For the Crumb Layers:
- 200g light brown sugar
- 100g caster sugar
- 1 teaspoon salt
- 2 tablespoons ground cinnamon
- 200g unsalted butter, melted
- 250g flour
For the Cake:
- 300g plain flour
- 1 teaspoon baking powder
- 1 teaspoon bicarb soda
- 3/4 teaspoon salt
- 225g caster sugar
- 175g butter, at room temperature
- 375g sour cream, divided
- 4 large eggs
- 2 teaspoons vanilla extract
- 150g icing sugar
- 1tbsp warm water
- Preheat the oven to 175C and grease and line a 9×9″ cake tin with baking parchment.
- For the Crumb Layer: In a large mixing bowl mix the sugars, salt and cinnamon together. Pour over the melted butter and give it a quick mix. Add the flour and mix until combined. There should be big and little lumps, that’s exactly the texture you’re looking for.
- For the Cake: In a large mixing bowl stir together the flour, baking powder and soda, and the salt. set aside. In another large bowl, whisk together the eggs, 200g of the sour cream, and vanilla extract. Beat well until the everything is well blended.
- In the bowl of an electric mixer fitted with the paddle attachment mix the butter and sugar together until light and fluffy, around 3-5 minutes. Add the remaining 125g of sour cream to the butter and mix.
- Add 1/3 of the flour mixture to the mixing bowl and mix until just combined followed by 1/3 of the egg mixture, mixing again until combined. Repeat two more times with the remaining flour and eggs. This is your crumb cake batter.
- Pour 1/3 of the batter into the base of your prepared cake tin and spread evenly, sprinkle over 1/3 of your crumbs over the batter and repeat two more times with the remaining batter and crumbs, making sure to spread everything evenly between additions.
- Bake for 50-55 minutes or until a skewer inserted into the center of the cake comes out clean. Allow to cool in the tin for 20 minutes.
- Remove the cake from the tin and place on a wire rack to cool while you make the glace icing.
- For the Icing: Sift the icing sugar into a bowl and slowly add the warm water, little at a time, until the icing becomes thick enough to coat the back of a spoon. You may need to add a little more icing sugar or water to get the desired consistency.
- Drizzle the icing over the crumb cake and cut into 16 squares. Enjoy!
This cake keeps in an airtight tin for up to 4 days.
- Category: Cake
- Method: Baking
- Cuisine: American
Keywords: Crumb Cake, New York, Coffee Cake