New York-style cinnamon crumb cake

New York-style cinnamon crumb cake

Based on 10 ratings

"Soft, buttery, and tender cake meets a crunchy crumb topping that make this cake hard to resist—morning, noon, or night. Once it’s cooled and cut, it will keep for up to 1 week in the fridge. Bring it to room temperature for serving or warm it up a bit. Try swapping out the sour cream with full-fat Greek yogurt and add pecans instead of walnuts to the crumb topping. If nuts aren’t your thing, simply leave them out. For a thicker piece of cake, use a 23x23 cm/9x9 in. baking pan instead."

Difficulty

Medium 👍

Preparation

30 min

Baking

50 min

Resting

30 min

Ingredients

2Servings
tsp
ground cinnamon
19⅛ g
unsalted butter (room temperature)
43⅓ g
sugar
½
eggs
80⅞ g
flour
¼ tsp
baking powder
tsp
baking soda
tsp
salt
tsp
vanilla extract
50 g
sour cream
11⅔ g
walnuts
8⅓ g
brown sugar
25 g
dark brown sugar
33⅓ g
unsalted butter (melted)
MetricImperial

Utensils

oven, stand mixer with paddle, 2 bowls, baking pan (8 in.), fine sieve, knife, cutting board

How-To Videos

how-to-chop-nuts

How to chop nuts

how-to-slice-a-cake-like-apro

How to slice a cake like a pro

how-to-cream-butter-and-sugar

How to cream butter and sugar

how-to-prepare-a-cake-pan

How to Prepare a Cake Pan

Nutrition per serving

Cal630
Fat35 g
Protein8 g
Carb70 g
  • Step 1/3

    Preheat the oven to 175°C/350°F. In the bowl of a stand mixer, cream the butter and sugar together until very light and fluffy. Add eggs one at a time, mixing well in between. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Put the mixer on low speed and add some of the flour mixture to the butter mixture. Add the vanilla and gradually add in sour cream and flour until just combined. When ready, transfer the batter to a greased baking pan.
    • 19⅛ g unsalted butter (room temperature)
    • 43⅓ g sugar
    • ½ eggs
    • 30⅞ g flour
    • ¼ tsp baking powder
    • tsp baking soda
    • salt
    • tsp vanilla extract
    • 50 g sour cream
    • oven
    • stand mixer with paddle
    • bowl
    • baking pan (8 in.)
    • fine sieve

    Preheat the oven to 175°C/350°F. In the bowl of a stand mixer, cream the butter and sugar together until very light and fluffy. Add eggs one at a time, mixing well in between. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Put the mixer on low speed and add some of the flour mixture to the butter mixture. Add the vanilla and gradually add in sour cream and flour until just combined. When ready, transfer the batter to a greased baking pan.

  • Step 2/3

    To make the topping, roughly chop the walnuts. Add dark brown sugar, brown sugar, cinnamon, remaining salt, and chopped walnuts to a bowl and mix well. Add warm melted butter and use your hands to combine. Add flour and use a fork to combine until large clumps form. Chill in the fridge for approx. 10 min. or until cold.
    • 11⅔ g walnuts
    • 25 g dark brown sugar
    • 8⅓ g brown sugar
    • tsp ground cinnamon
    • 50 g flour
    • 33⅓ g unsalted butter (melted)
    • knife
    • cutting board
    • bowl

    To make the topping, roughly chop the walnuts. Add dark brown sugar, brown sugar, cinnamon, remaining salt, and chopped walnuts to a bowl and mix well. Add warm melted butter and use your hands to combine. Add flour and use a fork to combine until large clumps form. Chill in the fridge for approx. 10 min. or until cold.

  • Step 3/3

    Bake the cake at 175°C/350°F for approx. 20 min. Remove the cake from the oven and quickly sprinkle the topping evenly over the cake, making sure not to break up the clumps too much. Return the cake to the oven and continue to cook for approx. 30 min. or until a toothpick comes out clean. Let cool completely and then cut into squares. Enjoy!

    Bake the cake at 175°C/350°F for approx. 20 min. Remove the cake from the oven and quickly sprinkle the topping evenly over the cake, making sure not to break up the clumps too much. Return the cake to the oven and continue to cook for approx. 30 min. or until a toothpick comes out clean. Let cool completely and then cut into squares. Enjoy!

  • Enjoy your meal!

    New York-style cinnamon crumb cake

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!