New York Style Crumb Cake is a tender, buttery and extremely moist cake with a generous topping of delicious crumbs that melt into the cake and have a nice touch of cinnamon.
Both layers are so good – the soft and tender vanilla cake and the buttery crumble topping. To me, this is the perfect crumb cake and I think you will love this cake too. It’s great for brunch or as dessert or just have any leftovers for breakfast!
The difference between this classic New York Style Crumb Cake and a regular coffee cake is the size of the crumbs for one thing and the denser texture for another.
Tools & Equipment
- 23x33cm/9×13 inch baking pan
- 2 small bowls
- Medium bowl
- Parchment paper
- Silicone spatula
- Stand mixer fitted with the paddle attachment
- Whisk
- Wire rack
Recipe Tips
Smaller Batch: For this recipe, I used a 9×13-inch baking pan. If you want to make a smaller batch, you can simply halve the recipe and use a 9-inch square baking pan, reduce the baking time to about 30-40 minutes.
Room Temperature: Make sure all refrigerated ingredients are at room temperature so that the batter comes together easily and evenly. Take them out of the fridge about 30-60 minutes before you want to start.
Crumb Topping: You want a crumb topping, so do not over mix after adding the flour. Otherwise, you’ll end up with a batter instead of big crumbs. When you add the crumble topping on top of your batter, gently press it into the cake layer so it sticks.
Sour Cream: In this cake, the sour cream is important for achieving the best texture. Therefore, you should not substitute a low-fat liquid for the sour cream, but you could use regular full-fat yogurt as an alternative. This cake is a little heavier than a fluffy white cake, but not quite as dense as a pound cake. Somewhere in between both cakes.
Ingredients for New York Style Crumb Cake
Step by Step Guide – How to Make New York Style Crumb Cake
Make the Crumb Topping
Preheat the oven to 177°C/ 350°F and line a 23x33cm/9×13 inch baking pan with parchment paper. Melt butter in a small bowl in a 20-second intervals in the microwave.
In a medium bowl, mix together brown sugar, granulated sugar, cinnamon and salt with a silicone spatula. Stir in the melted butter.
Then gently incorporate the flour with a fork. Do not over mix, keep the mixture in large crumbs.
Make the Batter
Whisk together flour, baking soda, baking powder and salt. In the bowl of a stand mixer beat together butter and sugar on medium-high until creamy, for about 2 minutes. Scrape down the sides and bottom of the bowl.
Add the eggs, sour cream and vanilla. Beat on medium until combined, for about 1 minute. With the mixer on low speed, incorporate the dry ingredients until smooth. Do not over mix. The batter will be thick.
Spread the batter evenly in the prepared baking pan and add the crumb layer on top. Press the crumbs tightly into the cake to make sure they stick.
Bake for 40-50 minutes. The cake is done when a toothpick inserted into the center comes out clean. Cover loosely with aluminum foil if the top or edges are browning too quickly. Remove the cake from the oven and place on a wire rack.
After 15 minutes, lift the cake out of the pan and place back on the wire rack. Let cool for at least 30-45 minutes. Dust with powdered sugar if desired.
Storing and Freezing Instructions
Storage: You can store the cake in an airtight container at room temperature for up to 4 days.
Freezing Instructions: Wrap the cake or leftovers in plastic and store in a zip-lock freezer bag for up to 3 months. Let thaw at room temperature before serving.
My Summary for New York Style Crumb Cake
Difficulty: Simple.
Taste: This New York Style Crumb Cake is a delightful, buttery cake with crumbs that have a hint of cinnamon flavor.
Texture: The cake is very tender and exceptionally moist. On top comes a generous topping of delicious crumbs. I promise you won’t be able to stop eating this one!
Time: Start by making the crumbs, which will take you about 15 minutes. For making the batter you need about 30 minutes. Baking time will be 40-50 minutes and after that you should let the cake cool down for about 45 minutes.
More “CRUMB & COFFEE CAKE” Recipes
- Caramelized Peanut Coffee Cake
- Plum Crumble Cake
- Raspberry Almond Crumb Cake
- Speculoos Cheesecake
- White Chocolate Raspberry Coffee Cake