New York Crumb Cake

I grew up eating a cake similar to this one. We called it coffee cake, but the creators of this recipe have decreed that term verboten, so crumb cake it is. The beauty of this cake is the layer of delicious brown sugar crumbs on top, mercifully almost as thick as the cake itself. There's no better way to begin the morning.


NEW YORK CRUMB CAKE

1 c. dark brown sugar, firmly packed
1/2 c. sugar
1/2 tsp salt
1 1/2 tbsp cinnamon
1 c. (2 sticks) unsalted butter, melted
2 1/2 c. all-purpose flour

2 1/2 c. all-purpose flour
3/4 tsp baking powder
1 tsp baking soda
1/2 tsp salt
12 tbsp (1 1/2 sticks) unsalted butter, softened
1 1/2 c. sugar
2 large eggs
1 1/4 c. sour cream
1 tsp vanilla extract

Note: the first set of ingredients is for the crumb topping and the second is for the cake base

1. Preheat the oven for 350 degrees. Butter and flour a 9 x 13 glass baking pan.

2. In a large mixing bowl, combine the brown sugar, sugar, salt and cinnamon. Pour in the melted butter and stir until combined. Fold in flour until incorporated. Set bowl aside.

3. In a medium mixing bowl, sift together flour, baking powder, baking soda and salt. Set aside.

4. Using an electric mixer, cream the softened butter. Gradually add in sugar, beating well. Beat in the eggs one at a time. Add sour cream and then vanilla, mixing until just combined. Incorporate dry ingredients into batter in three batches, mixing between each addition. Pour batter into prepared baking pan.

5. Crumble brown sugar mixture over the batter, trying to get an even top layer.

6. Bake in preheated oven for 45-55 minutes. Allow to cool overnight.

Source: Baked Explorations: Classic American Desserts Reinvented