new york crumb cake

I've had one of the craziest, most unpredictable last 7 days of my life and I can't yet say how it's going to turn out, I just know it's going to be gooooood. 

Today, Friday the 13th, is actually a hugely important day in which I'll be sort of taking a leap.  And I'm excited.  And a little scared.  Did I mention I shot a glock within the last week (pretty darn well, I might add)?   I also picked up my golf game.  Always room for improvement on that course, ya know.  Oh, yeah.  And I flew a plane.  No biggie.  Pshhh... TOTAL BIGGIE. 

So, today.  Today is a big day for me.  Quite honestly, Friday the thirteenths are my favorite days and today will be extra special.   I have a feeling it's going to be just as crazy and wonderful as the last seven days. 

Oddly enough, crumb cake, particularly New York-style crumb cake is a celebratory cake for big things happening.  In the past, it was baked for this very occasion and I'm happy to keep the tradition alive.  Bake it.  You'll like it.  

New York Crumb Cake

For topping:

1 cup (packed) dark brown sugar
1/2 cup sugar
1 1/2 tablespoons ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, melted, warm
2 1/2 cups all-purpose flour

For cake:

2 1/2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs
1 1/3 cups sour cream
1 teaspoon vanilla extract

1. To prepare topping, mix both sugars, cinnamon, and salt in medium bowl and whisk to blend. Add warm melted butter and stir to blend. Add flour and toss with fork until moist clumps form (topping mixture will look slightly wet). Set aside.
2. To prepare cake, position rack in center of oven and preheat to 350°F. Butter 13 x 9 x 2-inch glass baking dish or crumb cake cups. Sift flour, baking soda, baking powder, and salt into medium bowl. 
3. Using electric mixer, beat room-temperature butter in large bowl until smooth. Add sugar and beat until light and fluffy. Add eggs 1 at a time, beating until well blended after each addition. Add sour cream and vanilla extract and beat just until blended. Add flour mixture in 3 additions, beating just until incorporated after each addition. 
4. Transfer cake batter to prepared baking dish; spread batter evenly with rubber spatula or offset spatula. Squeeze small handfuls of topping together to form small clumps. Drop topping clumps evenly over cake batter, covering completely (topping will be thick).
5. Bake cake until tester inserted into center comes out clean and topping is deep golden brown and slightly crisp, about 1 hour. Cool cake in dish on rack at least 30 minutes. DO AHEAD: Can be made 1 day ahead. Cool completely. Cover and let stand at room temperature.
6. Cut cake into squares and serve slightly warm or at room temperature.

Makes 12 very large pieces, or  24 medium pieces; Recipe adapted from Bon Appetit