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+ servings
Slices of New York-style crumb cake.

New York Crumb Cake

Made completely from scratch, this buttery cake is topped with a thick layer of crumb that's simply irresistible.
Course Dessert
Cuisine American
Prep 30 minutes
Cook 40 minutes
Total 1 hour 10 minutes
Servings 9 servings
Calories 431 kcal
Author Michelle


For the Crumb Topping

  • cup granulated sugar
  • cup dark brown sugar
  • ¾ teaspoon ground cinnamon
  • teaspoon table salt
  • ½ cup unsalted butter, melted and still warm
  • cups cake flour

For the Cake

  • cups cake flour
  • ½ cup granulated sugar
  • ¼ teaspoon baking soda
  • ¼ teaspoon table salt
  • 6 tablespoons unsalted butter, cut into 6 pieces, softened but still cool
  • 1 egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • cup buttermilk
  • Powdered sugar for dusting


  1. 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.
  2. 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.
  3. 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.
  4. 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.

Recipe Notes

  • Do not substitute all-purpose flour for the cake flour, as doing so will create a dry, tough cake.
  • You can substitute the same amount of plain, low-fat yogurt for the buttermilk.
  • This recipe can be doubled and baked in a 9x13-inch pan. Increase the baking time to 40 to 45 minutes.

Nutritional information based on one serving

Nutrition Facts
New York Crumb Cake
Amount Per Serving
Calories 431 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 11g69%
Cholesterol 88mg29%
Sodium 150mg7%
Potassium 71mg2%
Carbohydrates 57g19%
Fiber 1g4%
Sugar 27g30%
Protein 6g12%
Vitamin A 620IU12%
Calcium 38mg4%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.