This is mega buttery and moist New York-style crumb cake with EXTRA brown sugar cinnamon crumb topping. Yes, the crumb topping is just as thick as the cake layer! The topping is soft, not crunchy, and the cake is perfectly sweet. If you’re looking for a classic go-to crumb cake recipe, this one’s mine. You’ll fall in love too.
I’ve published a plethora of crumb cake/coffee cake/breakfast cake recipes on my website. One of my forever favorites has been (and will always be!) my apple crumb cake. Usually prepared a few times during the fall months, this tall towering beauty is buttery, moist, and absolutely LOADED with a soft crumb topping. Readers have loved this breakfast cake too.
My sour cream crumb cake recipe is similar—soft and cakey—though smaller and comes with fewer crumbs on top. Last month, I decided to combine both recipes to make a “plain” crumb cake that’s just as irresistible as my apple version and still boasts those delicious brown sugar cinnamon flavors.
That’s where we land on my New York-style crumb cake recipe.
Perfect New York-Style Crumb Cake
When I asked bakers for their opinion on what makes crumb cake “New York style”, most said the description means extra crumb topping with a soft and buttery tight-crumbed (but not dense) cake underneath. Today’s recipe checks all those boxes. Some highlights:
- Soft, yet sturdy cake layer
- Same ingredients used in both layers
- Crumb topping as thick as the cake itself
- Topped with a dusting of powdered sugar
- Crumb topping is soft (not hard or crunchy)
Ingredients for Crumb Cake
This is a butter and sour cream based cake (two powerhouse ingredients in my classic coffee cake recipe as well), so you already know it’s going to be flavorful, tender, and moist. The ingredients in the cake and crumb topping are mostly the same, which is extra convenient—especially since you’re likely making this before you’ve had your morning coffee. Good morning!
- Flour: All-purpose flour is the structure of this cake. It’s sturdy enough to support the thick wet ingredients and crumb layer on top.
- Baking Soda + Baking Powder: Baking soda and baking powder help the cake rise.
- Granulated Sugar: Granulated sugar sweetens the cake.
- Butter: Butter adds flavor and provides structure in the creaming process.
- Sour Cream: Sour cream is the star of the show. It helps us achieve texture bliss—this cake is a little heavier than fluffy white cake. It has tight crumbs like pound cake, but it’s not quite as dense. Somewhere in between both cakes!
- Eggs: Three eggs add moisture and bind the cake together.
- Salt + Vanilla Extract: Use both for flavor.
- Cinnamon: We can’t have crumb cake topping without cinnamon!
- Brown Sugar: Brown sugar promises a soft, moist, sweet, and flavorful crumb topping layer.
Overview: How to Make New York-Style Crumb Cake
Feel free to dust with confectioners’ sugar right before serving, too!
Soft (Not Crunchy) Crumb Topping
Now it’s time to chat about that luxurious crumb topping. Have you ever had crunchy streusel topping before? It’s good, but not quite what I’m delivering to you today. This crumb topping is thick and soft, as long as it’s not over-mixed or over-baked. Think of it like soft cookie crumbles on top of your breakfast cake. YES!
We use the same crumb topping, but scaled down, for cranberry Christmas cake and blackberry cream cheese crumb cake. Give those both a try!
3 Tricks to the Best Crumb Topping
Cake for breakfast is always a good idea. This crumb layer is half of the entire cake and I haven’t heard any complaints about that! Nothing short of a dream.
Treat Yourself with These Breakfast Recipes
- Monkey Bread (cinnamon roll bites!)
- Overnight Cinnamon Rolls
- Crumb Cake Muffins
- Quiche and Mini Quiche (so many flavors!)
- Cream Cheese French Toast Casserole
- Buttermilk Waffles (my favorite!)
- Easy Frittata Recipe
New York-Style Crumb Cake Recipe
Description
This is my favorite recipe for classic New York-style crumb cake. The cake is buttery and moist and you'll definitely enjoy the thick crumb topping!
Ingredients You’ll Need
Instructions
- Preheat the oven to 350°F (177°C) and grease a 9×13-inch baking pan or line with parchment paper. You can use a glass, ceramic, or metal baking pan. The bake time is similar for each, but use a toothpick to test for doneness. Metal baking pans cook cakes faster. Set pan aside.
- Mix the brown sugar, granulated sugar, cinnamon, and salt together in a medium bowl. Stir in the melted butter, then gently mix the flour using a fork. Keep the mixture as large crumbles, do not over-mix. If over-mixed, this will turn into a thick paste. Set aside.
- Whisk the flour, baking soda, baking powder, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. Add the eggs, sour cream, and the vanilla. Beat on medium-high speed until combined. The mixture may look curdled; that’s ok. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, mix in the dry ingredients until smooth. Do not over-mix. The batter will be thick, creamy, and sticky.
- Spread the batter evenly into prepared baking pan. Top with crumb topping. Using a silicone spatula or the back of a large spoon, press the crumb topping tightly down into the cake so it sticks.
- Bake for 45-55 minutes. Baking times vary, so keep an eye on yours and begin checking at 45 minutes. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil.
- Remove the cake from the oven and set on a wire rack. Allow to slightly cool for at least 30-45 minutes before cutting. If desired, dust with confectioners’ sugar before slicing and serving. Use a sifter/fine mesh sieve.
