New York Crumb Loaf Cake

Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes

New York Crumb Loaf Cake is a coffee shop favorite on the go. Easy rich coffee cake with a buttery cinnamon crumble and cinnamon center baked in a loaf pan.

New York Crumb Cake is one of the most well loved coffee shop inspired Breakfast Recipes. The soft, brown sugar cinnamon crumble and moist cake are a cup of coffee’s perfect match.

New York Crumb Loaf Cake sliced on parchment


New York Crumb Loaf Cake is the buttery, rich coffee shop cake you love baked in a loaf pan with a sweet cinnamon surprise in the center. With a lighter crumble topping baked into the top of the cake, this recipe is great for breakfast on the go.

As fancy as it sounds, this New York Crumb Loaf Cake is actually very simple and most of the ingredients used are in both the crumble and the cake batter. It may seem like a lot of steps but it can be broken into 3 main steps: prepare the crumble, make the cake batter, assemble your cake. This cake is ready for the oven in about 15 minutes.

New York Crumb Loaf Cake collage of steps

Before you make New York Crumb Loaf Cake, put your refrigerated ingredients on the counter for about 30 minutes, until the butter is softened. Bringing your eggs, butter, and milk to room temperature makes it easier for them to combine with less mixing and will give you a fluffier cake. Plus you won’t have to soften the butter in the microwave, aka less steps!

Serve New York Crumb Loaf Cake dusted with powdered sugar for breakfast or brunch with a cup of coffee and a side of berries. It is an easy, fancy cake perfect for holiday gifts too! For dessert, serve New York Crumb Loaf Cake with a scoop of Vanilla Ice Cream and a drizzle of Salted Caramel Sauce.

New York Crumb Loaf Cake after baking in loaf pan

You can make New York Crumb Loaf Cake ahead of time, either store a day or two at room temperature or you can freeze it for up to 3 months. Cool your cake completely and then wrap tightly in plastic wrap and place in a freezer safe bag. To serve, thaw in the on the countertop overnight and reheat at 350 degrees for 10 minutes.


New York Crumb Loaf Cake on parchment with glaze being drizzled


  • Blueberries: Toss 1 cup fresh blueberries in a tablespoon of cake flour and then gently fold into cake batter to make Blueberry New York Crumb Loaf Cake.
  • Chocolate Chips: Chocolate chips can definitely go in this cake! Stir ½ cup dark chocolate chips, white chocolate chips, or semi-sweet chocolate chips into the cake batter.
  • Lemon: To make a Lemon Crumb Loaf Cake, omit the cinnamon in the topping and batter. Instead use 1 tablespoon lemon zest in the crumb topping. For the cake batter, add 4 tablespoons lemon zest and 2 tablespoons fresh lemon juice.
  • Buttermilk Substitute: If you don’t have buttermilk, substitute an equal amount of sour cream, plain yogurt, or whole milk.
  • Crumble Center: Double the crumble mixture and use half for the inside of the cake instead of the cinnamon cake batter. You may have extra cake batter so be careful not to fill your loaf pan too full. 

New York Crumb Loaf Cake sliced on parchment



  • Serve: New York Crumb Loaf Cake can be at room temperature up to 3 days. Cover with aluminum foil or plastic wrap and store in a cool, dry place.
  • Store: Refrigerate this crumb cake covered in plastic wrap or in an airtight container for up to 1 week. Bring to room temperature to serve.
  • Freeze: Wrap your cake tightly in plastic wrap and place in a sealed container. Freeze for up to 3 months. Thaw on the counter overnight to serve.

New York Crumb Loaf Cake sliced on parchment

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New York Crumb Loaf Cake

New York Crumb Loaf Cake is a coffee shop favorite on the go. Easy rich coffee cake with a buttery cinnamon crumble and cinnamon center baked in a loaf pan.
Yield 10
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder


Cake Batter

  • 1 1/4 cups cake flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon table salt
  • 6 tablespoons unsalted butter , cut into small pieces, softened
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoon vanilla extract
  • 1/3 cup buttermilk
  • 2 teaspoons cinnamon

Crumb Topping

  • 1/3 cup sugar
  • 1/3 cup dark brown sugar
  • 1/8 teaspoon table salt
  • 1 3/4 cups cake flour
  • 3/4 teaspoon ground cinnamon
  • 8 tablespoons unsalted butter , melted and still warm


  • Preheat the oven to 350 degrees.
  • Grease and flour a 9x5 loaf pan.
  • In a medium bowl, mix together the sugar, brown sugar, salt, cake flour, and cinnamon from the topping part of the recipe then cut the butter in until it resembles small chunks the size of peas.
  • Put the mixture in the fridge while you make the bread batter.
  • In a stand mixer, add flour, sugar, baking soda, and salt.
  • On low speed, add butter in pieces.
  • Mix for 1-2 minutes, or until you no longer see the butter and the mixture looks like a crumble.
  • Add in your remaining cake ingredients, egg, egg yolk, vanilla, and buttermilk.
  • Mix until light and fluffy, another 1-2 minutes.
  • In a separate bowl combine 2 teaspoons cinnamon with ⅓ the cake batter to make cinnamon batter.
  • Pour half the regular cake batter into the loaf pan, then cover evenly with the cinnamon cake batter mixture.
  • Pour the remaining cake batter into the loaf pan.
  • Cover evenly with the crumb topping.
  • Bake for 50-55 minutes, let cool for 15 minutes before removing from the loaf pan to cool completely.


Calories: 389kcal | Carbohydrates: 52g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 79mg | Sodium: 135mg | Potassium: 64mg | Fiber: 1g | Sugar: 24g | Vitamin A: 553IU | Calcium: 36mg | Iron: 1mg

New York Crumb Loaf Cake collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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