New Year’s resolutions be damned. Sometimes you just need (and want) butter and sugar for breakfast.
There’s something about a good ol’ crumb cake that reminds me of being a kid. My mom used to buy the Entenmann’s version and although I haven’t had it in probably 15 years, it still holds a special place in my heart. There’s something comforting about it.
I decided to make this crumb cake to share with my coworkers. We’ve been working a lot lately — weekends included — and I figured we all could use a little pick-me-up. Or at least a sugar high. (As I mentioned earlier, the amount of butter and sugar in this cake isn’t for the weary, but save it for special occasions and you’ll be just fine.)
New York-Style Crumb Cake (makes a 9″ x 13″ cake)
Slightly adapted from Baked Explorations: American Desserts Reinvented
What you need:
For the topping:
- 2 1/2 cups all-purpose flour
- 1 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon ground cardamom
- 1 cup (2 sticks) unsalted butter, melted and warm
- 1 1/2 cups all-purpose flour
- 1 cup 100% whole wheat 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 granulated sugar
- 2 large eggs at room temperature
- 1 1/4 cups sour cream at room temperature
- 1 teaspoon pure vanilla extract
How you do it:
- Preheat the oven to 350 degrees and position the rack in the center. Butter the sides and bottom of a 9″ x 13″ pan. You can use glass or metal, but the sides of the cake may get a bit crispier if you use metal. (I used metal — I like crispy edges.)
- For the crumb topping, mix flour, both sugars, salt, cinnamon and cardamom together in a medium bowl. Add the melted butter and whisk or stir until well incorporated. Set aside.
- For the cake, sift both flours, baking powder, baking soda and salt together in a medium bowl. Set aside.
- In a large bowl, beat the butter with a hand or stand mixer until completely smooth. Add the sugar and beat until the mixture begins to look pale and fluffy. Add the eggs, one at a time, and beat until well mixed. Scrape down the sides of the bowl and mix again for 30 seconds. Add the sour cream and vanilla and beat until well incorporated. Add the dry ingredients in three batches, scraping down the bowl before each addition. Be careful not to overmix.
- To assemble the cake, pour all of the batter into your prepared pan. Use your hands to scoop up a handful of crumb topping and squeeze it in your fist until it holds together. Break off in chunks and drop them over the cake. Repeat until you’ve used all the topping (and yes, there’s a lot of it).
- Bake the cake for 45 to 55 minutes (rotating the pan once or twice) or until a toothpick inserted into the middle comes out clean. Let cool completely on a wire rack before cutting; about 30 minutes.
I don’t think there’s anything more satisfying than a huge slice of crumb cake. Especially the corner piece 🙂 Look devine!
Been looking for a good recipe like this for a while. Yum!
Man, Baked makes the best recipes. This looks sooo good – though I might change it up a little and just have a pan of the topping, hold the cake. Definitely a nostalgia nod to Entemann’s (my grandma used to serve it), but also a step up: I’m pretty sure boxed cake doesn’t have cardamom…
Definitely a step up. 🙂
Your crumb cake looks like a winner! A huge slice of this would be the perfect start to my morning!
Wow, this crumb cake looks like a great way to get your butter and sugar fix for breakfast … or any time of day. Great stuff. That’s a pretty sweet cookbook too (haha, yes, I made a pun).
Looks delicious! Will definitely try this one
The crumb topping is my favorite part, it’s got to be nice and thick just like this one!
WORK SUCKS! I’m right there with you lady. Sugar, butter, beer, wine…..whatever gets you through the day 🙂
Oh my goodness, I have made this before and it is divine! My daughter made it this year for Christmas. This is definitely a “pick-me-up” crumb cake. Now I want another piece! Great post. 🙂
Ooh I do believe that I need this. As in, now. Will have to make this for brunch over the weekend! Thanks for the recipe!
While I have no comment on the recipe (other than I want it *right now*), I do think it was entirely appropriate that you referenced and correctly hyphenated “New York-style (noun).” I had a prof in an editing class who always used this as an example during hyphenation discussions. Figured you’d appreciate that.
One of the best New York Style Crumb Cakes my family has been enjoying for years comes from Crumb Cake Creations! They’re a New Jersey based bakery which ships throughout the US. I’ve yet to find a crumb cake with larger crumbs than these. Plus, they have a ton of varieties aside from the typical crumb cake you’d expect. Carrot, blueberry jam, red velvet, and pumpkin are just a few of the ones I’ve seen. My favorite happens to be Pumpkin Crumb Cake.
Check them out in time for Easter – you wont be disappointed.
tried this recipe and it turned out wonderful. I loved it!
This looks so good! I grew up with my mom making a similar coffee cake that was often dry. Maybe this will be my new favorite!
It’s dangerously good (although most things containing over three sticks of butter are!). Enjoy.