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New York Style Crumb Cake Recipe

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★★★★★

5 from 62 reviews

This classic New York Style Crumb Cake features a moist, creamy sour cream cake base topped with a generously spiced, buttery crumb topping. Perfectly balanced with notes of cinnamon and brown sugar, it’s an ideal treat for breakfast, brunch, or dessert.

Ingredients

Scale

Crumb Topping

  • 1 cup (200g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 Tablespoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup (16 Tbsp; 226g) unsalted butter, melted
  • 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled)

Cake

  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 3 large eggs, at room temperature
  • 1 cup (240g) full-fat sour cream, at room temperature
  • 2 teaspoons pure vanilla extract
  • Optional: confectioners’ sugar for topping

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (177°C) and grease a 9×13-inch baking pan or line it with parchment paper. You can use a glass, ceramic, or metal pan; metal pans bake faster, so keep an eye on baking time. Set the prepared pan aside.
  2. Make Crumb Topping: In a medium bowl, combine the brown sugar, granulated sugar, cinnamon, and salt. Stir in the melted butter, then gently mix in the flour using a fork, keeping the mixture in large crumbles to avoid turning it into a thick paste. Set aside.
  3. Mix Dry Ingredients: Whisk together the flour, baking soda, baking powder, and salt in a separate bowl. Set this dry mixture aside.
  4. Cream Butter and Sugar: Using a handheld or stand mixer with a paddle attachment, beat the softened butter and granulated sugar on high speed until smooth and creamy, approximately 3 minutes. Scrape down the bowl sides and bottom as needed.
  5. Add Wet Ingredients: Add the eggs, sour cream, and vanilla extract to the creamed butter mixture. Beat on medium-high speed until combined; the batter may look curdled, which is normal. Scrape the bowl again.
  6. Combine Dry and Wet Ingredients: With the mixer on low speed, add the dry flour mixture to the wet ingredients and mix until smooth. Avoid over-mixing. The batter will be thick, creamy, and sticky.
  7. Assemble Cake: Spread the batter evenly in the prepared pan. Evenly distribute the crumb topping over the batter and press it tightly into the cake with a silicone spatula or the back of a large spoon to ensure it sticks.
  8. Bake: Bake for 45-55 minutes, starting to check at 45 minutes. The cake is done when a toothpick inserted in the center comes out clean. If the top or edges brown too quickly, loosely cover the cake with aluminum foil.
  9. Cool and Serve: Remove the cake from the oven and place it on a wire rack to cool for at least 30-45 minutes before cutting. Optionally, dust with confectioners’ sugar using a sifter or fine mesh sieve before serving.

Notes

  • Using room temperature ingredients like eggs, butter, and sour cream helps the batter blend smoothly.
  • Do not over-mix the crumb topping to keep it crumbly and avoid forming a paste.
  • If the cake browns too quickly, use aluminum foil to cover it during baking.
  • The sour cream adds moisture and richness but can be substituted with Greek yogurt if desired.
  • Use a toothpick test to ensure the cake is baked through without drying it out.
  • Allow the cake to cool sufficiently before slicing for cleaner cuts.

Keywords: New York style crumb cake, crumb cake recipe, cinnamon crumb cake, sour cream cake, classic coffee cake, easy crumb topping

Find it online: https://busyrecipe.com/new-york-style-crumb-cake-recipe/