New York Crumb Cake

By mommypop

Ingredients

• FOR THE CRUMB TOPPING, COMBINE:
• 1 ⁄2 cup packed light brown sugar
• 1 ⁄4 cup granulated sugar
• 21 ⁄2 tsp. ground cinnamon
• 1 ⁄2 tsp. kosher salt
• 1 stick unsalted butter, melted and slightly cooled (8 Tbsp.)
• 11 ⁄2 cups all-purpose flour
• FOR THE CAKE, WHISK:
• 11 ⁄4 cups all-purpose flour
• 1 tsp. baking powder
• 1 ⁄2 tsp. kosher salt
• 1 ⁄4 tsp. baking soda
• CREAM:
• 6 Tbsp. unsalted butter, softened
• 1 cup granulated sugar
• 2 eggs
• 1 tsp. vanilla extract
• 1 ⁄2 cup sour cream
• Powdered sugar

Preparation

Step 1

Preheat oven to 325° with rack in center position. Coat an 8×8-inch baking dish with butter and flour.
For the crumb topping, combine brown sugar, ¼ cup granulated sugar, cinnamon, and ½ tsp. salt; add melted butter and stir to combine. Stir in 1½ cups flour until mixture forms moist clumps.
For the cake, whisk together 1¼ cups flour, baking powder, ½ tsp. salt, and baking soda in a bowl.
Cream softened butter and 1 cup granulated sugar in a separate bowl with a mixer on medium-high speed until light and fluffy, 3–5 minutes. Beat in eggs, one at a time, then vanilla, beating just until incorporated. Add sour cream and beat just until blended.
Beat in flour mixture in three additions on low speed just until incorporated.
Transfer batter to prepared dish; smooth top. Starting at the edges, drop pea-sized pieces of topping evenly over batter. Completely cover cake with crumbs (topping will be thick).
Bake cake until topping is golden brown and a toothpick inserted into center of cake comes out clean, 45–50 minutes. Let cake cool completely; sprinkle with powdered sugar before serving.