New York-Style Crumb Cake
If you love moist, light coffee cake with crumb topping, well, again, you’ll have no trouble devouring a piece of this lovely cake.
If you love moist, light coffee cake, you’ll love this cake.
If you love moist, light coffee cake with an abnormally divine ratio of buttery crumb topping to cake…well, then, consider hoarding this entire pan for yourself because that is exactly what you are getting.
The cake itself is delicious – lightly sweet and fluffy – but nothing extraordinary to write home about in and of itself. However, the sheer amount of golden, sweet crumb topping is the real star of this cake and makes the entire concoction worth enjoying. Bite after bite after bite.
I’ve been waiting for just the right coffee crumb cake to come my way. My husband, who has an unholy love for coffee cakes, deemed this one of the best. Which is great, because I think this is going to be our breakfast Thanksgiving morning. You know, to kick off a day of great eating.
One Year Ago: Roasted Fruit with Streusel Topping
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Three Years Ago: Banana Bars with Whipped Cream Cheese Frosting
New York-Style Crumb Cake
- ⅓ cup (71 g) granulated sugar
- ⅓ cup (71 g) dark brown sugar
- ¾ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 8 tablespoons (113 g) butter, melted and still warm
- 1 ¾ cups (200 g) cake flour
- 1 ¼ cups (143 g) cake flour
- ½ cup (106 g) granulated sugar
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoons (85 g) butter, cut into 6 pieces, softened but still cool
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ⅓ cup buttermilk
- Confectioners’ sugar for dusting, optional
- For the topping, in a medium bowl, combine the sugars, cinnamon, salt and melted butter. Add the flour and stir with a rubber spatula or wooden spoon until the mixture is thick and smooth. Set aside to cool to room temperature, 10 to 15 minutes.
- For the cake, adjust an oven rack to upper-middle position and preheat the oven to 325 degrees F. Cut a 16-inch length parchment paper or aluminum foil and fold lengthwise to 7-inch width. Spray an 8-inch square baking dish with nonstick cooking spray and fit the parchment into the dish, pushing it into the corners and up the sides; allowing the excess to hang over the edges.
- In a large bowl (or the bowl of an electric mixer), mix the flour, sugar, baking soda, and salt. With the mixer running at low speed (electric or handheld), add the softened butter one piece at a time and continue beating until the mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add the egg, egg yolk, vanilla, and buttermilk and beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.
- Scrape the batter into the baking pan, spreading it into an even layer. Break apart the crumb topping that was set aside into large pea-sized pieces and spread the topping in an even layer over the batter. Bake the cake until the crumbs are golden and a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes. Cool on a wire rack at least 30 minutes. Remove the cake from the pan by lifting the parchment or foil overhang. Dust with confectioners’ sugar, if desired, just before serving.
Recipe Source: adapted slightly from Cook’s Illustrated
45 Comments on “New York-Style Crumb Cake”
Wow! The way this is made through me a little it but I think that’s what made it convert to GF beautifully!! I used bobs read mill 1for1 flour in the blue bag. Very very good!
Wow, this did not disappoint! First, my 12 year old made the recipe. She wanted to make coffee cake like she gets at Starbucks so the first place we visited was your site, Mel! We luckily found cake flour at the store and for buttermilk she did the 1/2 milk and 1/2 sour cream strategy. It works wonders! The bake time was 35 minutes so I would just reiterate to others to make sure they place their rack higher in the oven as noted in your instructions so they don’t have to keep adding more baking time.
We are keeping this recipe and plan to use it again very soon! Thank you, Mel!
I made this for a brunch this morning and it was SO good. Ironically, I own the Cook’s Illustrated cookbook, but your version was just…easier. I love how you word recipe instructions and it always seems much more doable. The baking time was perfect for my doubled recipe!
Okay so I made this recipe for some family friends and I’ve never had such rave reviews! I did end up having to bake the cake for closer to 60 minutes, I just kept a super close eye on it and it still turned out great and moist. I also added a maple glaze on top just for a little extra and it was amazing! (2TBS butter, 1TBS milk, 1/2 tsp vanilla, 1/2 tsp maple extract, 1c powdered sugar)
I’ll be baking two more of these today per the families request – thanks Mel!
Can you reduce the sugar amount or do a sugar substitute in the cake?
You can definitely experiment! I haven’t tried either
I have tea time with my kids everyday and I have been craving a a scrumptious recipe like this. My newer oven baked the cake in 35 min and it turned out absolutely perfect. I will never make another coffee cake recipe again.
Your cake made our day. https://writeitout2017.wordpress.com/2017/03/09/whats-cookin-wednesday-stans-milk-cake/
I followed directions exactly. This was gooey when I checked it at 35 and 40 minutes. I baked this for 50 minutes, toothpick came out clean, but after cooling and cutting, it was still underdone in the middle. I have a thermometer in my oven so I’m sure the temp is accurate. Anyone else have this problem? The temp is supposed to be 325 right?
Yes! I’m having this problem right now! I got up early to make this for Valentine’s Day. It’s been on my list to make for years, and I’m finally getting to it. My oven is 6 months old, and I’ve checked to make sure the temperature is accurate. It is. It’s going on 50 minutes in the oven right now. I want this to work out so desperately!
Did you move the oven rack to rhe right place? I would have had the same problem as you but the recipe says to move an oven rack to the second highest level.
I’m having the same issue. 50 minutes and it’s still gooey. Not sure what I did wrong. I moved the rack up, oven temp is fine.
This is happening for me too, on 60 minutes in the oven (for a doubled recipe), rack moved up, on 325. Unless something changes, this will be a recipe I won’t make again. I’m disappointed as I love all recipes from this site.
I didn’t have any problem in my smaller top oven. I have a double oven stove. I actually just baked mine at 350.
I just made this for my family (it’s New Year’s Day) and oh my lord!!! This is delicious!! It’s so fluffy and soft and delicious!! Best breakfast and so easy too.
I’m a bit confused about the parchment. Do you mean from one side, across the bottom then up the other side? Or do you mean around the inside walls of the pan to give support to keep the crumbs from falling off as the cake batter rises?
I love crumb cake, can’t wait to try this!
Hi Peggy, yes, I mean down one side, across the bottom and up the other side so that there are two overhangs of parchment on opposing sides. Hope that helps!
Do you think I could make this, bake it and then freeze it, then thaw at room temp when I need it?
Debbie – it’s worth a try – I’m worried it might dry out, a bit, though. I’d almost try warming it after it’s defrosted to help moisten it up a bit.
Found your blog in the Bing stay at home mom business directory, very nice job, thanks.
THIS IS AN ABSOLUTELY FABULOUS RECIPE!!!! The cake was sooooo soft and perfectly sweet. My twin kindergarteners begged to take it for snack at school the next day:)
Jill – could you line the pan and still take it to the brunch? I guess I don’t understand why you wouldn’t be able to line the pan – it really does help with the cake (especially the topping) sticking to the pan but if you want to avoid it, just be sure to grease and flour the pan really well. Good luck!
Do you have to line the pan? I would rather not since I am going to be transporting this pretty far to a brunch and I need to make it the day before.
Love your blog! Thanks!
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.
as far as i’m concerned, a crumble-less coffee cake isn’t worth my time. this looks outstanding!
I am seriously in love with your site. You do such a great job and have the most fantastic recipes!! I’m totally impressed. I have my list of favorite blogs. And then there are the “absolutely fabulous, can’t miss” blogs. You’re one of those. Nice!!
Oh wow, that is an awesome tip for how to use all purpose flour instead! Thank you! 🙂
I made this last night and thought it was good, but not worth the calories. Then this morning, once it had cooled completely and the cake kind of thickened, it was fantastic! I highly recommend waiting to enjoy this one…then it’s really worth it!
Is lining the pan with parchment essential? Would wax paper be an okay replacement? I have heard great things about this Cook’s Illustrated recipe, I’m excited to try it!
Hi Laura – I prefer parchment over wax paper for lining pans that will be baked, mostly because I had a really bad experience with waxed paper once underneath a cake. I don’t know why but it started smoking and gave off a weird odor (I’m thinking the wax residue had something to do with it). If you don’t have parchment, I’d say substitute with foil over wax paper.
I like the idea of having this the morning of Thanksgiving. My mom typically doesn’t do much of a breakfast the morning of because of all the other cooking that’ll be done the rest of the day but I bet I can convince her to make this yummy treat. Thanks for the great recipes!
This coffee cake is AMAZING! I’ve had this recipe from cook’s illustrated for years and its my GO TO recipe!! Its a little tedious with the topping but SO worth it!!! I’m glad to finally see this recipe digitally!!
This is one of my favorite types of coffee cake, I think it brings me back to my childhood. I have no doubt that Cook’s Ilustrated has taken it right over the top!
It looks delicious. Can’t wait to make it!
Homemade coffee cake is the best with coffee!
Okay, this one is bookmarked!
I LOVE me a good coffee cake. I can’t wait to try this one out!
The crumb topping is my most favoritest part of coffee cake, apple pie, and pumpkin/apple muffins!
YUMMMM!!! Great recipe!!!
We love this recipe Mel! The first time I made it, my husband requested it again as soon as the first pan was gone. It’s a keeper. Just looking at your photo makes me want it again!
I am stopping over from the Homeschool Blog Awards – saw your nominations and wanted to check out some new blogs =-) You have some amazing looking recipes!! If you have an Christmas baking coming up I’d love for you to link it up to my Holiday Baking Linky – http://livinglifeintentionally.blogspot.com/2011/11/holiday-traditions-3christmas-cookies.html – I am your newest reader. I’d love for you to follow me back, if you want to!
Another amazing CI recipe…I love it! I especially love the crumb to cake ratio. You are right, Mel- this would be a delicious Thanksgiving morning breakfast!
I love crumb cakes…this looks wonderful. Looks like the one from S’bucks, but I bet it’s much better:-)