This straightforward to mix from-scratch New York crumb cake is a gorgeous, tender, and buttery cake that stays exceptionally plush. On top is a generous topping of rich crumbs that meld into the cake and have just a hint of cinnamon flavor. It’s HEAVEN and we guarantee you won’t be able to stop eating it!

We can’t decide which part of it is better – the insanely soft and tender vanilla-flavored cake or the soft, buttery crumb topping?

Or maybe it’s the fact that the layer of crumbs is equally as high as the cake itself.

Needless to say, this is the PERFECT crumb cake; our family always goes back for seconds and it disappears in an instant. You won’t want to skip this one!

Crumb cake vs coffee cake

Classic crumb cake originated from central Europe, most likely Germany, as a flat cake covered with a sweet crumb topping referred to as streusel (meaning “something scattered”).

So what’s the difference between this and coffee cake?

Crumb size, for one thing!

A classic New York-style crumb cake has much bigger crumbs than coffee cake, making the crumb topping layer just as thick as the cake layer! It’s sweeter and denser than a coffee cake.

It’s perfect for brunch, or to serve for dessert, or (if you’re anything like us) you can sneak leftover bites for breakfast!

Pan basics

This recipe uses a standard 9-inch square metal pan; we use parchment paper to line the pan, which makes it straightforward to remove the cake from the pan when it’s time to dust with powdered sugar, slice, and serve.

You can double this recipe and bake in a 9×13-inch pan but, increase the baking time to 40 to 45 minutes.

If you use a glass pan instead of a metal pan, the cake may take a little longer to finish baking.

Baker notes

This is simply irresistible on its own, but if you crave a little extra SOMETHING, or just want to try something different, here are a few ideas:

Flavors/Mix-ins: Fresh blueberries (gently fold 1 cup into the batter) or mini chocolate chips (fold ½ cup into the batter) would work great!
Drizzles/glazes: A drizzle of salted caramel sauce or melted white chocolate over the top would be a nice addition, or a cream cheese glaze, as well!

Storing and freezing instructions

This New York crumb cake keeps exceptionally well! Here’s how to keep it fresh:

Storage: The cake can be stored in an airtight container at room temperature for up to 4 days.
Freezing Instructions: Once completely cool, wrap the cake in plastic wrap, then in foil, and place in a ziplock freezer bag for up to 3 months. Thaw at room temperature before serving.

New York Crumb Cake

Yield: 9 servings
Prep: 30 minutes
Cook: 40 minutes
Total: 1 hour 10 minutes

Ingredients

For the Crumb Topping

½ cup ( 73.33 g ) dark brown sugar
¼ cup ( 66.67 g ) granulated sugar
¾ teaspoon ( 0.75 teaspoon ) ground cinnamon
⅛ teaspoon ( 0.13 teaspoon ) table salt
½ cup ( 113.5 g ) unsalted butter, melted and still warm
1½ cups ( 218.75 g ) cake flour

For the Cake

1¼ cups ( 156.25 g ) cake flour
½ cup ( 100 g ) granulated sugar
¼ teaspoon ( 0.25 teaspoon ) baking soda
¼ teaspoon ( 0.25 teaspoon ) table salt
6 tablespoons unsalted butter, cut into 6 pieces, softened but still cool
1 egg
1 egg yolk
1 teaspoon vanilla extract
⅓ cup ( 80 ml ) buttermilk
Powdered sugar, for dusting

Method

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.
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.
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 plush 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.
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.

Notes

Flour: Do not substitute all-purpose flour for the cake flour, as doing so will create a dry, tough cake.

Buttermilk: You can substitute the same amount of plain yogurt for the buttermilk. Using powdered buttermilk is not recommended; it will create a thinner batter and the crumbs may sink to the bottom.

Pan: A square metal baking pan is recommended; if you use a glass pan, the cake may take a little longer to finish baking.

Doubling: This recipe can be doubled and baked in a 9x13-inch pan. Increase the baking time to 40 to 45 minutes.

Flavors/Mix-ins: Fresh blueberries (gently fold 1 cup into the batter) or mini c hocolate chips (fold ½ cup into the batter) would work great!

D rizzles/glazes: A drizzle of salted caramel sauce or melted white chocolate over the top would be a nice addition, or a cream cheese glaze, as well!

Storage: The crumb cake can be stored in an airtight container at room temperature for up to 4 days.

Freezing Instructions: Once completely cool, wrap the crumb cake in plastic wrap, then in foil, and place in a ziplock freezer bag for up to 3 months. Thaw at room temperature before serving.

[Photography by Dee of One Sarcastic Baker ]