Estimated reading time: 10 minutes
New York Crumb Cake is a classic breakfast, snack, or dessert cake that goes wonderfully with coffee or tea. It makes 1 9 x 13-inch pan with 12 slices.
Table of contents
New York Crumb Cake
Hi Everyone, I’m excited to share with you my FAVORITE New York Crumb Cake recipe! I love this crumb cake for a sweet breakfast or brunch option, snack or dessert.
This is a recipe I will make on the weekends usually or bring for a brunch gathering. It’s delicious and everyone always likes it. It makes 1 9 x 13-inch pan, so there’s always plenty to share.
Recipe Attribution
This recipe is inspired by “New York Crumb Cake” by Martha Stewart.
Sometimes, I just crave a good crumb cake, when I was little, I used to love Entenmann’s brand of crumb cake – are you familiar with that brand? Believe me, having it, homemade, freshly baked from the oven is WAY better!
Our Personal Cravings
At the time of my writing this recipe post, I am very close to my due date in the pregnancy of my 3rd child. This New York Crumb Cake is definitely one of my 3rd-trimester pregnancy cravings. When I made this recipe, it really hit the spot for that craving.
My husband and kiddos also love this New York Crumb Cake, so it’s a crowd-pleaser, all around our house! It was gone in less than a day and a half.
I love how moist and vanilla-infused the cake base is in this New York Crumb Cake, it has a “give” to it when you bite into it. Yum!
What if you are out of unsalted butter?
Canola oil workaround: You can use 3/4 cup Canola oil (or flavorless vegetable oil) in place of unsalted butter for the crumb topping. The topping will be much more crumbly with this option, however, but if you are out of unsalted butter, it’s a way of making the recipe work.
Ingredients
Batter Mixture
- 2 tablespoons Canola oil, plus more for greasing the pan
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated white sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon Kosher salt
- 1 large egg
- 1/2 cup whole milk
- 2 teaspoons vanilla extract
Toppings Mixture
- 2 1/2 cups all-purpose flour
- 1 cup dark brown sugar, packed
- 1 1/2 teaspoons ground cinnamon (Saigon cinnamon is more fragrant)
- 1 cup (2 sticks) unsalted butter, melted and cooled
- 2 tablespoons confectioner’s sugar for dusting the top, before serving or amount to taste
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Kitchen Tools
- Measuring spoons and cups
- 2-cup wet measure
- silicone baking spatula
- offset spatula, for spreading batter
- 9x13x2-inch baking pan
- mixing bowl(s)
- serving spatula
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How to Make New York Crumb Cake
Step 1
Make sure the rack is set up in the center of your oven. Preheat the oven to 325 degrees F.
Step 2
Grease the 9 x 13-inch pan and set aside.
Step 3
Make the Batter: In a medium-large mixing bowl, combine 1 1/2 cups of all-purpose flour, granulated white sugar, baking powder, and Kosher salt. In another large mixing bowl, combine egg, milk, Canola oil, and vanilla extract. Fold the dry ingredients into the egg mixture. Spread the batter into the prepared pan. Using an offset spatula, spread the batter to all the edges.
Step 4
Make the Crumb Topping: In a medium mixing bowl, add 2 1/2 cups of all-purpose flour, dark brown sugar, and cinnamon. Add the melted butter over the flour mixture, and toss the mixture until large crumbs form. Sprinkle the crumb topping over the batter.
Step 5
Bake the Cake: Bake for 20 minutes, turning/rotating 10 minutes into baking. A knife or toothpick should come out clean when it’s done. (I sometimes have to bake 5 minutes long for a total of 25 minutes). When the cake is done, place the cake on a wire rack in the pan to cool. Before serving, dust with confectioner’s sugar. You can use a bench/dough scraper (or a serrated knife) to cut the cake.
Notes
- Storage: Store in an air-tight container for up to 3 days.
- What if you are out of unsalted butter? Canola oil workaround: You can use 3/4 cup Canola oil (or flavorless vegetable oil) in place of unsalted butter for the crumb topping. The topping will be much more crumbly with this option, however, but if you are out of unsalted butter, it’s a way of making the recipe work.
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If you make this New York Crumb Cake recipe and like it, please give it a rating in the recipe card below and let us know in the comments at the end of the post. Thank you for reading and following along!
New York Crumb Cake
New York Crumb Cake is a classic breakfast, snack, or dessert cake that goes wonderfully with coffee or tea. It makes 1 9 x 13-inch pan with 12 slices.
Ingredients
Batter Mixture
- 2 tablespoons Canola oil, plus more for greasing the pan
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated white sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon Kosher salt
- 1 large egg
- 1/2 cup whole milk
- 2 teaspoons vanilla extract
Topping Mixture
- 2 1/2 cups all-purpose flour
- 1 cup dark brown sugar, packed
- 1 1/2 teaspoons ground cinnamon (Saigon cinnamon is more fragrant)
- 1 cup (2 sticks) unsalted butter, melted and cooled
- 2 tablespoons confectioner's sugar for dusting the top, before serving or amount to taste
Instructions
- Make sure the rack is set up in the center of your oven. Preheat the oven to 325 degrees F.
- Grease the 9 x 13-inch pan and set aside.
- Make the Batter: In a medium-large mixing bowl, combine 1 1/2 cups of all-purpose flour, granulated white sugar, baking powder, and Kosher salt. In another large mixing bowl, combine egg, milk, Canola oil, and vanilla extract. Fold the dry ingredients into the egg mixture. Spread the batter into the prepared pan. Using an offset spatula, spread the batter to all the edges.
- Make the Crumb Topping: In a medium mixing bowl, add 2 1/2 cups of all-purpose flour, dark brown sugar, and cinnamon. Add the melted butter over the flour mixture, and toss the mixture until large crumbs form. Sprinkle the crumb topping over the batter.
- Bake the Cake: Bake for 20 minutes, turning/rotating 10 minutes into baking. A knife or toothpick should come out clean when it's done. (I sometimes have to bake 5 minutes long for a total of 25 minutes). When the cake is done, place the cake on a wire rack in the pan to cool. Before serving, dust with confectioner's sugar. You can use a bench/dough scraper (or a serrated knife) to cut the cake.
Notes
- Storage: Store in an air-tight container for up to 3 days.
- What if you are out of unsalted butter? Canola oil workaround: You can use 3/4 cup Canola oil (or flavorless vegetable oil) in place of unsalted butter for the crumb topping. The topping will be much more crumbly with this option, however, but if you are out of unsalted butter, it's a way of making the recipe work.Â
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 291Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 19mgSodium: 177mgCarbohydrates: 57gFiber: 1gSugar: 25gProtein: 5g
Please note that the Calculated Nutrition is an estimate at best.
- First published: 6/18/2020
- Updated & republished: 11/7/2021, 11/15/2022
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