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A delicious New York Style Crumb Cake with a generous crumb topping

Classic New York Style Crumb Cake

A classic New York-style crumb cake featuring a tender cake base topped with a generous, buttery, and cinnamon-infused crumb topping.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 12 slices
Calories 450 kcal

Equipment

  • oven
  • 9x13 inch baking pan
  • large bowl
  • whisk
  • pastry blender or stand mixer
  • medium bowl
  • wire rack

Ingredients
  

For the Crumb Topping:

  • 2 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • 1 tablespoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup unsalted butter very cold and cut into ½-inch cubes

For the Cake Base:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice/white vinegar)

Instructions
 

Prepare for Crumb Perfection

  • Preheat your oven to 350°F (175°C) and grease and flour a 9x13 inch baking pan or line it with parchment paper for easy removal.

Make the Crumb Topping

  • In a large bowl, whisk together the dry ingredients for the crumb topping, then cut in the very cold, cubed butter until large, coarse crumbs form; refrigerate while preparing the cake batter.

Start the Cake Batter

  • In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt for the cake base, and set aside.

Cream the Butter & Sugar

  • In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.

Add Eggs & Vanilla

  • Beat in the eggs one at a time, ensuring each is fully incorporated, then stir in the vanilla extract.

Combine Wet and Dry

  • Gradually add the dry ingredients to the wet, alternating with the buttermilk, mixing until just combined without overmixing.

Assemble the Cake

  • Pour the cake batter into the prepared 9x13 inch baking pan and spread it evenly.

Pile on the Crumb

  • Retrieve the crumb topping from the refrigerator and generously sprinkle it evenly over the cake batter, gently pressing down to adhere.

Bake It Up

  • Bake for 45-55 minutes, or until a wooden skewer inserted into the cake portion comes out clean and the top is deeply golden brown.

Cool and Serve

  • Let the crumb cake cool completely on a wire rack before slicing and serving to allow it to set.

Notes

For best results, ensure your butter is very cold for the crumb topping to achieve the desired texture. Do not overmix the cake batter to keep it tender and moist. Cooling completely is crucial for the crumb to set properly and prevent crumbling when sliced.