My love for crumb cake runs deep. I love NYC style crumb cake with a thick, thick crumbly topping and a rich buttery cake. I love how it's a 2 to 1 ratio for topping and cake. But some of the recipes I've found only give it a 1 to 1 ratio, so when that happens I just double the ingredients for the crumb topping, just like I did with this recipe below. I mean the best part is that darn sweet and gently salty topping filed with spices or just plain cinnamon, right? Oh yeah! And I also love what you can do with crumbcake: you can add fruit to it, add nuts, glazes, drizzles, chocolate, and now I've found you can add chai. I love that strange but warming flavor of chai, every once in a while I love to get a hot chai tea from Starbucks. I highly recommend this recipe from Baking Bites; it's really good and has a gentle flavor of chai.
If you were going to kick up a crumbcake, what would you add to it?
chai crumb cake (with extra crumb topping)
adapted from Baking Bites
Topping: (I doubled this for an extra thick topping. Below is the regular size, if you want double crumb topping, then double all the ingredients for topping)
1/3 cup sugar
1/3 cup brown sugar
1 tsp cinnamon
½ tsp ginger
½ tsp cardamom
½ tsp allspice
½ tsp salt
1 ½ cups all purpose flour
½ cup butter, melted and cooled slightly
1 ¾ cups all purpose flour
¾ tsp baking powder
½ tsp baking soda
¼ tsp salt
2/3 cup butter, soft
1 cup sugar
2 large eggs
1 ½ tsp vanilla extract
2/3 cup sour cream
Preheat oven to 350F. Line a 9″ square baking pan with parchment paper or lightly greased aluminum foil. (I used an 8inch pan and sprayed with Pam)
In a medium bowl, combine all topping ingredients except butter. Whisk to blend.
Gradually stir in the melted butter, using a large fork or spatula to mix. When all the butter has been incorporated and the mixture looks like wet sand, squeeze small clumps together to make large crumbs ranging in size from that of a pea to that of a grape. Set aside. (I doubled the amount of crumb as there was such a thin layer of it).
In another medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream butter and sugar together until light. Beat in eggs, one at a time, followed by vanilla extract. With the mixer set on a low speed (or by hand), alternately add in flour and sour cream in two or three additions. When no streaks of flour remain, pour into prepared pan. Top evenly with crumb mixture.
Bake at 350F for about 45 minutes, or until a toothpick inserted into the center comes out clean.
Cool on a wire rack before slicing. (I baked at 325 degrees for 15 minutes, turned pan, then another 15).
Serves 9-12, depending on how you slice it.