Description
This classic New York Crumb Cake features a soft, tender vanilla cake base topped with a thick layer of buttery cinnamon crumb and a dusting of powdered sugar. Perfect for breakfast, dessert, or a cozy coffee break.
Ingredients
Scale
- 2 1/2 cups all-purpose flour (divided)
- 3/4 cup granulated sugar
- 1 cup brown sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter (cold for topping, softened for batter)
- 2 large eggs
- 1 cup sour cream
- 1/4 cup whole milk
- 2 teaspoons vanilla extract
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease or line an 8×8 or 9×9 inch baking pan.
- In a bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, and salt.
- In a large bowl, cream softened butter and granulated sugar until fluffy. Add eggs, one at a time, then mix in sour cream, milk, and vanilla extract.
- Gradually add dry ingredients to the wet ingredients, stirring until just combined.
- Pour batter into the prepared pan and smooth the top.
- For the crumb topping, combine remaining 1 cup flour, brown sugar, and cinnamon. Cut in cold butter until large crumbs form.
- Sprinkle crumb topping evenly over the batter.
- Bake for 35–40 minutes, or until a toothpick comes out clean.
- Let the cake cool completely. Dust with powdered sugar before serving.
Notes
- Use cold butter for the crumb to keep the texture chunky and crisp.
- Don’t overmix the batter to maintain a tender crumb.
- Let the cake cool fully before slicing to preserve the topping layer.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 29g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
Keywords: New York crumb cake, coffee cake, crumb topping, brunch dessert, classic cake