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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Lisa
I will say this was my first time making it, and the cake was so moist and tasty the only mishap I had was with the crumb topping I tried to get all the spots but somehow the crumbs ended up in the middle like a filling in some areas and in others the cake came up through the crumbs but I will be making this again and putting it in my recipe book for the future thank you for sharing the recipe
Beth Pierce
So glad that you liked it! Interesting. I am thinking about what might have caused that and for the world of me I can not come up with anything. Did you use butter?
Yeah Lifestyle
We loved this so much. It is so tasty. The crumb topping was so darn tasty. I could eat a whole bowl of it.
Khushboo
I love crumb cake this one looks really so delicious. I can’t wait to try this recipe of crumb cake.
Beth Pierce
Thanks! Enjoy!!
Tammy
NY Crumb Cake is my favorite. It may be my favorite cake actually. This looks so beautiful and authentic…love that thick crumb ratio to cake. Wishing for a slice right now!
Nayna Kanabar
I am totally drooling at the look of this amazing crumb cake. I love the layers of that crumb , it would be perfect with a dollop of vanilla icecream.
Beth Pierce
You should try it! It is amazing!
Rosanne
Made this for a party a few weeks ago. I added some fresh blueberries and everyone LOVED it. Especially the kids! I am making another one now for a party I have tomorrow. By far, the best crumb cake recipe I have tried. Thank you!
Beth Pierce
Thanks so much, Rosanne! I am so glad that you like it!
Stephanie
I haven’t had crumb cake in soooo long! I had actually forgotten about it so I can’t wait to make this. We used to get the crumb doughnuts and those were my favorite so I know the cake will be just as good!
Beth Pierce
Thanks! Enjoy!
themommyspice
This would go so great with my morning or afternoon coffee, looks absolutely delicious!
Beth Pierce
Thanks! Enjoy!!
Marysa
I love this crumb cake. It is easy to make and delicious with the crumb to cake ratio.
Lynndee
I have a sweet tooth but haven’t had crumb cake in a while. That looks delish!
Msjane90
I would love to try this recipe. Looks really delicious and easy to make! My family would surely lover this.
Tami Creates
Ooh, I love this crumb cake with coffee! It is a fantastic recipe.
IceCreamnStickyFingers
Yummy! My mom used to make crumb cake and it was always so good. I’ll have to make it for me and my son.
Gervin Khan
Wow! This cake was so delicious! I just love anything with crumb topping!
Tara Pittman
My family loves crumb cake. I will be making this recipe soon.
Kelly
I love crumb cake and love your recipe. A great treat for the long weekend ahead!
Forever My Little Moon
I have never had crumb cake like this before! It was so good! Thanks for sharing your recipe!