The Best New York Crumb Cake

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Last Updated on January 28, 2026 by Kiersten James

A true New York crumb cake with thick cinnamon crumb topping and a soft bakery-style cake base, made with the classic crumb-to-cake ratio.

If you’ve ever walked into a Long Island or New Jersey bagel store or deli and seen that thick square slab of crumb cake behind the glass, this is that cake.

Heavy crumb on top. Soft yellow cake underneath. Not dry. Not fluffy like boxed coffee cake. Dense enough to hold up under a ridiculous amount of cinnamon crumbs (because that’s the whole point).

Most recipes get this wrong by treating crumb cake like regular coffee cake.

Real New York crumb cake is very crumb-forward. The topping is thick, chunky, and almost cookie-like.

The cake layer is sturdy but tender, and the ratio is unapologetically tilted toward crumbs.

Why You’ll Love This New York Crumb Cake

• Thick, chunky, and dramatic crumb layer – not sandy or melted away.
• The cake base stays moist and sturdy without being heavy.
• The cinnamon topping tastes like a bakery, not a boxed mix.
• Slices cleanly into classic square bakery pieces.
• Great for making ahead – it tastes better the next day.

Ingredients You’ll Be Using:

Crumb Topping:

Butter: Melted butter creates a dense, bakery-style crumb instead of fluffy streusel.

Brown sugar + granulated sugar: Brown sugar adds depth, white sugar keeps the crumbs crisp.

Cinnamon: This is the defining flavor. Don’t under measure it.

Flour: The structure of the crumbs – more flour gives bigger, chunkier crumbs.

Salt: Keeps the topping from tasting flat and overly sweet.

Cake Layer:

Butter: Flavor and richness, but not too much since the crumbs are the star.

Sugar: Sweetness and structure.

Eggs + an extra yolk: Gives the cake a richer bakery texture.

Buttermilk: Keeps the cake moist and slightly dense instead of fluffy.

Flour + baking soda: Structure without turning the cake into a sponge cake.

Tips for the Best New York Crumb Cake Ever

This is a crumb cake, not a coffee cake!

For NY-style crumb cakes, the crumb layer should be visibly thicker than the cake layer.

Be careful not to overmix the cake batter

Overmixing makes the base tough and dry. Mix just until it starts to get fluffy.

Let the crumbs cool and don’t press them down.

Warm crumbs will melt into the batter. You want chunks, not paste or sand. They also should sit on top, not sink into the cake.

Double the recipe for a 9×13 pan

This recipe is written for an 8×8 baking dish. If you need to bake for an occasion, it doubles perfectly to accommodate a larger 9×13 pan.

How to Make the Best New York Crumb Cake

Equipment & Supplies:

• Stand Mixer
• Paddle Attachment
• 8×8 baking pan
• Rubber spatula
• Aluminum foil

Ingredients:

Crumb Topping

• 8 tablespoons unsalted butter, melted
• 1/3 cup granulated sugar
• 1/3 cup brown sugar, packed
• 1 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1 1/2 cups cake flour

Cake Batter

• 1 1/4 cups cake flour
• 1/2 cup granulated sugar
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, softened
• 1/3 cup buttermilk
• 1 large egg + 1 extra yolk
• 1 1/2 teaspoons vanilla extract
• Confectioner’s sugar, for garnish

Overview:

Set up your oven: Move an oven rack to the upper middle slot and preheat the oven to 325 degrees F.

Prepare the baking pan: Line an 8×8 baking dish with foil for easy removal. If you are doubling the recipe for a 9×13 pan, use 2 pieces of foil to line the length and width of the pan as a sling.

Make the crumb topping: In a separate bowl, whisk together the melted butter, brown sugar, granulated sugar, cinnamon, and salt. With a stiff rubber spatula or wooden spoon, stir in the cake flour until evenly distributed. Set aside to cool.

Mix the dry ingredients: In the stand mixer bowl, add the cake flour, granulated sugar, baking soda, and salt. Connect the paddle attachment and run the mixer on low speed for 30 seconds or so to combine the ingredients.

Cut in the butter: Cut the softened butter into chunks and add them to the flour mixture. Run the mixer on low speed for 3 to 4 minutes until a sandy texture is reached and no large chunks of butter are seen.

Add the wet ingredients: To the flour mixture, add the egg, extra yolk, buttermilk, and vanilla. Mix on medium speed for 2 to 3 minutes until it starts to lighten up and become fluffy. Scrape down the bowl here and there, as needed.

Transfer batter to the pan: Pour the cake batter into the prepared pan, gently leveling it with a stiff rubber spatula.

Add the crumb layer: Break up the crumb mixture into chickpea-sized pieces. Add the entire amount of crumb mixture to the pan with the cake batter. This is easiest if you start around the edges and work your way into the center to get even layers.

Bake & Rest: Bake the cake at 325 degrees F for 45 minutes, rotating the baking dish halfway through baking. A toothpick inserted into the center should come out clean.

Allow the crumb cake to rest undisturbed in the pan on a wire cooling rack for 30 minutes.

Remove the cake from the pan using the foil, and allow the cake to finish cooling on the rack until completely cool.

Garnish & Slice: Garnish with powdered sugar and slice into 9 pieces when ready to serve.

Storage & Freezing:

Store the crumb cake leftovers in an airtight container or dish wrapped well with plastic wrap at room temperature for 3 to 4 days.

Refrigeration is not recommended as it accelerates staleness and dries out the cake.

To freeze:

Freeze sliced pieces wrapped tightly in plastic wrap for up to 2 months. Warm each slice briefly in the oven or microwave to revive the texture.

More From the Oven:

Huge Levain Style Chocolate Chip Cookies

NY Bakery Black and White Cookies

Italian Rainbow Cookies

White Chocolate Cranberry Macadamia Cookies

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