New York Crumb Cake

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Classic New York Crumb Cake just like the kind you would find in your favorite coffee shop, a tender cake topped with large chunks of cinnamon sugar goodness!

Like my Easy French Toast Bake and Blueberry Cream Cheese Coffee Cake, this recipe is a perfect breakfast option for a crowd!

New York Crumb Cake New York Crumb Cake

New York Crumb Cake is a copycat recipe of the old NY Crumb Cake Starbucks used to sell years ago. I don’t mean the current Classic Coffee Cake that they’ve transitioned to. I mean the old school giant squares of cake with the most amazing large crumb topping pieces.

As employees we would snack frequently and this was definitely the favorite baked good for the whole staff. Any that was left by the date we needed to rotate in new pieces was generally argued over.

The cake portion of the recipe is a very simple one, but the topping is special. With a unique topping that you break apart into pieces before baking, it is worth the effort.

This is THE crumb cake you will want to make for any and all brunches or treats you bring into the office. I made the tray just for myself and froze the remaining 8 pieces so I could enjoy them with my morning coffee. If wrapped invidually well with saran wrap then placed into a ziploc bag with the air pushed out, this cake is delicious even if defrosted.

This isn’t exactly an old fashioned crumb cake recipe, but it is a delicious option you’ll love in place of the standard coffee cake.

New York Crumb Cake

How do you make a Crumb Cake:

  • Use very cold butter, this will preserve the large chunks.
  • As a taller single layer cake, cook on lower temperature.
  • If you find the top is browning too much tent it with some foil.
  • Keep cake covered to avoid drying out.

How do you make the topping for a crumb cake:

  • Look at the ball of topping in the below photo, this is the consistency you’re looking for in the ball and the broken apart pieces.
  • Keep the topping cold until baking or it can melt.
  • Keep the chunks larger and sprinkle gently over the top of the cake.

New York Crumb Cake Steps

 Additional crumb topped desserts:

Tools used in the making of this New York Crumb Cake:
9×13 pan: This allows for the signature square pieces, you can also make this in a Springform Pan.
Stand Mixer: A workhorse, I’d avoid a hand mixer here for the crumble if you can.
9×13 baking pan with Cover: Keeping this cake moist is important and this covered baking pan is great.

Recipe

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NY Crumb Coffee Cake

5
  • Yield: 9 generous servings
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Course: Breakfast, Brunch
  • Cuisine: American
Delicious, classic NY Crumb Coffee Cake just like the kind you would find in your favorite coffee shop, a tender cake topped with large chunks of cinnamon sugar goodness!

Ingredients

Cake:

  • 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 3/4 stick, cut into small pieces, softened
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoon vanilla extract
  • 1/3 cup buttermilk

Crumb Topping:

  • 1/3 cup sugar
  • 1/3 cup dark brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon table salt
  • 8 tablespoons unsalted butter 1 stick, melted and still warm
  • 1 3/4 cups cake flour 7 ounces

Additional:

  • powdered sugar for garnish

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

Crumb Topping:

  1. Add sugar, dark brown sugar, cinnamon, salt and butter into a bowl.
  2. Whisk together and add in cake flour until combined. Form into a dough ball.
  3. Let sit until you are done making the cake.

Cake:

  1. Preheat oven to 325 degrees.
  2. Use baking spray or butter and flour a square 8x8 pan.
  3. In a stand mixer, add flour, sugar, baking soda, and salt
  4. On low speed, add butter in pieces.
  5. Mix for 1-2 minutes, or until you no longer see the butter and the mixture looks like a crumble.

  6. Add in your remaining cake ingredients, egg, egg yolk, vanilla, and buttermilk
  7. Mix until light and fluffy, another 1-2 minutes.

  8. Pour and spread cake batter into greased baking pan.
  9. Take the topping dough and break apart into chunks about the size of marbles over the dough in a uniform pattern.
  10. Bake for 35 to 40 minutes, or until a knife is inserted and comes out clean.

  11. Let cool, then dust with powdered sugar.

Recipe Notes

Adapted from Cook's Illustrated

Nutrition Information

Yield: 9 generous servings, Amount per serving: calories

All images and text © for Dinner, then Dessert, Inc.

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Delicious, classic NY Crumb Coffee Cake just like the kind you would find in your favorite coffee shop, a tender cake topped with large chunks of cinnamon sugar goodness!NY Style Coffee Crumb Cake

Coffee Cake PileCake Top

New York Crumb Cake Collage
Slice of New York Crumb Cake on plate

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Comments

  1. This would be a great cake to bring for my monthly ladies group at church. I enjoy things that pair well with a cup of coffee, too.

    1. I had the last piece this morning. I was sad reading the post after it was all gone. I wanted another piece!

  2. That was a seriously fun job! I still tell anecdotes from those days! Totally gonna make this cake and stroll down memory lane! ??

  3. Will definitely make this. And I know exactly where you worked- right across from my law school. Thanks for helping me get through.

  4. Sabrina,This recipe is exceptional!  I love the Starbucks coffee cake and I think yours is even better. I have made the copy cat recipe and tweaked it, but it can’t hold a candle to yours. I also appreciate that you give us a velvety, moist cake made from scratch under all the yummy topping.  Thank you for sharing it with every one!   Caroline

    Rating: 5
    1. You’re very welcome, Caroline! I’m so glad you made it and then came back to tell me about it! I look forward to seeing you around the site!

  5. Loved it. Tasted just like I remembered from Starbucks. In your tools used section you mentioned a 9×13 pan but in the recipe you indicated 9×9, which fit it perfectly. Thanks

    Rating: 5
  6. I’m wondering about the 1 3/4 cup flour in the crumb topping. Is that a lot of flour?
    I’ve made other crumb toppings that had similar ingredients but only 1 1/4 cups flour.

    1. So sorry it did that. I would recommend making your crumb topping in smaller pieces and put it immediately into the oven. Don’t let it sit. Hopefully this helps if you decide to try again.

  7. The butter for topping wasn’t Nearly enough. I had to use nearly two sticks and still didn’t get the consistency shown.

    1. I’m thinking the issue would come from not measuring the flour correctly, like maybe there was too much flour added. Next time, ensure you’re using a spoon to fluff the flour out into the measuring cup and not scooping it out. Hopefully this helps!

  8. confused here. you indicated to use a 9×13 pan but in the actual recipe you refer to a smaller size pan……Can you please clairify. Thank you!

    1. You’ll want to use an 8×8 pan. I wasn’t able to find a link to the same one I used so I just put the 9×13 as an example. Sorry for the confusion!

  9. In the very beginning of the recipe it states to make it in a 9×13″ pan. As i scrolled through the entire recipe, it states to bake it in a 8×8″ pan. So which pan should i use?

  10. Found this recipe today. Trying it now for breakfast in the morning. Carefully measured out the ingredients. Using Swans Down cake flour (1st time). The crumb topping is sinking into the cake. Hopefully it will turn out ok.

  11. you might want to take the 9×13 off this recipe completely. doing that size at the temp/time indicated literally burns everything. since this is one of the top search results for this type of recipe, it’d be much better if it was less confusing about the pan size.

        1. Please excuse my typos.
          What I meant to say is that the CRUMB part was good. However the cake part came out rigid. Not cake like. Are u using actual all purpose flour to make the cake. Or an actual cake in the box type of flour.
          So frustrated !

          1. You should use cake flour NOT all purpose flour to make this cake. You’ll find it in your baking aisle but it is different from all purpose flour.