New York Crumb Cake

If you like the crumb as much as the cake, then you’ll love this New York Style Crumb Cake! A moist, delicious bakery-style cake topped with loads of cinnamon sugar crumble and dusted with powdered sugar.

This is one of those recipes that walks a fine line between breakfast and dessert. It’s similar to a coffee cake, and pairs perfectly with a warm beverage, like hot cocoa.

Like True NY Style!

Have you ever been to New York and tried a slice of crumb cake? If so, your life may have been changed forever because it was THAT delicious.

I wanted to try to make a copycat recipe for delicious New York Style Crumb Cake, and here it is! After a bit of searching, testing and baking, I came to discover that this recipe was the closest to the glorious slice I’ve had in the Big Apple.

It offers the best tasting moist cake, and the generous amount of crumb topping was perfect! Most of the crumb topping sits on top of the cake and bakes to a perfect, golden brown.

How to Make NY style crumb cake

PREP. Preheat oven to 325 degrees and adjust an oven rack to the upper middle position. Line a 8×8″ square pan with parchment paper, with enough paper to fold over the sides. Set aside.

TOPPING. Whisk together the granulated sugar, brown sugar, cinnamon, salt and flour. Pour melted butter over the mixture and use a rubber spatula or wooden spoon to mix thoroughly. Mixture will be thick and doughy. Set aside.

BATTER. With a hand or stand mixer, combine the flour, sugar, baking soda and salt and mix to combine. With mixer on low, begin adding the pieces of butter one at a time. Continue mixing until mixture resembles moist crumbs with no visible butter chunks remaining, about 1-2 minutes.

Add egg, yolk, vanilla and buttermilk. Beat at medium for 1-2 minutes until the batter becomes light and fluffy, scraping down the sides of the bowl if necessary.

ASSEMBLE. Spread the batter evenly into the prepared pan. Top the batter with the crumble topping, breaking apart any big chunks into smaller pea-sized pieces. Start at the edges and work toward the center.

BAKE. Bake the cake for 35-40 minutes or until golden brown and toothpick inserted comes out clean and crumb-free. After baking, cool cake for at least 30 minutes.

Remove cake from pan by lifting out of the pan by the edges of the parchment paper. Dust with powdered sugar.

Variations

Besides the thick crumb topping, another distinct aspect of NY Style crumb cake is that it does not contain nuts, have swirls or any other mix ins. However, don’t let that stop you from adding anything that you think would make it delicious. You could try:

• Cinnamon chips
• Mini chocolate chips
• Caramel drizzle
• Blueberries

Cake Flour: If you don’t have any on hand you can easily make your own.

1.  Add 2 tbsp of cornstarch to a 1 cup measuring cup. 
2. Fill it the rest of the way up with all purpose flour. 
3. Sift together and it’s ready to use in a recipe.

Recipe Tips

• Do not over-mix the topping otherwise you might end up with a pasty texture instead of crumbs. 
•  Be sure butter, eggs and milk are all at room temperature so that it mixes more smoothly with the other ingredients.
• After adding the crumbs topping on top of the batter you’ll want to gently press it down so you can help them stick together nicely. 
• Double the recipe and bake in a 9×13 inch pan and Increase the bake time to 40 to 45 minutes. 
• Glass and ceramic pans typically take more time to bake than metal pans. If you’re using glass or ceramic, decrease the oven temp by 25 degrees and add about 10 more minutes. Glass pans also take longer to cool off which means the recipe will continue to cook a bit as the pan cools. 
• If the crumb topping is browning too much before the cake layer is done cooking, place a piece of tented tin foil over the top.

Storage tips

STORE the cake in an airtight container. If properly stored it can last 2-3 days at room temperature or 4-5 days in the fridge.

To FREEZE the cake, wrap the slices in plastic and again with aluminum foil. Freeze for up to 3 months.

For more delicious breakfast cake recipes, check out:

• Cinnamon Roll Cake
• Coffee Cake Recipe
• Cream Cheese Coffee Cake

New York Crumb Cake Recipe

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5 from 8 votes

If you like the crumb as much as the cake, then you'll love this New York Style Crumb Cake! A moist, delicious bakery-style cake topped with loads of cinnamon sugar crumble and dusted with powdered sugar.

Course Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 9

Calories 431 kcal

Author Lil’ Luna

Ingredients

Crumb Topping

• ⅓ cup granulated sugar
• ⅓ cup brown sugar
• ¾ tsp cinnamon
• ⅛ tsp salt
• ½ cup butter melted
• 1 ¾ cup cake flour

Cake

• 1 ¼ cup cake flour
• ½ cup granulated sugar
• ¼ tsp baking soda
• ¼ tsp salt
• 6 tbsp butter cut into pieces, softened but cool
• 1 egg
• 1 egg yolk
• 1 tsp vanilla
• ⅓ cup buttermilk
• powdered sugar for dusting

Instructions

 

• Preheat oven to 325 degrees and adjust an oven rack to the upper middle position. Line a 8×8″ square pan with parchment paper, with enough paper to fold over the sides. Set aside.
• Crumble Topping: Whisk together the granulated sugar, brown sugar, cinnamon, salt and flour. Pour melted butter over the mixture and use a rubber spatula or wooden spoon to mix thoroughly. Mixture will be thick and doughy. Set aside.
• Cake: With a hand or stand mixer, combine the flour, sugar, baking soda and salt and mix to combine. With mixer on low, begin adding the pieces of butter one at a time. Continue mixing until mixture resembles moist crumbs with no visible butter chunks remaining, about 1-2 minutes. Add egg, yolk, vanilla and buttermilk. Beat at medium for 1-2 minutes until the batter becomes light and fluffy, scraping down the sides of the bowl if necessary.
• Spread the batter evenly into the prepared pan. Top the batter with the crumble topping, breaking apart any big chunks into smaller pea-sized pieces. Start at the edges and work toward the center. Bake the cake for 35-40 minutes or until golden brown and toothpick inserted comes out clean and crumb-free. After baking, cool cake for at least 30 minutes. Remove cake from pan by lifting out of the pan by the edges of the parchment paper. Dust with powdered sugar.

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.

Nutrition Facts

New York Crumb Cake Recipe

Amount Per Serving

Calories 431 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 12g75%

Trans Fat 1g

Cholesterol 88mg29%

Sodium 305mg13%

Potassium 80mg2%

Carbohydrates 57g19%

Fiber 1g4%

Sugar 27g30%

Protein 6g12%

Vitamin A 620IU12%

Vitamin C 1mg1%

Calcium 36mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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This recipe was adapted in part from Cooks Illustrated.

Thanks so much Erin! I need to try this recipe ASAP. For more amazing recipes from her, head over to Delightful E Made!