new york crumb cake recipeAlthough I live in California, I am from New Jersey.  This Jersey girl misses Jersey food.  There is a bagel shop across the street from my parent’s house that serves this crumb cake and it is one of the most delicious things that I have ever put in my mouth.  When I go to my parent’s house in the summer, I am usually traveling single parent style.  I feel bad that my little peeps are so loud in the morning so I usually try to get them out of the house so that everyone else can sleep.  Since this bagel shop opens at 6am, we have spent many a summer morning starting our day with some of this amazing crumb cake.  I love cake and I love crumb topping so it is a match made in heaven.

I won a seat at a workshop put on by Alejandro Reyes from Sacramento Marketing Labs for being his 15,000th Twitter follower.  I won the seat at another event that he was speaking at (can you tell that I like this guy?) and I said that I would bring treats for everyone.  I like to bring treats just about every where that I go.  This is what I decided to bring.  It takes no time at all to put together and it is pure comfort food.  A perfect way to start a day long workshop on social media.  It was a great day, I learned a ton, and all of my crumb cake was eaten.

This recipe is from Martha Stewart.

new york style crumb cake recipe2 Tablespoons canola oil
4 cups flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/2 cup milk
2 teaspoons vanilla
1 cup packed brown sugar
1 1/2 teaspoons cinnamon
2 sticks butter, melted and cooled
confectioners’ sugar

new york style crumb cake recipeWhisk together 1 1/2 cups flour, sugar, baking powder and salt.  Set aside.

new york style crumb cake recipeWhisk together the egg, milk, oil and vanilla.  Mix together until the batter comes together.

new york style crumb cake recipeSpray a 9×13 pan with cooking spray.  Spread the batter evenly and set aside.

new york style crumb cake recipeAdd the remaining 2 1/2 cups flour, brown sugar, and cinnamon to a bowl.

new york style crumb cake recipeAdd the butter and mix until it forms large crumbs.

new york style crumb cake recipeSprinkle the crumbs evenly over the batter.

new york style crumb cake recipeBake in a 325 degree oven for 20 minutes or until a toothpick comes out clean.  Rotate the pan at least once during baking.

new york style crumb cake recipeIt is going to be torture.  Your kitchen is going to smell like vanilla, cinnamon, and sugar.  But you need to wait a little while before you devour this crumb cake.  When the cake has cooled, dust confectioners’ sugar on top.

new york style crumb cake recipeI cut this into squares and put them into bags to take them to the workshop.  I had the edge pieces in the pan and was looking forward to having a bite before I left the house.  I came back to the pan to find it empty with a fork in it.  And a grown man with confectioners’ sugar all over his face.  He couldn’t even blame it on Clay.

New York Crumb Cake


  • 2 Tablespoons canola oil
  • 4 cups flour
  • 1/2 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup milk
  • 2 teaspoons vanilla
  • 1 cup packed brown sugar
  • 1 1/2 teaspoons cinnamon
  • 2 sticks butter, melted and cooled
  • confectioners’ sugar


  1. Whisk together 1 1/2 cups flour, sugar, baking powder and salt. Set aside.
  2. Whisk together the egg, milk, oil and vanilla. Mix together until the batter comes together.
  3. Spray a 9×13 pan with cooking spray. Spread the batter evenly and set aside.
  4. Add the remaining 2 1/2 cups flour, brown sugar, and cinnamon to a bowl.
  5. Add the butter and mix until it forms large crumbs.
  6. Sprinkle the crumbs evenly over the batter.
  7. Bake in a 325 degree oven for 20 minutes or until a toothpick comes out clean. Rotate the pan at least once during baking.
  8. It is going to be torture. Your kitchen is going to smell like vanilla, cinnamon, and sugar. But you need to wait a little while before you devour this crumb cake. When the cake has cooled, dust confectioners’ sugar on top.

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197 Responses to New York Crumb Cake

  1. Shalisa says:

    I made your recipe yesterday for dessert at my place of work. The residents loved it! What great flavor and for such a simple recipe… Thank you so much for sharing… :)

  2. Sarah Drake says:

    Made this recipe for a potluck yesterday… turned out deliciously! Although, bake time was quite a bit longer than the recipe said. Thanks for sharing!

  3. Carrie says:

    I don’t know why I had to double the batter to make it fit my 9×13?? Hope it still comes out good!!!

  4. Hi Bree

    We do this recipe with my wife, and now we’re waiting the cake cooled. Thank you for the recipe!

    Greeting from Santiago, Chile!

  5. Linda Ardizzone says:

    How long will this recipe last once baked and how do you store it to keep it fresh?

  6. Miguel says:

    Hey, Bree. I just wanted to let you know that i’ve baked your recipe this afternoon, and even my 6 year old daughter, that puts so much trouble on anytyhing that she hasn’t tasted yet absolutly loved it.
    Simple and most excelent… :)

  7. Oops! says:

    Made this today for a work potluck breakfast tomorrow… My batter did not look quite like yours… I reread the recipe and just realized I forgot the half cup of sugar in the batter! YIKES! I had to taste it to make sure it was still edible, and as long as you get the crumb on the top it’s fine. Luckily I have two other options to bring with me just in case… I’m definitely going to make this again the right way! It’ll be even better with all the ingredients!

  8. Nickie says:

    Can you please “translate” this recipe into UK weight – thanks

    • bakedbree says:

      Sorry, I do not translate my recipes. All you need to do is google cups into whatever you need and you can do it yourself.

  9. jan wood says:

    Crumbs…..huh?? It didn’t “crumb” up at all….it just looked like batter!! Why? What’s up?

  10. Jocelyn says:

    My crumbs were ‘wet’ and i did not even have enough to cover the cake…what do u think went wrong? The only thing i was unsure of was the brown sugar cos i used the soft type

  11. Jocelyn says:

    I think i used too much butter for the crumbs (226g) cos it tastes very buttery…anyone has an idea the weight of 2 sticks pls?

  12. Farheen says:

    Thanks for the awesome recipe !! After step 5 I added apricot and peach jam all over the batter and then sprinkle crumbs all over !! It turned out amazing !!

  13. Rosemary says:

    FINALLY! A great East Coast style crumb cake recipe! This recipe is awesome, and reminds me so much of living back in New York. Like you, I moved out West, and miss the foods and tastes from back there. Thanks so much for this recipe; it’s my go-to for crumb cake :)

  14. Dean says:

    I’m having a little difficulty executing the crumb part & suspect it’s due to the cooling of the already-melted butter. Do you have any guideline as to how long to cool it and/or how liquidy it should be? The taste is still great, many thanks for the recipe!

    • bakedbree says:

      I wish that I did, I made this years ago, so I would look closely at the pictures. I wish that I could be more helpful.

  15. Brenda says:

    I LOVE crumb cake. I made yours yesterday, and it was delicious! Now I know someone’s already posted their version with double the crumbs (which I will try next). But look at THIS! LOLOL

  16. Amy says:

    Thanks Bree!!! My daughter has loved to bake since she was a toddler and we asked her if she could make a crumb cake and she came to your site. It was the BEST crumb cake I ever had and now it is a family favorite. When ever she is home from college we ask her to make it and it turns out great every time! We really appreciate the photos attached to the recipies (my daughter is a visual learner) and we come regularly to your site. Thanks again!

  17. Jamie says:

    Looks relish. I love your countertop!

  18. Clara says:

    I made it and it worked out really nice! Tomorrow I’m baking one with raspberries (:
    For those who want to know; 325 degrees fahrenheit is like 160 degrees celsius, and 2 sticks of butter is 225 grams.

  19. Mumsy says:

    We have started a new Saturday morning tradition at home….fresh baked pie or cake..for ok ..instead of breakfast , heehee.
    This coffee cake is a home run!!
    I am a born and bred manhattanite and grew up on Entemann’s coffee cake. I’ve lived most of my adult life overseas and was deprived of that glorious old time taste of years gone by for months on end and always looked forward to it on my trips back home.
    I never in my wildest dreams would have believed that I would be able to duplicate it .
    my adult sons all concur !!! This is the most amazing coffee/crumb cake ever!!!!!
    We all thank you and praise you…you are a sweet genius!

  20. Kayla says:

    I usually don’t review recipes because win too lazy but this definitely deserves one! I’m an American living in Norway, amongst people who have never had the pleasure of enjoying crumb cake. I have been craving it badly for the past year and finally decided to give this one a try.

    and boy am I glad I did! it is everything a crumb cake should be! moist cake and big and sweet crumbs on top :)

    I saw someone ask about the butter: it says “cool” for a reason! first thing you do: melt the butter and put it in the fridge. by the time you need it, it’s perfect :)

    2 sticks of butter = 226 grams
    325 degrees Fahrenheit = 165 degrees Celsius

    I had to use a spring form pan since we don’t have the baking dish you called for. it still came out AMAZING :) Thank you so much!

  21. Leslie Glennon says:

    At 20 minutes the batter was still undercooked — at 30 minutes it was perfect. Can’t wait to try it! It’s cooling — and you’re right, the smell is torture. 😀 In the best possible way.

  22. emzo says:

    hi!! i cant wait to make this recipe but i was wondering why it is specifically canola oil?? what difference would it make if i used sunfower or vegetable oil?

  23. GK says:

    I made this cake today. The recipe is easy to prepare, and I found your photos very helpful. The result…..delicious!!

  24. Laurie says:

    Hi Bree,
    I just found you when I searched for NY crumb cake, I too am a Jersey girl who now resides in Florida. My husband misses NY Crumb cake so I am going to surprise him this week on my day off and make it. Can’t wait. Thanks for sharing.

  25. Susan C says:

    Hi. I have had this cake in the over for more than 20 min. All in all it took about 37 min. I know…kinda exact. The batter in the picture is thicker than in actuality and the crumbs are wetter than the picture as well. BUT…it looks great when it comes out of the overn and smells like heaven. Thanks for the recipe!

  26. Esther UK says:

    Hi Bree
    I live in the UK and love baking and looking for that “something different” to bake. I came across your lovely recipe but I need to convert most of the recipe for English! Could you tell me: what is canola oil? Which flour to use – plain or self raising? Granulated or caster sugar? What is packed brown sugar – Demerara or soft brown? What is confectioners sugar – is it icing sugar? How much is a stick of butter?
    Sorry to be such a nuisance.

    • bakedbree says:

      Canola oil is similar to vegetable. In the US, we only use all-purpose unless specified. We don’t really use self-rising. Granulated sugar. Soft brown. It is icing sugar. A stick of butter is 1/2 cup.

  27. hk says:

    Hi! Do you use salted or unsalted butter? I searched the comments, but I didn’t see if this was asked. Per your picture, you use salted butter?

  28. Michelle says:

    Hi Bree!

    Just made the crumb cake recipe and after a slight panic of not having vanilla I looked for substitutes and saw I could use pure maple syrup (YAY!). The crumb layer is HUGE (YUM) and the cake part wasn’t very thick but it still tastes awesome! Do you think the batter would have been fluffier if I used a mixer?


  29. Nora says:

    I too am a displaced New Jersey girl and long for some of my fav Jersey-style foods, like this crumb cake which don’t exist here in Ontario Canada! Thanks for this recipe.

  30. Kathy DeClesis says:

    Hi: Recipe looks yummy, but not looking to make it. Looking to find a place in NYC/NJ to ship it to me here in Southern CA. The kind with the BIG hard crumbs and the vanilla icing. Any idea where I could find it? Thanks.

  31. Kaitlyn says:

    Can you subsitute a crisco butter stick instead of the regular butter

  32. Kayleigh says:

    Hi love the recipe, ive just made and its cooking in the oven right now! Here in the uk i have been enrolled for the junior masterchef competition auditions, and i wanted to bake somthing not available in the uk. so been as i have been a cake boss fan for years on end i decided to make one of their signiture bakes. I chose your recipe purely because ‘bree’ was the fist sort of word my baby niece scarlett said! Now my cake was come out the oven (which took a little over 30mins) i know your recipe is really high quality and i will be using your recipes in future! :)

  33. Mink says:

    Tried the recipe yesterday……I think the timing might be a bit short… 20 mins is for cupcakes…….Did 25 mins the cake part came out very dough like, maybe too much butter in the crumb part as well.

  34. Rosa Curtiss says:

    Hi Bree- the crumb cake sounds delicious. Planning on making it this weekend, as temps in Connecticut are to get really cold and may a bit snowy. I think I will enjoy a piece with a nice cup of tea. Stay Warm and safe.

    • bakedbree says:

      That sounds like a nice weekend! We are still covered in snow here too. I have done more baking this weekend than I have in ages.

  35. Jilly says:

    Reached me in beirut lebanon, from ny ny and missed my crumb cake!!!! Easy and simple to follow came out delicious not a crumb left!!! Definitely a keeper in my book, love your posts and pics!!!!

  36. Tina Combs says:

    Loved the crumb cake recipe. Excellent taste and flavor and we just loved the big crumbs! Thanks so much for the recipe. I like a thick cake so I doubled the batter part. After I put the batter in the pan I added fresh blueberries on top. For the topping I used 2 cups flour, a little more brown sugar and only 2 sticks of butter. I also used a little butter to coat the pans instead of the cooking spray. By doubling the batter I had enough to make a thick 9×13 pan and a 8×8 pan. This way I can share your wonderful recipe with others. Thank again for a great recipe that I will be making often.

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