New York-style cinnamon crumb cake

Name: New York-style cinnamon crumb cake
Prep time: 30 min
Cook time: 50 min
Total time: 30 min
Yield: 12
Cuisine: american
Ingredients: 2 tsp ground cinnamon; 1 stick unsalted butter (room temperature); 1.25 cups sugar; 3 eggs; 4 cups flour; 1.5 tsp baking powder; 0.5 tsp baking soda; 1 tsp salt; 1 tsp vanilla extract; 1.25 cups sour cream; 0.75 cup walnuts; 0.25 cup brown sugar; 0.75 cup dark brown sugar; 1.75 sticks unsalted butter (melted)

Based on 10 ratings

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Devan Grimsrud

Food Editor at Kitchen Stories

www.instagram.com/devan.grimsrud/

"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

2Pieces

MetricImperial

⅓ tsp

ground cinnamon

19⅛ g

unsalted butter (room temperature)

43⅓ g

sugar

eggs

80⅞ g

flour

¼ tsp

baking powder

⅛ tsp

baking soda

⅛ tsp

salt

⅛ tsp

vanilla extract

50 g

sour cream

11⅔ g

walnuts

8⅓ g

brown sugar

25 g

dark brown sugar

33⅓ g

unsalted butter (melted)

Utensils

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

Nutrition per serving

Cal630

Fat35 g

Protein8 g

Carb70 g

Step 1/3
- 19⅛ g unsalted butter (room temperature)
- 43⅓ g sugar
- ½ eggs
- 30⅞ g flour
- ¼ tsp baking powder
- ⅛ tsp baking soda
- ⅛ salt
- ⅛ 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
- 11⅔ g walnuts
- 25 g dark brown sugar
- 8⅓ g brown sugar
- ⅓ 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!
Enjoy your meal!