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!
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!
- 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
- 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
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 Gooseberry Patch on 1/18/12.
Shared at Crazy for Crust on2/07/12.
Shared at Eat at Home on 6/06/12.