The Wendt House New York Crumb Cake
The Wendt House New York Crumb Cake is a delicious buttery cake topped with a thick layer of soft cinnamon crumbs as thick as the cake itself. This recipe will be your new crumb cake go-to!
Ingredients
For the Crumb Topping
- 3 cups (360g) all-purpose flour
- 1/2 cup (99g) sugar
- 1 1/2 cups (320g) brown sugar
- 1 1/2 tbsp cinnamon
- 1/2 tsp salt
- 1 1/4 cups (283g) unsalted butter, melted
- 2 tbsp powdered sugar for dusting
For the Cake
- 2 cups (240g) all-purpose flour
- 2 tsp baking powder
- 3/4 tsp salt
- 1 1/2 cups (297g) sugar
- 1 cup (226g) unsalted butter, softened
- 4 large eggs
- 1 tbsp vanilla extract
- 3/4 cup (170g) sour cream (full-fat)
Instructions
For the Crumb Topping
- Add the flour, sugar, brown sugar, cinnamon and salt to a medium bowl.
- Whisk ingredients together until blended.
- Pour half of the melted butter over the dry ingredients and toss with a fork, being careful not to mix together completely. Our goal is to have crumbs of all different sizes.
- Pour the rest of the melted butter into the crumb mixture and toss with a fork until mostly combined and you have a nice crumb mixture of different sizes. Set aside.
For the Cake
- Preheat oven to 350° F.
- Line a 9 x 13-inch baking dish with parchment paper and set aside. (I like to butter the dish before adding the parchment paper so that it will stick.)
- In a medium bowl, combine flour, baking powder and salt with a wire whisk and set aside.
- In the bowl of a stand mixer, beat sugar and butter at medium speed until creamy. Scrape down the bowl when needed.
- Add eggs one at a time, beating well after each one is added.
- Add vanilla and mix until just combined.
- Add flour mixture alternately with sour cream, beating on low speed after each addition until just combined.
- Pour batter into prepared baking dish.
- Gradually add the crumb topping evenly to the top of the cake until it is completely covered.
- Carefully push the crumbs into the cake batter with your hand.
- Bake cake for 40-50 minutes until a toothpick inserted into the center of the cake comes out with a few crumbs attached. (If the cake is getting too dark, you can use a foil tent to keep it from browning further.) Cool cake in the baking dish on a wire rack for about 1 hour.
- Sprinkle powdered sugar evenly over the top of the cake.
- After cake is cool, remove cake from pan by lifting the parchment paper on both sides.
- Cut cake into 12 squares with a sharp knife.
Notes
Store crumb cake in an airtight container or sealed food storage bag for up to 4 days.
Crumb cake can be frozen for 2-3 months in an airtight freezer bag or container.