Name: New York Style Crumb Cake Recipe
Prep time: 10 min
Cook time: PT-496079H12M56S
Total time: PT-496079H12M56S
Cuisine: American
Ingredients: 4 cups all-purpose flour (plus more for pan); 1/2 cup granulated sugar; 2 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1 large egg; 1/2 cup milk; 2 tablespoons canola oil (plus more for pan); 2 teaspoons pure vanilla extract; 1 cup packed light-brown sugar; 1 1/2 teaspoons ground cinnamon; 1 cup (2 sticks) unsalted butter, melted and cooled

Ingredients

4 cups all-purpose flour (plus more for pan)

1 cup (2 sticks) unsalted butter, melted and cooled

1/2 cup granulated sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1 large egg

1/2 cup milk

2 teaspoons pure vanilla extract

1 cup packed light-brown sugar

1 1/2 teaspoons ground cinnamon

2 tablespoons canola oil (plus more for pan)

Instructions

Step 1: Place a rack in the center of the oven and heat it to 325 degrees Fahrenheit. Lightly brush a 9-by-12 1/2-inch baking pan with canola oil, dust with flour, and tap out the excess. Set the pan aside.

Step 2: In a large mixing bowl, whisk together the egg, milk, canola oil, and vanilla extract for 2 minutes on medium speed. Add 1 1/2 cups of the flour, granulated sugar, baking powder, and salt; continue mixing for another 2 minutes until combined.

Step 3: Spread the batter evenly into the prepared pan and set it aside. In a medium bowl, combine the remaining 2 1/2 cups flour, brown sugar, and cinnamon. Pour the melted butter over this mixture and toss with a rubber spatula until large crumbs form.

Step 4: Sprinkle the crumb mixture evenly over the batter in the pan.

Step 5: Place the pan in the oven and bake, rotating the pan after 10 minutes. Continue baking for an additional 10–15 minutes, or until a cake tester inserted in the center comes out clean.

Step 6: Transfer the baking pan to a wire rack to cool. Once cool, use a serrated knife or bench scraper to cut the cake into 3-inch squares.

Step 7: Enjoy your delicious crumb cake!

Tips & Variations

Make sure the melted butter for the crumbs is cooled to avoid melting the sugar, which helps create crisp, large crumbs.

For extra flavor, sprinkle a little powdered sugar over the cooled cake before serving.

If you prefer, substitute canola oil with vegetable oil or melted coconut oil in the batter.

Add a pinch of nutmeg to the crumb topping for a warm, spicy twist.

Storage

Store the crumb cake in an airtight container at room temperature for up to 3 days. To keep it fresh longer, you can refrigerate it for up to a week; bring to room temperature or warm slightly before serving. The cake also freezes well—wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently if desired.

FAQs

Can I use different types of flour?

All-purpose flour works best to achieve the traditional crumb cake texture, but you can experiment with whole wheat or gluten-free flour blends. Keep in mind the texture and baking time might vary.

How do I know when the crumb cake is done baking?

The cake is ready when a cake tester or toothpick inserted into the center comes out clean and the crumbs are golden brown. The edges may pull slightly away from the pan.