New York-style cinnamon crumb cake

Based on 8 ratings

Devan Grimsrud

Editor at Kitchen Stories

“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 👍
30
min.
Preparation
50
min.
Baking
30
min.
Resting

Ingredients

Pieces:-12+
2 tsp ground cinnamon
115 g unsalted butter (room temperature)
260 g sugar
eggs
485 g flour
1½ tsp baking powder
½ tsp baking soda
1 tsp salt
1 tsp vanilla extract
300 g sour cream
70 g walnuts
50 g brown sugar
150 g dark brown sugar
50 g raw sugar
200 g unsalted butter (melted)
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
630
Protein
8 g
Fat
35 g
Carb
70 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.
    • 115 g unsalted butter (room temperature)
    • 260 g sugar
    • eggs
    • 185 g flour
    • 1½ tsp baking powder
    • ½ tsp baking soda
    • salt
    • 1 tsp vanilla extract
    • 300 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 cane sugar, brown sugar, cinnamon, 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.
    • 70 g walnuts
    • 150 g dark brown sugar
    • 50 g raw sugar
    • 300 g flour
    • 200 g unsalted butter (melted)
    • knife
    • cutting board
    • bowl

    To make the topping, roughly chop the walnuts. Add cane sugar, brown sugar, cinnamon, 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!