Tuesday, December 27, 2011

Another Sweet Treat, Crumb Cake

       Lisa's Dinnertime Dish has moved.  Please visit me at my new and improved blog site!  The new address is  I look forward to seeing you at the new site!!

      Last year Steve spent a big chunk of the fall in NYC for work.  One of the last weeks he was out there, he and his co-workers decided that they would stay in a hotel in Hoboken for a change of scenery (ok - they planned a couple of pub crawls over there).  Well, on his last day in Hoboken, he went to Carlos Bakery (Cake Boss) before work and he brought home a crumb cake.  I have to say, the crumb cake was amazing!

     So for the past year, we have thought about this crumb cake and wished that we could just pop over to Carlos Bakery and buy some more.  But, that just wasn't going to happen.  So I was very excited when I was out reading blogs one day and I happened upon a recipe for New York crumb cake at Cats and Casseroles (stop over and check it out, they have a lot of really great recipes).  I just had to give it a try and see if it was close.

     In the end, the crumb cake was absolutely delicious and was close enough to remind us of Carlos Bakery.  I will definitely make this cake again!

Crumb Cake

For topping:

  • 1 cup dark brown sugar, firmly packed
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 1 1/2 tbsp cinnamon
  • 1 cup butter, melted
  • 2 1/2 cups flour
For cake:
  • 2 1/2 cup flour
  • 3/4 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 1/4 cup sour cream
  • 1 tsp vanilla

Preheat oven to 350 degrees and coat a 9x13 pan with butter and flour.
Prepare topping first.  Combine brown sugar, sugar, salt and cinnamon.  Stir in melted butter.  Add flour, combining well.

Set topping aside.   Cream butter and sugar together.

Add eggs, one at a time, beating in well.

Add sour cream and vanilla and beat in.

In a separate bowl, combine flour, baking powder, baking soda and salt.  Add to wet ingredients, 1/3 at a time, combining well after each addition.

Spread batter into prepared pan.

Crumble topping over the batter evenly.

Bake in preheated oven for 45-55 minutes, until a toothpick comes out clean.

Allow to cool before serving.


Shared at Six Sisters' Stuff on 12/31/11.
Shared at Food Corner on 1/3/12.
Shared at Miz Helen's Country Cottage on 1/5/12.
Shared at It's a Keeper on 1/5/12.


  1. Lisa,
    This looks delicious! Pat

  2. What a great dessert, I will take a nice slice of that cake with my tea,Lisa. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen