This recipe is awesome! What's different about it? The crumble. The base is pretty much like a coffee cake but the crumble topping is what makes this different from a coffee cake. The topping has a bit more presence if that makes sense. It's thicker and more sturdy than a usual crumble topping without being too much. I can't say enough about this, it was perfection - at least in my books. So, I urge you to give it a try - I'm pretty sure you won't be disappointed!
New York Crumb Cake
Topping Mix together and set aside 10 tbsp. melted, unsalted butter 1/2 c. b. sugar 1/4 c. sugar 1 1/4 tsp. cinnamon 1/4 tsp. salt 1 2/3 c. flour
Cake Beat together until light and fluffy 6 tbsp. unsalted butter (room temp) 1/2 c. sugar
Add in and mix until combined 1 large egg 1/2 c. sour cream 2 tbsp. milk 1 tsp. vanilla
Add in 1 1/4 tsp. b. powder 3/4 tsp. salt
Add in, and mix until it just disappears 1 c. flour
Into a 9x9 prepared pan - either greased or lined with parchment paper, spread the cake mixture evenly into the pan.
Spread the crumble topping over top (you will have to break it up into pieces)
Bake for about 30-35 minutes at 350 until a toothpick comes out clean.
Let cool until to warm, cut into pieces and serve.
