You’ll love this New York Crumb Cake, with a thick cinnamon and sugar crumb topping over a coffee cake base. Simply whip up a deliciously tender crumb cake batter and top with a generous layer of homemade crumb topping, this sweet treat is perfect as breakfast or dessert!
Though I live in sunny Massachusetts now, I’m a Jersey girl at heart. Every trip back east wouldn’t be complete without a coffee and a piece of my favorite New York-style crumb cake.
New York crumb cake (sometimes also called New Jersey crumb cake) is all about the crumb topping. Forget a big cake with a thin layer of crumbles – New York crumb cakes have crumb toppings that are just as thick (sometimes THICKER!) than the cake itself.
That’s why I’m super excited to share my version of the east coast favorite. So brew a cup of coffee and enjoy this ultimate breakfast crumb cake recipe!
FAQs
Is crumb cake the same as coffee cake?
Crumb cake is any type of moist or dense cake that is typically topping with a streusel-type crumb topping. Coffee cake, on the other hand, is served with or without the crumb topping. All crumb cakes are considered coffee cakes, but not all coffee cakes are crumb cakes.
Does crumb cake need to be refrigerated?
Crumb cake does not need to be refrigerated before or after baking. However, if you prepare the batter and crumb topping ahead of time, you can place the pan with the batter and crumb topping in the refrigerator up to two days before baking. Also, baked and finished crumb cake can be kept longer after baking by refrigerating (up to five days for best flavor and texture).
Why does my crumb topping melt?
If your crumb topping for crumb cake is melting when baked, that means you have too much butter or liquid and not enough dry ingredients like flour and brown sugar. The crumb topping should be moist but very thick when mixed. If it is too thin, add more flour and brown sugar until you have a thick, clumpy crumb consistency.
Variations of New York Crumb Cake
Crumb cake variations are truly endless! Below are a few flavor combination ideas, but get creative and try out your favorite ingredients to make this crumb cake recipe your own to serve.
- Coffee-infused: Add a touch of brewed coffee in place of milk in the cake batter and add coffee grounds to the crumb topping for a caffeinated cake treat.
- Chocolate: Add cocoa powder to the cake and a few sprinkled chocolate chips in the crumb topping for a chocolate take on crumb cake.
- Add a liquor: Mix in a bit of Gran Marnier or Amaretto to the cake mix and sprinkle the crumb topping with orange zest for a citrus-liquor twist.
- Fruit-filled: Add blueberries, raspberries, or blackberries to the cake and the crumb topping for a fresh fruit version of crumb cake.
How to Store and Freeze New Jersey Crumb Cake
- Storing: Store leftover cake (if you have any) in a pan covered with foil or an airtight container on the countertop for up to three days, or in the refrigerator for up to five days.
- Freezing: Freeze leftover cake wrapped in plastic wrap or in an airtight container for up to three months. Thaw by removing from the freezer and letting thaw in the refrigerator for one day before serving. The texture will not be as moist as before freezing, but this cake does hold up after freezing and thawing (and is just as delicious).
New York Crumb Cake
Ingredients
Cake Batter:
- 1 1/2 cups flour
- 1/2 cup sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup milk
- 2 tablespoons canola oil
- 2 teaspoons vanilla
Crumb Topping:
- 2 1/2 cups flour
- 1 cup brown sugar
- 1 1/2 teaspoons cinnamon
- 1 cup butter melted and cooled
- 1/4 cup powdered sugar
Instructions
- Preheat oven and prep pan. Preheat your oven to 325° F and prepare a 9×13 baking dish by spraying with cooking spray, then set aside.
- Make the crumb topping. I like to make the crumb topping first so that it's ready to go after the cake ingredients are mixed. Simply add flour, brown sugar, and cinnamon to a large bowl and mix to combine. Then pour in melted sticks of butter. Using a fork, mix until the ingredients are wet but form large clumps, or "crumbs", then set aside.
- Mix the cake batter: In a medium bowl, whisk together flour, granulated sugar, baking powder, and salt. Then in a separate bowl, combine the egg, milk, oil, and vanilla and whisk until completely combined.
- Then pour the wet ingredients into the dry ingredients bowl, and mix until they are just combined.
- Pour batter and add crumbs. Pour the cake batter into the sprayed baking pan. You can also line it with parchment paper. Spread until it fills the pan evenly. (It will seem as if there is not enough batter, but the cake will rise).
- Sprinkle the crumb topping evenly over the entire surface of the batter. Press down very lightly to make sure the bottom of the crumb topping is set in the cake batter.
- Bake and serve: Bake for 20-25 minutes, or until an inserted toothpick comes out clean. Rotate the pan once halfway through baking. When the cake is done, remove it from the oven and let cool completely. Then sprinkle with powdered sugar over the top of the cake before serving.
Baked 23 min at 325 and it was raw. Had to bake an additional 20 min – ck temp and time compared to other recipes and they have 350 for 45-60 min, same size pan.
It sounds like your oven temperature could have been a bit too low! Next time, try baking at 350°F for 45-60 minutes, as you’ve mentioned in comparison to other recipes. Also, keep in mind that ovens can vary, so the best way to ensure the cake is fully baked is to use a toothpick or cake tester to check for doneness. Happy baking!
I do tweak it a bit. A three star unless I make a couple of changes.
1. Don’t melt the butter. Soften it and then mush together with other toppings with a fork until it makes a crumble. This helps keep it an actual crumble versus it just all melting together.
2. I add about a 1/4 cup of sour cream to most coffee cakes to help keep it moist. It works like a charm.
Thanks for the tip Dana, the recipe did work well as it is for me but always appreciate good tips!
I was looking for a crumb cake recipe that did not use sour cream, and here it is!!! It is delicious!!!! My family loves crumb cake (well, more the crumbs than the cake, LOL!!) and they loved this. So simple and can be whipped up in no time!
I did add a bit more cinnamon to the crumb mixture, but other than that, kept the recipe as is.
I made it in 8 x 8 pans, just divided the batter and crumb mixture between the pans to get to smaller, less thick cakes. Since everyone seems to love the crumbs the best, it was the perfect ratio for our tastes!!
Checked them at 23 minutes and they were done – probably because they were a thinner cake layer.
I am gifting them to my neighbors for Christmas, and keeping two for ourselves (one to eat and one to freeze).
Thank you – this recipe is a keeper!!!!
Glad to hear you enjoy this recipe! Thanks for reading and leaving us a review.
the picture shows parchment in the pan, but not in the instructions. Is it used?
Yes, you can line the pan with parchment for added ease. Using parchment paper can make it easier to remove the cake from the pan.
I’ve been looking for this recipe for years! I made it about 4-5 years ago and it was such a good coffee cake. Then time went by and I couldn’t find it again…..until today! I remembered that the batter seemed not enough and when I read that I got happy 😊 I won’t lose this again!
So happy to hear you found this recipe helpful! Thanks for reading.
I LOVE this recipe. Have made it a dozen times.
So glad to hear! Thanks for reading.