Like a traditional New York Style Crumb Cake, big buttery crumbs are generously showered over a rich moist cake base. This classic recipe has warm hints of vanilla and cinnamon, and bright notes of lemon with each bite!
Fellow #BundtBaker and April’s host, Felice from the blog, All That’s Left Are The Crumbs, is taking us back in time.
We’ve been challenged to produce a retro recipe.
As much as I love pushing my creative limits, I must admit, going back to basics is a nice change of pace.
The first thing that came to mind while pondering which classic to recreate was the beloved crumb cake.
There are many versions and variations to this German dessert, but I personally love the New York style crumb. Not only because I’m from NY 😉 but also because I love an equal part ratio of crumb to cake. Who could resist?!! The crumbs are the best part of any cake!
For the base I followed King Arthur’s Class Crumb Cake recipe because I’m not shy to admit that I fudged this challenge the first time around.
My first attempt fell flat, literally, and it only got better when I realized I completely forgot to add sugar to the batter.
I find King Arthur a very reliable source and if I ever have any questions their live help is a big plus!
The batter itself will be thick and rich which is how you will know you have the perfect consistency.
For the crumbs, I added a sprinkle of cinnamon, making it more of a streusel. It just tied the whole dessert together perfectly.
The cake was received with high praise, much to my delight.
Crumb cake has always been a sentimental dessert to me. It reminds me of years growing up, especially Sundays. I look back fondly at those days and this cake leaves a lingering warmth in heart.
New York Style Crumb Cake
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 1x
- Category: Dessert
Ingredients
For the cake:
- 1/2 cup butter, at room temperature
- 1 1/4 cups granulated sugar
- 3/4 teaspoon salt
- 2 teaspoons vanilla extract
- Zest of 1/2 lemon
- 3 large eggs
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 cup Greek yogurt, sour cream, or buttermilk
For the crumbs:
- 1/2 cup butter, softened
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 325°F. Lightly grease your bundt pan then line it with strips of parchment paper so you can more easily transfer the bundt to a cake plate. For this recipes, I served the bundt inverted.
- Prepare the crumb mixture first. Combine all the ingredients in a bowl and blend until a crumbly mixture forms. Cover and set aside.
- In the bowl of your mix master, beat together the butter, sugar, salt, vanilla and lemon zest.
- Add the eggs, beating well after each addition.
- Add the flour and baking soda to the batter until combined.
- Finally, add the yogurt and beat on low speed until well-blended.
- Spread the batter evenly into the prepared bundt pan. Sprinkle with 1/2 the crumb mixture.
- Bake for 30 minutes then, quickly sprinkle the remaining crumbs. Return the cake to the oven and bake for an additional 15 minutes or until the cake tester comes out clean..
- Remove the cake from the oven and transfer to a cooling rack to cool completely.
- Once the cake is ready, carefully loosen the sides and center from the pan, then gently lift it out of the pan from the parchment strips.
- Dust with confectioners’ sugar and serve!
Notes
**Cake Base adapted from King Arthur
xo,
Tammy<3
You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.
And don’t forget to take a peek at what other talented bakers have baked this month:
- Boston Cream Bundt by Andrea at Adventures in All Things Food
- Boston Cream Pie Bundt Cake by Mary at Los Chatos Chefs
- Campbell’s Tomato Soup Cake by Wendy at A Day in the Life on the Farm
- Coca~Cola Bundt Cake by Mondo at I Bake He Shoots
- Hummingbird Bundt Cake by Teri at The Freshman Cook
- Inside-Out Ho Hos Lava Bundt Cake by Colleen at Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice
- Key Lime Bundt Cake by Sarah at The Chef Next Door
- Lemon Meringue Pie Bundt by Felice at All That’s Left are the Crumbs
- New York Style Crumb Cake by Tammy at Living the Gourmet
- Nutella Chocolate MIlkshake Bundt Cake by Bea and Mara at I Love Bundt Cakes
- Orange Creamsicle Cake by Sue at Palatable Pastime
- Pantera Rosa Bundt Cake by Rocío at kidsandchic
- Root Beer Float Bundt Cake by Rebekah at Making Miracles
- Sock It To Me Cake by Stacy at Food Lust People Love
- Strawberry Milkshake Swirl Bundt Cake by Laura at Baking in Pyjamas
- Tomato Soup Bundt Cake by Tux at Brooklyn Homemaker
- Tunnel of Fudge Cake by Kelly at Passion Kneaded
Manu says
I’ve never thought of making this…looks delicious
Thanks for sharing
Claudia Lamascolo says
I cant wait to try this it looks scrumptious! looks like you aced this one!
★★★★★
rocio says
I did not know this cake and I loved it. I keep it to do so soon.
★★★★★
Stacy says
I never would have thought to serve a Bundt right side up, or is that upside down? Great cake with that delicious crumble!
Gayle @ Pumpkin 'N Spice says
Such a gorgeous crumb cake, Catherine! I think I could just eat that topping right off the cake, it looks fantastic!
kellie @ The Suburban Soapbox says
This cake is gorgeous!!! I’m pinning for later, this is the perfect brunch dish!
allie @ Through Her Looking Glass says
I love King Arthur too! And have visited their store in Norwich many times. They have a lovely cafe and a great cooking school there also, wouldn’t it be fun to take a class together? Yes, Sunday supper together would be delightful, I’ll make the entree, and you bring this amazing crumb cake for dessert. Deal??? XO
Big Daddy Dave says
Catherine, My wife and I both love a good moist bundt cake! I love your addition of the cinnamon, making the topping more of a yummy streusel! Take Care, Big Daddy Dave
[email protected]'s Recipes says
Can’t resist anything with streusel!!!
[email protected] Baking in Pyjamas says
As much as I love streusel cakes I’ve never ever tried a New York Crumb Cake before, your version looks fantastic!
I love Bundt Cakes says
Never heard about the NY Crumb Cake but it has to be delish! Great idea in a Bundt!
Mary says
Gorgeous Bundt!! and sucha a beautiful pictures, congratulations!!
Patricia @ Grab a Plate says
You are such a wonderful baker! As usual, your cake looks gorgeous and delectable! Love the combination of flavors — sounds like they’re all subtle to come together perfectly!
Felice says
I seriously wanted to reach through my screen and take a piece of your bundt cake to enjoy. I love a streusel topping and couldn’t agree more that an equal ratio of crumb to cake really seals the deal. Love your photos too.
Tux | Brooklyn Homemaker says
Oh my gosh this looks sooooo good! Really brings me right back to sitting around the kitchen table with my (German) grandparents in Upstate New York! You’re totally right about how nice it is to get back to the basics sometimes. I can’t tell you home much I am in LOVE with this cake!!!
Wendy, A Day in the Life on the Farm says
Very interesting technique for the bundt, using the parchment strips to raise it out of the pan. Pure genius. I would love a piece of this lemony crumb cake.
Jessica @ A Kitchen Addiction says
I wish I had a slice to go with a big mug of coffee right now!
Dottie Sauchelli-Balin says
Hi Tammy,
Right up my alley and my mom as well…If there is one cake that we love it is crumb cake. My mom would just love to eat the crumbs not even the cake…But this bundt crumb cake must be luscious and so flavorful. I love the lemon flavor plus the vanilla. It all seems to go together so nicely. I love the way the cake looks and your presentation of the cake is beautifully done. Thanks for sharing this one and I have to put this in my to be made folder. Have a blessed weekend dear friend.
Hugs..Dottie 🙂
Colleen says
I just hate it when you have big dreams and they fall flat! So glad your second attempt turned out, it really does look lovely!
Mondo | I bake he shoots says
I love crumb cake. yours looks fantastic! btw, using parchment strips is a brilliant idea.
Kelster says
The perfect crumb! I never thought to add parchment paper to help lift my Bundt out of the pan. Great idea!
Chris Fecteau says
I grew up on Long Island, outside NYC, and most Sundays after church we had “rolls and buns”. Crumb buns were always on the menu. They were cut into squares or rectangles (not from a bundt cake) and always left plenty of powdered sugar on your face! Thanks for the memory.
Miz Helen says
A delicious Bundt Cake, it looks fabulous! Thanks so much for sharing them with us at Full Plate Thursday and come back soon!
Miz Helen
Manila Spoon (Abigail) says
That crumb topping!!! This cake has my name written all over it!
olivia @ livforcake says
This looks perfectly delicious and I love your pics! They have a great late-summer vibe 🙂
Michelle says
I absolutely adore crumb cakes!! This looks divine! Wishing I could reach into the computer and grab a slice!