New York Style Crumb Cake from Baked Explorations

First of all, there are no apples in this cake. I don't know how they made their way into the photo. Second, I don't have any green trees in my yard anymore. This cake was made only a couple of weeks ago and I can hardly believe my yard looked like that!
I was already itching for Baked Explorations the new cookbook from Baked Bakery in Brooklyn to come out. So I searched around the internet to find a new Baked recipe to try out.  I loved Baked (their first cookbook) and can't wait to get my hands on my very own copy of the new version. I pre-ordered mine from Amazon and it still has not arrived yet. I have to confess that I might have taken a little peek inside at another bookstore in town. Guess what? This coffee cake that I made a couple weeks ago is in the book. That makes me super happy  and hopeful that the second book will be as good as the first one. The cake was tender with an immense about of crumb topping. I am a huge fan of crumb topping, there can never be too much.  Those of you who are fans of the Lemon Scones, and the Maple Walnut ones. I'm happy to report there are two new scone recipes in this new book.
For now, I am tracking that package with my Baked Explorations cookbook. It was in Anchorage yesterday. I'm having a hard time holding out. I nearly bought the one in the bookstore even though I knew it was on its way. Anyone else waiting for the new Baked Cookbook? Here's a recipe to help you hold out.

New York Style Crumb Cake
adapted from Bon Appetit

Ingredients

Topping

1 cup dark brown sugar

1/2 cup sugar

1 1/2 tablespoons ground cinnamon

1/2 teaspoon salt

1 cup unsalted butter, melted, warm

2 1/2 cups all purpose flour

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

Prepare the 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.

Prepare the Cake

Position rack in center of oven and preheat to 350°F. Butter 13x9x2-inch glass baking dish. Sift flour, baking soda, baking powder, and salt into medium bowl. 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. Transfer cake batter to prepared baking dish; spread batter evenly an offset spatula works really well for this. Squeeze small handfuls of topping together to form small clumps. Drop topping clumps evenly over cake batter, covering completely (topping will be very thick).

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 (yeah right). 

Cut cake into squares and serve slightly warm or at room temperature.