crumb cake recipe

This New York crumb cake is the absolute BEST recipe out there! It even beats out the Entemann&#x27;s Ultimate Crumb Cake, according to discerning New Yorkers! With big crumbs and soft, buttery cake, this crumb cake will become an old family favorite in no time.

New York Crumb Cake Recipe

sugar (2 ⅔ oz)

dark brown sugar (2 ⅔ oz)

cinnamon

⅛ tsp table salt

tbsp unsalted butter

cake flour (7 oz) (see Note below)

cake flour (5 oz)

sugar (3 ½ oz)

¼ tsp baking soda

¼ tsp table salt

tbsp unsalted butter (¾ stick

tsp pure vanilla extract

liquid buttermilk (not dried buttermilk powder)

Confectioners’ sugar

To make the topping: Whisk sugars, cinnamon, salt,...

To make the topping: Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.

To make the cake: Adjust oven rack to...

To make the cake: Adjust oven rack to upper-middle position and heat oven to 325° F. Cut 16-inch length parchment paper or aluminum foil and fold lengthwise to 7-inch width. Spray 8-inch square baking dish with nonstick cooking spray and fit parchment into dish, pushing it into corners and up sides; allow excess to overhang edges of dish.

In bowl of standing mixer fitted with paddle...

In bowl of standing mixer fitted with paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.

Transfer batter to baking pan; using rubber spatula,...

Transfer batter to baking pan; using rubber spatula, spread batter into even layer. Break apart crumb topping into large pea-sized pieces between your thumb, pointer, and middle fingers and spread in even layer over batter, beginning with edges and then working toward center.

Bake until crumbs are golden and wooden skewer...

Bake until crumbs are golden and wooden skewer inserted into center of cake comes out clean, 35 to 40 minutes. Cool on wire rack at least 30 minutes. Remove cake from pan by lifting parchment overhang. Dust with confectioners’ sugar just before serving.

https://mediavine-res.cloudinary.com/video/upload/j8ajud09a86daluquank.mp4

This is the best New York crumb cake recipe! With big crumbs and soft, buttery cake, this cake is so much better than Entemann's and it will become an old family favorite in no time.

How to Make New York Crumb Cake

You will love this delightful Crumb Cake with its tender and moist crumb topped with a sweet streusel topping. Great for enjoying at breakfast or as a dessert!

Crumb Cake

all-purpose flour (divided (150 grams))

brown sugar ((110 grams))

sugar ((50 grams))

salt

unsalted butter (melted (113 grams))

all-purpose flour ((180 grams))

baking powder

baking soda

unsalted butter (softened (113 grams))

sugar ((100 grams))

sour cream

milk ((60 milliliters))

vanilla extract

sugar

Preheat the oven to 325F. Butter an 8x8-inch square baking pan or spray with baking spray. Line with parchment paper.

In a large bowl, whisk together ¾ cup flour, sugars, cinnamon, and salt. Using a fork, stir in the melted butter until mostly combined but still crumbly. Stir in the remaining 1/2 cup flour until the mixture is very crumbly and still has large pieces.

For the Crumb Topping:

In a bowl, whisk together flour, baking powder, baking soda, and salt.

In a large mixing bowl, combine the butter and sugar and beat on medium speed until light and fluffy, about 3 minutes. (Use the paddle attachment if using a stand mixer.) Add the egg and beat until combined. Scrape down the bowl. Add the sour cream, milk, and vanilla, and beat on medium-low speed until combined. (The mixture will look runny and curdled.)

With the mixer on low speed, slowly add the flour mixture to the butter mixture. Beat just until all of the flour is incorporated, stopping to scrape down the bowl as needed. Transfer the batter to the prepared pan and spread it evenly. (Batter will be very thick.) Sprinkle the crumb topping all over the batter.

Bake for 40 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. If the cake is browning heavily before 40 minutes, loosely cover with foil. Let the cake cool completely in the pan. Sprinkle with confectioners’ sugar before slicing and serving.

For the Cake:

https://www.youtube.com/watch?v=OBok4qfOzis

Soft, flavorful, and delicious, this Crumb Cake recipe is the best you’ll ever make. The cake is so moist and buttery that it’ll practically melt in your mouth. You will also not be able to get enough of the crispy but soft crumb topping! Perfect for ​​breakfast or dessert, this cake recipe is a classic. This is one of my favorite kinds of coffee cake, which is a cake to enjoy with coffee, no coffee inside :)

RECIPE: https://preppykitchen.com/crumb-cake/

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Amazing Crumb Cake Recipe

This coffee cake is inspired by the New York style version, with EXTRA crumble on top and an incredibly rich and buttery cake on the bottom. It's so decadent but not overly sweet - just coffee cake perfection.

Buttery Coffee Cake

(215 grams) all-purpose flour

(30 grams) cornstarch

(105 grams) light brown sugar, packed

(100 grams) granulated sugar

(180 grams) salted Kerrygold butter, melted

(55 grams) salted Kerrygold butter, room temp

(150 grams) granulated sugar, divided

eggs, room temp

tbsp vanilla extract

(230 grams) sour cream, room temp

tsp baking soda

tsp kosher salt

(195 grams) all-purpose flour

Powdered sugar,

In a medium bowl, mix together the flour, cornstarch, brown sugar, sugar, and cinnamon.

Pour in the butter and mix, ensuring all of the crumble is evenly hydrated with no patchy dry spots. It should be very thick and clumpy.

Place the bowl in the refrigerator while we make the cake batter.

Crumble

Preheat the oven to 350F and arrange the oven rack in the middle of the oven. Grease and line an 8&#215;8 pan with parchment paper. Allow the paper to reach up and over the sides for easy removal once the cake is baked.

In a mixing bowl using a hand or stand mixer with the paddle attachment, add the butter and 1/2 cup of sugar. Mix on medium-high speed until creamy, light, and fluffy.

Pour in the remaining 1/4 cup of sugar and mix to combine.

Now mix in one egg, scrape down the bowl, and mix in the other egg along with the vanilla.

Once smooth, mix in the sour cream followed by the baking soda and salt.

Last, mix in the flour. When it appears to be fully mixed in, switch to a rubber spatula to gently mix the batter a couple times by hand just to ensure everything is evenly combined.

Spread the batter into the prepared pan. Taking the crumble from the refrigerator, sprinkle an even layer over the cake batter and ensure absolutely no cake batter is peaking through.

Bake for 50-55 minutes or until the cake has an even rise with golden brown edges.

Allow the cake to cool for 30-45 minutes, then release it from the pan.

Top with a dusting of powdered sugar, slice, and enjoy!

Coffee Cake

I couldn’t wait to make this after I saw the picture on Instagram. No surprise that it’s one of the best coffee cakes I’ve ever made. Maybe THE best? Probably. It’s not too dense, flavor is great, and it came together quickly. I also like the 8X8 pan. I almost reached for my 9X9 because my only 8X8 is glass, but the glass worked fine, and the cake is nice and tall. Love!

Made this for the extended yesterday and it was a hit!!  Doubled the recipe and used a 9x13 pan and it worked great.

Made this today! It is super yummy and balanced—not too sweet. Extremely moist and a heavenly ratio of cake to crumb topping

Made this today and it was amazing. Mine was taller and fluffier than your pictures. Could I melt the butter next time if I want a slightly denser cake?

Absolutely amazing!! If you follow the instructions diligently, it will turn out perfect. The recipe made more crumble than I needed (even after putting 3 layers on!) but I threw the leftovers in a ziplock bag and put in the freezer to use for another recipe. This was a big hit amongst friends and will definitely be made again. (Also, I enjoyed nuking slices in the microwave for about 15 secs.)

I recently made this using Irish butter from Aldi's and it was so delicious! The cake texture is lovely! I baked it in an 8x8 glass baking dish, well greased since I didn't use parchment paper and it turned out perfectly. It is a big cake so I was cautious with the baking time, and added minutes as needed. It is a new family favorite (your blueberry coffee cake is a very close second!) I did recently buy some Kerrygold salted butter at BJ's so I look forward to making this recipe with that in the future.

Really great cake and easy to follow recipe!

I made this last night and it is absolute perfection! The cake is soft and light and the crumble is to die for.

I followed the recipe exactly and I must say this is by far the best coffee cake I’ve ever made!  Buttery moist and delish! Will definitely be making again and again! Thank you for a great recipe!

Hey! We are making this and we only have a 9x9 pan, so do you have a modified baking time for if we make it in a 9x9 pan?

This sourdough blueberry crumb cake is the perfect treat to make for brunch and weekend breakfasts. With an easy make-ahead topping, browned butter, and a rich sour cream base there's no way you'll pass on a second slice! Don't forget to check out my notes below for best results. Enjoy!
Notes &amp; Tips:

For best results, use leftover 100% hydration starter. Its batter-like texture is the perfect match for this crumb cake. If you’re using a thicker, low hydration starter you will have to add more liquid to the cake batter, such as milk. Otherwise the cake might become too dry.
Weigh your ingredients for best results! Alternatively, be sure to spoon and level the flour into measuring cups to avoid over packing, and thus a denser cake.
When adding the crumble topping and blueberries, make sure to evenly cover the surface of the batter, especially the corners. Otherwise, the batter will puff up in certain spots, which could lead to uneven baking.

Sourdough Blueberry Crumb Cake

blueberries

(50 grams) sugar

(100 grams) light brown sugar

(180 grams) all purpose flour, spooned and leveled

Rounded 1/2 tsp cinnamon (use 1 tsp for more flavor)

fine sea salt

tbsp

tbsp (113 g) salted butter

(200 g) sugar

(120 grams) leftover sourdough starter discard (see note below)

(240 g) all purpose flour, spooned and leveled

tsp fine sea salt

(120 grams) sour cream

Preheat the oven to 350 F/176 C. Lightly oil an 8&#215;8-inch pan and line with parchment paper. Smooth the bottom and sides of the pan so the paper is flat.

Add the blueberries to a small bowl. Sift a a tablespoon of powdered sugar over the top and gently toss to combine. This will prevent the berries from sinking into the cake. Set aside.

To make the crumble topping, add all of the ingredients to a medium-sized bowl. Mix into crumbles using your hands. The butter should be well blended into to the flour; some larger pieces are OK. If using frozen crumble topping, remove it from the freezer now.

In a small skillet, melt the butter until light golden brown around the edges (you are not fully browning the butter). This will only take a few minutes, but do not walk away from the pan- it will burn quickly! Set aside to cool slightly.

Meanwhile, using a stand mixer, beat the sugar, egg, and sourdough starter on medium-low speed, about 1 minute. With the machine running, gradually pour in the warm melted butter.

In a separate bowl, sift the dry ingredients together. Add to the wet ingredients, and mix on low speed until just combined. You should still see specks of flour in the bowl; do not over mix. Add the sour cream and mix until smooth. This technique will give the cake a soft, velvety texture. The batter will be thick.

Spoon the batter into the pan. In an even layer: scatter 1/2 of the crumbles over the top first, then layer 1/2 of the blueberries on top. Repeat to finish all of the crumbles and blueberries.

Bake for 55-65 minutes or until a toothpick comes out clean when inserted (I use a dried piece of spaghetti). For me, 60 minutes is the sweet in a shiny metal pan. Please check at the 55 minute mark to see how things are going.

Dust with powdered sugar if you like, and cut into squares.

This was GORGEOUS and delicious! I browned the butter in a large saucier pan, then let it cool and mixed everything in the one pan. Also used 1.5 cups of frozen berries, rinsed, drained &amp; tossed w a tablespoon of flour (was out of powdered sugar). Baked it in a metal pan for 55 minutes. People told me it was the best coffee cake they’ve ever had! Thank you for this recipe - adding it to my permanent collection. :)

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Crumb Cake

Buttery Coffee Cake

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Top 4 crumb cake recipe recipes from across the web

The most viewed crumb cake recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

New York Crumb Cake Recipe

Crumb Cake

Buttery Coffee Cake

Sourdough Blueberry Crumb Cake

The most viewed crumb cake recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine