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Classic NYC crumb cake

New York’s melting pot of cultures has produced a city of amazing culinary diversity. Central to this have been the bakeries, with the Polish, Jewish and German ones being especially prominent. The classic New York City crumb cake derives from the German Krümelkuchen. The cake here is adapted from a recipe in Baked in America by David Lesniak and David Muniz, two wonderful American bakers who run a fabulous café and bakery in London called Outsider Tart, where they make some of the most delicious baked treats this side of the Atlantic. Delicious eaten as a snack, or served to friends and family, the cake will keep for 2–3 days.

Prep time: 20 minutes

Baking time: 45–55 minutes

Ready in: 1 hour 45 minutes

Makes: about 24 squares

225g (8oz) butter, softened

350g (12oz) caster sugar

2 tsp vanilla extract

4 eggs, beaten

350ml (12fl oz) sour cream

525g (1lb 2½oz) plain flour

1 tsp baking powder

½ tsp bicarbonate of soda

1 tsp salt

For the crumb topping

150g (5oz) butter, melted

300g (11oz) plain flour

1 tbsp ground cinnamon

225g (8oz) soft dark brown sugar

¼ tsp salt

25 × 35cm (10 × 14in) roasting tin with 5cm (2in) sides (approximate size)

Preheat the oven to 180°C (350°F), Gas mark 4, then line the base and sides of the roasting tin with baking parchment, with the paper coming just above the sides of the tin to enable the cake to be lifted out easily.

First make the crumb. Pour the melted butter into a large bowl or into an electric food mixer. Sift in the flour and cinnamon and add the remaining ingredients, then mix briefly – for just 30–60 seconds if using a food mixer – until coarse and crumbly.

To make the cake batter, first cream the butter until soft in a separate large bowl or in the food mixer. Pour in the sugar and beat until the mixture is light and fluffy. Add the vanilla extract and gradually mix in the eggs. Add the sour cream, then (with the mixer on a low speed, if you’re using it) sift in the remaining ingredients, and fold in to combine.

Tip the batter into the prepared tin and smooth the surface with a spatula or the back of a spoon. Sprinkle over the crumb mixture, making sure it covers the batter completely.

Bake on the lower shelf in the oven for 45–55 minutes or until golden brown on top and a skewer inserted into the centre of the cake comes out clean. Check the cake after 30 minutes and if the top is already a rich golden brown, cover the tin with foil (to prevent the cake from burning) and continue to cook for the remaining time.

Remove the cake from the oven and allow to cool in the tin completely. Then lift the cake out using the baking parchment, peel away the paper and cut into squares to serve.