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New York Cinnamon Crumb Cake

New York Cinnamon Crumb Cake

5.0 from 1 reviews

New York Cinnamon Crumb Cake
Author: 
Recipe type: Desserts
Prep time: 
Cook time: 
Total time: 

Serves: 10
 

This dessert is said to have originated in the 19th century from New York. While the origin may be disputed there is no denying how incredibly tasty this crumb cake is. Can be served warm or at room temperature.
Ingredients
  • For topping:
  • 1 cup dark brown sugar, packed
  • ½ cup sugar
  • 1½ tablespoons ground cinnamon
  • ½ teaspoon salt
  • 10 oz. (2½ sticks) unsalted butter, melted
  • 2½ cups all-purpose flour
  • For cake:
  • 2½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • 6 oz. (1½ sticks) unsalted butter, room temperature
  • 1½ cups sugar
  • 2 large eggs
  • 1⅓ cups sour cream
  • 1 teaspoon vanilla extract

Instructions
  1. Topping: Add brown sugar, sugar, cinnamon and salt to large bowl. Mix well. Add melted butter, flour and mix with fork until moist clumps form. Set aside.
  2. Preheat oven to 350 degrees. Grease 9″ x 13″ baking dish.
  3. Cake: Add flour, baking soda, baking powder and salt to medium bowl. Mix until well combined.
  4. Add room temperature butter to mixer and beat until smooth. Add sugar and beat until light and fluffy. Add 1 egg and beat until blended. Repeat with second egg. Add sour cream, vanilla and beat until blended. Add ⅓ flour mixture and beat until incorporated. Repeat until finished.
  5. Using spatula add batter to baking dish making sure to spread evenly. Grab small handfuls of topping, squeeze and drop onto batter. Repeat until batter completely covered with topping.
  6. Bake for 1 hour until toothpick comes out clean from center of cake.
  7. Allow cake to cool in dish for 30 minutes then serve.

This recipe adapted from forgivingmartha.com.

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Comments (6)

  • moggy

    Sounds good, but I’m wondering if the 2 1/2 cups of flour listed in the ingredients for the topping should be there? Are there really 2 1/2 cups of flour in the topping and another 2 1/2 cups of flour in the cake?

    Reply
  • moggy

    Okay, so do I add the flour into the topping mixture in step one? I don’t see it listed in the topping instructions, I think that’s why I’m confused.

    Reply
    • Bryan

      Oh! I understand the problem now. Sorry, the flour was missing from the instructions. I will revise right now. Thanks so much for catching that!

      Reply
  • moggy

    Okay, thanks!

    BTW – I picked up your Irish food cookbook for my Kindle today. Can’t wait to try out some of the recipes. Especially Rhubarb pie – I haven’t had that since I was a little girl. Mom used to make it for us, sometimes she would make it a combo of Strawberry/Rhubarb which is excellent as well.

    Reply

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