New York Crumb Cake Recipe

Square slices of New York Crumb Cake stacked on a white cake stand.

4.89 from 18 votes

New York Crumb Cake Recipe

This New York Crumb Cake has a soft, buttery cake base and a thick cinnamon crumb topping for an easy bakery style breakfast or dessert.

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 the 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. The 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 the flour mixture resembles moist crumbs with no visible butter chunks remaining, about 1 to 2 minutes.
Add 1 egg, 1 yolk, vanilla, and buttermilk. Beat at medium speed for 1 to 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 to 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.
Spoon the flour into your measuring cup and level it off rather than scooping directly from the bag, which can pack in too much flour.
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.
The butter for the cake should be soft enough to mix but not overly warm or greasy.
Break the topping into pea-sized pieces before adding it to the cake. This helps create an even layer of crumbs.
Double the recipe, and bake in a 9x13-inch pan. Increase the bake time to 40 to 45 minutes.

Store. Store the cooled cake in an airtight container at room temperature for 2 to 3 days or in the refrigerator for 4 to 5 days. If refrigerated, let individual slices come to room temperature or warm them briefly before serving.

Make ahead of time. Bake the cake the day before, allow it to cool completely, and store it covered at room temperature. Wait to dust it with powdered sugar until just before serving for the prettiest finish.

Freeze. Allow the cake to cool completely, then cut it into individual slices. Wrap each slice in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.

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