New York Crumb Cake
This easy to make homemade New York crumb cake is a gorgeous, tender, and buttery cake that stays exceptionally moist. On top is a very generous topping of delicious crumbs that meld into the cake and have just a hint of cinnamon flavor. It’s HEAVEN and I guarantee you won’t be able to stop eating it!
I really can’t decide which part of it is better – the insanely soft and tender vanilla-flavored cake or the soft, buttery crumb topping?
Or maybe it’s the fact that the layer of crumbs is equally as high as the cake itself.
Needless to say, this is the PERFECT crumb cake; my family always goes back for seconds and it disappears in an instant. You won’t want to skip this one!
Crumb cake vs coffee cake
Classic crumb cake originated from central Europe, most likely Germany, as a flat cake covered with a sweet crumb topping referred to as streusel (meaning “something scattered”).
So what’s the difference between this and coffee cake?
Crumb size, for one thing!
A classic New York-style crumb cake has much bigger crumbs than coffee cake, making the crumb topping layer just as thick as the cake layer! It’s sweeter and denser than a coffee cake.
It’s perfect for brunch, or to serve for dessert, or (if you’re anything like me) you can sneak leftover bites for breakfast!
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Pan basics
This recipe uses a standard 9-inch square metal pan; I use parchment paper to line the pan, which makes it easy to remove the cake from the pan when it’s time to dust with powdered sugar, slice, and serve.
You can double this recipe and bake in a 9×13-inch pan but, increase the baking time to 40 to 45 minutes.
If you use a glass pan instead of a metal pan, the cake may take a little longer to finish baking.
Tips for variations
This is simply irresistible on its own, but if you crave a little extra SOMETHING, or just want to try something different, here are a few ideas:
- Flavors/Mix-ins: Fresh blueberries (gently fold 1 cup into the batter) or mini chocolate chips (fold ½ cup into the batter) would work great!
- Drizzles/glazes: A drizzle of salted caramel sauce or melted white chocolate over the top would be a nice addition, or a cream cheese glaze, as well!
Storing and freezing instructions
This New York crumb cake keeps exceptionally well! Here’s how to keep it fresh:
- Storage: The cake can be stored in an airtight container at room temperature for up to 4 days.
- Freezing Instructions: Once completely cool, wrap the cake in plastic wrap, then in foil, and place in a ziplock freezer bag for up to 3 months. Thaw at room temperature before serving.
More Breakfast-Worthy Cakes!
- Chocolate Chip Crumb Cake
- Overnight Cranberry-Eggnog Coffee Cake
- Blueberry-Peach Coffee Cake
- Blueberry Buckle
- Peach Coffee Cake
- Sour Cream Coffee Cake
If you make this cake and love it, I would so appreciate it if you would take a moment to leave a rating below. Thank you so much! ❤️️
New York Crumb Cake
Ingredients
For the Crumb Topping
- ½ cup (73.33 g) dark brown sugar
- ¼ cup (66.67 g) granulated sugar
- ¾ teaspoon (0.75 teaspoon) ground cinnamon
- ⅛ teaspoon (0.13 teaspoon) table salt
- ½ cup (113.5 g) unsalted butter, melted and still warm
- 1½ cups (218.75 g) cake flour
For the Cake
- 1¼ cups (156.25 g) cake flour
- ½ cup (100 g) granulated sugar
- ¼ teaspoon (0.25 teaspoon) baking soda
- ¼ teaspoon (0.25 teaspoon) table salt
- 6 tablespoons unsalted butter, cut into 6 pieces, softened but still cool
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- ⅓ cup (80 ml) buttermilk
- Powdered sugar, for dusting
Instructions
- Make the Topping: Whisk the sugars, cinnamon, salt, and butter in medium bowl to combine. Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.
- Make the Cake: Adjust oven rack to upper-middle position and heat oven to 325 degrees F. Spray an 8-inch square baking dish with nonstick cooking spray and line with parchment paper or aluminum foil; allow excess to overhang edges of dish.
- Using an electric mixer on low speed, mix the flour, sugar, baking soda, and salt to combine. With mixer continuing to run at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.
- Transfer batter to baking pan; using rubber spatula, spread batter into even layer. Break apart the crumb topping into large pea-sized pieces and spread in even layer over batter, beginning with edges and then working toward center. (Be sure not to push the crumbs into the batter, just sprinkle on top.) Bake until the crumbs are golden and a wooden skewer inserted into center of cake comes out clean, 35 to 40 minutes. Cool on wire rack at least 30 minutes. Remove cake from pan by lifting parchment overhang. Dust with powdered sugar just before serving. Leftovers can be stored in an airtight container at room temperature for up to 4 days.
Notes
- Flour: Do not substitute all-purpose flour for the cake flour, as doing so will create a dry, tough cake.
- Buttermilk: You can substitute the same amount of plain yogurt for the buttermilk. Using powdered buttermilk is not recommended; it will create a thinner batter and the crumbs may sink to the bottom.
- Pan: A square metal baking pan is recommended; if you use a glass pan, the cake may take a little longer to finish baking.
- Doubling: This recipe can be doubled and baked in a 9x13-inch pan. Increase the baking time to 40 to 45 minutes.
- Flavors/Mix-ins: Fresh blueberries (gently fold 1 cup into the batter) or mini chocolate chips (fold ½ cup into the batter) would work great!
- Drizzles/glazes: A drizzle of salted caramel sauce or melted white chocolate over the top would be a nice addition, or a cream cheese glaze, as well!
- Storage: The crumb cake can be stored in an airtight container at room temperature for up to 4 days.
- Freezing Instructions: Once completely cool, wrap the crumb cake in plastic wrap, then in foil, and place in a ziplock freezer bag for up to 3 months. Thaw at room temperature before serving.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
[Photography by Dee of One Sarcastic Baker]
Hi! I cant wait to try this recipe!! But i was wondering if it could be done in a bundt pan? If so would any changes need to be made?
Hi Ashley, I would not recommend making this in a Bundt pan – it is not nearly enough batter for a Bundt, and it would bake up much differently.
My dad grew up in Philadelphia and has fond memories of a similar crumb cake from a local bakery. So for his birthday yesterday, I knew I had to at least attempt this cake for him. Though it took trips to 4 different stores to find cake flour, (who knew cake flour was so difficult to locate???) it made for a successful cake. I actually baked it on Saturday and delivered it after it had cooled, and by dinnertime yesterday (Sunday), it was over half gone between just my dad and mom. And my peanut was able to help make the crumbs- an added bonus! Thanks for a wonderful recipe. :o)
Happy belated birthday to your dad! (My mom’s birthday was today!) I’m so happy to hear he enjoyed this recipe for his special day!
Just FYI for future baking that calls for cake flour….
You can make your own cake flour!
For every cup of all purpose flour, add 2 tablespoons cornstarch. Just sift the two ingredients togetogether and then measure required amount for the recipe!
Oh no…I was on a roll with recipes from this site until this one. I followed this recipe precisely but my crumbs were horribly dry. The flavor of the cake was good but it could’ve been a lot moister too. I don’t know what I did wrong but I will try this recipe again.
Oh no! I’m sorry you didn’t have a great result, but I hope you’ll give it another try! It’s definitely a favorite!
Tykisha is not alone in her failure on this recipe. I am an avid home baker and I followed this recipe word for word and doubled it and baked it in a 13 x 9 pan and it did not come out as pictured AT ALL. I even put an oven thermometer in to ensure the temperature was accurate. The first time I baked it the crumb topping completely collapsed and sank into the cake while cooking and ended up on the bottom of the cake and completely absorbed into the cake. The 2nd time I cooked it without adding the crumb topping and cooked the cake until it was almost 15 minutes done, then I added the crumb topping to cook for the last 15 minutes…..still the same result!! It was a crumb cake without any cake…ONLY CRUMB!! Something is seriously wrong with this recipe!!
Janero, Not all recipes can be doubled or halved with success. This may be one of those recipes. I have not attempted to double it, so that may be the issue. I’ve made this countless times and have never had an issue with the crumb.
Thank you for your response. I do realize that not all recipes can be doubled, however, then why do you state this in your recipe above “This recipe can be easily doubled and baked in a 13 by 9-inch baking dish. If doubling, increase the baking time to about 45 minutes”
Your recipe clearly states that it can be doubled. Have you tried doubling it and baking it with success??
There is usually nothing wrong with the recipes from ATK/Cook’s Country/Cook’s Illustrated. They research and test their recipes thoroughly. ;)
When mixing the wet and dry ingredienrs, I almost stopped the mixer too early. It says to mix until light and fluffy. If I didn’t let it mix that extra 30 seconds, the batter would have been much thinner, which may be why some are finding their crumb topping sinking into the batter. Alsi, the crumb topping has to be completely cool or the butter won’t be absorbed fully by the flour. If both these steps are done with patience, the crumbs should hold their form and the batter should hold the weight of the topping.
DELICIOUS!
absolutely loved it :] thanks so much
Maria – You’re welcome! I love this cake!
This was soooo good! I have an obsession with crumb cake and have like 15 recipes in my box for various ones but this one is by far the best! Of course I couldn’t wait the 30 minutes until it cooled. Thanks for the great recipe!
I am baking this cake now, with about 5 minutes to go. Oddly, my crumbs have sunk. Can’t imagine what I did wrong. :(
Any ideas?
This happened to many people. Apparently, no one including Michelle, has any idea how to fix it.
Hi Michelle!
I just made this an hour ago and I can’t believe how delicious it is! It’s moist, flavorful, and scrumptious!! Thank you so much for posting this recipe. This is the first thing I’ve ever made from your site and I plan to bake so much more!! I was definitely surprised by how easy it was to make! My family is loving it. :)
Hi Abi,
I’m so glad you and your family enjoyed this! I *LOVE* this cake!!
I’ve actually never tried crumb cake. All the more reason to make it. Yum!
Cook’s Illustrated always has fantastic recipes! Thanks for sharing!
I made this recipe exactly as it says and I’m confused – my crumbs were swallowed by the cake! how did that happen? Does anyone know what went wrong?
You are not alone Lindsay, several other people, including myself had the same problem with this recipe.
I made this as soon as I saw it in my cooks illustrated cookbook and its delicious!! my topping sank through though, and I think its because it took me too long making the balls. The next time I made it I let the topping cool to room temp and then I formed them into balls and set them aside. then I proceeded making the dough and then sprinkled on the topping. No sinking!! hope this helps =]
Thanks Chelle! Considering how yummy it was even with a dry topping, I can’t wait to try it again with cake flour!
Thanks for this recipe, it looks great, and the presentation tips are helpful too!
Michelle, I just went back and re-read the recipe and saw the commentary prior to the actual recipe, noting that AP flour will cause the cake to be dry and dense. I have edited this entry so that it now includes that paragraph. I hope you try it again! :)
No… I didn’t have any…. but I did back off on the all purpose flour when I thought it was getting too dry looking…..
I guess I’ve learned that it really does make a difference!
No worries, the cake disappeared anyway! :)
Hi Michelle,
I double checked and yes, that is the correct amount of flour. Did you use cake flour?
Is that the correct amount of flour for the topping? My topping turned out way too dry…..
ME TOO!!!
The cake batter turned out fine, but I too found it a little dry. I just added in a little more melted butter.
I used cake flour and used the metric measurements.
That was the only change I made and the cake really did turn out well, so no complaints at all.
Thanks for sharing!
I recently watched the ATK episode that featured this recipe and wanted to make it too. Your’s looks tastier than theirs!
Oh, I love this recipe. I’ve made it a number of times. I have several recipes for this sort of crumb cake, and the CI one is definitely my favorite.
Wow that looks INSANELY delicious!!!
Seeing this is perfect timing for me! Tonight, my husband asked that my next baked goods creation be a plain coffee cake (I had bookmarked a blueberry one). Now, I don’t even have to go research. We just need to finish off all the brownies, bread and cake we already have :)
it looks amazing! i’m going to have to make this for hubby very soon. i’ve got it saved! can’t wait to try it!
oh you got to make it! i bought the cooks illustrated test kitchen magazine just because of this coffee cake!! it looks just like the picture they had , great job!
This looks really tasty!!! Bookmarked!
This looks wonderful! It’s been on my must-make list as well, so I’ll definitely have to try it after your review!
Bookmarked it so I can make it later, looks wonderful!
oh wow, that looks delicious!
Good to know. I’ve had by eye on this recipe since it was published.
yikes, the crumb melted on top while baking and was one covering and then sunk to the bottom? the crumb was too warm with the butter being melted first. maybe i shouldl’ve refrigerated the crumb after mixing it? taste good but so disappointed with the topping.
Hi Foley, Did you allow the crumb mixture to cool completely to room temperature after mixing it together, before proceeding with the recipe?
It even looks better than Entenmanns!
Oh my gosh, that looks awesome! Love the photos!
yum! I love crumb cake. I have a great Martha recipe that I use and love, but will have to give this one a try next time. Looks delicious :)