![]() After the 10 minutes is up, remove the cake from the oven and spread the crumb topping evenly on its surface. Pour the melted butter over the flour mixture, then toss the mixture with a fork or rubber spatula until large crumbs form. Crumbs! In a clean bowl, whisk together some flour, brown sugar, cinnamon, and salt.Spread batter evenly into prepared pan, and par-bake for 10 minutes. Using a rubber spatula, fold the dry ingredients into wet mixture. In a second bowl, whisk together the egg, milk, sour cream, butter, and vanilla. In a medium bowl, sift together the flour, granulated sugar, baking powder, and salt. Lightly brush a 9-inch square baking pan with butter and dust with flour, or line it with parchment paper. And who doesn’t love crumbs? They work so well on blueberry sour cream coffee cake, my apple butterscotch crumb cake, and you can even sprinkle some on this caramel banana coffee cake for extra texture. This leads to some pretty amazing crumble action. Crumb cake, on the other hand, is pretty basic: slightly dry vanilla cake topped with moist, buttery, sugary crumble.Īnd New York crumb cake takes that to a whole other level, mainly because a requirement is having the crumb layer be taller than the cake. Coffee cake typically has a moist, sponge-like texture, often accompanied by a streusel topping. While they share some similarities, New York crumb cake and coffee cake are not the same. It’s a heavenly combination of light, buttery cake and a generous layer of big, irresistible, cinnamon-scented crumbs. I also partake in the lazy way, since there’s nothing wrong with it at all…except this one is approximately 17,568 times better.Ĭrumb cake is a classic dessert that originated in Europe, then became the dessert it is today in the Big Apple, capturing the hearts (and taste buds) of people all around the world. And then Nana did the same for her children, but when the blue and white boxed version came out (you know the brand), it made her lazy.Ĭompletely understandable. That meant that her mother used to make this beauty every year for her family. I found this recipe in Nana’s Cookbook, and was surprised that she even had one, considering. As I grew up, we ate the same breakfast, but the crumb cake was always store-bought. Her family would take a basket full of those foods to Easter morning mass and have them blessed by the priest…and then devour them after church. See, crumb cake was always part of our traditional Polish Easter breakfast, along with ham, kielbasa, boiled eggs, butter, salt, and all of the other things we were supposed to be giving up for Lent (which, growing up Catholic, she actually did in her time.) Maybe it’s the memories of Polish Easter Sundays with Nana. There’s just something about a big slice of New York crumb cake that takes me back to my childhood. Indulge in the bliss of Nana’s New York Crumb Cake: tender cake topped with a generous layer of irresistible, soft cinnamon-scented crumbs.
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