New York Crumb Cake Recipe

4.89 from 18 votes

New York Crumb Cake Recipe

This simple New York crumb cake is a moist, delicious bakery-style cake topped with loads of buttery cinnamon sugar crumble!

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

Equipment

Ingredients

Crumb Topping

⅓ cup granulated 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 granulated 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 8x8-inch square pan with parchment paper. Set aside.

Crumb Topping

In a medium bowl, whisk granulated sugar, brown sugar, cinnamon, salt, and flour.
Pour ½ 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 flour, sugar, baking soda, and salt.
With the mixer on low, add 6 tablespoons of 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, 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 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

Recipe tips.

We highly suggest using cake flour as it yields a light, airy, and tender crumb.
Use nutmeg or Pumpkin Pie Spice in the crumb topping for an easy flavor twist.
Buttermilk provides tenderness and a tangy flavor. If you don't have any, you can Make Buttermilk using milk and vinegar.
Do not over-mix the crumb topping, or you might end up with a pasty texture instead of crumbs.
Double the recipe and make in a 9x13-inch pan for 40-45 minutes.

Cake flour substitute. Measure 1 cup of all-purpose flour, remove 2 tablespoons, and then add 2 tablespoons of cornstarch, and sift. Use as a 1:1 substitute for any recipe calling for cake flour.

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 store them together in a freezer bag in the freezer for up to 3 months.

Nutrition