Buttery New York bakery-style cake, heavy on the crumb topping, just as it should be!
Satisfy your sweet tooth with this easy-to-make recipe for New York Crumb Cake.
1. Info for New York Crumb Cake
- Cook Time: 1 hr
- Total Time: 1 hr
- Servings: 14
- Calories: 381.75 kcal
2. Ingredients for New York Crumb Cake
- nonstick cooking spray
- 1/2 cup unsalted butter (softened, for cake)
- 1 cup granulated sugar (for cake)
- 2 tsp. vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 2 cups cake flour or all-purpose flour (for cake)
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt (for cake)
- 1 1/2 cup all-purpose flour (for streusel)
- 3/4 cup light brown sugar (packed)
- 3 Tbsp. granulated sugar (for streusel)
- 2 tsp. cinnamon
- 1/8 tsp. salt (for streusel)
- 1/2 cup unsalted butter (melted, for streusel)
Preheat the oven to 350°F.
Spray a 9- or 10-inch square cake pan liberally with nonstick cooking spray. Set aside.
Place the butter, sugar, and vanilla in a large mixing bowl. Use a mixer to cream the ingredients together on medium-high speed until smooth, 1-2 minutes. Add the eggs, sour cream, and buttermilk, and continue beating until the mixture is light and fluffy, about 1 minute.
Sift the flour, baking powder, baking soda, and salt into the bowl. Mix on low speed, scraping down the sides of the bowl with a rubber spatula as needed, until a smooth, thick batter forms.
Scrape the batter into the prepared pan with a rubber spatula and smooth it into an even layer.
Place the flour, brown sugar, granulated sugar, cinnamon, and salt in a large mixing bowl and stir with a fork to combine. Drizzle in the melted butter, and mix until the mixture forms large crumbs. Sprinkle the crumble evenly over the cake batter.
Bake the cake on middle rack of oven until the topping is golden and a toothpick inserted in the center comes out clean, 35-45 minutes.
Check to see that cake is done. Remove from oven or add time as needed.
Allow the cake to cool in the pan for 15-20 minutes before serving. To store, cover tightly with aluminum foil or plastic wrap and keep at room temperature for 1-2 days, refrigerate for up to 1 week, or freeze for up to 3 months.