The BEST Bakery Style New York-Style Crumb Cake Recipe

Few baked goods are as nostalgic and comforting as a thick slice of New York-Style Crumb Cake. Famous for its soft, buttery cake base topped with an irresistible layer of cinnamon-scented crumbs, this bakery classic is a staple at coffee shops, brunch spreads, and cozy weekend breakfasts. The tender cake provides just the right contrast to the slightly crunchy, brown sugar crumb topping, making every bite a mix of light and rich textures.

The best part of making this crumb cake at home is that you can enjoy it fresh from the oven, when the topping is still warm and crumbly and the cake has that perfect just-baked aroma. It’s a treat that feels both indulgent and approachable, whether served with a cup of coffee, shared with guests, or enjoyed as a mid-afternoon pick-me-up. Once you try this recipe, you’ll never feel the need to buy the store-bought versions again—it captures all the charm of a New York bakery right in your own kitchen.

Why You’ll Love This New York-Style Crumb Cake

The perfect crumb-to-cake ratio. Unlike some versions that skimp on the crumb topping, this recipe ensures a generous layer that’s just as tall as the cake itself. That balance is what makes it so iconic, giving you a melt-in-your-mouth bite of soft cake with plenty of sweet, spiced crumble.
Bakery-quality results at home. You don’t need fancy equipment or a professional oven to achieve the same results you’d get at a New York bakery. With a few pantry staples and careful mixing, you’ll get a cake that rivals the best coffee shop slices.
Versatile and crowd-pleasing. This crumb cake works for breakfast, brunch, dessert, or even an afternoon snack. It’s a universally loved recipe that appeals to kids and adults alike, making it a reliable go-to for gatherings.
Make-ahead friendly. The cake can be baked the day before and stays moist thanks to the buttery topping. That means you can prepare it in advance for brunch parties, holidays, or busy mornings without sacrificing freshness.
Easy to customize. Once you master the base recipe, you can add your own twist—blueberries folded into the batter, a dusting of powdered sugar, or even a drizzle of vanilla glaze. It’s a recipe that invites creativity while still standing strong on its own.
Comfort food at its finest. There’s something deeply satisfying about crumb cake. It’s simple, hearty, and nostalgic—like a hug in dessert form. Pair it with coffee and you’ve got the ultimate comfort combination.

Key Ingredients for New York-Style Crumb Cake

Here’s what makes this cake stand out:

All-Purpose Flour – Provides structure for both the cake base and the crumb topping.
Granulated Sugar – Sweetens the cake without overpowering it.
Brown Sugar – Essential for the crumb topping, bringing a rich, molasses flavor and a slightly chewy texture.
Unsalted Butter – Adds moisture, richness, and that tender crumb New York-style cakes are known for.
Eggs – Bind the batter and help the cake rise properly.
Sour Cream – Keeps the cake moist and adds a slight tang that balances the sweetness.
Milk – Lightens the batter for a soft, fluffy texture.
Baking Powder & Baking Soda – The leavening agents that ensure a tender, airy cake.
Salt – Enhances flavors and prevents the cake from tasting flat.
Cinnamon – The warm spice that defines the crumb topping’s flavor.
Powdered Sugar (optional) – For dusting over the finished cake.

Ingredient Substitutions For New York-Style Crumb Cake

Sour Cream: If you don’t have sour cream, plain Greek yogurt works as a substitute, providing the same tangy richness.
Butter: For a lighter version, you can swap half the butter in the cake with vegetable oil. For dairy-free needs, use vegan butter alternatives.
Brown Sugar: If you only have white sugar, add a tablespoon of molasses to recreate the flavor of light brown sugar.
Flour: While all-purpose flour is standard, you can use half whole-wheat flour for a slightly denser, heartier cake.
Milk: Any type of milk will work—whole milk gives richness, but almond or oat milk can make this recipe dairy-free.
Spices: Add nutmeg or cardamom to the topping for a little variation on the classic cinnamon flavor.

How To Make New York-Style Crumb Cake

Step 1: Prepare the pan.
Grease and line a 9×13-inch baking pan with parchment paper. This ensures the cake releases easily after baking and keeps the crumb topping intact.

Step 2: Make the crumb topping.
In a bowl, combine melted butter, brown sugar, granulated sugar, cinnamon, and flour. Stir until the mixture resembles large crumbs. Set aside while you prepare the cake batter.

Step 3: Cream butter and sugar.
In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy. This step incorporates air, which helps the cake rise.

Step 4: Add eggs and sour cream.
Mix in the eggs one at a time, then stir in the sour cream and vanilla extract until smooth. The batter will look rich and slightly thick.

Step 5: Combine dry ingredients.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Slowly add the dry ingredients to the wet mixture, alternating with the milk, until just combined. Don’t overmix, or the cake may turn dense.

Step 6: Assemble the cake.
Spread the batter evenly into the prepared pan. Sprinkle the crumb mixture evenly over the top, pressing some larger chunks together for variety in texture.

Step 7: Bake.
Bake at 350°F (175°C) for 40–45 minutes, or until a toothpick inserted in the center of the cake comes out clean. The topping should be golden and crisp.

Step 8: Cool and serve.
Allow the cake to cool in the pan for at least 20 minutes before slicing. Dust with powdered sugar if desired, then cut into squares or rectangles.

Tips for the Best New York-Style Crumb Cake

Use room-temperature ingredients to ensure a smooth batter and even baking.
Don’t skimp on the crumb topping—it’s what makes this cake iconic.
Avoid overmixing the batter; a light hand creates the fluffiest texture.
Bake on the middle rack for even heat distribution.
Let the cake cool slightly before cutting, so the crumb layer sets properly.
For clean slices, use a serrated knife to cut through the crumb topping without crushing it.

Common Mistakes to Avoid

Overmixing the batter. This can lead to a tough, dense cake instead of a tender crumb.
Using cold ingredients. Cold butter, eggs, or sour cream won’t incorporate properly and can cause uneven baking.
Underbaking. If the cake is pulled too soon, the center may sink and the crumb topping won’t crisp.
Uneven crumb topping. If the topping is clumped in just a few places, some bites will be dry while others are overloaded. Spread it evenly.
Skipping parchment paper. Without lining the pan, it’s harder to remove slices without losing crumb topping.

What to Serve With Crumb Cake

Coffee or Espresso: The classic pairing that highlights the sweet, spiced topping.
Tea: A black tea like Earl Grey balances nicely with the cake’s richness.
Fresh Fruit: Strawberries, raspberries, or sliced apples add brightness to the plate.
Whipped Cream or Ice Cream: For a dessert-style serving, add a dollop of cream or a scoop of vanilla ice cream.
Brunch Spread: Serve alongside scrambled eggs, bacon, and fruit for a full meal.

Storage Instructions

Room Temperature: Keep tightly covered for up to 2 days.
Refrigerator: Store in an airtight container for up to 5 days. Warm slightly before serving to refresh the texture.
Freezer: Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature or microwave for 20–30 seconds.

Nutrition Information (per slice, approx. 12 servings)

Nutrient	Amount
Calories	320 kcal
Protein	4 g
Carbohydrates	44 g
Fat	15 g
Fiber	1 g
Sugar	24 g
Sodium	180 mg

Frequently Asked Questions

Can I make the crumb topping in advance?
Yes. You can prepare the topping up to 2 days ahead and keep it in the refrigerator. Just sprinkle it over the batter right before baking.

Why is my crumb topping sinking into the cake?
This usually happens if the batter is too thin or the topping is too fine. Make sure the topping has some larger clumps and the batter is thick enough to support it.

Can I bake this in a smaller pan?
Yes, but you’ll need to adjust the baking time. An 8×8-inch pan will make a thicker cake and may take 5–10 minutes longer to bake through.

Do I need to refrigerate crumb cake?
Not immediately. It’s fine at room temperature for a couple of days, but refrigerating will extend freshness. Just warm it slightly before eating.

Can I add fruit to the batter?
Absolutely! Blueberries, raspberries, or chopped apples work beautifully. Just toss them in a bit of flour before folding them into the batter to prevent sinking.

How do I get extra-large crumbs like a bakery?
Press some of the crumb mixture into bigger clumps before sprinkling it over the batter. These chunks will bake into those signature bakery-style nuggets.

Conclusion

New York-Style Crumb Cake is one of those timeless recipes that feels special yet simple at the same time. With its buttery base and thick layer of spiced crumbs, it’s the kind of treat that makes ordinary mornings feel indulgent and gatherings a little more memorable. The recipe is straightforward, flexible, and delivers bakery-quality results right from your own oven. Make it once, and it’s sure to become a household favorite for breakfasts, brunches, and anytime snacking.