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New York-Style Crumb Cake

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Hello Living the Gourmet readers!!! I am so pleased to be back this week and sharing with you a recipe for New York-Style crumb cake.

There are many recipes I’ve been excited to try in the Best of the Best Cookbook Recipes by Food & Wine, and this cake was at the top of my list!

New York-Style crumb cake is not to be confused with coffee cake warns Matt Lewis & Renato Poliafito, the authors of this recipe. There are three ‘New York Crumb Commandments’ to making this cake. Their crumb cake has a buttery crumb topping that is in obscenely large proportion to the cake. Secondly, there are no nuts- crushed or whole. And lastly, no swirls.

The cake is moist, and I guarantee you’ll be licking your plate clean as to make sure not a single crumb is left behind. Try it & Love it.

Living the Gourmet: New York-Style Crumb Cake

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New York-Style Crumb Cake

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  • Author: Living the Gourmet
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Category: Dessert

Ingredients

Scale

For the crumb topping you will need:

  • 1 cup firmly packed dark brown sugar
  • 1/2 cup granulated sugar
  • 2 dashes of cinnamon
  • 1 cup unsalted butter, melted and warm
  • 21/2 cups AP flour

For the cake you will need:

  • 21/2 cups AP flour
  • 3/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 12 tablespoons unsalted butter, at room temperature
  • 11/2 cups granulated sugar
  • 2 large eggs
  • 11/4 cup sour cream
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat oven to 350 degrees F. Butter the sides and bottom of a glass 9-by-13-inch pan. You can use a metal pan, but the edges of the cake may turn crispy (although that is not traditional, it is not an altogether bad thing).

MAKE THE CRUMB TOPPING:

  1. In a medium bowl, stir together both sugars and cinnamon. Add the melted butter and whisk until combined. Fold in the flour until it is absorbed and set the mixture aside.

MAKE THE CAKE:

  1. Sift the flour, baking powder, and baking soda together in a medium bowl. Set aside.
  2. In the bowl of a standing mixer fitted with the paddle attachment, cream the butter until it is completely smooth and ribbon-like. Scrape down the bowl and add the sugar. Beat the mixture until it starts to look fluffy.
  3. Add the eggs, one at a time, and beat until incorporated. Scrape down the sides of the bowl and mix again for 30 seconds. Add the sour cream and vanilla and finally add the dry ingredients in three parts, beating until well incorporated.

ASSEMBLE THE CAKE:

  1. Pour the batter into the prepared pan. Use your hands to scoop up a handful of the topping and make a fist. The topping should hold together. Break off in chunks and drop them over the cake. Repeat to use all the topping. Remember, the topping layer will look outrageously thick.
  2. Bake the cake for 45 minutes, or until the cake tester comes out clean. Rotate the pan two times during the baking process. Cool the entire pan on a wire rack for about 30 minutes before serving.

*NOTE: The cake will last for 3 days, tightly covered, at room temperature

Notes

Adapted from i][Food & Wine: Best of the Best Cookbook Recipes

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xo,
Tammt & Catherine

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Comments

  1. David says

    Catherine, It’s been so long since I’ve seen or eaten this style of crumb cake, I’d almost forgotten about it… Now I’m craving it!! Thanks for the recipe and have a great day. Take Care, Big Daddy Dave

    Reply

  2. Suzi says

    Hi Catherine, I haven’t seen you in a while. Hope all is well. This crumb cake looks delicious. Have a wonderful day.

    Reply

  3. Rita says

    Love this cake that I haven’t tasted or made in ages. Your photo is so great that I can almost taste those crumbs.
    Rita

    Reply

  4. Allie and Pattie says

    Catherine and Tammy
    This is one of my Dad’s all time favorites- I make it for him frequently as he SWEARS Entenmann’s is not as good in NC as it was in NY! LOL

    Reply

  7. Sandra says

    This recipe sound soooo good! Very appealing and delicious cake! It would be perfect with my coffee or tea! Nicely done on the photo too!
    Thank you for sharing and wishing you great day!!

    Reply

  10. Alida says

    This looks divine Catherine. I really fancy try to make it over the weekend. My children have just seen the pictures and said they want it.. “per favore mamma”!
    I am enjoying your blog.
    Take care

    Reply

  28. Michelle says

    i’m not sure if i’d eaten a crumb cake before but this one looks delicious. i should try this someday. thanks for sharing!

    Reply

  32. two birds says

    i feel like this is the kind of cake that is acceptable to eat for breakfast. so i might just have to make it for tomorrow! yum. thanks!

    Reply

  33. Mary says

    Catherine, your version of the cake looks perfect. I especially appreciate it now that we are no longer living in the New York area. You did forget to warn your readers not to wear dark clothing when they eat this :-). Have a wonderful weekend. Blessings…Mary

    Reply

  37. Anonymous says

    One of the best New York Style Crumb Cakes my family has been enjoying for years comes from Crumb Cake Creations! They’re a New Jersey based bakery which ships throughout the US. I’ve yet to find a crumb cake with larger crumbs than these. Plus, they have a ton of varieties aside from the typical crumb cake you’d expect. Carrot, blueberry jam, red velvet, and pumpkin are just a few of the ones I’ve seen. My favorite happens to be Pumpkin Crumb Cake.
    Check them out in time for Easter – you wont be disappointed.

    -Annette

    Reply

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