A food blogger has refined her New York crumb cake recipe after years of testing, resulting in a version with more sour cream and a crumb layer that is 25% thicker than her previous recipe. The updated formula, shared on her blog, aims to deliver a top-heavy square with a buttery, vanilla-scented cake base and a generous brown sugar and cinnamon crumb topping.
The blogger, who previously published a Big Apple Crumb Cake in 2021, said the earlier recipe—minus the apples—wasn't exactly what she wanted in a New York crumb cake. The new version adjusts the cake batter with additional sour cream and a splash of water or milk, and increases the crumb layer by 25%. She described the result as "almost comically top-heavy," the kind of baked good that looks as good as it tastes. 
She noted that she has tested the recipe many times, sharing samples with family members, teachers at her daughter's school, and friends on group text chains. The recipe yields 12 to 16 servings and takes about an hour total. It keeps in an airtight container at room temperature for 3 to 4 days, though she prefers it within the first two. 
In a separate announcement, the blogger mentioned that the third episode of her podcast with J. Kenji Lopez-Alt, The Recipe with Kenji and Deb, is now available and focuses on buttermilk pancakes. New episodes are released every two Mondays. 
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