This is my favorite recipe for classic New York style crumb cake. The cake is buttery and moist and you’ll definitely enjoy the thick crumb topping!
Crumb cake was brought to New York City by German immigrants, and quickly became an iconic breakfast treat across the city, though it’s not often served outside the East Coast. It’s known for its contrast in texture: a base of moist yellow cake with a dense, dry cinnamon-crumb topping.
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New York Style Crumb Cake
This is my favorite recipe for classic New York-style crumb cake. The cake is buttery and moist and you’ll definitely enjoy the thick crumb topping!
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Servings: 12
Calories: 654kcal
Ingredients
Topping
- 1 cup brown sugar
- 1/2 cup sugar
- 1 tbsp ground cinnamon
- 1/2 tsp salt
- 1 cup butter
- 2 1/2 cups all-purpose flour
Cake
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup butter
- 1 cup sugar
- 3 large eggs at room temperature
- 1 cup sour cream at room temperature
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F
- grease a 9×13 inch baking pan or line with parchment paper. Set pan aside.
Crumb Topping
- Mix the brown sugar, granulated sugar, cinnamon, and salt together in a medium bowl. Stir in the melted butter, then gently mix the flour using a fork. Keep the mixture as large crumbles, do not over-mix. If over-mixed, this will turn into a thick paste. Set aside.
Making the Cake
- Whisk the flour, baking soda, baking powder, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs, sour cream, and the vanilla. Beat on medium-high speed until combined. The mixture may look curdled; that’s ok. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, mix in the dry ingredients until smooth. Do not over-mix. The batter will be thick, creamy, and sticky.
- Spread the batter evenly into prepared baking pan. Top with crumb topping. Using a rubber spatula or the back of a large spoon, press the crumb topping tightly down into the cake so it sticks.
- Bake for 45-55 minutes. Baking times vary, so keep an eye on yours and begin checking at 45 minutes. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil.
- Remove the cake from the oven and set on a wire rack. Allow to slightly cool for at least 30-45 minutes before cutting.
Notes
You can optionally dust the top of the cake with powdered sugar before serving.
Nutrition
Calories: 654kcal | Carbohydrates: 84g | Protein: 8g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 134mg | Sodium: 584mg | Potassium: 135mg | Fiber: 2g | Sugar: 44g | Vitamin A: 1023IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 3mg
