Print

New York Style Crumb Cake Recipe

Print Recipe

★★★★★

4.9 from 84 reviews

This New York Style Crumb Cake features a tender, moist cake base topped with a generous layer of buttery cinnamon crumb topping. Baked to perfection at a low temperature, this classic dessert offers the perfect balance of soft cake and crunchy topping, making it an ideal treat for breakfast or dessert gatherings.

Ingredients

Scale

Cake Batter

  • 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

Crumb Topping

  • 1 cup packed light-brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1 cup (2 sticks) unsalted butter, melted and cooled

Instructions

  1. Prepare the Pan: Place the oven rack in the center position and preheat the oven to 325°F (163°C). Lightly brush a 9-by-12 1/2-inch baking pan with canola oil, then dust it with flour, tapping out any excess flour. Set the pan aside for later use.
  2. Make the Batter: In a large mixing bowl, whisk together the egg, milk, canola oil, and vanilla extract on medium speed for about 2 minutes. Gradually add 1 1/2 cups of the flour, granulated sugar, baking powder, and salt to the liquid mixture and continue mixing for another 2 minutes until smooth and well combined.
  3. Assemble the Cake Base: Spread the batter evenly into the prepared baking pan, smoothing out the surface to ensure an even layer. Set aside while you prepare the crumb topping.
  4. Prepare the Crumb Topping: In a medium bowl, combine the remaining 2 1/2 cups of flour, brown sugar, and ground cinnamon. Pour the cooled melted butter over the flour mixture and use a rubber spatula to toss and mix until large crumbs form evenly coated with butter.
  5. Add Topping and Bake: Sprinkle the crumb topping evenly over the batter layer in the pan. Place the pan in the oven and bake for approximately 25 to 30 minutes. Rotate the pan after 10 minutes for even baking. The cake is done when a cake tester inserted in the center comes out clean.
  6. Cool and Serve: Remove the pan from the oven and transfer it to a wire rack to cool completely. Once cooled, use a serrated knife or bench scraper to cut the cake into 3-inch squares. Store any leftovers in an airtight container for up to 3 days.
  7. Enjoy: Serve slices fresh and enjoy the perfect blend of moist cake and crumbly topping at any time of day.

Notes

  • Make sure the melted butter is cooled before mixing with the dry ingredients to avoid melting the sugar too much and creating a heavy topping.
  • Using a serrated knife helps in cleanly cutting through the crumbly topping without crushing it.
  • For extra flavor, you can sprinkle a little powdered sugar over the cooled cake before serving.
  • This cake can be reheated gently in the microwave for a few seconds to bring back some freshness.
  • Ensure to rotate the pan during baking for an even crust and thorough baking.

Keywords: New York Style Crumb Cake, crumb cake, cinnamon crumb cake, classic dessert, easy cake recipe, baked cake

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