New York Crumb Cake is THE crumb cake of your dreams! Soft, sweet, buttery cake is piled high with a generous amount of cinnamony crumbs. It’s so easy to make and always gets me tons of compliments every time I serve it!

Powdered sugar is sprinkled across a single piece of crumb cake.


New York Crumb Cake

Congratulations – your search for the perfect crumb cake is over. You’ve found it! This buttery, spiced, sweet cake is kind of like a dream come true. It tastes like it’s fresh out of your favorite bakery. The best part is that it’s actually oh so easy to toss together… but that can be our little secret.

This cinnamon crumb cake is one of those show-stoppers that doesn’t need layers or intricate icing to impress. Everyone knows and loves this crumb cake! Trust me, when I bring this insanely moist, buttery and spiced cake to parties, it disappears quicker than anything else on the table.

I’m also pretty obsessed with how dense it is. As much as I love a fluffy cake, sometimes heavier cakes like this or my other favorite gooey butter cake just hit the spot like no other! It’s so satisfying to sink your teeth into a sweet, spiced, scrumptious cinnamon crumb cake.

A small bowl of cinnamon crumb topping is presented with a spoon.

Ingredient Notes

You might already have most of these baking staples in your kitchen right now! For more information about exact ingredient measurements, scroll down to the recipe card.

For the crumb topping

  • Brown Sugar – You’ll need BOTH dark and light brown sugar to make the crumb topping.
  • Granulated Sugar – This sweet topping also calls for some plain white granulated sugar.
  • Cinnamon – Be careful not to add too much. One tablespoon is enough to give the topping a warm flavor without being overpowering.
  • Kosher Salt – This is used to enhance the other flavors. If possible, I recommend using kosher and not iodized salt for the best flavor.
  • Salted Butter – It’ll need to be melted. Try not to add it to the other ingredients while it’s still hot.
  • Cake Flour – I always recommend spooning the flour into the measuring cup instead of dunking the cup straight into the bag. That way your flour won’t be packed!

For the cake

  • All Purpose Flour
  • Baking Soda and Baking Powder – Make sure that neither of these are expired! Check the dates on the containers. Once they’re past their expiration date, they won’t be potent enough to make the cake rise.
  • Kosher Salt
  • Cinnamon
  • Butter – It needs to be softened to room temperature. Let it sit on the kitchen counter for at least an hour prior to using.
  • Granulated Sugar
  • Eggs – These will also need to be at room temperature. Let them sit out with the butter.
  • Greek Yogurt – Make sure it has the full fat content (not low fat) and has no additional sweeteners or flavors.
  • Vanilla Extract – I always recommend using pure vanilla extract if possible, not imitation.
  • Confectioners Sugar – For dusting!

How to Make New York Crumb Cake

Take a look at this easy crumb cake recipe! For the exact step by step process, head on down to the recipe card.

  1. Prepare. Preheat the oven to 350°F and coat a 9×13 dish with cooking spray. I also like to line it with parchment paper and leave a little overhang for easy removal.
  2. Make the crumb topping. Whisk together the brown sugars, granulated sugar, cinnamon and salt. Stir in the melted butter. Mix in the flour with a fork (or just your fingers) until large crumbles begin to form. Do not over-mix the topping!
  3. Mix the dry ingredients. Whisk together the flour, baking soda, baking powder,, cinnamon and salt.
  4. Mix the wet ingredients. Beat the sugar and butter together until creamy and smooth. I usually use a stand mixer for this, but a hand mixer also works. Lower the speed of your mixer and add in the eggs, yogurt and vanilla. Beat until combined at a medium speed. Stop and scrape as needed.
  5. Make the batter. Reduce the speed of your mixer to low again and mix in the dry ingredients until incorporated. Then, spread the cake batter into an even layer in your baking pan.
  6. Bake. Spread the crumb topping all across the top of the cake batter. Gently press the topping into the batter to really make it stick. Bake for about 45-50 minutes.
  7. Let it cool. Transfer the cake to a wire cooling rack and let it cool off for about 30-40 minutes before you slice and serve.
A white plate is topped with cinnamon crumb cake.

What to Serve It With

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Powdered sugar is sprinkled across a single piece of crumb cake.

Get the Recipe: New York Crumb Cake Recipe

Yield: 12
Prep Time: 15 minutes
Cook Time: 1 hour
Cooling Time: 30 minutes
New York Crumb Cake is a simple yet delicious cake known for its generous topping of buttery, cinnamon-sugar crumbs that are often as thick as the cake itself. This version is made with a vanilla and cinnamon spiked batter which is a refreshing twist on the classic recipe.
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Ingredients

For the crumb topping:

  • 3/4 cup dark brown sugar
  • 1/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1 tablespoons ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1 cup salted butter, melted
  • 2 3/4 cups cake flour

For the cake:

  • 2 1/2 cups AP flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 3/4 cup butter, room temperature
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 cup full fat greek yogurt
  • 2 1/2 teaspoons vanilla extract
  • Confectioners’ sugar, for dusting

Equipment

  • 1 9 x 13 baking dish

Instructions 

  • Preheat oven to 350˚F.
  • Coat a 9×13 inch baking dish with cooking spray and line with parchment paper leaving a 1 inch overhang on each side.
  • In a medium bowl, whisk together the brown sugars, granulated sugar, cinnamon and salt. Stir in the melted butter, then add in the flour, gently mixing it with a fork or your fingers until large crumbles begin to form. Be careful to not over-mix the topping. Set aside.
  • Whisk together the flour, baking soda, baking powder,, cinnamon and salt. Set aside.
  • Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the butter and sugar together on medium speed until creamy and smooth, approximately 1-2 minutes, being sure to scrape down the sides and bottom of the bowl as needed.
  • Turn the mixer to low, add in the eggs, yogurt and vanilla. Turn the mixer to medium and beat until combined. Scrape down the sides and bottom of the bowl and mix to combine, if needed.
  • Turn the mixer to low and slowly add the dry ingredients until smooth.
  • Spread the cake batter evenly into the baking pan and top with the crumb topping.
  • Using a spatula, press the crumb topping down into the cake to help it stick.
  • Transfer to the oven and bake for 45-50 minutes or until the cake is done. Test the cake with a toothpick inserted into the center, if it comes out clean, the cake is done.
  • Remove the cake form the oven and transfer to a wire rack.
  • Allow the cake to cool for 30-40 minutes before cutting.

Notes

Crumb Cake is best served within 5 days of baking.
To freeze, cut the crumb cake into individual servings, wrap in plastic wrap and transfer to a freezer bag. Freeze up to 3 months. 
To thaw, remove from the freezer and thaw to room temperature.
Calories: 616kcal, Carbohydrates: 81g, Protein: 10g, Fat: 29g, Saturated Fat: 17g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 113mg, Sodium: 623mg, Potassium: 150mg, Fiber: 2g, Sugar: 39g, Vitamin A: 890IU, Vitamin C: 0.03mg, Calcium: 72mg, Iron: 2mg
Author: Kellie
Course: Breakfast, brunch, Dessert
Cuisine: American, New York