New York Crumb Loaf Cake is a coffee shop favorite, easy to make, rich, and full of warm, comforting flavors. Perfect for enjoying on the go!
New York Crumb Cake is one of the most well-loved coffee shop-inspired Breakfast Recipes. The soft, brown sugar cinnamon crumble but moist cake is a cup of coffee’s perfect match.
Sabrina’s New York Crumb Loaf Cake Recipe
New York Crumb Loaf Cake is the buttery, rich coffee shop cake you love. Also 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 also great for breakfast on the go.
Recipe Card
Ingredients
Cake Batter
- 1 1/4 cups cake flour
- 1/2 cup sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter , cut into small pieces, softened
- 1 large egg , at room temperature
- 1 large egg yolk , at room temperature
- 2 teaspoon vanilla extract
- 1/3 cup buttermilk , at room temperature
- 2 teaspoons cinnamon
Crumb Topping
- 1/3 cup sugar
- 1/3 cup dark brown sugar
- 1/8 teaspoon salt
- 1 3/4 cups cake flour
- 3/4 teaspoon cinnamon
- 8 tablespoons unsalted butter , melted and still warm
Instructions
- Preheat the oven to 350 degrees.
- Grease and flour a 9×5-inch 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.
Nutrition
Want to save this recipe? Create a free account to easily save your favorite recipes
Table of Contents
About this Recipe
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, and assemble your cake. This cake is ready for the oven in about 15 minutes.
Chef’s Note
Put your refrigerated ingredients on the counter for 30 minutes. Room temperature ingredients make 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 fewer steps!
Ideas to Serve
Serve New York Crumb Cake dusted with powdered sugar for breakfast or brunch with a cup of coffee and a side of berries. It is an easy, but also a fancy cake, perfect for holiday gifts, too! For dessert, serve your crumb cake with a scoop of Vanilla Ice Cream and a drizzle of Salted Caramel Sauce.
Can this be made ahead?
You can make this 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 it tightly in plastic wrap and place it in a freezer-safe bag. To serve, thaw on the countertop overnight and reheat at 350 degrees for 10 minutes.
How to Serve and Store
- 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 the 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 it in a sealed container. Freeze for up to 3 months. Thaw on the counter overnight to serve.
Variations
- Blueberries: Toss 1 cup fresh blueberries in a tablespoon of cake flour and then gently fold into the cake batter to make Blueberry New York Crumb Loaf Cake.
- Chocolate Chips: Chocolate chips can also 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, you can still 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.
Related Recipes
More Delicious Crumb Cakes
These photos were used in a previous version of this post
For the crumb topping, is it really 1 3/4 cups of cake flour?? Is this a typo? Seems like a lot for just the topping.
Such a delicious cake. The cake is light, buttery & absolutely perfect!