parchment paper. You can use a glass, ceramic, or metal baking pan. The bake time is similar for each, but use a toothpick to test for doneness. Metal baking pans cook cakes faster. Set pan aside.
- 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.
- Whisk the flour, baking soda, baking powder, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a 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.
- 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.
- 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.
- 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. Use a sifter/fine mesh sieve.
SARA LEE CRUMB CAKE - COPYCAT
An adopted recipe that is based on the copycat version of the original crumb cake. Very easy and quick to make, this didnt last long at our house.
Provided by lauralie41
Categories Breads
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix sifted flour, sugar and margarine until crumbly.
- Set aside 1/2 cup of mixture.
- To the remaining crumb mixture add remaining ingredients as given above.
- Beat well with mixer on low speed.
- Spread evenly in a greased 8" square pan.
- unrinkle reserved crumbs over top and bake at 350 degrees for 40 minutes or until golden brown and a inserted toothpick comes out clean.
- Dust warm cake with powdered sugar before cutting.
Nutrition Facts : Calories 634.8, Fat 17.6, SaturatedFat 3.7, Cholesterol 39.5, Sodium 354.7, Carbohydrate 113.4, Fiber 1.6, Sugar 70.8, Protein 7.6
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