This New York Crumb Cake is a classic delight that combines a tender, buttery cake with a generous layer of sweet, cinnamon-scented crumbs. Perfect for breakfast, brunch, or an afternoon treat, this cake is sure to transport you to a cozy New York bakery with each bite. Let’s dive into this easy and delicious recipe that will become a staple in your baking repertoire.

Why You’ll Love This New York Crumb Cake

You’ll love this New York Crumb Cake because it’s:

1. Authentically Delicious: The rich, buttery crumbs and soft cake are a match made in heaven.
2. Simple to Make: With straightforward steps and common ingredients, you can whip up this cake in no time.
3. Perfect for Any Occasion: Ideal for breakfast, brunch, or an anytime snack.
4. Great for Sharing: This cake makes plenty to share with family and friends.

Ingredients For New York Crumb Cake

For the Cake

• Butter and flour, for greasing the pan
• 1 + ½ cups all-purpose flour
• ½ cup granulated sugar
• 2½ teaspoons baking powder
• ½ teaspoon salt
• 1 large egg
• ½ cup milk
• 2 tablespoons canola or vegetable oil
• 2 teaspoons vanilla extract

For the Topping

• 2 + ½ cups all-purpose flour
• 1 cup packed light-brown sugar
• 1 + ½ teaspoons ground cinnamon
• 1 cup (16 tablespoons) unsalted butter, melted and cooled to room temperature
• Confectioners’ sugar, for dusting

How to Make New York Crumb Cake

Prepare the Pan

Preheat your oven to 325°F. Butter and flour a 9×13-inch baking pan or line it with parchment paper and lightly grease with non-stick baking spray. This ensures that the cake releases easily from the pan.

Make the Cake

1. Mix Dry Ingredients: In a medium bowl, sift together the flour, granulated sugar, baking powder, and salt. This helps to evenly distribute the baking powder and salt throughout the flour.
2. Combine Wet Ingredients: In a separate large mixing bowl, whisk together the egg, milk, oil, and vanilla extract until well combined.
3. Combine Wet and Dry Ingredients: Add the dry ingredients to the wet mixture and gently fold in with a spatula or wooden spoon until just combined. Be careful not to overmix.
4. Spread Batter: Scrape the batter into the prepared pan and spread it evenly from corner to corner. The batter will form a very thin layer.

Make the Topping

1. Mix Topping Ingredients: In a medium bowl, whisk together the flour, brown sugar, and cinnamon. Pour the melted butter over the mixture and toss together with a spoon until well combined.
2. Form Crumbs: Use your hand to sprinkle the crumbs evenly over the top of the batter, breaking the mixture apart into big crumbs. The topping should cover the batter completely.

Bake the Cake

1. First Bake: Bake the cake for 10 minutes, then rotate the pan to ensure even baking.
2. Second Bake: Continue baking for an additional 10-12 minutes, or until a toothpick inserted into the center comes out clean. The crumbs should be golden brown and slightly crisp.

Cool and Finish

1. Cool: Allow the cake to cool completely in the pan on a wire rack. This helps to set the crumbs and makes the cake easier to cut.
2. Dust with Sugar: Once the cake is cool, dust the top generously with confectioners’ sugar.
3. Cut and Serve: Use a serrated knife to cut the cake into squares or rectangles. The serrated knife helps to cut through the crumb topping without crushing it.

Storage

Store the cake tightly covered in a cool, dry place for up to 4 days. This cake can also be frozen for longer storage; wrap individual pieces in plastic wrap and place them in a freezer-safe container.

Variations

• Fruit Twist: Add a layer of fresh or dried fruit, such as blueberries or apples, between the cake batter and the crumb topping for a fruity twist.
• Nutty Crumbs: Mix chopped nuts, such as walnuts or pecans, into the crumb topping for added texture and flavor.
• Spice it Up: Add a pinch of nutmeg or cardamom to the crumb mixture for a spicier kick.

Equipment

• 9×13-inch baking pan
• Parchment paper (optional)
• Medium mixing bowls
• Large mixing bowl
• Whisk
• Spatula or wooden spoon
• Serrated knife

Storage

Store the cake tightly covered in a cool, dry place for up to 4 days. For longer storage, wrap individual pieces in plastic wrap and place them in a freezer-safe container. Thaw at room temperature before serving.

What to Serve with New York Crumb Cake

This crumb cake is perfect on its own, but here are a few serving suggestions to enhance your experience:

1. With Coffee or Tea: Enjoy a slice with your morning coffee or afternoon tea.
2. Breakfast Treat: Serve with a side of fresh fruit and yogurt for a delightful breakfast.
3. Dessert Delight: Top with a scoop of vanilla ice cream for a decadent dessert.

New York Crumb Cake

Tips

• Butter Consistency: Ensure the melted butter for the topping is cooled to room temperature to prevent it from making the crumbs too wet.
• Even Crumbs: When forming the crumbs, make sure they are roughly the same size to ensure even baking.
• Cool Completely: Allow the cake to cool completely before cutting to prevent it from falling apart.

FAQ

Can I use a different type of oil?

Yes, you can use vegetable oil, canola oil, or even melted coconut oil in place of the canola oil.

Can I make this cake gluten-free?

Yes, simply use a gluten-free flour blend in place of the all-purpose flour.

What if I don’t have light-brown sugar?

You can use dark brown sugar, but the flavor will be slightly richer. Alternatively, you can make your own light brown sugar by mixing granulated sugar with a small amount of molasses.

How do I prevent the cake from sticking to the pan?

Grease the pan well with butter and flour, or use parchment paper to line the pan. This will help prevent sticking and make it easier to remove the cake.

THE BEST NEW YORK CRUMB CAKE

Print

Rich buttery cake topped with a fat layer of irresistible crumbs similar to Entenmann's crumb cake only better, if you ask me because it's homemade.

Prep Time 20 minutes

Cook Time 22 minutes

Total Time 42 minutes

Ingredients

• butter and flour, for greasing the pan
• Cake:
• 1 + ½ cups all-purpose flour
• ½ cup granulated sugar
• 2½ teaspoons baking powder
• ½ teaspoon salt
• 1 large egg
• ½ cup milk
• 2 tablespoons canola or vegetable oil
• 2 teaspoons vanilla extract
• Topping:
• 2 + ½ cups all-purpose flour
• 1 cup packed light-brown sugar
• 1 + ½ teaspoons ground cinnamon
• 1 cup 16 tablespoons unsalted butter, melted and cooled to room temperature
• confectioners' sugar, for dusting

Instructions

1. Preheat oven to 325°. Butter and flour a 9x13-inch baking pan or line with parchment and lightly grease with non-stick baking spray.

Make the Cake:

1. In a medium bowl sift the flour, sugar, baking powder and salt together.
2. In a separate large mixing bowl whisk the egg, milk, oil, and vanilla together until well combined.
3. Add the dry ingredients to the wet and gently fold in with a spatula or wooden spoon.
4. Scrape the batter into the greased pan and spread evenly from corner to corner - it will be a very thin layer.

Make the Topping:

1. In a medium bowl whisk the flour, brown sugar and cinnamon together. Pour the melted butter over it and toss together with a spoon until well combined.
2. Use your hand to sprinkle the crumbs evenly over the top of the batter breaking the mixture apart into big crumbs.
3. Bake 10 minutes and rotate the pan. Bake 10 - 12 minutes longer or until a toothpick comes out clean from center.
4. Cool in pan on a wire rack.
5. Dust the top generously with confectioners' sugar and use a serrated knife to cut into squares or rectangles.
6. Store tightly covered in a cool, dry place up to 4 days.

Notes

Approximate Nutrition Information

Per serving (based on 12 servings):

• Calories: 350
• Fat: 15g
• Carbohydrates: 50g
• Protein: 4g
• Fiber: 1g
• Note: Nutrition values are approximate and can vary based on specific ingredients used.

Nutrition Information:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest