New York Crumb Cake Recipe

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

5 from 1 vote

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.

Prep Time15

Cook Time1

Cooling Time30

Course: Breakfast, brunch, Dessert

Cuisine: American, New York

Servings:

Calories: 616kcal

Author: Kellie

Cost: $5

Equipment

1 9 x 13 baking dish

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

Instructions

Preheat oven to 350˚F.
Coat a 9x13 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.

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