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    Home > Coffee Cakes

    Published: Feb 8, 2016 · Modified: May 3, 2023 by Helen S Fletcher · This post may contain affiliate links · 12 Comments

    New York Style Crumb Cake

    Jump to Recipe Print Recipe

    If you're looking for a great crumb cake (and who isn't) you've come to the right place. This New York Style Crumb Cake has an abundance of easy to make crumbs on top of a tender cake that is just right with coffee or tea or just as a snack. Oh, did I tell you how easy it is to make.

    A piece of the New York Crumb cake on a plate with  a stack in the background.

    While New Yorker's like to take credit for this best of all crumb cakes, it actually made its way over from Germany where it was called “streuselkuchen,” where it is one of the most popular coffee cakes.

    A couple of more great crumb topped coffee cakes include: Apricot Crumb Coffee Cake with it's almond paste crumbs, Cuccidati Coffee Cake borrowing it's filling from the Cuccidati Cookies from Italy.

    Jump to:
    • Why You'll Love this Recipe
    • Recipe Ingredients
    • Step by Step Instructions
    • Recipe FAQ's
    • Expert Tips
    • New York Style Crumb Cake
    how to bake better custard
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    Baking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.

    Why You'll Love this Recipe

    • One of the things I found when researching this recipe was making the crumbs didn't seem easy . Here you'll find a really easy way to make them and you don't even have to clean the mixing bowl to make the cake.
    • The cake can be made in a matter of minutes after assembling the ingredients.
    • This is a really straight forward recipe that will have you in and out of the kitchen in no time.....with a great reward.

    Recipe Ingredients

    Crumb Ingredients

    Crumb ingredients include butter, cake flour, brown sugar, granulated sugar, salt and cinnamon.

    CLOCKWISE: Cake flour, brown sugar, granulated sugar, salt, butter.

    MIDDLE: Cinnamon

    Cake Ingredients

    Cake ingredients include cake flour, milk, baking powder, salt, vanilla, sugar, butter, and eggs.

    COUNTER CLOCKWISE: Cake flour, milk, baking powder, salt, vanilla, granulated sugar, butter.

    MIDDLE: Eggs

    Be sure to see the recipe card below for the full ingredients list & instructions!

    Step by Step Instructions

    Crumbs

    The brown and granulated sugars and butter are in the mixing bowl.

    Step 1. Place the brown and granulated sugars in a mixing bowl.

    The sugars and butter are creamed until very light.

    Step 2. Cream them until very light.

    The salt, cinnamon and flour are combined and added to the mixing bowl.

    Step 3. Combine the flour, cinnamon and salt then add them to the creamed mixture.

    Crumbs are forming in the mixing bowl.

    Step 4. Beat on medium just until large crumbs form.  Scrape the sides and the bottom for unincorporated flour.  Mix briefly. Do not over mix or you will end up with a really thick cohesive mixture.

    The crumbs are in a bowl to be refrigerated.

    Step 5. Transfer the crumbs to a bowl and refrigerated while making the cake.

    Cake

    The flour, baking powder and salt in a sifter.

    Step 1. Sift together the flour, baking soda and salt in a medium bowl.  Set aside.

    The butter and sugar in a mixing bowl to be creamed.

    Step 2. Place the butter and sugar in the mixing bowl.

    The butter and sugar have been creamed for the cake.

    Step 3. Without cleaning the bowl in which the crumbs were made, beat the butter and sugar on medium speed until pale and fluffy.

    One egg is added to the creamed mixture in the bowl.

    Step 4. Beat in eggs one at a time and then the vanilla.  

    The mixture has curdled after the second egg has been added.

    Step 5. The batter may curdle after the second egg and vanilla have been added. This will be taken care of in the next step.

    One third of the flour mixture has been added to batter.

    Step 6. Add one third of the flour mixture and beat on low to mix well. Scrape down.

    Half of the milk has been added.

    Step 7. Add half of the buttermilk, beating to mix.

    The cake batter completely mixed.

    Step 8. Add the next third of flour, followed by the buttermilk and the last of the flour. Mix well.

    Cake batter spread in a 9x13" pan.

    Step 9. Spread the batter evenly in the 9x13" pan.

    Covering the batter with the crumbs.

    Step 10. Cover the batter with the crumbs.

    The New York Crumb Cake baked in the pan.

    Step 11. Cool the baked cake before releasing.

    Recipe FAQ's

    Why is cake flour used?

    Cake flour has a low protein count and is used for tender cakes. All-purpose flour may be used but the cake will have a slightly different texture.

    Is Crumb Cake and Coffee Cake the same thing?

    Some people say there is but I don't. It's basically a matter of what crumbs are on top of the cake. They mainly have differences in the amount of butter and flour as well as cinnamon.

    What was the original cake used for Crumb Cake

    Coming from Germany, the original cake was a yeast dough covered with crumbs.

    Expert Tips

    • Cake flour will make the best, most tender cake. Since there is 5 ½ cups between the crumbs and the cake, it take's almost a whole box of cake flour.
    • Be sure to alternate the flour and buttermilk, starting and ending with the flour.
    • The batter will, most likely, curdle after the last egg has been added. See my post on How to Avoid Curdled Cake Batter.
    Photo of a piece of the New York Style Crumb Cake with a purple napkin.
    • Raspberry Ripple Coffeecake on a white plate with a cup of tea.
      Easily Made Raspberry Ripple Coffeecake
    • Cuccidati Coffeecake
      Cuccidati Coffeecake
    • Pina Colada Coffeecake
    • Blueberry Crumb Coffee Cake
      Blueberry Crumb Coffeecake

    Love this recipe or any other on my site? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card & consider leaving a review in the comments further down, thanks!  Star ratings help people discover my recipes online. Your support means a great deal to me.

    A piece of the New York Crumb cake on a plate with a stack in the background.

    New York Style Crumb Cake

    Helen S Fletcher
    If you're looking for a great crumb cake (and who isn't) you've come to the right place. This New York Style Crumb Cake has an abundance of easy to make crumbs on top of a tender cake that is just right with coffee or tea or just as a snack. 
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 35 minutes mins
    Cook Time 1 hour hr
    Cooling Time 15 minutes mins
    Total Time 1 hour hr 50 minutes mins
    Course Cake, Dessert
    Cuisine American
    Servings 12 servings
    Calories 386 kcal

    Equipment

    • 1 9x13 in cake pan

    Ingredients

    Crumb Topping:

    • 1 cup unsalted butter, softened (225 grams, 8 ounces or 2 sticks)
    • ⅔ cup granulated sugar (130 grams or 4.5 ounces)
    • ⅔ cup packed dark-brown sugar (130 grams or 4.5 ounces)
    • 1 ½ teaspoon ground cinnamon
    • ½ teaspoon salt
    • 3 cups cake flour (not self rising) (375 grams or 13.5ounces)

    Cake:

    • 2 ½ cups cake flour (not self rising) (310 grams or 10.75 ounces)
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 cup granulated sugar (200 grams or 7 ounces)
    • ¾ cup unsalted butter, softened (170 grams, 6 ounces or 1 ½ sticks)
    • 3 large eggs
    • 2 teaspoons vanilla extract
    • ⅔ cup low-fat buttermilk
    • Powdered sugar for dusting as needed

    Instructions
     

    Crumb Topping:

    • Combine the butter and both sugars in a mixer. Cream until very light. Combine the cinnamon, salt and flour; add all at once and beat on medium just until large crumbs form.
    • Scrape down the sides and the bottom for unincorporated flour. Mix briefly. Do not over mix or you will end up with a really thick cohesive mixture. Store the crumbs in the refrigerator while you make the cake.

    Cake:

    • Preheat the oven to 325°F. Line a 9x13 inch pan with parchment. Spray under the parchment to hold it in place and spray the parchment and sides of the pan. Set aside.
    • Whisk together the flour, baking soda and salt in a medium bowl. Without cleaning the bowl in which the crumbs were made, beat the butter and sugar on medium speed until pale and fluffy.
    • Beat in eggs one at a time and then the vanilla.  If it curdles, that's fine.  
    • Add flour alternating with buttermilk, beginning and ending with flour. Beat until well combined.
    • Spoon batter into pan and spread evenly using an offset spatula. Spread the crumbs evenly over the batter.  
    • Bake until golden brown and a cake tester inserted into the center comes out clean, about 45 minutes.
    • Transfer the crumb cake to a rack and cool about 15 minutes. Dust with powdered sugar. This crumb cake also freezes well.  Just wrap it well and freeze.
    • This crumb cake also freezes well.  Just wrap it well and freeze. To use, I would recommend unwrapping it and thawing it completely first. Rewrap it in foil and reheat it in a 350 degree oven for 15 to 20 minutes - just to warm it all the way through.

    Notes

      • Cake flour will make the best, most tender cake. Since there is 5 ½ cups between the crumbs and the cake, it take's almost a whole box of cake flour.
      • The batter will, most likely, curdle after the last egg has been added. That's fine.  For more information on this see my post on How to Avoid Curdled Cake Batter.
      • Be sure to alternate the flour and buttermilk, starting and ending with the flour.
    •  

    Nutrition

    Serving: 1sliceCalories: 386kcalCarbohydrates: 82gProtein: 9gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 47mgSodium: 327mgPotassium: 114mgFiber: 2gSugar: 41gVitamin A: 76IUVitamin C: 0.1mgCalcium: 44mgIron: 1mg
    Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

    Print Friendly, PDF & Email

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    Reader Interactions

    Comments

      5 from 1 vote

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    1. Chip says

      September 16, 2024 at 7:02 am

      5 stars
      I am amazed I have not reviewed this cake. It has become this summer's featured guest welcome or breakfast side. I've been cutting it in thirds (4" x 9" ) and storing it in the freezer taking out as many as needed. One third is perfect for four folks of a certain age. :-) With all due respect to Ms Fletcher, I do switch out the vanilla with 1.5 teaspoons of Fiori di Siciia, a potent orange extract. The unexpected burst of orange flavor invariably results in at least one "Wow". Keeping sections in the freezer also keeps me from finishing what's left each time I make it!

      Reply
      • Helen S Fletcher says

        September 16, 2024 at 9:33 am

        Hi Chip, I'm all for changing out flavors. I have tried Fiori di Sicilia and haven't found it very potent. Maybe I'll give it another try. I know it gets good reviews. I'm particularly fond of using orange or lemon zest and plenty of it when I do. Great idea to freeze it and use it as you do.

        Reply
    2. Michelle says

      February 22, 2024 at 8:58 am

      Hello Helen,

      I can't wait to try this recipe. I always follow ingredients exactly when I make something for the first time, but I usually buy full fat buttermilk for my other baking and I am wondering if I can use it here or is it necessary for it to be low fat? Thank you in advance.

      Reply
      • Helen S Fletcher says

        February 22, 2024 at 9:20 am

        Hi Michelle, I haven't used full fat but I'm sure it's fine. This is one of my favs.

        Reply
    3. Bob says

      February 13, 2016 at 1:31 pm

      Thanks for the recipe Helen.Growing up in NYC, crumb cake was a Sunday
      morning tradition

      Reply
      • hfletcher says

        February 13, 2016 at 1:38 pm

        Hi Bob: I can imagine it was. It is sooooo good. Now you can make it yourself!

        Reply
    4. Kim says

      February 08, 2016 at 2:57 pm

      Helen, I love the way to take someone else's recipe and perfect it (ie: crumb topping method). Can't wait to give it a go. Will make it and freeze for upcoming Lenten supper at church. Also, FYI, no problems pinning from my end! This St. Louis girl who lived in NY and is married to a full blooded German says, Thanks for sharing your knowledge! :-)

      Reply
      • hfletcher says

        February 09, 2016 at 9:55 am

        Hi Kim: You're welcome - I love sharing. Hope your husband likes the Crumb Cake.

        Reply
    5. mybobba1 says

      February 08, 2016 at 9:07 am

      You have to know how much I love your site but I find it SOOO hard to save your featured recipe, this one is a example. To pin. at times it works, sometimes no. So frustrated. I want to make this today, also does this freez well? Thanks again. Mari

      Reply
      • hfletcher says

        February 08, 2016 at 10:33 am

        Does anyone else have a problem with pinning the featured recipe? I know this person has had in the past and it seems to continue. I ask because no one else has brought this up. I will have my IT person look into it though.

        As to the freezing it absolutely does. Just wrap it well and freeze. To use, I would recommend unwrapping it and thawing it completely first. Rewrap it in foil and reheat it in a 350 degree oven for 15 to 20 minutes - just to warm it all the way through.

        I'm sorry you continue to have problems.

        Reply
    6. Mani says

      February 08, 2016 at 8:21 am

      Hi Helen

      I love crumb topping for the texture it provides to coffee cakes and muffins.

      Thanx for sharing

      Love

      Reply

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