Recipe courtesy of Danielle Sepsy
Recipe courtesy of Danielle Sepsy
Watch how to make this recipe.
Mile High Classic Top-Heavy Deli Crumb Cake
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- Level: Easy
- Total: 1 hr 10 min
- Active: 25 min
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 862
- Total Fat
- 43 g
- Saturated Fat
- 25 g
- Carbohydrates
- 111 g
- Dietary Fiber
- 2 g
- Sugar
- 55 g
- Protein
- 9 g
- Cholesterol
- 160 mg
- Sodium
- 408 mg
I dedicate these crumb cake recipes to the people of Long Island, where crumb cake is a staple treat you find on nearly every bakery, deli, and bagel shop shelf. When I was growing up, you couldn't go to a friend's house and not find a box of the stuff sitting in the back corner of their kitchen counter. I use the word "cake" loosely, because the typical variation has 80 percent crumb and 20 percent cake – and that's just the way we like it. My version, from my cookbook The Scone Queen Bakes, consists of a satisfyingly dense, moist cake topped with tender yet slightly crunchy crumbs. The only thing you have to worry about with this cake is the constant sneaking and picking off of the buttery crumbs bit by bit while you're not looking. Whether you want to go classic cinnamon crumb cake with a yellow cake base or you opt for one of my other fun flavors, they are all crowd-pleasers and the first thing to go at a party.
- Level: Easy
- Total: 1 hr 10 min
- Active: 25 min
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 862
- Total Fat
- 43 g
- Saturated Fat
- 25 g
- Carbohydrates
- 111 g
- Dietary Fiber
- 2 g
- Sugar
- 55 g
- Protein
- 9 g
- Cholesterol
- 160 mg
- Sodium
- 408 mg
Ingredients
Cake:
Crumb Topping:
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Directions
- For the cake: Preheat the oven to 375 degrees F (or 350 degrees F on the convection setting). Grease an 8-by-8-inch pan with cooking spray.
- In a stand mixer fitted with the paddle (or in a bowl using a hand mixer), beat together the butter, brown sugar, and granulated sugar on medium speed until creamy and fluffy, 3 to 4 minutes. Beat in the vanilla. Add the eggs one at a time and beat well after each addition.
- In a medium bowl, stir together the all-purpose flour, salt, and baking powder. Add the flour mixture to the butter/sugar mixture in 3 additions, alternating with the sour cream, beginning and ending with the flour. Beat on low speed until each addition is just combined. Pour the batter into the prepared pan and smooth the top with an offset spatula.
- For the crumb topping: In a medium bowl, combine the brown sugar, granulated sugar, cinnamon, and salt. Whisk in the melted butter. Add the cake flour and use a fork to toss it all together until it creates large crumbs. (Do not overmix or whisk rapidly as it will become a paste rather than thick crumbs. You want a gentle tossing motion.) Sprinkle the crumbs over the top of the batter starting at the perimeter and then moving to the center.
- Place the pan on a baking sheet to avoid any mess from crumbs spilling over. Bake for about 1 hour, until a cake tester inserted in the center comes out clean and the top springs back when lightly touched. Let cool in the pan on a wire rack. Dust heavily with powdered sugar, cut into squares, and serve!
- Store airtight at room temperature for up to 5 days.
