New York-Style Crumb Cake Recipe

Cook Time: 45 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 12 servings

Crumble

• 4 cups cake flour
• 1 cup brown sugar
• 1/2 cup white sugar
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 1/4 cups butter, melted

Cake

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 large egg, beaten, at room temperature
• 1/2 cup buttermilk
• 2 tablespoons oil
• 2 teaspoons vanilla extract

Directions

Step 1: Preheat the oven to 350F (175C). Grease an 8x8-inch baking pan and set it aside.

Step 2: For the crumble, whisk together cake flour, brown sugar, white sugar, cinnamon, and salt in a bowl. Add the melted butter and crumble with your hands until the mixture forms small chunks. Let it sit for at least 10 minutes so the flour absorbs the butter.

Step 3: For the cake, combine all-purpose flour, sugar, baking powder, and salt in a separate bowl. Stir until well mixed. Add the beaten egg, buttermilk, oil, and vanilla extract, then stir until fully incorporated.

Step 4: Spread the cake batter evenly into the prepared baking pan.

Step 5: Take the crumble mixture and break it into large chunks, then scatter it over the cake batter.

Step 6: Bake for 45 to 55 minutes, or until a wooden skewer inserted in the center comes out clean.

Step 7: Allow the cake to cool on a wire rack for at least 1 hour before serving.

Nutrition Facts (per serving)

• Calories: 548
• Fat: 23g
• Carbs: 80g
• Protein: 6g

Nutrition Breakdown

• Servings Per Recipe: 12
• Total Fat: 23g (29% of Daily Value)
• Saturated Fat: 13g (63% of Daily Value)
• Cholesterol: 67mg (22% of Daily Value)
• Sodium: 420mg (18% of Daily Value)
• Total Carbohydrate: 80g (29% of Daily Value)
• Dietary Fiber: 1g (5% of Daily Value)
• Total Sugars: 32g
• Protein: 6g (13% of Daily Value)
• Vitamin C: 0mg (0% of Daily Value)
• Calcium: 80mg (6% of Daily Value)
• Iron: 4mg (24% of Daily Value)
• Potassium: 115mg (2% of Daily Value)

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

The History of New York-Style Crumb Cake

New York-Style Crumb Cake has its roots in the early 20th century, originating from German-American bakeries in New York City. German immigrants brought with them the tradition of Streuselkuchen, a crumb-topped cake popular in Germany. Over time, this cake was adapted to local tastes and ingredients, evolving into the uniquely dense, sweet, and buttery crumb cake that is now synonymous with New York bakeries. The hallmark of the style is its thick, flavorful crumb topping, which sits generously over a tender, lightly sweetened base.

Regional Characteristics

This cake is particularly associated with New York City and its surrounding areas. Unlike crumb cakes found in other regions, New York-Style Crumb Cake features a thicker layer of crumbs, often referred to as "mile-high" because of its dramatic appearance. Bakers here often use cake flour for the topping, which creates a lighter, more delicate crumb, while the cake underneath remains moist but sturdy enough to be cut into bars. Some variations include a hint of cinnamon or nutmeg, enhancing the warm, comforting flavor profile that locals love.

How It Differs from Similar Desserts

While crumb-topped desserts exist in many cuisines, New York-Style Crumb Cake stands out for its proportion of topping to cake. Compared to coffee cakes from other parts of the U.S., the crumb layer in a New York version is significantly thicker, almost as if the topping is the main feature. In contrast, traditional German Streuselkuchen has a thinner topping and a softer, less structured base. This cake is also less sweet than many modern dessert cakes, relying on the buttery crumble and subtle spices for flavor rather than heavy frostings or glazes.

Where Its Typically Served

New York-Style Crumb Cake is a staple in bakeries, cafs, and brunch spots throughout New York City. It is often enjoyed as a breakfast treat with coffee or tea, but its rich texture also makes it a popular dessert option. Many local coffee shops serve it in thick slices, allowing patrons to savor the crumb-to-cake ratio in each bite. It is also commonly sold in bakeries as bars or slices for grab-and-go convenience.

Interesting Facts

• The cakes topping is sometimes called "streusel," derived from the German word for "something scattered."
• Contrary to some assumptions, the New York version is not overly sweet; it balances buttery richness with a hint of spice.
• In the 1980s, crumb cake experienced a revival in New York coffee shops, leading to the widespread popularity it enjoys today.
• The cakes structure makes it ideal for cutting into squares, which is why many bakeries sell it by weight or slice rather than whole.
• Famous New York bakeries, including those in Brooklyn and Manhattan, have maintained family recipes passed down for generations, keeping the traditional style alive.

FAQ about New York-Style Crumb Cake Recipe

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