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]
I found this blog pretty recently…made the crumb cake for a meeting, and it was so good I made it again a few days later. Wow, so yummy! The cake is so tender and there’s plenty of crumb topping. Seriously, I think I could eat the whole cake by myself (which is why I won’t make it unless I can give some away!). I typically adjust recipes, but this is one that is lovely just the way it is. Looking forward to trying other recipes from this site!
I just came across your blog on thursday and got totally inspired! Made three of your recipes the next day. Followed this exactly, except for used nutri blend (half white half whole wheat) flour instead of cake because that’s all I had. It turned out great!! Sooo much crumbs and I love that, it was more crumb than cake which made the actually cake more like a base :) also the cake was nice and dense, would definitely make again!
I followed the recipe to a T – and it is indeed wonderful. I was surprised as to how hard it was to find a good coffee/crumb cake – but am so glad I stumbled upon this one. Thank you! Thinks I would consider doing in the future just for fun: fold in a couple chocolate chips or a cinnamon/butter mixture into the batter prior to baking. Also, I found that using my hands to make the crumbles was the easiest way. I wish there were a more automated way to do this should I need to make a number of cakes at once.
Wow-tastes as good as it looks. The cake is very tender-almost the texture of a velvet pillow. I had no trouble with the crumbs sinking but I did chill the topping while I mixed the batter.
Got a phone call and was distracted so I put all the butter in at once with no problem. Also used the light brown sugar-fine.
Just a tip in case anyone hasn’t seen the powdered buttermilk. It’s a great thing to have as it’s very shelf stable and lasts much longer than the real stuff.
Am thinking a layer of raspberry or cherry pie filling would be amazing. Thanks!
hi! i’ve made so many of your recipes and they’ve all come out so goood! quick question about this one tho .. first, could i use light and dark brown sugar interchangeably? and in regards to the buttermilk, can i follow the suggestion on your faq page and use regular milk and lemon juice? does it matter what type of milk (fat free, whole, etc) that i use? sorry for all the questions, thanks for your help in advance!
Hi Tina, You could use either brown sugar and yes, you can use the buttermilk substitution tip. I would use any type of milk except for skim. Enjoy!
I was wondering if i would be able to add a thin layer of preserves, perhaps in the middle of the batter, then add the remainder of the batter followed by the crumb topping? Would i need to add a bit of baking powder or baking soda? Thank you. Ga’ma Jan. I L O V E your recipes and comments. Thanks for sharing.
I think you would be able to do that without a problem, or altering the recipe.
Hi, I’m planning to make this cake this Sunday and was wondering if I can use an 8-inch casserole dish or do I have to use a baking pan? Thanks!!!
This recipe is one of the better recipes out there, especially when it comes to the crumb size.
One of the best New York-Style Crumb Cakes my family has been enjoying for years comes from Crumb Cake Creations! They’re actually a New Jersey based bakery which ships throughout the US. I’ve yet to find a crumb cake with larger crumbs than these. Plus, they have a ton of varieties aside from the typical crumb cake you’d expect. Carrot, blueberry jam, red velvet, and pumpkin are just a few of the ones I’ve seen. My favorite happens to be Pumpkin Crumb Cake.
Check them out in time for Easter – you wont be disappointed.
-Annette
Finally made this today. It’s been on my list for a few years now. So so yum!!!
can this be done with apples?! like an apple crumble cake? let me know please! also.. if i cant find cake flour.. what do i do?!
Hi Shanice, I am actually working this week on a fruit version! Stay tuned, I will update by the end of the week if it worked! As for the cake flour, you can find a substitution here: https://www.browneyedbaker.com/baking-faq/
I made this for the first time and it was soooooo good!!!! I told my husband to cover the cake and put it away and found him eating it non stop like there’s no tomorrow! :):) he said it was so good he almost finished it. Thank you for the recipe.
I just made this cake and it is too good!!!! I followed the
Instructions to a tee and I had no problems
It’s easy and quick to make too
This cake is so nice I will have to bake it again when I feel like baking
I made this the other weekend and LOVED it. Completely delicious and it was hard not to eat the crumb before I baked it! :D Thank you for the wonderful recipe!
I just made this – sort of. I used regular flour because I didn’t feel like running to the store. I also put in both eggs whole since I didn’t know what else to do with the second egg white and the batter was a little dry because I used plain greek yogurt instead of buttermilk. It was what I had on hand. So I guess I didn’t REALLY make it, but used it as a base and it is quite yummy although we did begin consumption less than 3 minutes out of the oven. : ) The crumbs are dry, but did not sink. The cake is moist. We like it!
hello michelle,
i was just wondering whats the difference between cake flour and normal flour because i’ve never seen cake flour in the store close to me and also will this recipe make a dry cake? by the way i tried your chocolate chip cookie and brownie recipe they were a BIG HIT I’m a fan! :D
Hi Molly, Cake flour is finer than all-purpose flour. It is stocked in pretty much every grocery store in the U.S. (not sure where you are located) – popular brands are Softasilk and Swan’s Down. If you can’t locate it you can make a substitution with all-purpose flour and cornstarch – the directions are on this FAQ page: https://www.browneyedbaker.com/baking-faq/
I’m so happy I found your site today!!:-) I baked this crumb cake today and it came out amazing! Tomorrow I’m baking the Dark Chocolate Cupcakes with Peanut Butter Icing! Can’t wait to bake many many more from your site!:-) I love it!
I just made this and it is delicious. My brother said it was the best crumb cake he ever ate in his life, I agree.
The recipe was easy to follow and the results are fabulous.
Thank you.
Made this last night. Yes, it was amazing! Everyone loved it! Everything we make form Brown Eyed Baker is a favorite! Thanks
This is awesome! Baked this n it turned out real good! Thank you!
Looks like it would just melt in your month.
Hi Michelle! Your cake looks amazing! Just a question from an amateur baker like me, do we need to sieve the cake flour? And if we do, do we do it prior to weighing or after weighing? Hope you can answer this question of mine! :)
Hi Joli, No need to sift the flour (or pass it through a sieve). You can just mix it as directed.
I just made this for Sunday breakfast. Absolutely AMAZING.
Hi Michelle! I love your site!
I’ve had this bookmarked nearly forever now and finally was craving the Crumb! I made it last night. It’s delicious, only, my crumbs sort of sank down into the middle of the cake as it baked. Any idea what went wrong or how to prevent that? I see the recipe refers to some pics on how to do it but they didn’t make it to your post. Thanks for the recipes!
Hi Jen, My guess is that most likely the crumb mixture wasn’t cooled enough when you topped the cake. You could even pop it in the fridge if you find it isn’t cooling down fast enough.
This is about the 10th comment that people are mentioning that their crumb topping sank to the bottom including mine. In this response you say that the crumb mixture wasn’t cooled enough when she topped the cake. Why would the crumb mixture be hot?? Can you please figure out what is causing this problem?
Umm janero last I heard if you melt butter by microwaving, the butter will be hot!!! the crumbs should be hot for a while since you add in the butter. So just make the crumbs and push it to the side and go do something else while it cools down back to room temp.
This Janero person needs to chill. OUT. He/she is ruining my enjoyment of reading the comments. If he’s got a problem with how you run your blog, go on to someone else’s and figure out how to make it. Geez, dude, she’s just a blogger, she’s not God and she certainly can’t solve all of the problems of crumb cake land! Sorry for ranting, but, he’s being rude.
I made this cake this morning. Turned out great with the crumb topping. I think next time I just might add a little more cinnamon (I’m a cinnamon fanatic). The topping was a tad dry but if it was moister it probably wouldn’t have been as nice as a topping. Everything I’ve made off this blog is excellent – keep up the good work Michelle! I look forward to checking your site weekly and daily if I can.
I just wanted to tell you that I am laying in bed drooling at this cake. I can’t wait to get to the store and make it tomorrow! (by the way I’m pregnant so it may explain why I am looking at cakes at 11:00 at night in bed lol)
I have made this once already and it was great! I was given a suggestion to try to add sour cream for the 2nd go round – how would I need to alter the recipe?
Hi Mary, Well, the buttermilk sort of plays the role of the wet ingredient in this recipe, but I’m not sure you could do a 1:1 swap there. Any particular reason why you’d want to add sour cream to the recipe?
I made this cake and my topping sunk to the bottom? Any idea of what i could have done wrong? the cake is still delicious just upside down. :)
Hi Michelle, I’m wondering if you didn’t let the topping cool before putting it on top? I think if the butter was still too warm, it could have caused it to sink.
Michelle, as you can see someone else had the same problem with this recipe as I did, and they used an 8″ sq pan. What do you mean when you say that she didn’t let the topping cool before putting it on top?? This is not mentioned in your recipe above AT ALL. Your recipe above states in step 4 to
“4. Transfer batter to baking pan; using rubber spatula, spread batter into even layer. Following photos below, break apart crumb topping into large pea-sized pieces and spread in even layer over batter, beginning with edges and then working toward center. Bake until crumbs are golden and wooden skewer inserted into center of cake comes out clean, 35 to 40 minutes”
This is obviously the problem with this recipe. You probably need to cook the cake first, then add the crumbs, then cook for a few minutes to set the crumbs. Is this how it was supposed to be done?
No, the cake is not supposed to be baked and then topped with the crumbs; the crumbs are put on, and the whole thing is baked together.
Then why did you respond to Michelle above, with “I’m wondering if you didn’t let the topping cool before putting it on top?”
because when you mix the topping together you are supposed to let it cool to room temp then form into balls.
Hey :)
i tried out this recipe and although the cake just got out of the oven, i already tried it.;)
im not sure if it is supposed to be that moist(?) but i really like it that way. :)
i made this crumb cake and i was fantastic, better than the kind you buy at the store. thank you!