Recipe for New York Crumb Cake – a simple, tasty sweet treat


Crumb topping:
1 cup firmly packed dark brown sugar
½ cup sugar
1 ½ tablespoons cinnamon
½ teaspoon salt
1 cup unsalted butter, melted
2 ½ cups all purpose flour

2 ½ cups all-purpose flour
¾ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
12 tablespoons unsalted butter
1 ½ cups sugar
2 large eggs
1 ¼ cups sour cream
1 teaspoon vanilla extract

How to
Preheat the oven to 350F/180C and position the rack in the center position. Lightly butter the bottom and sides of a 9×13-inch cake pan.

Crumb topping:
Stir together both sugars, cinnamon, and salt in a medium bowl.

Add the melted butter and whisk until combined.

Fold in the flour until it is absorbed and set the mixture aside.

In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, cream the butter with a hand mixer until it is completely smooth, about 2 minutes.

Scrape down the bowl and add the sugar. Beat the mixture until it starts to look fluffy.

Add the eggs, one at a time, and beat until each is incorporated. Scrape down the sides of the bowl and beat again for 30 seconds.

Add the sour cream and vanilla and beat just until incorporated.

Add the dry ingredients in three parts, scraping down the bowl before each addition, beating only until it is just incorporated.

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 until you’ve used all of the topping.

Bake the cake for 35 to 40 minutes, or until a tester inserted in the middle 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.


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Recipe made with love by Kevin Conroy from Licensed under a Creative Commons Agreement. See the original recipe here.