When I first moved to New York, one of the things that immediately captured my heart (and my taste buds) was the quintessential crumb cake. It wasn’t just any crumb cake; it was that gloriously buttery, deeply cinnamony creation with a crumb layer so thick it almost overshadowed the cake itself. I spent years trying to replicate that authentic bakery taste at home, and after many delicious (and some not-so-delicious) attempts, I finally cracked the code. Now, I’m excited to share my go-to recipe for New York Style Crumb Cake, complete with 7 pro tips that will elevate your baking game from good to absolutely amazing.
Why You’ll Love This Dish
There’s just something undeniably comforting about a classic New York Style Crumb Cake. It’s not overly sweet, making it perfect for a leisurely breakfast or an afternoon coffee break. The magic truly lies in the contrast: a tender, moist cake base providing the perfect canvas for a mountain of crisp, buttery crumbs. If you’re looking for a dessert that feels both impressive and wonderfully nostalgic, this is it. It’s also surprisingly forgiving, making it a fantastic project for bakers of all skill levels. Plus, who can resist those generous, golden crumbs?
> “This New York Style Crumb Cake recipe is an absolute winner! The crumb topping is incredibly generous and perfectly spiced, and the cake beneath is so tender. It tastes just like it came from a classic New York bakery!”
How This Recipe Comes Together
Creating this New York Style Crumb Cake is a delightful two-part process. First, you’ll whip up the star of the show: the irresistibly thick, buttery crumb topping. This involves a simple mix of flour, sugar, cinnamon, and melted butter, which you then refrigerate to help maintain those lovely crumbly textures during baking. Next, you’ll prepare the simple yet moist cake batter. Once the batter is spread into your pan, those glorious chilled crumbs are generously scattered over the top, ready for their transformation in the oven into golden, cinnamon-infused perfection.
What You’ll Need
Ingredient List
For the Crumb Topping:
- 2 cups all-purpose flour: The base for our glorious crumbs.
- 1 cup granulated sugar: For sweetness and crispness.
- 1 cup packed light brown sugar: Adds a deeper molasses flavor and moisture to the crumbs.
- 1 tablespoon ground cinnamon: Essential for that iconic crumb cake aroma and taste. Don’t skimp!
- 1/2 teaspoon salt: Balances the sweetness.
- 1 cup (2 sticks) unsalted butter, melted: Binds the crumbs together, creating that rich, buttery texture.
For the Cake:
- 2 cups all-purpose flour: Provides the structure for our tender cake.
- 1 cup granulated sugar: Sweetens the cake.
- 1 tablespoon baking powder: Our leavening agent for a light and airy texture.
- 1/2 teaspoon salt: Enhances flavor.
- 1/2 cup (1 stick) unsalted butter, softened: Adds richness and moisture to the cake.
- 1 large egg: Binds ingredients and adds richness.
- 1 teaspoon vanilla extract: A touch of warmth and classic flavor.
- 1 cup whole milk: Adds moisture and activates the baking powder.
Directions to Follow
- Prepare the Crumb Topping: In a large bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, and salt. Pour in the melted butter and mix with a fork or your fingers until large, moist clumps form. You want varying sizes, from pea-sized to walnut-sized. Don’t overmix; chunky is good! Place the bowl in the refrigerator while you prepare the cake batter.
- Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper leaving an overhang on the sides for easy removal.
- Mix Dry Cake Ingredients: In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt for the cake.
- Combine Wet Cake Ingredients: In a separate large bowl, using an electric mixer (or by hand), cream together the softened butter, egg, and vanilla extract until light and fluffy.
- Combine Cake Batter: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; be careful not to overmix.
- Assemble the Cake: Pour the cake batter into the prepared baking pan and spread it evenly.
- Add the Crumb Topping: Retrieve the chilled crumb topping from the refrigerator. Generously scatter the crumbs evenly over the cake batter, making sure to cover as much surface as possible.
- Bake: Bake for 40-50 minutes, or until a wooden skewer inserted into the cake portion (avoiding the crumbs) comes out clean. The crumbs should be golden brown and the cake should be set.
- Cool: Let the crumb cake cool completely in the pan on a wire rack before
Best Ways to Enjoy It
This New York Style Crumb Cake is truly delightful on its own, but a sprinkle of powdered sugar just before serving adds a touch of elegance. It shines brightest when paired with a hot cup of coffee or tea, making it ideal for a leisurely weekend breakfast or brunch. For a more decadent dessert, consider serving a warm slice with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. Some even enjoy it with a light fruit compote on the side, though I find the cinnamon crumbs are flavor enough!
Keeping Leftovers Fresh
To keep your New York Style Crumb Cake tasting its best, store it in an airtight container at room temperature for up to 3 days. If you live in a particularly warm or humid climate, you might extend its freshness by storing it in the refrigerator for up to a week. Just be sure to bring it back to room temperature before serving for the best texture and flavor. This cake also freezes beautifully! Wrap individual slices tightly in plastic wrap, then aluminum foil, and store in a freezer-safe bag for up to 2-3 months. Thaw at room temperature or gently warm in the oven.
Pro Chef Tips
- Don’t Skimp on the Crumb: This is “crumb” cake, not “cake with a little crumb.” Go generous! The recipe makes a substantial amount for a reason.
- Chill Your Crumb Topping: This is a game-changer! Chilling the topping before baking helps prevent the butter from melting too quickly, ensuring you get distinct, chunky crumbs instead of a flat, greasy layer.
- Brown Sugar for Depth: Using a combination of granulated and brown sugar in the crumbs adds a lovely molasses note and helps create that tender-crisp texture.
- Melted Butter for Crumb: While some recipes use cold butter, melted butter here ensures the ingredients are well-distributed, making for a richer, more cohesive crumb.
- Don’t Overmix the Cake Batter: Overmixing develops gluten, which can lead to a tough cake. Mix until just combined for a tender, moist crumb.
- Room Temperature Wet Ingredients for Cake: Ensure your butter, egg, and milk are at room temperature. This helps them emulsify better, creating a smoother batter and a more uniform cake texture.
- Parchment Paper is Your Friend: Lining your pan with parchment paper (with overhang) makes removing the cake incredibly easy, especially with that delicate crumb topping.
Creative Twists
While the classic New York Style Crumb Cake is perfect as is, there are always ways to play!
- Spice it Up: Add a pinch of nutmeg or allspice to the crumb topping alongside the cinnamon for a more complex spice profile.
- Nutty Crunch: Fold in 1/2 cup of finely chopped pecans or walnuts into the crumb topping for an added layer of texture and flavor.
- Citrus Zest: A teaspoon of lemon or orange zest added to the cake batter can bring a bright, fresh counterpoint to the richness.
- Chocolate Chip Surprise: Sprinkle a handful of mini chocolate chips into the cake batter before adding the crumbs for a delightful hidden treat.
- Gluten-Free Version: Substitute the all-purpose flour in both the cake and crumb topping with a high-quality 1:1 gluten-free baking blend.
Common Questions
How do I get extra-large crumbs?
To achieve those impressive, chunky crumbs, use your fingers to gently (or not so gently!) squeeze and press the crumb mixture together after adding the melted butter. You want varying sizes, from small clusters to large, irregular chunks. Don’t be afraid to get your hands in there!
Can I make this cake ahead of time?
Absolutely! This New York Style Crumb Cake is fantastic made a day in advance. The flavors often deepen overnight, and the crumbs retain their crispness. Store it at room temperature in an airtight container.
My crumbs are falling off; what did I do wrong?
The most common reason for crumbs falling off is a lack of sufficient binding (not enough butter) or simply not enough pressure when forming the crumbs. Ensure your melted butter is fully incorporated into the flour mixture until cohesive clumps form. Chilling the crumbs also helps them adhere better during baking. Another possibility is handling the cake too much before it’s fully cooled and set.
Classic New York Style Crumb Cake
Equipment
- oven
- 9×13 inch baking pan
- large bowl
- whisk
- electric mixer
- wire rack
Ingredients
Crumb Topping
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 tablespoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup unsalted butter, melted (2 sticks)
Cake Base
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened (1 stick)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (or 1/2 tablespoon lemon juice/white vinegar + milk to make 1/2 cup)
Instructions
Prepare Oven and Pan
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper, leaving an overhang for easy removal.
Make the Crumb Topping
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, and salt. Add the melted butter and mix until large, irregular crumbs form, avoiding overmixing.
Combine Dry Cake Ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt for the cake base.
Cream Butter and Sugar
- In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
Add Eggs and Vanilla
- Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Alternate Dry and Wet Ingredients
- Gradually add the dry ingredients to the wet in three additions, alternating with the buttermilk in two additions, beginning and ending with dry; mix on low speed until just combined without overmixing.
Assemble the Cake
- Pour the cake batter into the prepared 9×13 inch baking pan and spread it evenly.
Add the Crumbs
- Generously sprinkle the prepared crumb topping over the cake batter, ensuring even distribution of the chunky crumbs.
Bake
- Bake for 35-45 minutes, until a wooden skewer inserted into the cake comes out clean and the crumb topping is golden brown and crisp.
Cool
- Let the cake cool completely in the pan on a wire rack before cutting and serving, allowing the crumbs to set properly.