New York Crumb Cake

"I adopted this recipe from the Recipezaar account. The previous owner said this recipe comes from Martha Stewart. It's a delicious cake!!"
 
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photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns)
photo by Kevin W. photo by Kevin W.
photo by Teresa R. photo by Teresa R.
photo by Tara C. photo by Tara C.
photo by 2Bleu photo by 2Bleu
Ready In:
1hr 5mins
Ingredients:
12
Yields:
1 9x13 pan
Serves:
16
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ingredients

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directions

  • Place rack in center of oven, and preheat oven to 325°F Lightly brush a 9-by-12 1/2-inch baking pan with canola oil, dust with flour, and tap to remove excess. Set aside.
  • In a medium bowl, sift together 1 1/2 cups flour, the granulated sugar, baking powder, and salt; set aside.
  • In a second bowl, whisk together the egg, milk, canola oil, and vanilla.
  • Using a rubber spatula, fold dry ingredients into egg mixture.
  • Spread batter evenly into prepared pan, and set aside.
  • In a medium bowl, combine remaining 2 1/2 cups flour, brown sugar, and cinnamon.
  • Pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form.
  • Top batter evenly with crumb topping.
  • Bake for 35 to 40 minutes or until the cake tests done.
  • Turn the pan once during baking.
  • Transfer pan to a wire rack to cool.
  • Dust with confectioners' sugar.
  • Using a serrated knife or bench scraper, cut into 3-inch squares, and serve. Note: This cake can be stored, refrigerated, in an airtight container for up to 3 days.

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Reviews

  1. When your toppings are twice the size of the cake itself, you know you've got the classic new york crumb. Very good, and very easy to make.
     
  2. Fabulous authentic NY Crumbcake!<br/>For those of you that are not from NY, a NY Crumbcake is usually 1/3 cake & a heavy crumb topping that is always at least 2/3 of the cake. <br/>Recipe change: I also add 3T sour cream to the recipe, and use melted UNSALTED SWEET butter in the cake instead of canola oil. Butter makes the cake stay fresh longer and gives a better flavor. <br/><br/>In response to those who have tried using oil in the crumb topping: ICK! Don't do it!!! <br/><br/>I feel that this cake comes out best baked in a 9"x9"x2" heavy aluminum cake pan. (My favorite pans are the Fatdaddios heavy professional Aluminum bakeware pans). <br/><br/>Bake at 350* for 40 minutes.<br/><br/>For holiday giving, beware if using the disposable pans... The pan must have a 2" side or the batter will flow out all over the bottom of your oven!<br/><br/>*** This cake make a beautiful and thoughtful gift, and looks so pretty wrapped with clear gift wrap (available at Michael's Craft Store) and colorful ribbons curled with scissors***
     
  3. This is a wonderful cake! It was easy to make even for a novice like myself. Thanks so much for the recipe!
     
  4. This crumb cake was delicious. My parents love crumb cake, and there's this bakery near my dad's job that makes it but it's so far away that we can't just drive there whenever we need our crumb cake fix. So, I offered to make one myself and this was the recipe I stumbled on. This crumb cake is great because it is about 1/3 cake and 2/3 crumb, which is how any crumb cake should be! It was moist, the flavors were great, and overall it was a delicious dessert to pair with my evening coffee.
     
  5. Cant believe I didn't rate this yet! This is a perfect NY crumb cake. This cake is really out of site. Sorry for those that have said there is too much crumb that is what a NY crumb cake is all about!! A+++++
     
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Tweaks

  1. Fabulous authentic NY Crumbcake!<br/>For those of you that are not from NY, a NY Crumbcake is usually 1/3 cake & a heavy crumb topping that is always at least 2/3 of the cake. <br/>Recipe change: I also add 3T sour cream to the recipe, and use melted UNSALTED SWEET butter in the cake instead of canola oil. Butter makes the cake stay fresh longer and gives a better flavor. <br/><br/>In response to those who have tried using oil in the crumb topping: ICK! Don't do it!!! <br/><br/>I feel that this cake comes out best baked in a 9"x9"x2" heavy aluminum cake pan. (My favorite pans are the Fatdaddios heavy professional Aluminum bakeware pans). <br/><br/>Bake at 350* for 40 minutes.<br/><br/>For holiday giving, beware if using the disposable pans... The pan must have a 2" side or the batter will flow out all over the bottom of your oven!<br/><br/>*** This cake make a beautiful and thoughtful gift, and looks so pretty wrapped with clear gift wrap (available at Michael's Craft Store) and colorful ribbons curled with scissors***
     
  2. I made it today and it came out beautifully! It is perfect and not too sweet! Went very well with my coffee. I did take one of the other commenters advice and swapped the oil for butter in the cake portion. I used my 9 x 13 pan. Then simply added the oil to the butter for the crumb topping. One tip: If this is your first time making crumb cake, like it was mine, the batter for the cake will not seem like much... Especially when you put it in the bottom of the pan the crumb topping is about double the amount of the cake batter. Trust that it will be fine and come out beautifully if you follow the directions exactly. Here's mine with the powder sugar on top.
     
    • Review photo by Teresa R.
  3. I followed the recipe as described - but I heated some raspberry jam in the microwave to liquify (about 30 seconds) and I drizzled it over the crumbs before putting pan in the oven. It really added something extra to the crumb cake without camouflaging the cake's delicious flavors. I also turned the cake in the oven after 15 minutes and baked for a total of 30 minutes at 325 degrees. Any longer or higher temp and the cake would have definitely dried out. Sprinkled with confectioner's sugar - and got rave reviews and requests for the recipe. This is a great and easy recipe that rivals the crumb cakes only available at bakeries in NY and at the Jersey shore bakeries!
     
  4. This recipe deserves MORE THAN five stars: it's just like the crumb cake sold in neighborhood bakeries all around NYC!! Not to be confused with streusel coffee cake, crumb cake is a bit dry and crumbly, featuring just a touch of cinnamon in the topping. A heavy dusting of confectioner's sugar is a MUST to give that "melt-in-your-mouth" feel to contrast the almost pastry-like quality of the topping. Only modifications: used 1 cup canola oil in place of the melted butter for the topping due to my son's casein allergy and subbed gluten-free flour with xanthan gum; baked in two 9" rounds instead of one 13 x 9" pan. Thanks for sharing this great recipe!!
     
  5. What a delicious crumb cake! It was very easy to make. I baked it for 30 minutes, turning after 15 minutes. I used vegetable oil, skim milk, and salted butter. I also sprayed my pan with non-stick spray instead of using oil and flour. The cake was moist and very filling.
     

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