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This simple bakery-style crumb cake recipe is topped with a deliciously buttery cinnamon sugar crumble that takes it to another level!
True NY Style!
Who wouldn’t want to eat cake for breakfast?!
We have always loved Coffee Cake and fell in love with New York style crumb cake when we had it years ago.
Today, we are sharing our favorite recipe for this crumb cake and it’s so soft and delicious, we know you will love it too!
Why we love it:
- Easy. This bakery-style crumb cake has a quick 10 minutes prep time, the hardest part is waiting to pull it from the oven!
- Practically a dessert. It’s a perfect balance between breakfast and dessert, making it a versatile treat.
- Sit back and sip away! The moist, bakery-style cake is incredibly delicious and pairs perfectly with a warm beverage like our favorite Hot Chocolate.
Ingredients
PREP TIME: 10 minutes
COOK TIME: 35 minutes
Crumb Topping
- ⅓ cup sugar
- ⅓ cup brown sugar – light or dark brown sugar
- ¾ teaspoon cinnamon – or adjust the flavor and add nutmeg or use Pumpkin Pie Spice
- ⅛ teaspoon salt
- ½ cup butter – melted
- 1¾ cups cake flour
Cake
- 1¼ cups cake flour – use all-purpose flour or make cake flour by adding 2 tablespoons of cornstarch to a 1-cup measuring cup. Fill it the rest of the way up with all-purpose flour. Sift them together and it’s ready to use in a recipe
- ½ cup sugar
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoons butter, cut into pieces, softened but still cool – How to Soften Butter Quickly
- 1 whole egg – room temperature
- 1 egg yolk – How to Separate Egg Whites from yolks
- 1 teaspoon vanilla extract
- ⅓ cup buttermilk – How to Make Buttermilk
- powdered sugar for dusting
How to Make Crumb Cake
- PREP. Preheat oven to 325°F and adjust an oven rack to the upper middle position. Line an 8×8-inch square pan with parchment paper. Set aside.
- TOPPING. In a medium bowl, whisk ⅓ cup granulated sugar, ⅓ cup brown sugar, ¾ teaspoon cinnamon, ⅛ teaspoon salt, and 1¾ cups flour. Pour ½ cup melted butter over the mixture and mix thoroughly. Mixture will be thick and doughy. Set aside.
- BATTER. With a hand or stand mixer, combine the 1¼ cups flour, ½ cup sugar, ¼ teaspoon baking soda, and ¼ teaspoon salt.
- With the mixer on low, add 6 tablespoons butter one piece at a time. Mix until flour mixture resembles moist crumbs with no visible butter chunks remaining, about 1-2 minutes.
- Add 1 egg, 1 yolk, 1 teaspoon vanilla, and ⅓ cup buttermilk. Beat at medium for 1-2 minutes until the batter becomes light and fluffy, scrape down the sides of the bowl if necessary.
- ASSEMBLE. Spread the cake batter evenly into the prepared pan. Top the batter with an even layer of pea-sized crumble topping pieces.
- BAKE the cake for 35-40 minutes or until golden brown and a toothpick inserted comes out clean and crumb-free. Cool on a wire rack for at least 30 minutes.
- Remove the cake from the pan by lifting it out of the pan by the edges of the parchment paper and dust it with powdered sugar.
Complete the Meal
- SIDE DISHES: Bacon, Frittata, Yogurt Parfait, Scrambled Eggs
- DRINKS: Hot Chocolate Recipe, Caramel Apple Cider, Apple Cider, Wassail
- More breakfast cakes: Coffee Cake, Cinnamon Roll Cake, Sour Cream Coffee Cake
More collections: Easy Breakfast Ideas, Brunch Ideas, Breakfast for Dinner
Crumb Cake
This crumb cake is a moist, delicious bakery-style cake topped with loads of cinnamon sugar crumble and dusted with powdered sugar.
Ingredients
Crumb Topping
- ⅓ cup sugar
- ⅓ cup brown sugar
- ¾ teaspoon cinnamon
- ⅛ teaspoon salt
- ½ cup butter, melted
- 1¾ cup cake flour
Cake
- 1¼ cup cake flour
- ½ cup sugar
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoons butter, cut into pieces, softened but cool
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- ⅓ cup buttermilk
- powdered sugar for dusting
Instructions
- Preheat oven to 325°F and adjust an oven rack to the upper middle position. Line an 8×8-inch square pan with parchment paper. Set aside.
Crumb Topping
- In a medium bowl, whisk 1/3 cup granulated sugar, 1/3 cup brown sugar, 3/4 teaspoon cinnamon, 1/8 teaspoon salt, and 1 3/4 cup flour.
- Pour 1/2 cup melted butter over the mixture and mix thoroughly. Mixture will be thick and doughy. Set aside.
Cake
- With a hand or stand mixer, combine the 1 1/4 cup flour, 1/2 cup sugar, 1/4 teaspoon baking soda, and 1/4 teaspoon salt.
- With the mixer on low, add 6 tablespoons butter one piece at a time. Mix until flour mixture resembles moist crumbs with no visible butter chunks remaining, about 1-2 minutes.
- Add 1 egg, 1 yolk, 1 teaspoon vanilla, and1/3 cup buttermilk. Beat at medium for 1-2 minutes until the batter becomes light and fluffy, scrape down the sides of the bowl if necessary.
- Spread the cake batter evenly into the prepared pan. Top the batter with an even layer of pea-sized crumble topping pieces.
- Bake the cake for 35-40 minutes or until golden brown and a toothpick inserted comes out clean and crumb-free. Cool on a wire rack for at least 30 minutes.
- Remove the cake from the pan by lifting it out of the pan by the edges of the parchment paper and dust it with powdered sugar.
Video
Notes
Make sure to use Cake Flour and NOT all-purpose flour. With all-purpose flour, you’ll end up with a dry, tough cake. Cake flour ensures the batter is light, fluffy and moist.
STORE the cake in an airtight container for 2-3 days at room temperature or 4-5 days in the fridge.
FREEZE. Wrap the slices in plastic wrap and again with aluminum foil. Store in the freezer for up to 3 months.
Nutrition
Calories: 431kcal, Carbohydrates: 57g, Protein: 6g, Fat: 20g, Saturated Fat: 12g, Trans Fat: 1g, Cholesterol: 88mg, Sodium: 305mg, Potassium: 80mg, Fiber: 1g, Sugar: 27g, Vitamin A: 620IU, Vitamin C: 1mg, Calcium: 36mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!
Recipe FAQ
Why isn’t my crumb topping crumbly?
- Do not over-mix the topping or you might end up with a pasty texture instead of crumbs. After adding the crumb topping, gently press it down to help it stick together nicely. If the topping is browning before the cake layer is done, place a piece of tented tin foil over the top.
Can I make a larger cake?
- Double the recipe, and bake in a 9x 13-inch pan. Increase the bake time to 40 to 45 minutes.
Can I Use a metal pan?
- Metal pans will heat up more quickly than glass or ceramic dishes. To use a metal pan, increase the oven temp by 25° and subtract about 10 minutes from the baking time.
Add Mix ins?
- Classic New York-style crumb cake does not contain nuts, swirls, or other mix-ins, but don’t let that stop you. Add cinnamon chips, mini chocolate chips, caramel drizzle, or blueberries.
How to store crumb cake?
- Store the crumb cake recipe in an airtight container for 2-3 days at room temperature or 4-5 days in the fridge.
How to Freeze?
- Wrap the best crumb cake slices in plastic wrap and again with aluminum foil. Store in the freezer for up to 3 months
ATK rip off
I used your recipe because it is for an 8×8 pan instead of 9×13. I think there’s entirely too much flour in the crumb directions. The crumb after baking should be sweet and somewhat moist. This was neither.
Lmao this the americas test kitchen recipe verbatim.
This cake is so moist and amazing with a cup o’ joe. Will definitely be making again!
I like all the recipes I read. I haven’t made anything yet but I intended to. I give you 5 stars. Thank you
Oh thank you!! Hope you enjoy the recipes when you give them a try. 🙂
The crumb topping is my absolute favorite! This cake is one of my absolute favorites to make. It is yummy alone or with a side of ice cream.
We love crumb cakes!! I love serving them for brunch. It’s like breakfast & dessert in one!
This is the perfect texture and so delicious. We all love it around here!
I had never heard of this recipe before and so I just HAD to make it. So glad I did. What a yummy and light cake. Especially loved the cinnamon crumb topping.
Yay! I’m glad you enjoyed the recipe so much! Thanks for sharing!
I have always loved crumb cakes. They fall apart in your mouth & are just so good! Of course, my favorite is the crumb topping.