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New York Crumb Cake

Makes one 9- by 13-inch cake, serving at least 12

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For the topping:    
1   cup (2 sticks) unsalted butter
cups all-purpose flour
  cups packed dark brown sugar
½ teaspoon salt
  teaspoons vanilla extract
2   tablespoon ground cinnamon
For the cake:    
  cups sifted unbleached or bleached all-purpose flour
2 teaspoons baking powder
¼   teaspoon baking soda
½   teaspoon salt
10   tablespoons unsalted butter
1 cup superfine or strained sugar
2   large eggs
1   teaspoon vanilla extract
1   cup sour cream

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Bake in the preheated oven for 30 minutes, or until the cake is golden brown on top and begins to come away form the sides of the pan.

From Arthur Schwartz's New York City Food: An Opinionated History with Legendary Recipes
Back to Arthur Schwartz's New York City Food Sample Recipes
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