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New York Crumb Cake

A recipe for New York Crumb Cake! This decadent treat pairs a tender, buttery cake with a crumbly dark brown sugar cinnamon topping for a perfect accompaniment to coffee.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 12 -16 Servings
Course: Breakfast
Cuisine: American

Ingredients

  • 6 1/2 ounces (180 grams) unsalted butter chopped, softened
  • 1 1/2 cups (330 grams) superfine (caster) sugar
  • 3 eggs
  • 10 1/2 ounces (300 grams) sour cream
  • 1/3 cup (80 milliliters) milk
  • 1 teaspoon natural vanilla extract
  • 2 1/4 cups (335 grams) all-purpose (plain) flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • Confectioners' (icing) sugar for dusting
Crumb Topping:
  • 10 ounces (285 grams) all-purpose (plain) flour
  • 10 1/2 ounces (300 grams) dark brown sugar
  • 1 1/2 tablespoons ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 6 1/2 ounces (180 grams) unsalted butter melted

Instructions

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  1. Preheat the oven to 350˚F (180˚C).
  2. Grease a 13 inch x 9 inch (32.5 centimeter x 23 centimeter) baking tin and line with baking paper.
  3. To make the crumb topping, combine the flour, sugar, cinnamon, and salt in a bowl. Pour in the melted butter and stir until well combined. Set aside.
  4. Using a stand mixer or electric beaters, beat the butter and superfine sugar in a large bowl until light and creamy.
  5. Add the eggs, one at a time, beating until well combined after each addition.
  6. Add the sour cream, milk, and vanilla extract and beat to combine.
  7. Sift the flour, baking powder, baking soda, and salt into a bowl and stir to combine.
  8. In batches, add the flour mixture to the liquid ingredients, beating until just combined.
  9. Transfer the batter to the prepared tin and smooth the top.
  10. Using your hands, squeeze small handfuls of the crumb topping to compact it, then crumble into smaller and larger clumps over the batter. Press down gently to lodge the clumps in the batter and cover the top completely.
  11. Bake for 50-60 minutes, until a skewer inserted into the center comes out clean.
  12. Leave to cool in the tin, then dust generously with confectioners' sugar.
  13. Cut into rectangles to serve.