纽约肉桂酥粒蛋糕 New York Cinnamon Crumb Cake

将烤箱预热至175ºC，在厨师机的碗中，加入黄油和糖，打成轻盈蓬松的奶油状。一次一颗地放入鸡蛋，搅打均匀。另取一个碗，混合面粉、泡打粉、小苏打和盐，并过筛。将厨师机调至低速，将部分面粉混合物倒入打发的黄油中。Preheat the oven to 175ºC. In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. In another bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, gradually add some of the flour mixture to the creamed butter.

加入香草精和酸奶油，然后交替加入面粉混合物和酸奶油，直到用完食材（注意不要过度搅拌）。面糊做好后倒入润滑过的烤盘。Add the vanilla extract and sour cream, then alternate adding the flour mixture and sour cream until all ingredients are incorporated (be careful not to overmix). Pour the batter into a greased baking pan.

制作顶部酥粒：大略切碎核桃。碗中加入红糖、黑糖、肉桂粉、盐和核桃碎，搅拌均匀。然后倒入温热的融化黄油，用手搅拌食材。加入面粉，用叉子搅拌，形成大块。放入冰箱冷藏大约10分钟。 Prepare the crumb topping: Roughly chop the walnuts. In a bowl, combine the brown sugar, granulated sugar, ground cinnamon, salt, and chopped walnuts, stirring until well mixed. Then pour in the melted butter while still warm and mix the ingredients with your hands. Add the flour and mix with a fork until large crumbs form. Chill in the refrigerator for about 10 minutes.

以175ºC将蛋糕烤约20分钟，从烤箱中取出蛋糕后撒上酥粒，注意不要让酥粒太碎。然后放回烤箱，再烤约30分钟。当牙签能轻松插进蛋糕且拿出时没有残留物时，表示蛋糕烤好了。彻底放凉后切成方块，尽情享用吧！Bake the cake at 175ºC for about 20 minutes. Remove the cake from the oven and sprinkle the crumb topping over it, being careful not to make the crumbs too small. Return to the oven and bake for another 30 minutes. When a toothpick inserted into the cake comes out clean with no crumbs attached, the cake is done. Allow to cool completely, then cut into squares and enjoy!