New York Style Crumb Cake That’s All About the Crumb.
A good crumb cake should contain a LOT of crumb. In fact, in my opinion, crumb cake is all about the crumb.
I mean, the cake should be good too… but cake is not actually the point of crumb cake.
Big, buttery, tender-crisp chunks of crumb topping is THE point of crumb cake.
But, honestly, as much as I love the crumb, I was starting to feel a little defensive for the cake. It is crumb CAKE, after all. And there are times when I’ve succumbed to that gorgeous looking piece of crumb cake in the coffee shop window only to find that the cake part of crumb cake is kind of … boring. Dry. Bland. Blah.
So I thought I should develop a crumb cake philosophy: The crumb of crumb cake is the superstar. The diva. The attention whore.
But, the cake should sneak up on you and steal the show.
And this cake does. It is dense and incredibly moist. It’s full of buttery, warm, brown sugar, cinnamon awesomeness capable of giving the crumb a run for it’s money.
- Make crumb topping, cover and set aside. The crumb topping recipe will make more than you need for this cake. Just put the remainder in a ziplock bag and store in the refrigerator.
- Preheat oven to 350 and grease an 8x8 inch square baking dish.
- In a large bowl, beat the butter, sugars and eggs with an electric mixer on high speed until light and fluffy, about 5 minutes.
- Add the sour cream, vanilla and extracts and mix until combined.
- In a small bowl, combine the flour, salt, baking powder and cinnamon with a wire whisk.
- Add the flour mixture to the batter and beat on medium speed until well incorporated, about 1 minute.
- Pour the batter into the prepared pan and top with about 3 cups of the crumb topping. The trick to getting large crumbs is to squeeze the topping together in your hand as you place it on the cake batter. The crumb topping will reach the top of the pan.
- Bake for 70 - 75 minutes, until the center is not jiggly and a toothpick inserted in the center of the cake comes out mostly clean.
- Allow to cool for at least 10 minutes on a wire rack before devouring.