Get ready to transform your kitchen into a bakery paradise with this mouthwatering New York Crumb Loaf Cake that will make your taste buds dance with delight! Imagine a perfectly moist, buttery cake topped with an irresistible crumbly layer that practically melts in your mouth. This isn't just any cake - it's a slice of American baking tradition that promises to become your new obsession. Whether you're a seasoned baker or a kitchen novice, this recipe will have you feeling like a professional pastry chef in no time!
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 cup crumb topping
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, ensuring all sides and corners are well-coated to prevent sticking.
- In a large mixing bowl, cream together softened unsalted butter and granulated sugar until light and fluffy, using an electric mixer on medium speed. This should take about 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in vanilla extract and sour cream until fully incorporated.
- In a separate bowl, whisk together all-purpose flour, baking powder, and baking soda to ensure even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can result in a tough cake texture.
- Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
- Sprinkle the prepared crumb topping generously over the entire surface of the batter, ensuring complete coverage.
- Place the loaf pan in the preheated oven and bake for 50-55 minutes. To check for doneness, insert a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then, carefully transfer to a wire rack to cool completely.
- Once cooled, slice the cake and serve. The cake can be stored at room temperature in an airtight container for up to 3-4 days.
Tips
- Room Temperature Matters: Ensure your butter, eggs, and sour cream are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Crumb Topping Technique: Sprinkle the crumb topping evenly for a consistent, crunchy layer that covers the entire cake surface.
- Oven Accuracy: Use an oven thermometer to ensure your oven is precisely at 350°F for even baking.
- Toothpick Test: Always check cake doneness with the toothpick method - it should come out with just a few moist crumbs.
- Cooling is Crucial: Allow the cake to cool in the pan for 10-15 minutes before transferring to a wire rack to prevent breaking.
- Storage Tip: Keep the cake in an airtight container at room temperature to maintain its moisture and freshness for up to 4 days.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 5g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 95mg
