I was all set to tell you about soup today but then I went and baked this crumb cake yesterday and the plan changed. The cake was so good I didn’t want to wait another day to share it so it promptly jumped ahead in line. But let’s back up for just a minute… Over the weekend I stopped in at Border’s with one of those oh so dangerous 40% off coupons they email me weekly. I tried to exercise restraint, and I guess I sort of did since I only walked out with one book 🙂 I picked up Baked Explorations, the follow-up to Baked – the book that introduced the famous Baked brownie that is loved by so many. A friend stopped by the day after I bought the book and as she was sitting on my couch flipping through it, she highlighted this crumb cake. Honestly, I would have completely skipped over the recipe in favor of something with chocolate or citrus had she not pointed it out to me. I flagged the page, and when Kayte, Jeannette and I decided to bake something together yesterday, I suggested the crumb cake. They indulged me and we got to work!
I think that for most people the crumb topping on the crumb cake is the real draw, and if you fall into that group, you won’t be disappointed in this recipe. The authors described the topping as “outrageously thick” and they weren’t kidding. Not only is the crumb layer substantial, but even more critically, it emerges from the oven the same way it went in – with large chunks of crumbs that hold their shape rather than melt into the cake during the baking process. I sampled the cake batter once (or twice or three times) before I transferred it to the pan so I already knew it would be delicious, but the texture of the cake turned out great too – incredibly tender and moist. As Kayte said, it almost melts in your mouth. I had my first piece about 30 minutes after I pulled the cake from the oven and I knew my second, third and fourth wouldn’t be far behind if I didn’t get this out of the house quickly. My mom was happy to take half of the cake (she loved it too!) and I’ll be sharing the other half with my dear friend who definitely knows how to pick a recipe 🙂
New York-Style Crumb Cake
from Baked Explorations by Matt Lewis & Renalto Poliafito
Crumb Topping
1 cup packed dark brown sugar
1/2 cup granulated sugar
1/2 teaspoon salt
1 1/2 tablespoons cinnamon
1 cup (2 sticks) unsalted butter, melted (and still warm)
2 1/2 cups all-purpose flour
Cake
2 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
2 large eggs, at room temperature
1 1/4 cups sour cream, at room temperature
1 teaspoon vanilla extract
Preheat oven to 350 F. Spray a 9×13 baking pan with cooking spray. A glass pan is recommended, but metal works too – your edges may be a little more crispy if you bake in metal.
To make the crumb topping: Whisk the flour, brown sugar, granulated sugar, salt and cinnamon together in a large bowl. Add the melted butter and whisk to combine. Use a rubber spatula to fold in the flour – you’ll have to use a little elbow grease to work in the final bits.
To make the cake: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light and fluffy, about 2-3 minutes. Beat in the eggs, one at a time, letting the first incorporate fully before adding the second. Scrape down the sides of the bowl and beat for an additional 30 seconds. Add the sour cream and vanilla to the mixer and beat until just incorporated. Finally, add the flour mixture in thirds, beating just until combined.
Transfer the batter to the prepared baking pan. The batter will be thick – just use a spatula to spread it evenly. Pick up the crumb topping by handfuls, and break off chunks, scattering them over the top of the batter. Use all of the topping – it will be a very thick layer!
Bake for 45-55 minutes (rotating the pan at 15 minute intervals), or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan for at least 30 minutes before serving.
This looks so yummy. Perfect for breakfast!
Katie xox
This looks delicious. Its such a wonderful dessert for a get together with women. Who doesn’t like crumb cake? During Spring Break I have relatives coming for a visit (lots of teens in my house). This would be yummy and could feed alot. So many options! Beautiful photos. I am pining away for a 50mm macro lens. Do you have any tips on how you deal with lighting? I am trying to decide if I should buy a “light kit”. Thank you for your time!
This crumb cake is fantastic! If you are looking for a go to recipe this is defiitely it. The cake is tight but moist..no crumbling when eating. The crumb is thick and delicious. I will definitely make this when blueberries are in season becuase they would make a great addition to this cake. Thanks Tracey for sharing and Lauren for picking it!
I’ll be trying this recipe for sure! I grew up eating NY Crumb Cake, but every recipe I’ve tried has fallen short of what I remember. This however, looks pretty promising. Thanks for sharing it!!
🙂
ButterYum
Oh my. I’m literally drooling. This is my favorite coffee cake of all time. I’d love a piece of this right now to go with my coffee. Great recipe.
I love crumb cake! I could eat off all the topping.
Okay, what did you sprinkle on the top of yours because it looks different than mine, is that powdered sugar or a little sugar? Whatever it is, it looks delicious. Am not thinking I am going to blog this, but I did enjoy making it with you and J and I hope that I get in on some others as well. I have got to find something else to give up for Lent as I am realizing there is no way I can go around and look at baking blogs for 40 days and not be breaking my fast of sweet things. Hmmmm…that leaves NCAA playoffs, books, and sex…am thinking I have a better chance with the sweets. lol Your crumb cake looks spectacular!
This look so good and pretty easy to whip up! I am definitely saving this… esp since I’ve only had crumb cake once before!
This sounds incredible!
I am definitely with the crumb-lovers, so I love how thick the crumb topping layer is on these. They look amazing!
I’d be in major trouble with that cake in the house, too! It looks so over-the-top crumby, just the way it should be.
@snippets of thyme – You’re right, this cake definitely feeds a crowd!
To your lighting question – it’s not easily answered in just a few sentences unfortunately. I try to shoot in natural light whenever possible but using indirect (versus glaringly sunny) light. I bounce the light off of a white foam board to help eliminate shadows. I’ve experimented with different locations of my house at different times of day in hopes of capturing the best lighting conditions – definitely a lot of trial and error! I do occasionally shoot with an external flash for my camera (it’s the Canon Speedlite), mostly in the winter when natural light is scarce past 4 pm.
Hope that helps some – if you have any specific questions I haven’t answered, just let me know 🙂
Ooooh, it’s almost like my cake is looking in the mirror 😉 Except you managed to take MUCH prettier pictures than I, lol! Baking together was so much fun. We’ll all have to do it again. Maybe we can coax Kayte into joining us for the pumpkin pizza dough. And I’m thinking of making pumpkin chili as well while I’m on a pumpkin kick 🙂 And something with banana. I have wonderfully ripe bananas begging to be baked.
Wonderful choice, even better cake. Disappeared in minutes! I’m glad that I shipped it off with the mother in law. Dangerous stuff!
Hooray…this looks like another Baked winner. I can’t wait to try it for myself.
Delicious! I’m sure glad you went this road instead of the soup. I could dig right into this.
Looks totally awesome. You should post it on http://www.tasteimonials.com too. They are new and don’t deny your submissions for lighting or composition. Check it out. They’re great. be part of the start up.
Oh yummy. I love coffee cakes, but don’t make them a lot. Your friend is very smart to have picked this!
I plan to make this soon!
Yum… Love crumb cake. It’s seriously amazing!
I really want both these cookbooks! What an excellent crumb cake 🙂
wow this looks perfect! I love crumb cake, but have never made it.
Oh, gorgeous. And helllllooooo crumb layer! I can’t get enough of the crumbs.
I love that coffe cake! That whole book is full of awesome.
Great photos!
Oh! I made this before and it tasted amazing. My best friend said it was the best cake she had in her whole life. My brother really liked it, my dad really liked it, basically everyone who ate it loved it. I love your pictures of the cake. Mine weren’t that great. It seems like everyone who made the cake loved it. I saw this cake on other blogs too and all the results are consistent.
I love crumb cake, and the more topping the better. This one looks fantastic!!
Whoa! Crumb cakes are all about the crumbs, so this one definitely looks like a winner.
This looks AMAZINGLY delicious! I would eat it all and butter would ooze from my pores! lol
Hi~I am making this crumb cake as I speak and I am finding that the topping is not crumbly at all…it is the consistency of a batter…I don’t think I did anything wrong..I have re read the recipe and I have followed the directions exactly. I am thinking the “melted butter” could be the problem. I usually just add softened butter to create a crumb topping, however, I did spoon it over my cake batter and it is in the oven…I hope it comes out the way it’s supposed to!! Wish me luck!!
Thanks!
Diane~
@Diane – Hmmm, that’s weird. My topping was really, really thick. Did you make it first and then let it sit while you made the cake batter?
I hope it turns out for you!
Hi again! No, I didn’t make the crumb topping first and let it sit 🙁
I didn’t realize that was so important!
I’ll do that next time 😉
Anyway, my house smells amazing and the cake looks delicious too! I think it will be fine 🙂
Thanks so much!
Have a great day!!
Diane~
Crumble is the best part! Looks so deelish