New York Crumb Cake

Hasn’t it always been too long since your last slice of profoundly perfect crumb cake? You know, the kind that’s a hefty square with at least as much height from big brown sugar and cinnamon crumbs as from a golden, buttery, sour cream-enriched and vanilla-scented cake? Yes, me too. 

I’ve tested this New York Crumb Cake so many times, I’m pretty sure there’s not a family member, a teacher in my kids' school, or a friend on a group text chain [“Help, I made more crumb cake and need someone to collect it!”] that hasn’t tried it. And now it’s your turn.

Ingredients:

• 10 tablespoons (140 grams) unsalted butter, melted
• 1/2 cup (110 grams) dark brown sugar
• 1/4 cup (50 grams) granulated sugar
• 1 1/4 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1 2/3 cups (215 grams) all-purpose flour

• 6 tablespoons (85 grams) unsalted butter, softened
• 1/2 cup (100 grams) granulated sugar
• 1 large egg
• 1/2 cup (120 grams) sour cream
• 2 tablespoons (30ml) water or milk
• 1 teaspoon (5ml) vanilla extract
• 1 cup (130 grams) all-purpose flour
• 1 1/4 teaspoon baking powder
• 3/4 teaspoon kosher salt

• Powdered sugar, for dusting