New York crumb cake
Serves 12 - 16
Easy
Prep:
Cook:
This bake is all about the ratio, size and texture of the crumb – at least a third to three-quarters of the cake – and large, fall-apart-in-your-mouth rubbles
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- 180g unsalted butterchopped, softened
- 330g caster sugar
- 3 eggs
- 300g soured cream
- 80ml milk
- 1 tsp vanilla extract
- 335g plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- ½ tsp fine sea salt
- icing sugarfor dusting
CRUMB TOPPING
- 285g plain flour
- 300g dark brown sugar
- 1½ tbsp ground cinnamon
- ½ tsp fine sea salt
- 180g unsalted buttermelted
Nutrition: per serving (16)
- kcal522
- fat23.9g
- saturates14.6g
- carbs69.7g
- sugars40g
- fibre2g
- protein6g
- salt0.6g
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Butter a 32.5cm x 23cm baking tin and line with baking paper.
step 2
To make the crumb topping, combine the flour, sugar, cinnamon and salt in a bowl. Pour in the melted butter and stir until well combined.
step 3
Using a stand mixer or electric beaters, beat the butter and caster sugar in a large bowl until light and creamy. Add the eggs, one at a time, beating until well combined after each addition. Add the soured cream, milk and vanilla, and beat to combine.
step 4
Sift the flour, baking powder, bicarb and salt into a bowl, and stir to combine. In batches, add the flour mixture to the liquid ingredients, beating until just combined.
step 5
Transfer the batter to the tin and smooth the top. Using your hands, squeeze small handfuls of the crumb topping to compact it, then crumble into smaller and larger clumps over the batter. Press down gently to lodge the clumps in the batter and cover the top completely.
step 6
Bake for 50 mins-1 hr or until a skewer inserted into the middle comes out clean. Leave to cool in the tin, then dust generously with icing sugar. Cut into rectangles to serve.
