Whether you’re reliving memories of a New York bakery or creating new ones at home, this New York Crumb Cake is guaranteed to impress. Perfect for breakfast, brunch, dessert, or any time you want a sweet, comforting treat.
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It’s All About The Crumb!
Hi Folks,
If you’ve ever had a slice of New York Crumb Cake, you know it’s all about the crumb. That thick, buttery crumb layer atop a tender and moist cake makes this breakfast (or dessert!) so iconic.
This New York-style crumb cake uses a unique twist: the reverse creaming method. This method results in an ultra-tender cake base that perfectly complements the rich cinnamon crumb topping. Whether you’re serving it for brunch, an afternoon treat, or freezing it for later, this recipe is a keeper.
What is the Reverse Creaming Method?
The reverse creaming method flips the traditional order of mixing ingredients. Instead of creaming the butter and sugar first, the dry ingredients (flour, sugar, and baking soda) are mixed, and then the butter is added in pieces. This coats the flour in butter, creating a sandy texture. By doing this, gluten development is minimized, which leads to a finer crumb and ultra-soft texture. The result? A cake that’s rich and tender but still sturdy enough to hold up the glorious crumb layer.
This reverse creaming method is particularly important in a recipe like this, where the crumb topping is so prominent—it ensures that the base doesn’t become dense or heavy. Instead, it stays light and moist, balancing the flavors and textures beautifully.
Ingredients For New York Crumb Cake Recipe
Per Serving Cost: $0.47
Recipe Cost: $5.68
Here’s everything you need to make this recipe for cinnamon crumb cake.
Crumb Topping:
- ⅓ cup granulated sugar: Adds sweetness and balances the cinnamon.
- ⅓ cup dark brown sugar: For depth and molasses-rich flavor. Light brown sugar works in a pinch but won’t bring the same richness.
- 1 teaspoon ground cinnamon: The star of the crumb layer, delivering that signature warm, spiced flavor.
- ½ cups salted butter, melted and still warm: Melted butter binds the dry ingredients, creating perfect crumbs. For more control over salt, you can use unsalted butter and add salt to taste.
- 1 ¾ cups cake flour: Cake flour ensures the topping stays light and airy, perfect for crumbling over the batter.
Cake:
- 1 ¼ cups cake flour: The lower protein content of cake flour keeps the cake base soft and tender.
- ½ cup granulated sugar: Provides sweetness without overpowering the delicate flavor of the cake.
- ¼ teaspoon baking soda: A small amount ensures a gentle lift without making the cake overly airy.
- 6 tablespoons salted butter: Cut into pieces to help blend evenly into the dry ingredients, ensuring moisture and flavor in every bite.
- 1 large egg + 1 egg yolk: The extra yolk adds richness and moisture to the cake.
- ⅓ cup buttermilk: The slight tanginess enhances the flavor while moistening the cake.
- 1 teaspoon vanilla extract: A must for the batter’s subtle, sweet undertone.
For Serving:
- Confectioners’ sugar: A light dusting adds sweetness and is a classic finishing touch to this New York Crumb Cake.
Cook’s Tools For New York Style Crumb Cake:
- Stand mixer
- Measuring cups and spoons
- Medium mixing bowl
- Whisk
- Rubber spatula
- 8-inch baking dish
How To Make New York Crumb Cake
Prepare the Crumb Topping:
- In a medium bowl, whisk together the granulated sugar, dark brown sugar, and cinnamon. Stir in the melted butter until well combined.
- Gradually add the cake flour, mixing until the crumb mixture forms.
Preheat the Oven and Prepare the Pan:
- Adjust the oven rack to the upper-middle position and preheat to 325°F. Lightly grease an 8×8-inch baking pan with nonstick spray, then line it with parchment paper or foil, leaving an overhang on two sides for easy lifting.
Make the Cake Batter:
- Combine the cake flour, sugar, and baking soda in a large mixing bowl.
- Using a stand or handheld mixer, mix on low speed while adding the butter pieces a few at a time. Continue mixing until the mixture resembles coarse, moist crumbs.
- Turn off the mixer and add the egg, egg yolk, buttermilk, and vanilla. Mix on low speed until just combined, then increase to medium-high and beat for about 1 minute until the batter is smooth and fluffy.
Assemble and Bake the Crumb Cake:
- Spread the cake batter evenly into the prepared pan.
- Using your hands, crumble the topping mixture and spread it evenly over the batter, creating a thick crumb layer.
- Bake in the preheated oven for 35–40 minutes, or until the crumb topping is golden brown and a toothpick inserted into the center of the cake comes out clean.
Cool, Slice, and Serve:
- Place the pan on a wire rack and let the cake cool for 30 minutes. Use the parchment or foil overhang to lift the cake from the pan.
- Dust generously with confectioners’ sugar, slice, and serve.
Recipe Variations and Substitutions:
- You can add pecans, walnuts, and almonds to the crumb topping for an added crunch.
- This NY Crumb Cake recipe calls for cake flour and buttermilk. If you don’t have any, you should check out my cake flour substitute recipe and my buttermilk substitute recipe.
New York Crumb Cake Recipe FAQs
While both are delicious and very similar in ingredients and texture, there is one key difference. Coffee cakes have less streusel topping and more cake. Also, coffee cakes usually have a ribbon of cinnamon running through them. Crumb cakes are known for having a thicker layer of crumb topping and a cake with a tender crumb.
This crumb cake will stay fresh in an airtight container at room temperature for up to four days. You can also freeze this cake for up to three months. I like to freeze in individual serving sizes for a quick breakfast with less thaw time.
The secret to this cake is in the topping. To prevent the crumbs from sinking into the cake batter while baking, spread the crumbs along the pan’s outer edges and slowly work your way to the center. The crumbs will be evenly distributed across the top of the cake and will yield a perfect crumble topping every single time.
The cake is done when the crumb topping is nice and golden. You can also check to make sure the center of the cake is done by inserting a toothpick into the cake. If it comes out clean, the cake is done; if not, leave it in the oven for a few more minutes.
For more breakfast treats, try this Cinnamon Roll Skillet Cake, Monkey Bread Recipe, and these Cinnamon Roll Cupcakes.
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New York Crumb Cake
Equipment
- stand mixer or handheld mixer
- measuring cups and spoons
- medium mixing bowl
- whisk
- rubber spatula
- 8-inch baking dish
Ingredients
CRUMB TOPPING:
- ⅓ cup granulated sugar
- ⅓ cup dark brown sugar
- 1 teaspoon ground cinnamon
- ½ cup salted butter melted and still warm
- 1 ¾ cup cake flour
CAKE:
- 1 ¼ cup cake flour
- ½ cup granulated sugar
- ¼ teaspoon baking soda
- 6 Tablespoons salted butter cut into 6 pieces, softened but still cool
- 1 large egg
- 1 large egg yolk
- ⅓ cup buttermilk
- 1 teaspoon vanilla extract
FOR SERVING:
- Confectioners’ sugar for dusting
Instructions
MAKE CRUMB TOPPING:
- In a medium bowl, whisk together sugar, brown sugar, cinnamon, and butter.
- Use a rubber scraper or wooden spoon to mix in cake flour.
PREP THE OVEN AND PAN:
- Move the oven rack to the upper-middle positions and preheat the oven to 325 degrees F.
- Lightly grease an 8×8-inch baking pan with nonstick cooking spray. Line the pan with foil or parchment paper, leaving an overhang on 2 sides.
MAKE THE CAKE BATTER:
- In a large mixing bowl using a handheld mixer or a stand mixer fitted with a paddle attachment, add flour, sugar, and baking powder to the work bowl and mix on low.
- With the mixer running, add a couple of butter pieces at a time and mix until the mixture looks like moist crumbs, about 1-2 minutes.
- Turn the mixer off, and add in eggs, buttermilk, and vanilla. Beat on low until combined, and then increase the mixer to medium-high and beat until the batter is fluffy, about 1 minute.
ASSEMBLE CRUMB CAKE:
- Spread the cake batter in an even layer into the prepared pan.
- Crumble to crumb topping in your hands and spread the topping over the cake batter into an even layer.
BAKE:
- Bake for 35-40 minutes, or until the crumb topping is golden and a toothpick inserted into the cake comes out clean.
COOL:
- Place the pan on a wire rack and cool for 30 minutes.
SERVE:
- Using the parchment or foil overhang, lift the crumb cake from the pan.
- Sprinkle powdered sugar over the cake.
- Slice and serve.
Notes
Nutrition
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Thank you so much for the cake flour tip….i always need a substitute for something. This is going to be a big help to me…
You’re welcome, enjoy. 🙂
I’ve been searching for a recipe to use up the last of my cake flour and this is it! Bring on the cinnamon sugar goodness! So excited for this crumb cake!
This cake was a HIT in our family! We LOVE cinnamon, and the sweet cinnamon topping was irresistible! And the cake was tender and moist. Thank you so much for sharing!