New York Crumb Cake

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 1/4 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2 cups Brown sugar
  • 1 tsp Cinnamon, ground
  • 4 1/4 cups Flour
  • 1 Powdered sugar
  • 2 Pinch Salt
  • 1 cup Sugar
  • 1 tbsp Vanilla extract

• Dairy

  • 1 3/4 cup Butter
  • 1 cup Sour cream, full-fat

Found on thedomesticrebel.com

Description

Ingredients

• FOR CRUMBLE:
• 2 cups brown sugar
• 2 & ¼ cups all-purpose flour
• 1 tsp ground cinnamon
• Pinch salt
• 1 cup melted butter (I used unsalted butter. If using salted, omit the salt from this crumble recipe)
• FOR CAKE:
• ¾ cup (1 & ½ sticks) butter, softened to room temperature
• 1 cup sugar
• 2 eggs
• 1 Tbsp vanilla extract
• 1 cup full-fat sour cream
• 2 cups all-purpose flour
• 1 & ¼ tsp baking powder
• ½ tsp baking soda
• Pinch salt
• Powdered sugar, for dusting on top (optional)

Directions

• Preheat oven to 350 degrees F. Liberally grease a 13x9 baking pan with cooking spray and set aside.
• For the crumble, in a medium bowl, stir together the brown sugar, flour, cinnamon, and melted butter together until large clumps form and butter has completely combined with the mixture. Set aside.
• For the batter, in the bowl of a stand mixer, beat together the butter and sugar on medium-high speed until fluffy and light, about 3 minutes. Add in the eggs, one at a time, beating until just combined. Add in the vanilla and sour cream, then stir in the flour, baking powder, baking soda, and salt. Be careful not to overmix.
• Spread the batter into the prepared pan evenly, then, using your hands, clump and crumble the crumb topping over the mixture, taking care to cover the batter below. Bake for approx. 30-35 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool 10-15 minutes before cutting into squares, then dust with powdered sugar if using.