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]
Great recipe! One of my all time favorites.
I do have an observation though. Under “Pan Basics” you mention using a 9 inch square pan but the recipe directions call for an 8-inch square. I used the 8 inch square pan and it came out fine.
The cake part was delicious. My crumbs were too dry. Never fully pulled together when I mixed the crumb mixture. I was careful to let it completely cool to room temp before putting on the cake. Wondering if there’s a fix for this because I would love to make the cake again!
I would just add a few more tablespoons of melted butter.
Kudos to Brown Eyed bakery. Trying one of these very soon. From Nigeria
Hey, going to make this today. Do you have any idea how to keep the crumbs soft like Etanmenns?
This crumb cake was so delicious! I substituted an equal amount of plain yogurt for the buttermilk because I did not have buttermilk at the time. The cake was so moist and the crumbs just perfect. The recipe went to together easily and the cake was enjoyed by all. Thank you so much for such a great recipe.
Sweet fancy Moses, this cake is ridiculously delicious! I was just looking for something easy to put together, something I had all the ingredients for. As I put the crumb topping on top I actually thought it would be too much crumb. I can’t believe I second-guessed you! It is sooo good!
Hi Michelle,
I love this recipe and so many of your other recipes. Would love to make this New York crumb cake recipe into a pumpkin recipe. Do you have any suggestions
Made this exactly as written. It was very good! Cake is moist and tender. Thanks, BEB!
I had high hopes for this recipe, having grown up outside of NYC with a fondness for crumb cake. I followed the recipe to a tee – no substitutions, no omissions – and thought that the crumble seemed a bit on the dry side after I made it. The finished cake itself had a lovely texture, but the crumbs were much too hard. I will try using all brown sugar next time, but wonder if I should try an additional TB or so of butter. Thoughts, anyone?
I’m so upset I didn’t take a picture. The cake was delicious and we ate it in 2 mornings. Here’s what happened. I followed the directions to the letter. As it was baking I noticed the cake part was coming up over the top. So the crumbly part was on the bottom. I never had this happen. The middle wasn’t baked all the way and fell in after I pulled it out. I did let it bake an extra 10 minutes but didn’t want to go further and ruin the outside part. The taste was great but I am so confused as to how this could happen.
It Hass to be an error in this recipe when you make the topping another one and a half cups of flour and you saved and make it so it’s a cohesive dough you can’t sprinkle that over a cake. There is no crumb topping it’s a dough toppingWondering if the one and a half cups of flour should’ve been something else to make it crumble
Hi Sheila, Yes, the topping is a cohesive dough. Per the instructions, you break off pieces and sprinkle them over the cake. I hope that helps to clarify!
This is the first time I have ever made this type of cake before! I only had light brown sugar which I do think messed with the texture of the crumb so I will make sure to not sub that next time. I also forgot to press start on my timer and over baked it by 8 mins or so. It was delish except for my little booboos 😎
I am a crumb cake lover from way back! I loved the crumb cake that was made at a bakery close to the house I grew up in, It has long since closed. I’m always on a quest for a good crumb cake, but a lot of times, they’re just so-so, don’t quite make the grade.
This recipe is really good! It came out of the oven about an hour before I started cooking dinner, and I had to use real restraint to not have a huge hunk. Well, I did have a small taste, and it was delicious!
Thanks for another excellent recipe!
Hi Donna, I’m so glad you enjoyed the cake!
Hi,
Was wondering if you could use frozen blueberries in this cake and what adjustments would have to be made and also can you make your own cake flour if you don’t have any on hand? Thank you
This is what a crumb cake should look like! Not one of those skimpy topped cakes my grandmother used to make. But different people, different tastes: anyone who bakes or cooks is aware of differing opinions!
Kudos for your recipe!!! The crumb ingredients look similar to what I use, but even more pronounced, so I will definitely give your recipe a test run!
Sounds “crummy” and delicious Michelle, will give it s try. Thank you.
I worked in a deli in Tucson, Arizona in 1978. I was the baker and delivery girl! New York crumb cake was one of our most popular desserts. I would bake in the mornings and deliver sandwiches at lunchtime. I am happy to see your recipe, as I have misplaced mine over the years!
Enjoyed the cake and will make again! Why do you need to use the parchment paper and lift the cake out of the pan instead of just cutting and eating from the pan?
Doubled the recipe and baked in a 13×9 pan. I think there was actually too much crumb (if that is even possible). The top layer of crumb was dry and fell off instead of setting. There was still enough underneath, but something didn’t seem right. I’m going to try it again and instead of doubling the crumble, I’ll do 1.5x. The cake is SPOT ON delicious and has the lightest texture.
This has been my birthday breakfast treat for years. Although I love this cake as is, I was wondering if I can substitute sour cream (low or full fat) for the buttermilk?
Hi Carole, Yes, you could do that!
I have made this recipe several times in the 8″ pan and it has come out great! Today I doubled to make in a 9×13
and my crumbs are sinking and the cake if coming over on top of them. I am wondering if the recipe needs to be tweaked, maybe not as much baking soda or something instead of a straight double.
Make the crumb cake was very good but seems dry, I used a metal pan instead of a glass dish, I cooked it for 55 minutes at same 325. Should I have used glass instead of metal
I have made this recipe several times. I have never had trouble with sinking crumbs. If you don’t melt the butter all the way, then mix the dough and put it in the fridge, you can crumble the crumbs almost like sand. Then they are less likely to sink.
After moving out of California, I can no longer get Entenmann’s. I tried this recipe and was absolutely amazed. I first thought the streusel instructions were strange as it was not what I was used to making. This tastes so much like Entenmann’s I couldn’t believe it! Absolutely delish! I’ve made it twice now. Thank you for the recipe.
I was very careful to let my crumbs cool for a full 15 minutes before placing them on the top of the cake batter. My crumbs still sank to the bottom of the cake. I haven’t cut it yet, so I’m not sure how it will taste, but it doesn’t look anything like the pictures above.
The cake cut nicely and tastes delicious. I just wish it looked better.
Question. Are these crumbs soft like Entenmenns? Or are they hard? I have been trying without success to make crumbs that are soft like aforementioned. Anyone know if this recipe has soft crumbs?
Hi Beth, They’re not super soft but not hard and crunchy either… they sort of fall into the middle. For softer crumbs, perhaps try using all brown sugar instead of the combination of granulated and brown. Enjoy! :)
Absolutely delicious as written, except for making my own cake flour as another reviewer nicely provided. I did make a double recipe of crumbs the day before to do some informal “taste testing” hahaha…. so the remaing ones were nice and chilled on bake day. Thanks again for a great recipe!
Bland? Seriously? If you followed the recipe there is no way this could be bland. Crumb topping too dry? Seriously? Did you add the butter? For the cake part, I use full fat buttermilk (Walmart…full fat is hard to find). We love it!
Please say if these crumbs on top are soft or crunchy. I am looking for soft crumbs, like Entemments,
Hi Beth, They are soft!
Read the reviews before baking this. I had no issues whatsoever with the topping melting into the cake. I actually popped my topping into the fridge for about 10 minutes just to make sure it wasn’t warm at all. I have already eaten like 3 pieces It is delicious!!!