How I Make The Ultimate New York Crumb Cake
How I Make The Ultimate New York Crumb Cake is a medium American recipe that serves 12. 650 calories per serving. Recipe by Sip and Feast on YouTube.
Prep: 42 min | Cook: 1 hr 12 min | Total: 2 hrs 9 min
Cost: $9.00 total, $0.75 per serving
Ingredients
- 4.5 cups All-Purpose Flour (for crumb topping, measured; 585 g)
- 1.5 cups Unsalted Butter (room temperature, cut into cubes; 339 g)
- 1 cup Dark Brown Sugar (packed tightly; 200 g)
- 0.5 cup Granulated Sugar (for crumb topping; 100 g)
- 0.5 tsp Fine Sea Salt (use fine texture)
- 1.5 tbsp Ground Cinnamon (12 g, freshly ground if possible)
- 2.5 cups Cake Flour (325 g; can substitute all‑purpose flour with 2 tbsp cornstarch per cup)
- 1 cup Granulated Sugar (200 g for cake batter)
- 11 tbsp Unsalted Butter (room temperature, cut into cubes; 157 g)
- 3 Eggs (large, room temperature)
- 1 Egg Yolk (large, room temperature)
- 1 tsp Baking Soda
- 0.5 tsp Baking Powder
- 0.5 tsp Fine Sea Salt (for cake batter)
- 2 tsp Vanilla Extract (pure vanilla)
- 0.75 cup Buttermilk (180 g, room temperature)
Instructions
Preheat Oven
Set the oven to 350°F (177°C) and let it fully preheat.
Time: PT10M
Temperature: 350°F
Combine Dry Crumb Ingredients
In a large bowl whisk together the all‑purpose flour, dark brown sugar, granulated sugar, fine sea salt, and ground cinnamon until evenly distributed.
Time: PT5M
Add Butter to Crumb Mix
Add the 1½ cups (339 g) of room‑temperature unsalted butter to the dry mixture. Using your hands (or a bro glove) and a spatula, rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
Time: PT7M
Set Crumb Topping Aside
Transfer the crumb topping to a larger bowl or sheet and set it aside at room temperature.
Time: PT2M
Mix Cake Dry Ingredients
In a separate bowl whisk together cake flour, baking soda, baking powder, and fine sea salt until no lumps remain.
Time: PT5M
Cream Butter and Sugar
Using a stand mixer on medium speed, cream 11 tbsp (157 g) room‑temperature butter with 1 cup (200 g) granulated sugar until light and fluffy, about 5 minutes.
Time: PT5M
Incorporate Eggs
Add the three whole eggs and one egg yolk one at a time, beating briefly after each addition until just incorporated.
Time: PT3M
Add Vanilla and Buttermilk
Pour in 2 tsp vanilla extract and ¾ cup (180 g) buttermilk. Mix on low speed until the batter is smooth; a slight curdling is okay.
Time: PT2M
Combine Wet and Dry
Gradually add the cake dry mixture to the wet batter, mixing on low just until no flour streaks remain. Do not overmix.
Time: PT2M
Prepare Baking Sheet
Line a 13×18 in half‑sheet pan with parchment paper, then lightly grease the parchment edges with a thin layer of Crisco or butter.
Time: PT3M
Par‑Bake Cake Base
Pour the batter into the prepared pan, spreading evenly. Bake for 15 minutes at 350°F.
Time: PT15M
Temperature: 350°F
Add Crumb Topping
Remove the pan from the oven. Evenly sprinkle the entire crumb topping over the partially baked cake, pressing lightly to adhere.
Time: PT2M
Final Bake
Return the pan to the oven and bake for 25‑30 minutes, or until the crumb topping is golden brown and a toothpick inserted into the center comes out clean. Tent with foil if the top browns too quickly.
Time: PT30M
Temperature: 350°F
Cool and Serve
Allow the cake to cool in the pan for 15‑30 minutes. Then lift the cake out using the parchment paper and place on a cooling rack. Dust with powdered sugar if desired before slicing.
Time: PT20M
Nutrition Facts
- Calories
- 650
- Protein
- 6 g
- Carbohydrates
- 80 g
- Fat
- 30 g
- Fiber
- 2 g
Dietary info: Vegetarian, Contains dairy, Contains gluten
Allergens: Eggs, Milk, Gluten
Ingredient Substitutions
- Instead of All-Purpose Flour: Whole wheat flour (will change texture)
- Instead of Unsalted Butter: Margarine
- Instead of Dark Brown Sugar: Light brown sugar
- Instead of Granulated Sugar: Coconut sugar
- Instead of Fine Sea Salt: Kosher salt (use half amount)
- Instead of Ground Cinnamon: Ground nutmeg (half amount)
- Instead of Cake Flour: All-purpose flour
- Instead of Granulated Sugar: Coconut sugar
- Instead of Unsalted Butter: Margarine
- Instead of Eggs: Egg substitute (for vegans)
- Instead of Egg Yolk: Extra egg white (will affect richness)
- Instead of Baking Soda: Baking powder (use 3 tsp)
- Instead of Baking Powder: Baking soda (adjust amount)
- Instead of Fine Sea Salt: Kosher salt (use half amount)
- Instead of Vanilla Extract: Vanilla bean paste
- Instead of Buttermilk: Milk + 1 tbsp lemon juice or vinegar
Equipment Needed
- Large Mixing Bowl
- Small Mixing Bowl
- Stand Mixer or Hand Mixer
- Spatula
- Bro Glove (Food‑grade silicone glove) (optional)
- Measuring Cups and Spoons
- Kitchen Scale
- Parchment Paper
- 13x18 inch Half Sheet Pan
- Oven
- Aluminum Foil (optional)
- Cooling Rack (optional)
- Toothpick or Cake Tester
Critical Steps — Do Not Skip
- Achieving the correct crumb texture (dry enough to hold shape but not powdery)
- Creaming butter and sugar until light and fluffy
- Avoiding over‑mixing the batter to keep the cake tender
- Par‑baking the cake before adding the crumb topping
- Checking doneness with a toothpick and tenting with foil if needed
Chef Tips from the Video
- Use a kitchen scale for all flour and butter measurements – it gives the most consistent crumb texture.
- Room‑temperature butter and eggs incorporate more easily and produce a lighter crumb.
- If you prefer larger crumbs, pulse the crumb mixture briefly in a food processor before baking.
- Dust with powdered sugar just before serving for a festive finish.
Troubleshooting
Crumb topping is too wet and clumps together
Add 1 tbsp flour at a time, mixing until the crumbs hold together without excess moisture.
Crumb topping is too dry and falls apart
Add a small knob of softened butter and gently mix until the crumbs bind.
Cake is dense or does not rise
Check that baking soda and baking powder are fresh; ensure butter and eggs are at room temperature.
Top browns too quickly
Tent the cake loosely with aluminum foil for the remainder of the baking time.
Cake sticks to the pan after cooling
Use parchment paper and lightly grease the parchment; let the cake cool slightly before lifting.
Storage
Refrigerator: Store covered in an airtight container for up to 4 days.
Freezer: Wrap tightly in plastic wrap and foil; freeze up to 2 months.
Room temperature: Can sit at room temperature for up to 1 day, but may become soggy.
Make-Ahead Tips
- The crumb topping can be prepared up to 2 days ahead and kept refrigerated in an airtight container.
- The baked cake (without topping) can be cooled, wrapped, and stored for 1 day before adding the topping and finishing the bake.
Frequently Asked Questions
What is the cultural significance and history of New York Crumb Cake in American cuisine?
New York crumb cake originated in early 20th‑century bakeries of New York City, where a thick, buttery cinnamon crumb was layered over a light cake to create a comforting, portable dessert popular among working‑class families and later at diners across the United States.
What are the traditional regional variations of New York Crumb Cake in the United States?
In the Northeast, the crumb topping is often spiced with cinnamon and nutmeg, while Mid‑Atlantic versions may add a light glaze. Some Southern bakers incorporate a hint of orange zest or replace buttermilk with sour cream for extra richness.
How is New York Crumb Cake traditionally served in New York bakeries?
Bakeries typically slice the cake into generous squares, dust it with powdered sugar, and serve it at room temperature alongside coffee or tea. It’s also common to serve warm slices with a dollop of whipped cream.
During which occasions is New York Crumb Cake traditionally enjoyed in American culture?
The cake is a popular fall and holiday treat, often featured at family gatherings, church potlucks, and office celebrations. Its warm cinnamon flavor makes it a favorite for Thanksgiving and Halloween parties.
What makes New York Crumb Cake special or unique in American bakery desserts?
The defining feature is the massive, buttery cinnamon crumb that is as thick as the cake itself, creating a textural contrast between a moist, tender crumb and a lightly spongy cake base—something rarely found in other American desserts.
What are the authentic traditional ingredients for New York Crumb Cake versus acceptable substitutes?
Authentic ingredients include cake flour, unsalted butter, dark brown sugar, buttermilk, and a generous amount of cinnamon in the crumb. Acceptable substitutes are all‑purpose flour (with added cornstarch), regular milk plus lemon juice for buttermilk, and light brown sugar in place of dark brown sugar, though flavor and texture will vary slightly.
What other American desserts pair well with New York Crumb Cake?
Serve the crumb cake alongside classic American desserts such as apple crumble, pumpkin pie, or a simple vanilla custard. A cup of hot coffee or spiced chai also complements the cinnamon‑rich crumb.
What are the most common mistakes to avoid when making New York Crumb Cake?
Common errors include over‑mixing the batter (which creates a tough cake), using cold butter for the crumb (resulting in a greasy topping), and not par‑baking the cake before adding the crumb, which can cause the topping to sink. Also, be sure the crumb mixture is dry enough to hold its shape.
Why does this New York Crumb Cake recipe use a par‑bake before adding the crumb topping instead of adding the topping from the start?
Par‑baking sets the cake structure so it can support the heavy crumb layer without sinking. Adding the crumb later also allows the topping to stay crisp and achieve its signature thick, buttery texture.
Can I make New York Crumb Cake ahead of time and how should I store it?
Yes. Bake the cake base and let it cool, then store it covered in the refrigerator for up to 24 hours. Add the crumb topping and finish the final bake just before serving, or bake the whole cake and keep it refrigerated, reheating gently in the oven before serving.
What does the YouTube channel Sip and Feast specialize in?
The YouTube channel Sip and Feast specializes in approachable, home‑cooked comfort food recipes with a focus on seasonal flavors, detailed technique explanations, and practical tips for everyday cooks.
How does the YouTube channel Sip and Feast's approach to American bakery recipes differ from other cooking channels?
Sip and Feast emphasizes authentic bakery techniques—like proper crumb topping texture and par‑baking—while providing clear, step‑by‑step visuals and real‑world kitchen hacks, unlike many channels that rely on shortcuts or pre‑made mixes.
Last updated: August 9, 2026
