Perfect for breakfast, brunch, or as a midnight snack with a glass of milk, my Nana's New York Crumb Cake is a soft, sweet, satisfyingly crumby addition to your recipe repertoire!
Course Breakfast, Dessert
Keyword new york crumb cake
Prep Time 20minutes
Cook Time 35minutes
Total Time 55minutes
1 1/2cupsall-purpose flour
2 1/2teaspoonsbaking powder
2tablespoonsunsalted buttermelted and cooled
2teaspoonspure vanilla extract
2 1/2cupsall-purpose flour
1cuplight-brown sugarfirmly packed
Pinch kosher salt
1cupunsalted buttermelted and cooled
Powdered sugarfor dusting
Preheat oven to 325 degrees F. Lightly brush a 9" square baking pan with butter and dust with flour. Set aside.
In a medium bowl, sift together flour, granulated sugar, baking powder, and salt; set aside.
In a second bowl, whisk together the egg, milk, sour cream, butter, and vanilla. Using a rubber spatula, fold the dry ingredients into wet mixture. Spread batter evenly into prepared pan, and bake for 10 minutes.
While cake is par-baking, make crumb topping. In a bowl, whisk together flour, brown sugar, cinnamon, and salt. Pour the melted butter over the flour mixture, then toss with a fork or rubber spatula until large crumbs form.
After 10 minutes, remove cake from over and top evenly with crumb topping. Return to oven and continue to bake for 20-25 additional minutes until cake is firm to the touch, and a toothpick inserted comes out dry. Cool completely, then dust with powdered sugar as desired.