New York Style Crumb Cake
Indulge in the ultimate classic treat with this New York Style Crumb Cake, a bakery-favorite you can now bake at home! Featuring a buttery, soft vanilla cake base topped with an irresistibly thick layer of cinnamon-spiced crumb topping, this dessert is the perfect balance of tender and crunchy textures. Made with simple ingredients like buttermilk for a moist crumb and a generous dusting of powdered sugar for an elegant touch, this easy-to-follow recipe comes together in just an hour. Perfect for breakfast, brunch, or a sweet midday pick-me-up, this delectable crumb cake is sure to transport you straight to a New York café with every bite.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour (for crumb topping)
- 1 cup Light brown sugar
- 0.5 cup Granulated sugar
- 1.5 teaspoons Ground cinnamon
- 1 cup Unsalted butter (melted, for crumb topping)
- 2 cups All-purpose flour (for cake batter)
- 2 teaspoons Baking powder
- 0.25 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (softened, for cake batter)
- 0.75 cup Granulated sugar
- 2 Large eggs
- 2 teaspoons Pure vanilla extract
- 1 cup Buttermilk
- 0.25 cup Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking pan or line it with parchment paper for easy removal.
To make the crumb topping, whisk together 2 1/2 cups of flour, 1 cup of light brown sugar, 1/2 cup of granulated sugar, and 1 1/2 teaspoons of ground cinnamon in a large bowl.
Pour 1 cup of melted butter into the dry crumb mixture and stir with a fork until large crumbs form. Set aside.
For the cake batter, whisk together 2 cups of flour, 2 teaspoons of baking powder, 1/4 teaspoon of baking soda, and 1/2 teaspoon of salt in a medium bowl.
In a large mixing bowl, cream together 1/2 cup of softened butter and 3/4 cup of granulated sugar using an electric mixer on medium speed until light and fluffy, about 2 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in 2 teaspoons of vanilla extract.
Reduce the mixer speed to low and add the flour mixture in three additions, alternating with 1 cup of buttermilk, beginning and ending with the flour mixture. Mix until just combined; do not overmix.
Pour the cake batter into the prepared pan and spread it evenly with a spatula.
Sprinkle the crumb topping evenly over the batter, breaking up any extra-large pieces of crumbs with your fingers.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Let the cake cool completely in the pan on a wire rack. Once cooled, dust the top with powdered sugar, if desired, before slicing and serving.
Nutrition Facts
Calories |
686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 19.3 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 284 mg | 12% | |
| Total Carbohydrate | 93.7 g | 34% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 49.7 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 62 mg | 5% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 142 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
