Club Baked: New York Style Crumb Cake

I have never had NY style crumb cake, but seriously, how delicious. As it was baking, I was crossing my fingers that it would turn out because the smells coming from my oven were beyond good! Luckily, after waiting impatiently while it cooled, I took my first bite and it tasted even better than it smelled.


This crumb cake was a good first pick for Club: Baked as the steps were relatively easy and straight forward. I decided to make a full recipe in the recommended pan size (9" x 13") since some of the other bakers had problems when trying to halve the recipe. Being a newbie, I wanted to play it safe. And honestly, I have never had much of a problem finding people to eat desserts. Quite honestly, the hardest part was waiting the half hour prior to cutting as suggested by the authors.



The recipe itself also did not require many substitutions to accommodate my milk allergy. For this recipe, I did substitute strained sheep's milk yogurt for sour cream, but was able to use the rest of the ingredients as indicated.


The cake came together fairly quickly. I did take a break part way through to let the crumbles "rest" - a suggestion by the authors to produce "gargantuan" crumbles. During this time I also allowed the butter for the cake batter to soften and the yogurt to strain.


When substituting yogurt for sour cream in a recipe, place the yogurt in a metal strainer or cheese cloth suspended over a bowl. Allow it to drain to the desired consistency. For a sour cream substitute, I recommend a minimum of 30 minutes and a full hour if you can spare it. Also, always measure out an amount greater than what is needed so when it has drained, you end up with the amount required. For the 1 1/4 cup of sour cream required for this recipe, I started out with about 1 3/4 - 2 cups of yogurt.





Thanks to Karen of Karen's Cookies Cakes & More for hosting this week's recipe. To see what the other bakers did with this week's recipe, head on over here. I heard that someone made muffins - yum!

17 comments:

  1. I love your photos! Your cake looks amazing - you did a great job. Thanks for baking along with me and I look forward to many more!

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  2. Crumb cake - oh man how delicious! I haven't made one of these in a long time. Looks perfect for a weekend morning :) Might have to make one this weekend!

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  3. Oh boy! I so LOVE your as-you-go photos! Beautiful! I, too, loved this cake. SUPER tasty!!!

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  4. Your cake look fabulous! Love the step by step photos. They are great! Thanks for the tip on the yogurt/sour cream substitution. Tucking that away for future use.

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  5. This looks great! I love how your crumb topping looks. Mine came out a little too dry. I also love your photos and your banner at the top. It is so cute!

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  6. Nice photos! I'm so excited to taste mine but I'm saving it to bring to an event tomorrow - Torture!!!!!! :)

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  7. Love the pictures. Your cake came out looking really great.

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  8. Your pics are amazing!!! & I agree, I think we both had the right idea using yogurt as a substitute! :)

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  9. You have awesome photos! I love how many you took! I love to see each step! Your cake looks much better than mine ahah. I am glad yours came together quickly I felt like it took me forever, but I am so happy with how it came out!

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  10. This looks delicious...glad to hear that the substitutions worked out so well for you.

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  11. omg yours look so beautiful!

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  12. Your photos are great!! I love your crumbles! I didn't get big crumbles with my topping.

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  13. I love the crumb to cake ratio that you get when you make this recipe in the cake pan indicated. Gorgeous and delicious! Looks great!

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  14. Hi there, i just joined the club. I love your pictures! they sure turned out good!

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