New York-Style Crumb Cake

sallysbakingaddiction.com

Jeannemar

Crumb Topping

1 cup ( 200g) packed light or dark brown sugar

½ cup ( 100g) granulated sugar

1 Tablespoon ground cinnamon

½ teaspoon salt

1 cup ( 16 Tbsp; 226g) unsalted butter, melted

2 and ½ cups ( 313g) all-purpose flour ( spooned & leveled)

Cake

2 and ½ cups ( 313g) all-purpose flour ( spooned & leveled)

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

¾ cup ( 12 Tbsp; 170g) unsalted butter, softened to room temperature

1 cup (200g) granulated sugar

3 large eggs, at room temperature

1 cup ( 240g) full-fat sour cream, at room temperature*

2 teaspoons pure vanilla extract

optional: confectioners’ sugar for topping

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