Today: November 22, 2024
Today: November 22, 2024

New Jersey Crumb Cake

New Jersey Crumb Cake
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 12–16 servings
Bite into a piece of Jersey with this crumb cake that's just overflowing with buttery, sweet goodness!

Cake Ingredients

  • 3 cups plus 2 Tbsp. (391 g) - all-purpose flour
  • 1 cup (packed; 200 g) - dark brown sugar
  • ¼ cup (50 g) - granulated sugar
  • 2 tsp. (or 1¼ tsp. Morton) - kosher salt (Diamond Crystal)
  • 2 tsp. - ground cinnamon
  • 1¼ cups (2½ sticks) - unsalted butter, melted
  • (for pan) - nonstick vegetable oil spray
  • 1 cup (125 g) - all-purpose flour
  • 1 tsp. - baking powder
  • 1 tsp. (or ½ tsp. Morton) - kosher salt (Diamond Crystal)
  • 1 (room temperature) - large egg
  • ¾ cup (150 g) - granulated sugar
  • ½ cup - sour cream, room temperature
  • ⅓ cup - vegetable oil
  • 1 tsp. - vanilla extract
  • (for serving) - powdered sugar
  1. Step 1 Blend the flour (3 cups plus 2 Tbsp.), brown sugar, granulated sugar, kosher salt, and cinnamon together in a medium bowl. Pour in the melted butter and mix until you've got big, dreamy crumbs. Let this relax while you go work on the batter—give it at least 10 minutes.
  2. Step 2 Get your oven cozy at 350°. Give a 9x9" metal cake pan a spray-down with nonstick oil, line it with parchment with extra hanging over two sides. Mix the rest of your flour (1 cup), baking powder, and kosher salt in one bowl. In another bowl, blend the egg, sugar, sour cream, vegetable oil, and vanilla extract until it’s all nice and smooth. Combine your wet and dry ingredients until they just come together (a few lumps are cool). Smooth that batter into the prepared pan.
  3. Step 3 Now's the fun part. Grab a handful of your crumb topping and squish it together. Crumble it over the cake batter, starting around the edges and working inward. Cover the whole surface with big and small chunks of topping—yes, it looks like too much, and yes, that’s the point!
  4. Step 4 Bake for 36–42 minutes, until the cake edges start to pull away and a tester comes out clean from the center. Pop the pan on a wire rack and cool the cake completely, about two hours.
  5. Step 5 Lift the cake out using the parchment overhangs and transfer to a cutting board. Dust with powdered sugar and slice it up however you like—a classic 4x3 grid for big pieces or a 4x4 grid for smaller bites. For extra tender topping, wrap in plastic and let it sit for eight hours before diving in. Enjoy your crumb creation!

Cake Ingredients

  • 3 cups plus 2 Tbsp. (391 g) - all-purpose flour
  • 1 cup (packed; 200 g) - dark brown sugar
  • ¼ cup (50 g) - granulated sugar
  • 2 tsp. (or 1¼ tsp. Morton) - kosher salt (Diamond Crystal)
  • 2 tsp. - ground cinnamon
  • 1¼ cups (2½ sticks) - unsalted butter, melted
  • (for pan) - nonstick vegetable oil spray
  • 1 cup (125 g) - all-purpose flour
  • 1 tsp. - baking powder
  • 1 tsp. (or ½ tsp. Morton) - kosher salt (Diamond Crystal)
  • 1 (room temperature) - large egg
  • ¾ cup (150 g) - granulated sugar
  • ½ cup - sour cream, room temperature
  • ⅓ cup - vegetable oil
  • 1 tsp. - vanilla extract
  • (for serving) - powdered sugar

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