There are some recipes that just feel like a warm hug, aren’t there? The kind that transport you back to childhood, or make a Tuesday afternoon feel like a special occasion. For me, that recipe is my New York crumb cake. I know, I know, “crumb cake” sounds so simple, but this isn’t just *any* crumb cake. This is the kind that has a thick, buttery, ridiculously generous layer of crumbs piled high, and a tender, moist cake base that just melts in your mouth. It’s what my family asks for when they visit, and it’s my go-to for potlucks because it always, always disappears within minutes. Honestly, if you’ve ever tried those sad, dry, barely-crumbed store-bought versions, prepare to have your mind blown. This New York crumb cake is the real deal, and I’m so excited to share it with you.
What is New York Crumb Cake?
So, what exactly makes this a “New York” crumb cake? Well, it’s all about that epic crumb topping. While other crumb cakes might be a bit shy with their streusel, a true New York crumb cake is practically drowning in it. We’re talking thick, golden nuggets of buttery, sugary goodness that form a glorious, crunchy blanket over a soft, delicate cake. Think of it as the ultimate comfort dessert, elevated. It’s not fussy, it’s not complicated, but it packs a serious flavor punch. It’s essentially a celebration of texture – that irresistible contrast between the soft cake and the crunchy topping is what makes it so addictive. It’s the kind of treat that feels both classic and incredibly decadent, all at once.
Why you’ll love this recipe?
Okay, let me tell you why this New York crumb cake recipe is going to become your new best friend in the kitchen. First off, the flavor is just out of this world. That crumb topping, oh my goodness. It’s got just the right amount of sweetness, a hint of cinnamon that’s subtle but oh-so-warming, and that rich, buttery taste that makes you close your eyes in pure bliss. And the cake itself? It’s unbelievably moist and tender, never dense or heavy. It’s the perfect canvas for all those amazing crumbs. But what I *really* love about this recipe is how surprisingly simple it is to make. Seriously, even if you’re not a seasoned baker, you can totally nail this. The ingredients are all pantry staples, and the steps are straightforward. I’ve made this countless times, and it’s a lifesaver on busy nights when I need a sweet treat that doesn’t require hours of effort. Plus, it’s incredibly cost-efficient! You probably have most of what you need right now. And talk about versatile! While it’s perfect on its own, it’s also fantastic with a dollop of whipped cream or a scoop of vanilla Ice Cream. It’s the kind of dessert that brings smiles to everyone’s faces, from my picky eaters to my most discerning friends. It truly stands out because it delivers on every single level: taste, texture, ease, and pure, unadulterated comfort.
How do I make New York Crumb Cake?
Quick Overview
Making this New York crumb cake is easier than you might think! We’ll start by whipping up that amazing crumb topping, then mix a simple Cake Batter, layer them together, and bake until golden. The beauty of this recipe is in its simplicity – no fancy techniques needed. You’ll get that incredible crumb-to-cake ratio that makes this dessert so special, and the whole process is pretty speedy, meaning you can be enjoying a warm slice sooner than you think!
Ingredients
For the Main Batter:
This is the foundation for all those glorious crumbs. We want it light and tender! Make sure your butter and eggs are at room temperature; it really helps everything come together smoothly. I always use unsalted butter so I can control the saltiness myself. And while regular all-purpose flour is perfect here, I’ve found that a good quality one makes a difference in texture. Don’t skimp on the vanilla extract either – it adds such a warm depth of flavor.
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk (whole or 2% is best), room temperature
For the Filling:
This isn’t really a separate “filling” in the traditional sense, but rather the glorious, abundant crumb topping! This is where the magic happens. The key is to use cold butter; it creates those wonderfully distinct, crumbly pieces. Don’t be tempted to overmix it into a paste – we want texture! A good pinch of cinnamon is essential for that classic flavor. You can definitely play around with this part, maybe add some chopped nuts if you like a little crunch, but the simple cinnamon-sugar version is perfection.
- 1 1/2 cups all-purpose flour
- 1 cup packed light brown sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small cubes
For the Glaze:
This is optional, but I highly recommend it! A simple powdered sugar glaze adds an extra touch of sweetness and a beautiful finish. You want it just thick enough to drizzle, not so thin that it runs off. I like to add a tiny splash of milk or even a bit of lemon juice for a slight tang, but plain is great too. Make sure your cake has cooled a bit before you drizzle, or the glaze will just melt right in!
- 1 cup powdered sugar
- 2-3 tablespoons milk or cream
- 1/2 teaspoon vanilla extract (optional)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our oven fired up to 350°F (175°C). This temperature is perfect for getting that beautiful golden crust without overcooking the inside. Now, grab a 9×13 inch baking pan. I like to lightly grease it with butter or cooking spray, and then I dust it with a little bit of flour. This ensures that our New York crumb cake will slide right out once it’s done. Some people like to line it with parchment paper, leaving an overhang on the sides – that’s a great trick if you want to lift the whole thing out cleanly!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt for the cake batter. Give it a good whisk to make sure the leavening agent is evenly distributed. This is a simple step, but it’s important for an even rise. You don’t want any surprises where one bite is dense and another is airy!
Step 3: Mix Wet Ingredients
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This is where the mixer really helps! Beat it for a good 3-5 minutes. Then, beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract. The mixture should look smooth and creamy. Oh, and make sure your milk is also at room temperature – cold milk can sometimes cause the butter mixture to seize up a bit, and we don’t want that.
Step 4: Combine
Now, we’ll add the dry ingredients to the wet ingredients alternately with the milk. Start by adding about a third of the dry mixture and mix on low speed until just combined. Then add half of the milk and mix until just combined. Repeat with another third of the dry ingredients, the rest of the milk, and finally the last of the dry ingredients. Be careful not to overmix! Overmixing develops the gluten in the flour, which can lead to a tough cake. Mix until you just don’t see any more dry streaks. The batter will be thick, but that’s exactly what we want for this recipe.
Step 5: Prepare Filling
For the best crumb topping, use a pastry blender or your fingertips. In a separate bowl, combine the flour, Brown Sugar, cinnamon, and salt for the crumb topping. Add the cold, cubed butter. Now, work the butter into the dry ingredients until the mixture resembles coarse crumbs, with some larger pea-sized pieces. This is key for that amazing texture. Don’t overwork it into a paste; we want distinct buttery chunks!
Step 6: Layer & Swirl
Spread about half of the cake batter evenly into your prepared baking pan. Then, generously sprinkle about half of the crumb mixture over the batter. Carefully dollop the remaining cake batter over the crumb layer, spreading it as evenly as you can without pushing too hard. Finally, sprinkle the rest of the crumb mixture evenly over the top. You want a really abundant layer of crumbs – don’t be shy!
Step 7: Bake
Pop the pan into your preheated oven. Bake for 45-55 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The top should be beautifully golden brown and the edges should be set. Keep an eye on it, as oven temperatures can vary. If the top is browning too quickly, you can always loosely tent it with foil for the last 10-15 minutes of baking.
Step 8: Cool & Glaze
Once baked, let the New York crumb cake cool in the pan on a wire rack for at least 15-20 minutes. This allows it to set up properly. While it’s cooling, whisk together the powdered sugar, milk, and vanilla extract (if using) for the glaze. You’re aiming for a pourable but not too thin consistency. Once the cake has cooled slightly, drizzle the glaze all over the top. The warmth of the cake will help it spread beautifully.
Step 9: Slice & Serve
This is the best part! Once the glaze has set a bit, slice your New York crumb cake into generous squares. I love serving it warm, when those crumbs are still a little bit soft and chewy, and the cake is incredibly moist. But honestly, it’s delicious at room temperature too. It’s perfect for any time of day!
What to Serve It With
This New York crumb cake is so wonderfully versatile, it works for almost any occasion. For a relaxedBreakfast, I love cutting into a warm piece alongside a steaming mug of coffee. The sweetness of the cake and the richness of the coffee are a match made in heaven. It’s a treat that makes even a regular weekday feel a bit more special. For Brunch, it’s a showstopper! I like to serve it on a pretty platter, perhaps with a few fresh berries on the side for a pop of color and freshness. A mimosa or a nice cup of tea pairs perfectly. It always gets rave reviews. When we have it as Dessert, it’s usually after a hearty meal. A small slice is incredibly satisfying, and sometimes I’ll add a small dollop of lightly sweetened whipped cream or a scoop of good quality Vanilla Bean ice cream. The contrast of warm cake and cold ice cream is pure bliss. And for those Cozy Snacks, when you just need something comforting and sweet? This cake is it. It’s perfect with a glass of milk, and it’s so satisfying that you don’t need anything else. My family tradition is to have a slice with a cup of hot chocolate on a chilly evening – it’s pure comfort!
Top Tips for Perfecting Your New York Crumb Cake
Over the years, I’ve learned a few little tricks that make this New York crumb cake absolutely perfect every single time. For the Cake Batter, the most important thing is not to overmix once the flour goes in. Mix until *just* combined; a few tiny lumps are better than a tough cake. Also, room temperature eggs and milk are crucial for a smooth, emulsified batter. When it comes to the Crumb Topping, using *cold* butter is non-negotiable. Cut it into small cubes and make sure it stays cold until you’re ready to mix. This is what creates those lovely, distinct crumbles instead of a sandy paste. Don’t rush this part; gently rub or cut the butter into the flour mixture until you have pieces ranging from fine crumbs to small pebbles. For really impressive Swirls, if you decide to add a swirl of jam or chocolate, dollop it on and gently swirl with a knife or skewer. Don’t over-swirl, or the colors will just blend together. We want distinct patterns! For Ingredient Swaps, if you’re out of milk, you can use buttermilk for an even more tender cake, or even plain yogurt thinned with a little water. For the cinnamon in the crumbs, you can experiment with a pinch of nutmeg or even cardamom for a different flavor profile. If you don’t have brown sugar for the crumbs, granulated sugar will work in a pinch, but the brown sugar adds that lovely caramel note and moisture. Regarding Baking, always trust your oven. If your oven tends to run hot, check for doneness a few minutes earlier. A skewer test is the most reliable way to know it’s done. And for the Glaze, if it’s too thick, add milk a teaspoon at a time until it’s the right consistency. If it’s too thin, add a little more powdered sugar. For a thicker glaze that sets up firmly, use less liquid. If you want a softer glaze, use a bit more. Sometimes I add a tiny bit of lemon juice to the glaze for a subtle zing, especially if the cake feels a bit too sweet.
Storing and Reheating Tips
This New York crumb cake is fantastic eaten the same day, but it also stores beautifully, which is great for leftovers (if you’re lucky enough to have any!). For Room Temperature storage, once it’s completely cooled, you can keep it covered tightly with plastic wrap or foil. It will stay fresh and delicious like this for 2-3 days. Just make sure it’s fully cooled before covering, otherwise, you’ll trap moisture and potentially make the crumbs soggy. If you need it to last longer, the Refrigerator is your best bet. Store it in an airtight container or well-wrapped. It can keep nicely in the fridge for up to a week. The texture might firm up a little in the fridge, but it’s easily revived. For Freezer Instructions, this cake freezes wonderfully, making it perfect for making ahead! Once completely cooled, wrap individual slices or the whole cake tightly in plastic wrap, then in a layer of aluminum foil. It can be stored in the freezer for up to 2-3 months. To thaw, unwrap it and let it come to room temperature on the counter for a few hours, or gently reheat it. For Glaze Timing Advice, if you plan to store the cake for more than a day or two, especially in the fridge or freezer, I recommend glazing it *after* thawing or just before serving. If you glaze it before freezing, the glaze can sometimes become a bit sticky or uneven after thawing. For room temperature storage, glazing it before covering is usually fine, but still watch out for excess moisture.
Frequently Asked Questions
Final Thoughts
Honestly, if there’s one dessert that embodies pure, unadulterated joy for me, it’s this New York crumb cake. It’s the perfect balance of a tender, moist cake and that ridiculously generous, buttery, cinnamon-spiced crumb topping. It’s a recipe that feels special but is so approachable, making it ideal for any day of the week. It’s the kind of cake that brings people together, filling your home with an incredible aroma and leaving everyone asking for seconds. If you love a good crumb topping as much as I do, you absolutely have to give this a try. It’s truly a taste of classic comfort. For those of you who enjoyed this, you might also love my classic yellow cake recipe or my famous chocolate chip cookies! They’re all recipes that have earned a permanent spot in my baking repertoire. I can’t wait to hear how yours turns out! Please leave a comment below and let me know your thoughts, or share your own favorite crumb cake twists. Happy baking, everyone!
New York Crumb Cake
Ingredients
For the Crumb Topping
- 2.5 cups all-purpose flour
- 1 cup light brown sugar
- 0.5 cup granulated sugar
- 0.5 teaspoon salt
- 1.5 tablespoons ground cinnamon
- 2 sticks butter melted
For the Cake
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1.5 sticks butter softened
- 1.5 cups granulated sugar
- 2 eggs
- 1 cup sour cream
- 1 teaspoon pure vanilla extract
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Butter a 9x13 inch baking dish.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt for the cake. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the sour cream and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared baking dish and spread evenly.
- In a separate medium bowl, combine all ingredients for the crumb topping: flour, light brown sugar, granulated sugar, salt, and cinnamon. Pour in the melted butter and mix with a fork until coarse crumbs form.
- Sprinkle the crumb topping evenly over the cake batter.
- Bake for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for at least 30 minutes before slicing and serving.
