A deliciously moist New York Style Crumb Cake with an extra large helping of brown sugar cinnamon crumb topping over a buttery sour cream coffee cake base. The end result is a little piece of heaven that will leave you longing for another piece. Serve with a fresh cup of coffee and get ready to soak up the praises.
What is a Crumb Cake?
It is one of the most delicious cakes you will ever have. It has a butter sour cream base like a coffee cake and an extra thick generous layer of streusel crumb topping hence the name crumb cake. This amazing cake is always a huge hit with family and friends. I like to serve it for brunch but it is equally delicious anytime of the day.
How to make Crumb Cake
In a medium bowl stir together the flour, brown sugar, granulated sugar, cinnamon, and salt. Then drizzle in the melted butter stirring with a fork just until combined. Now set is aside for a little bit. It will be kind of lumpy but do not worry as you want some large crumbs for your cake.
Now in another medium bowl, whisk together flour, baking powder, baking soda, and salt. Then using a stand mixer or a hand mixer on high speed, beat the butter and granulated sugar until creamy and smooth. Now reduce the speed to stir and add the eggs one at a time just until combined. Then mix in the sour cream and vanilla extract just until incorporated. Keeping the mixer on stir add the flour mixture in three intervals mixing just until combined.
Spoon the cake batter into a well-greased 9×13-inch baking dish. Use an offset spatula to spread the batter into an even layer. Sprinkle the crumb topping over the cake mixture and bake for about 45 minutes. Remove from the oven and let cool on a wire rack for at least 45 minutes before slicing.
Recipe notes and helpful tips
- Prepare in advance and soften the butter for the cake by setting it out on the counter. If you forgot, try these handy dandy suggestions.
- Don’t overmix the crumb mixture. Mix just until combined so you have plenty of large crumbs for the cake.
- Likewise, do not overmix the cake mix. Mix in the eggs, sour cream, vanilla, and flour mixture with the mixer on low or stir just until combined. Scarpe the beater and bowl down as needed.
- Let the cake cook for at least 45 minutes before slicing.
- Use full-fat sour cream for this recipe.
- Bring the eggs and sour cream to room temperature.
- An offset spatula is a necessity in today’s kitchen. Use it to evenly spread the cake batter in the baking dish.
- Store leftovers in an airtight container on the countertop for up to 4 days.
- To freeze crumb cake, first cool completely. Then, store in a sturdy freezer container or wrap in a couple of layers of plastic wrap and place in a freezer zipper bag. Freeze for up to 3 months.
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Best Crumb Cake
Ingredients
- Crumb Topping
- 2 ½ cups all purpose flour
- 1 ½ cups light brown sugar packed
- ½ cup granulated sugar
- 2 ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup unsalted butter melted
- Cake
- 2 ¼ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter softened
- 1 cup granulated sugar
- 3 large eggs at room temperature
- 1 cup full-fat sour cream
- 1 ½ teaspoons vanilla extract
- Powdered sugar for dusting
Instructions
- Preheat oven to 350 degrees. Grease a 9x13 inch baking pan.
- In a medium bowl using a fork stir together the flour, brown sugar, granulated sugar, ground cinnamon, and salt. Drizzle in the melted butter stirring with a fork just until combined; set aside for a few minutes.
- In another medium bowl whisk together flour, baking powder, baking soda, and salt.
- Using a stand mixer or a hand mixer on high speed beat the butter and granulated sugar until creamy and smooth. Reduce the speed to stir and add the eggs on at a time mixing just until combined. Add the sour cream and vanilla mixing just until incorporated. Keeping the mixer on stir add the flour mixture in three intervals mixing just until combined. Scrape down the bowl and beater as needed.
- Spoon the cake batter into the prepared baking pan. Use an offset spatula to even the batter. Sprinkle the crumb topping over the cake mixture and bake for 45-50 minutes or until a toothpick inserted in the center comes out mostly clean with just a few moist crumbs.
- Remove from the oven and let cool for at least 45 minutes before slicing. Dust with powdered sugar before serving.
Video
Notes
- Prepare in advance and soften the butter for the cake by setting it out on the counter.
- Don't overmix the crumb mixture. Mix just until combined so you have plenty of large crumbs for the cake.
- Likewise do not overmix the cake mix. Mix in the eggs, sour cream, vanilla, and flour mixture with the mixer on low or stir just until combined. Scarpe the beater and bowl down as needed.
- Let the cake cook for at least 45 minutes before slicing.
- Use full fat sour cream for this recipe.
- Bring the eggs and sour cream to room temperature.
- An offset spatula is a necessity in today's kitchen. Use it to evenly spread the cake batter in the baking dish.
- Store leftovers in airtight container on the counter top for up to 4 days.
- Freeze crumb cake in a sturdy freeze container for up to 3 months.
Nutrition
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Megan-Cecil
Use your head- Don’t be like me
When the recipe said 9×13, there was a reason. Now fortunately I was able to adjust the heat and time so it’d cook all the way through in an 8×8 pan without being burnt. But that’s not where I went wrong, no. If I’d thought for a moment about it, I’d have realized that the crumbles were not meant to be in some ratio to the cake in overall mass. It’s the amount that is so it’s enough to cover a 9×13 inch space. Which if you didn’t know, is a lot more than 8×8. I was about a third of the way through the crumble topping when the cake was well and covered. I could have just cut my losses and set aside the rest of the crumbles, but I doubled down, putting what was supposed to be 117 square inches of crumbles into a 64 square inch space. This created a veritable sand castle on the batter, nearly 2″ deep. Despite my hubris, this cake is really delicious! Highly recommend. Especially if you have a 9×13 pan.
Beth Pierce
Thanks Megan and Cecil! I am glad that it all worked out for you and I really enjoyed reading about it. You made me laugh at the humorous spin you put on your crumb cake debacle.
Catalina
Mmmmm….. This cake looks amazing and so inviting! My family will love it for sure!
Beth Pierce
Thanks Catalina! Enjoy!
mel
I have never heard of or tried a crumb cake before, I really need to give this recipe a try, sounds lovely with coffee
Beth Pierce
Thanks Mel! Enjoy!
Lavanda Michelle
This New York Style Crumb Cake looks absolutely delicious. I would love to make this and eat it every morning with my tea.
Beth Pierce
Thanks Lavanda! Enjoy!!
Melanie Edjourian
Crumb cake was great. It was quite easy to make and my family really enjoyed it. I will make it again!
Lori Bosworth
I love a good coffee cake and I bet this one is really moist due to the addition of sour cream. I’ll definitely try it!
Beth Pierce
Thanks Lori! Enjoy!!
Ntensibe Edgar
I always love crumb cake! I think it’s because it’s what I’ve grown up eating so much of the time. Thank you for sharing your recipe on it.
Tasheena
This cake was so moist. My family really enjoyed it! Thanks for the great recipe!
Rose Ann Sales
Oh my! This was such an amazing recipe! It was so good! My family loved it!
Claudia
This is perfect If you’re looking for a classic go-to crumb cake recipe. You are going to love this.
briannemanzb
This mega buttery and moist cake is so delicious. I love an extra brown sugar cinnamon crumb topping.
alita
Wow, the crumb topping is just as thick as the cake layer! I love this cake.
Elizabeth Neas
Crumb cakes are one of the favorites that I remember from growing up. There is just something about them that makes them so different from other breakfast cakes. Thank you for sharing your recipe.
Beth Pierce
My pleasure Elizabeth! Enjoy!
Terri Steffes
Crumb cake has a special place in my heart. My two grandmothers and my mom would visit each other on Saturdays, and one of them would bring the crumb cake. The smell of coffee and crumb cake is love to me.
Beth Pierce
You should make it. You will love it!
Tara Pittman
That crumb is calling my name. I must make this very soon.
Marysa
This looks so good, and just like Entenmann’s! I’ve never tried making it, and this recipe looks yummy!