A Sliver Of Each

I dont even know why I wanted to make this cake.

Ingredients

I found it on foodgawker and both the pics and the mixture of spices for the crumb topping suckered me in. There was cinnamon and cardamom – yum!

Crumb Topping

Wet mixture in dish

I love dishes where you can see distinct layers in the food!

Look at the layers

Baked layers

It was so easy to throw together.

First piece!!

Look at that dish of sweet goodness

It was great to take to an early morning meeting that I had with clients – and then was nice to leave at my client’s office, rather than in my house 🙂

Look at the crumbs

New York-Style Crumb Cake

(makes a 9″ x 13″ cake)

For the topping:

• 2 1/2 cups all-purpose flour
• 1 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon ground cardamom
• 1 cup (2 sticks) unsalted butter, melted and warm

For the cake:

• 1 1/2 cups all-purpose flour
• 1 cup 100% whole wheat flour
• 3/4 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 12 tablespoons (1 1/2) sticks unsalted butter at room temperature
• 1 1/2 cups granulated sugar
• 2 large eggs at room temperature
• 1 1/4 cups sour cream at room temperature
• 1 teaspoon pure vanilla extract

Directions:

Preheat the oven to 350 degrees and position the rack in the center. Butter the sides and bottom of a 9″ x 13″ pan. You can use glass or metal, but the sides of the cake may get a bit crispier if you use metal.

For the crumb topping, mix flour, both sugars, salt, cinnamon and cardamom together in a medium bowl. Add the melted butter and whisk or stir until well incorporated. Set aside.

For the cake, sift both flours, baking powder, baking soda and salt together in a medium bowl. Set aside.

In a large bowl, beat the butter with a hand or stand mixer until completely smooth. Add the sugar and beat until the mixture begins to look pale and fluffy. Add the eggs, one at a time, and beat until well mixed. Scrape down the sides of the bowl and mix again for 30 seconds. Add the sour cream and vanilla and beat until well incorporated. Add the dry ingredients in three batches, scraping down the bowl before each addition. Be careful not to overmix.

To assemble the cake, pour all of the batter into your prepared pan. Use your hands to scoop up a handful of crumb topping and squeeze it in your fist until it holds together. Break off in chunks and drop them over the cake. Repeat until you’ve used all the topping (and yes, there’s a lot of it).

Bake the cake for 45 to 55 minutes (rotating the pan once or twice) or until a toothpick inserted into the middle comes out clean. Let cool completely on a wire rack before cutting; about 30 minutes.

Tags: Cake, Desserts