Right now, all my friends on there are posting way too many pictures of their kids, posting WAY too much about the upcoming election, and sharing way too many articles about hot button issues that I disagree with or don’t care about.
Guys, welcome to election season. Where intolerable Facebook becomes even more miserable.
And again, I get that Facebook is personalized and people have every right to share one thousand pictures of their children, but it’s getting annoying to me – probably because kids don’t interest me at all – and I think I need a major break.
Especially when people are breaking out the quotes from certain presidential candidates who wear toupees… if you catch my drift. I can’t even with that guy.
Let’s talk about things that aren’t being annoying, okay? First things first: the cooler temps. Definitely welcome in my book since Sacramento is still in the high 90s. We had a brief cooling off period and man, it was nice and welcome. And two, this New York Crumb Cake is high up on my list because um, who doesn’t love crumb cake!?
This comes from the cookbook Sticky, Chewy, Messy, Gooey Treats for Kids. It’s such an easy recipe to follow and produces such a moist, tender, soft and crumbly bar with a HUGE crumb to cake ratio, similar to New York-style crumb cakes. You guys – this is amazing with coffee, tea, milk, or just on its own.
I highly recommend you hit the like button on this one!
- FOR CRUMBLE:
- 2 cups brown sugar
- 2 & ¼ cups all-purpose flour
- 1 tsp ground cinnamon
- Pinch salt
- 1 cup melted butter (I used unsalted butter. If using salted, omit the salt from this crumble recipe)
- FOR CAKE:
- ¾ cup (1 & ½ sticks) butter, softened to room temperature
- 1 cup sugar
- 2 eggs
- 1 Tbsp vanilla extract
- 1 cup full-fat sour cream
- 2 cups all-purpose flour
- 1 & ¼ tsp baking powder
- ½ tsp baking soda
- Pinch salt
- Powdered sugar, for dusting on top (optional)
- Preheat oven to 350 degrees F. Liberally grease a 13x9" baking pan with cooking spray and set aside.
- For the crumble, in a medium bowl, stir together the brown sugar, flour, cinnamon, and melted butter together until large clumps form and butter has completely combined with the mixture. Set aside.
- For the batter, in the bowl of a stand mixer, beat together the butter and sugar on medium-high speed until fluffy and light, about 3 minutes. Add in the eggs, one at a time, beating until just combined. Add in the vanilla and sour cream, then stir in the flour, baking powder, baking soda, and salt. Be careful not to overmix.
- Spread the batter into the prepared pan evenly, then, using your hands, clump and crumble the crumb topping over the mixture, taking care to cover the batter below. Bake for approx. 30-35 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool 10-15 minutes before cutting into squares, then dust with powdered sugar if using.
This Crumb Cake is amazing… and I think you’ll agree!
Have a sweet day!