New York Style Crumb Cake – Classic comfort food. This perfect tender crumb cake makes a delicious breakfast or dessert alongside coffee.
Behold… the classic New York style crumb cake. It’s been so long since I’ve eaten it. My dad used to buy it the infamous blue and white box by Entemann’s and he adored it. It’s been quite while since I’ve had those cakes but it all came flooding back when I came across this recipe in my Cook’s Illustrated Baking Book.
P.S. Have I mentioned it’s a goal to make every recipe in that book. I’ve got a long ways to go but here are a few favorites on the blog that I have made. Good stuff! ↓ ↓ ↓
Skillet Irish Soda Bread
Quick Cheese Bread
Easy Buttermilk Drop Biscuits
Challah with Cinnamon Honey Butter
I can’t remember how I first heard about Cook’s Illustrated by America’s Test Kitchen. The thought escapes me at the moment. But I’m just ever so grateful I did. These people are experts and their recipes are tried, tested and true. And that makes this baker happy!
Making this cake you first pour the batter into the pan. Smooth it out and then proceed to sprinkle the crumb topping over it. I was thinking “Oh my goodness. This is a ton of crumb here! But I just went with the directions and it was an absolute perfect ratio. The cake rises of course and makes this ultimate delicious New York style crumb cake. Divine, I tell you. Just divine.
Til we meet and eat again,
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New York Style Crumb Cake
Ingredients
Crumb Topping:
- 8 tablespoons unsalted butter melted
- 1/3 cup sugar
- 1/3 cup packed dark brown sugar
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 3/4 cups cake flour
Cake
- 1 1/4 cups cake flour
- 1/2 cup granulated sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter cut into 6 pieces and softened
- 1/3 cup buttermilk
- 1 large egg plus 1 large yolk
- 1 teaspoon vanilla extract
- confectioner's sugar for dusting
Instructions
- Preheat oven to 325 degrees. Line 8 inch square baking pan with foil. Place 2 long sheets of foil, criss crossing to make a sling leaving extra foil to hang over edges. Push foil into corners and sides, making completely smooth.
For topping
- Whisk melted butter, granulated sugar, brown sugar, cinnamon and salt together in a medium bowl to combine. Add flour and salt with wooden spoon until it resembles thick dough. Set aside to cool and make cake batter.
For cake:
- Using a stand mixer, mix flour, sugar, baking soda, and salt on low speed just until combined. With mixer running, add softened butter 1 piece at a time. Continue beating until mixture is moist crumbs and well blended, about 1 to 2 minutes. Add buttermilk, egg, yolk and vanilla. Beat on medium speed until light and fluffy, about 1 minute. Scrape down bowl as necessary.
- Transfer batter to foil lined pan. Using spatula to spread out evenly. Break apart crumb topping in pieces over batter. Top evenly. Bake until crumbs are golden and toothpick inserted comes out clean, about 35-40 minutes. Let cool on wire rack for 30 minutes. Remove from pan and dust with confectioner's sugar.
Recipe from: Cook’s Illustrated Baking Book
Gayle @ Pumpkin 'N Spice says
Crumb cakes are my favorite! This look so delicious, Melanie! Pinning!
Shashi at RunninSrilankan says
I remember those crumb cakes in Entemann’s boxes – and Melanie – this topping looks way better! Yum – I would so love to grab that slice!
Deb @ Cooking on the Front Burner says
OMG Melanie – I’m from NY living in MN but when I go back I always buy an Entemanns crumb cake and practically eat it all myself…. now I can just make it… thanks!
Ashley | Spoonful of Flavor says
Cook’s Illustrated recipes are always some of my favorites. I love a simple crumb cake and this looks perfect. I would love a big piece to start the day!
Kelly - Life Made Sweeter says
This crumb cake looks perfect, Melanie! Love that thick crumb coating! Perfect way to kick off the weekend!
Tonia from TheGunnySack says
Homemade coffee cake is a million times better than the store bought ones! I wish I had a slice of this right now!
Alice @ Hip Foodie Mom says
I love a good crumb cake and any recipe from ATK is a great one!!! love this, Melanie!! have a great weekend!
Christine @ Cooking with Cakes says
my Mom absolutely LOVES crumb cake, and I dig that this is a simple, straight forward recipe for it! pinning for future use 🙂
Natalie @ Tastes Lovely says
I just love Cook’s Illustrated and America’s Test Kitchen. They’re recipes turn out great every time! Love how reliable they are. This crumb cake is seriously perfect. Must make this for brunch!
Melanie says
Totally agree Natalie! I’m always safe when I rely on them. Have a great weekend!
Melanie | Melanie Makes says
These photos look absolutely gorgeous, Melanie!
Melanie says
Thank you Melanie! That’s such a sweet compliment.
Heather | girlichef says
I have to make this, these are my favorite types of cake. I just want to sit around a table with a cup of coffee, this cake, and family/friends – so perfect.
Melanie says
Thanks for stopping by Heather! Definitely one to share with friends.
Denise | Sweet Peas & Saffron says
I was given the Cook’s Illustrated Science of Good Cooking for Christmas, and it is seriously my favorite book EVER! I should definitely look into the baking book as well! I LOVE crumb cake, the more crumb, the better! This one looks like a winner!
Melanie says
Yes, I got this for Christmas 2 years ago and I just love it. It’s my go to for baking. Thanks for stopping by!
Nutmeg Nanny says
All that crumbly topping is calling my name like something fierce! I WANT!!!
Kelley says
Well I know what I am waking up and making tomorrow morning! This looks absolutely fabulous!
Melanie says
Thanks Kelley!
Kathy M says
I have everything to make this cake today! Just a quick clarification, for the topping do you list softened butter but in the directions it says melted butter. Which do you use? Thanks
Melanie says
Thanks for catching that Kathy. It is corrected and states melted butter. Thanks and hope the cake turns out marvelous for you!
Have a great weekend!
Kathy M says
Thank you, also how much is in the topping? 1 and 3/4 tsp does not seem enough to make it crumbly?
Melanie says
You’re so right! States cups now. 🙂
Ashley | The Recipe Rebel says
Never too much crumb! This looks amazing!
Thalia @ butter and brioche says
Nothing beats a classic crumb cake. I love them – and can imagine how delicious this must have been!
Joanne says
I feel a little bit terrible that I’m FROM NYC and have never made a NY crumb cake! Must get on that. yours looks awesome…the perfect crumbs!
Chris @ Shared Appetite says
You are totally making me drool with this crumb cake! I can almost taste all those amazing crumbs now…. as I sadly bite down on a PB+J rice cake for lunch…. hahahaha!
Jocelyn says
I made this for brunch today, and it is delicious! Thank you for your clear instructions. I look forward to making it again.
Melanie says
I’m so glad you enjoyed the crumb cake. We thought it was pretty fabulous too!
Ashley says
Is this cake she good made one day in advanced ?
Melanie says
Yes, it should still taste great!
Ashley says
Does this still taste as good if made a day ahead ?
Ashley says
Does this still taste as good made a day ahead ?
mags says
I need to double this recipe. What size pan should I use? I have 1/2 and 1/4 sheet pans, 9X13 baking dish and 8X12 baking dish Thanks!
Melanie says
I’ve never done this so I can’t guarantee your results. If it were me though, I would try the 9 x 13. Good luck and I hope it turns out well. Enjoy!
Mags says
I used the 9X13 and it worked out fine. Everyone loved as all the crumbs on top!
Melanie says
Perfect! Thanks for coming back and letting us know. Glad you enjoyed it. Have a great week!
Elisabeth says
Hello! I have tried this recipe a few times and every time, my crumbs sink into the cake and the cake envelops the topping. I have been checking my oven temp with a thermometer & have tried cooling the crumbs before dropping them onto the batter, breaking them up smaller and dropping them on 10 min into baking. I have been following the recipe to a T and measuring & mixing carefully and have quality pans. This seems to be a common problem based on comments for this recipe on different blogs and I have not been able to find an answer. Is this something you have any thoughts on? Why does a crumb topping sink? Thank you SO much!!
Melanie says
So sorry for the late reply. Your comment somehow slipped through the cracks. My apologies.
I do not have any particular advice myself on this. However, Serious Eats has this article that you may find useful.
Nicole Palladini says
I’m obsessed with this recipe! I wanted to add bananas to it. If I add two bananas to the cake batter will it mess with the way the cake comes out?
Melanie says
I’m not sure. I’ve never tried that. Enjoy!