new york crumb cake

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 New York style crumb cake brings together a light and delicious cake with a crumbly cinnamon and sugar topping. It&#039;s the perfect companion to a cup of coffee!

New York Crumb Cake

(339 grams) unsalted butter (melted)

(585 grams) all-purpose flour

fine sea salt

(200 grams) dark brown sugar

(12 grams) cinnamon

(325 grams) cake flour (spooned & leveled, can sub all-purpose flour)

(200 grams) granulated sugar

(156 grams) unsalted butter (room temperature)

(168 grams) buttermilk (room temperature)

eggs (room temperature)

egg yolk (room temperature)

sugar (for dusting)

In a large bowl, combine the flour, dark brown sugar, granulated sugar, cinnamon, and salt.

Pour the melted butter into the bowl and toss with hands to make large crumbs.  Do not overmix! If the crumbs are too small, make larger crumbs by squeezing some of the smaller ones together.  If the crumbs are too wet, add 1 tablespoon of flour at a time and gently mix with your hands to form larger crumbs.

Set the crumb mixture aside.

For the crumb topping

Preheat the oven to 350f and set the rack to the middle level. Line a 9x13 inch cake pan with parchment paper, or grease and set aside.

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

In a separate bowl or the bowl of a stand mixer fitted with a paddle attachment, beat together the sugar and butter until smooth, then add the eggs and extra yolk, one at a time and beat together until combined.

Add the buttermilk and vanilla, and mix until smooth.  Do not worry if the mixture looks curdled.

Add the flour mixture to the egg mixture and mix for 30 seconds or until just combined. Scrape down the sides with a spatula as needed.  Avoid overmixing.

Pour the cake batter into the prepared sheet pan and bake for 15 minutes or until the corners are set.  The cake will not be fully cooked.

Allow the cake to cool for 10-15 minutes before topping.

Top the cake with the crumb mixture.  Bake for 25-30 minutes or until a toothpick comes out clean after inserting into the center of the cake.

Place the cake on a wire rack to cool and once cool dust with powdered sugar.

For the cake

This coffee cake brings back a flood of memories. I grew up in Ho-Ho-Kus, NJ and the bakery in town made a crumb bun that was so good I always wanted to find a recipe that would even come close.  Your recipe knocks it out of the park!  WAAY better than Entemann's, my other go to.  LOL.  This cake comes together so easily and it's perfect for lazy Sunday mornings on our screen porch.  Thank you so much!  This goes into my "favorites".

Really good. I will cut the topping in half. It’s a bit overkill. Otherwise, it is remarkable close (but better than) the old Sara Lee coffee cake we can’t find anymore.

I remember crumb cookies from a bakery in the Bronx, I think it was on Arthur Avenue.  This goes back 50 years when I still lived in NYC.

I've saved your recipe, and when it gets cooler her in AZ, I'll make it.  Really looking forward to it.

Easy recipe to execute, sooo much leftover crumb tho 🤣🤣

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

Today we're making the type of crumb cake that used to be found in almost any New York bakery or deli.  SUPPORT ON PATREON (FULL MEAL VIDEOS!): https://www.patreon.com/sipandfeast
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INGREDIENTS
For the crumb topping
1 1/2 cups (339g) unsalted butter melted
4 1/2 cups (585g) all-purpose flour
1/4 teaspoon fine sea salt
1 packed cup (200g) dark brown sugar
1/2 cup (100g) granulated sugar
1 1/2 tablespoons (12g) cinnamon
For the cake
2 1/2 cups (325g) cake flour spooned & leveled, can sub all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1 cup (200g) granulated sugar
11 tablespoons (156g) unsalted butter room temperature
3/4 cup (168g) buttermilk room temperature
3 large eggs room temperature
1 egg yolk room temperature
2 teaspoons vanilla extract
powdered sugar for dusting

VIDEO EDITOR:
Billy Mark: @bluecrestproductions

Disclosure:
I am a participant in the Amazon Services LLC Associates Program.  As an Amazon Associate, I earn from qualifying purchases.

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