New York Crumb Cake

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

New York Crumb Cake

Yield: 12 servings

New York Crumb Cake - if you are from the New York or New Jersey area, then you know all about this crumb cake. It's about 50/50 crumb to cake and the best thing going.

Ingredients

  • 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

Instructions

  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.
Nutrition Information:

Amount Per Serving: Calories: 0 Total Fat: 0g

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194 Comments

    • I was so excited when I found this recipe. I love, love, love NY crumb cake. Unfortunately my excitement did not last. I followed the recipe exactly, but the end result had no flavor. My teenager who will eat anything would not eat it. Big bummer!

      Reply
      • NO WAY LADY!!! I’M FROM NEW JERSEY, AND NEW YORK AND I’m telling you – “YOU MISSED SOMETHING!” Without a Doubt!

        Reply
  • Hi Bree! I just found your blog today . Love it ! I made Crumb topped Coffeecake yesterday , I used the recipe from America’s Test Kitchen ,it’s so good . I’m going to try your recipe next time . Thank you for sharing great recipes and stories !

    Reply
    • It is so good… it would also be great with fruit it, but that is not how they eat it in NJ or NY.

      Reply
  • We are visiting grandparents in Long Island and had a version of this with both our lunch and dinner yesterday, so too funny to see it on your blog now! I may have to try your recipe, but darn hard to top the LI bakery version we ate 🙂

    Reply
  • I just found your site through your Sub Dip guest post. As a Rhode Island girl living in Texas it has my mouth watering! Homesick! Your site has wonderful recipes and your photos are spectacular!

    Reply
  • Hi Bree — I am just loving your blog! Look forward to all of your new posts! I grew up in the Philly area too and this recipe looks so much like the crumb bun that my grandmother always had on hand for me when I visited. Didn’t hurt that her next door neighbor owned a bakery in the Northeast and made sure she had it ready for my arrival. I’m going to make it for breakfast tomorrow. Can’t wait! YUM!

    Reply
    • Thank you so much. I hope that it was just as delicious as you remember.

      Reply
  • caught white-faced, eh? 🙂
    i can’t say that i blame him, even for a second.

    Reply
    • he was caught red-handed. He didn’t even take the fork out of the pan.

      Reply
  • Hi there! I’m new to your blog and this crumb cake immediately caught my eye. Actually many of your recipes have and I’ve barely looked around. This crumb cake looks wonderful. I can’t wait to try it. Also, it was my sister-in-law, Aggie from Aggie’s Kitchen that told me about your blog. I’m glad she did.

    Reply
  • I’m a transplant from Philly living in Arizona and I miss Philly food as much as you miss NJ food. This crumb cake looks wonderful…

    Reply
    • I so feel your pain. What I would not give for a Pat’s right now.

      Reply
  • your crumb cake is delicious i just got it out of the oven and my mouth is watering!! thanks!

    Reply
  • Hi, Bree. Been craving crumb cakes for a while now and finally had the courage to try and make some. I lived in Jersey for 5 years and I miss this so much. It’s delicious! One thing though, the center sank for me. I baked it at 325 for 20 minutes and turned it once in the midst of baking… after 20 minutes, i used a toothpick and it still wasn’t cooked – it sort of sank at that time. I had to cook it for another 7 minutes to fully cook… I live in Denver. I didn’t think Denver qualified as high elevation… Other than that, the cake was awesome!

    Reply
    • It is something that I crave all the time. One of my all-time favorite treats.

      Reply
  • I am jersey girl still and my local bagel store makes a great crumb cake. This recipe was the closest I have ever had to that wonderful cake, my family loves it even more than Entmann’s ultimate crumb cake. Thanks!

    Reply
  • I made this on Friday morning and it was gone by Saturday! My family LOVED it!! It kind of reminds me of the Coffee cake my mom made when we were kids. This is the third dish I have cooked off your website and so far I have gotten rave reviews from my family!

    Reply
    • I made this coffee cake this weekend and added fresh berries to the middle. Amazing! I am so glad that you are liking the recipes.

      Reply
  • The proportions have to be off. There is not enough batter, nor is it moist enough, to cover a 9X13 pan, so I had to do it in an 8X8 and then there is a ridiculous amount of topping. Something is off, a pain.

    Reply
  • I made this and absolutely LOVED it! I just posted on my blog today, and I can’t stop craving it!

    Thanks for sharing! 🙂

    -Marissa

    Reply
    • thank you! Someone earlier today trashed my recipe, makes me feel better!

      Reply
  • wow! tasty, but VERY rich and best-of-all, easy to make.
    this was the first time that i’ve (ever) tried crumb cake.
    my boyfriend loves it and has been begging me for some.
    since i’m vegan, i veganized this recipe, and he still claims it was some of the best he’s ever had!!

    Reply
  • I agree Lisa – I ended up using a smaller pan as well and then made two bottom layers to go with all the topping. My finished product proportions, after making the changes, ended up looking just like the picture above. Very tasty – and now my neighbors get a cake as I don’t want a second one at home!!

    Reply
    • It is a matter of taste I guess, but I like the heavy crumb topping.

      Reply
  • I am glad I picked this receipe to try first, super simple and it was very good, I surprised myself. Being from NJ and have had the legendary B&W crumb cake many many times. I can now make something that is in the neighborhood of that unique taste.

    PS – I tasted a very small piece before adding the confec. sugar.

    Reply
  • I’m also a Jersey girl, living in the South. Found this recipe and baked it this weekend. So awesome, thank you!

    Reply
  • PS – I’m also discovering many more amazing recipes, and plan to keep reading. Thank you so much for doing this!

    Reply
  • It’s in the oven as I type, and it smells soooooo good!! I’m a so cal girl so I’ll pretend I’m in jersey when I eat it- haha

    Reply
  • Thanks for sharing this link – it is the kind of coffee cake I remember growing up in NY 🙂 nice.

    Reply
    • it is so good. The best I have ever had comes from the bagel shop down the road from my parent’s house. YUM.

      Reply
  • OMG….I am a major baker and this was fabulous……….best crumb cake ever…….

    Reply
  • I had bookmarked this page a long time ago and finally decided to make this crumb cake last night…I don’t know what I waited for!! It’s SO good. And having a warm slice is Heaven! I experimented a little and divided the cake into a plain section and a fruit section- I added some fresh apples from my trees and diced them then layers them between the crumbs and the cake– delicious! But I have to say, I preferred the plain crumb cake– a classic!

    Thanks for sharing!!

    Reply
  • A-MAZ-ING googled crumb cake and came across your site….made it and OH MY WORD it is so yummy…my kids went to bed simply with a promise of a piece in the morning 🙂

    Thanks!

    Reply
  • The recipe is exactly right. I made the original recipe (Martha Stewart/Sara Foster of Foster’s Market) a few years ago, and my daughter made it tonight. It came out perfectly. She’s 15, and this was her first time to make it. So good! Thanks for posting! 🙂

    Reply
  • I made this cake today and O M G it is amazing. Plus the house smells like Christmas 🙂 Thanks!! 🙂

    Reply
  • I am from Texas but went to college in New Jersey. My favorite memory is the morning gathering at the campus coffee shop waiting for the fresh “crumb buns” to arrive from the local bakery. This looks yummy can’t wait to make it and savor the memories.

    Reply
  • Hi, I tried making this and it was great. My only question is how do you spread the dough in the pan of this size. The layer was so thin that I couldn’t get it to fit across the whole pan, so I went down a pan size. Do you have any suggestions?
    Thanks a bunch.
    Laura

    Reply
      • Thank you Bree, I did use a smaller pan but didn’t adjust the time properly. I think I will just create a bit more batter. No reason to shrink the size of such a yummy cake!

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  • It’s all about the crumbs !!!!! To many crumbs- I don’t think so !! When I was a kid my brother
    And I would go to the bakery after church ( in little falls, N.J. ) to get crumb buns to bring home.
    We would shake the bag as we walked,when we got home the family got the crumb buns ,minus
    The crumbs from the bag , which went to my brother and myself.

    Long live the crumbs,
    Kgh

    Reply
  • Hello Bree,

    Like I said, I’m making this for Christmas for my family this year. I have one question. The over degrees (325) is that in Celsius? or Fahrenheit. (I live in Europe). Thank you!

    Reply
  • I’m a Jersey Girl living in Florida and have great memories of Sunday morning trips to the local bakery. The crumb cake was my favorite — specifically the crumbs 😉 – and I cannot wait to try this recipe. Thanks!

    Reply
  • Hey Bree, I know it’s a busy time no with Christmas and all, but i was wondering if there is an alternative for Canola Oil. They apparently do not sell it in the Netherlands. Hopefully you have the time to reply.

    Thanks

    Reply
      • That’s the same thing, sweet cheeks. How long have you been baking? I am seriously doubting your qualifications to tell anyone anything about cooking. Recipe jacker with a crappy camera phone.

        Reply
        • I am not really sure what you are talking about, but okay.

          Reply
  • this is the best crumb cake i ever made or tasted for that matter…ive been looking for the perfect crumb cake recipe for years and ive finally found it thank u!

    Reply
  • Found your recipe on Pinterest.. We lived in NJ for a few years (Oradell) and loved, loved, loved the crumb cake (especially the one from B & W in Hackensack that a previous commenter mentioned.) I have missed that and chocolate rugelach more than anything else since we moved back to Texas. Mine just came out of the oven, looks perfect, and my kitchen smells amazing. We’re taking it to a birthday party where we tell a friend that she’s going to NY with us in April. Thank you so much for posting this!! I can’t wait to eat (and share) it.

    Reply
    • I have a recipe on here for rugelach too. I also crave that from NJ. I also love to make it, one of my favorite cookies to make.

      Reply
  • Hello bree… I am going to make this for docent training at wilder ranch on Saturday,though it’s Tuesday, my mouth is watering over this crumb cake. Can’t wait to make it. Also, try the ny crumb cake at pacific coffee roasting CO in Aptos, CA. It’s killer
    JOHN

    Reply
  • We ordered in some Taylor Ham this week and I made bagels, so we had Taylor ham, egg, and cheese on everything bagels this morning and I told my husband all we needed now was a recipe for the curb cake for an authentic NJ breakfast. I’m gng to try this tomorrow. Thanks for posting the recipe!

    Reply
  • All the comments mention it looking good. No comments on making this recipe. Well I just pulled it out of the oven….the recipe is flawed. The batter was not thick, it was more like pancake batter and the topping was a big greasy ball of sugary butter. The topping sunk into the batter instead of staying on top. It took at least 10 minutes longer to cook it. I should have known better when I saw this was a Martha Stewart recipe…they often do not turn out.

    Reply
    • It really isn’t. As you can see from the pictures, mine came out exactly like it should, and I have made it many, many times. Although, I had to laugh about the Martha comment, sometimes that tends to be the case.

      Reply
  • Oh my god. I am a New Yorker, living in New Zealand. Crumb cake is unheard of here and it’s my fav thing. I just made this recipe and have to say this tastes so much like home. Testing it on my Kiwi husband now and his first words were “yum” and “good”. Yay!

    Reply
      • A year later and I have made this recipe so many times. It is requested regularly at work and people think of the stupidest reasons to come to my desk “oh crumb cake! Mind if I take two pieces, one for ?”
        I have just baked it again for a mums and bubs coffee group i am hosting tomorrow. It’s cooling and I almost can’t stand it! Thanks for the great recipe!!! Yum yum yummy!!

        Now what to do with these puff pastry sheets I have hanging around?

        Reply
        • I am so glad! People either love or hate this recipe! Make a pastry cream and make a napoleon with berries and the puff pastry.

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  • I grew up with a couple of weeks each summer in NJ and crumb buns were on my mother’s “must be eaten” list. Since I’ve grown and become allergic, it seems, to the planet, I was unable to enjoy this treat the last couple of trips I’ve made back East. This sounds simple enough for even this poor cook to try, and I can use corn free baking powder and skip the powdered sugar (that is 3% corn starch). I read another recipe but that involved letting dough rise and my cat’s won’t allow that!

    Reply
  • I was looking all over the internet for the perfect crumb cake recipe, and all I’ve seen was the Martha Stewart recipe, so I decided to try it, and it’s perfect. In fact, I can’t understand some of the negative reviews. You clearly aren’t doing something right, because I bake frequently, and I think I know what I’m doing and it came out great. My batter spread perfectly into the pan. If you notice as you are mixing the batter in the bowl that its super thick, then just add a few drops of milk. Use a spatula to spread it around, and make sure your pan is greased really well with cooking spray. It definitely fits in the 9 x 13 pan. As far as the crumbs go, if you notice it’s “greasy” and not really crumbly, then just add a sprinkle of flour to get some of that moisture out. I was amazed at how simple this recipe is. No need for the big kitchen aid mixer, or even a hand mixer. A wisk and a fork is fine. I noticed another review commented on it being a Martha Stewart recipe, and yes, a lot of times her recipes are flawed. But this one really isn’t and I appreciate you reposting this on your blog, otherwise I probably wouldn’t have even tried it.

    Reply
    • Thank you Lisa, sending you a virtual hug for that. 🙂

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  • I have been eyeing this recipe for literally months. The stars finally aligned and I made it today. It looks awesome but I can’t try it because I’m bringing it to work! This is taking all my self control as it sits on my counter waiting for it to be time for me to go. It looks and smells awesome. Love this site!

    Reply
  • Awesome recipe. I just moved here from Atlanta, and my boyfriend loves Crumb Cake from local bagel shops along the Shore. I cant wait to make this for him. Question, a few of the shops have the cake very high, can I double the cake portion?

    Reply
    • I have never tried it, but I assume that you can. I’d give it a go and see what happens.

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    • Thank you Erica! I love this cake. I like to put berries into it too.

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  • I did as I was told, and it went bad. It wont cook right, 90% of the crumbs sunk, and it’s been 30+ min in the oven.
    Where did I go wrong?!

    Reply
    • I really don’t know, there could be a lot of things that happened.

      Reply
  • Bree, I am literally in tears. My mom used to make this exact kind of crumb cake when I was a kid, and I could never get the hang of how she did it (you know as a kid you just wanted it to be delicious, you really didn’t care how the magic happened, LOL) But anyway, she’s not with us anymore, and I saw this recipe, tried it yesterday, not only is it gone this morning, but it took me back to my childhood. Just speechless. SO DELICIOUS!!! Thanks. I do agree with you all that Ms Stewart’s recipes does not turn out as well as they appear, but i don’t understand the negative comments.You gotta make it your own, a lot can make your recipe flop, altitude, humidity, etc. you know. Well thanks for posting, I loved it, my hubby loved it, I kids loved it (and they don’t eat nothing) and my brother loved it ( and he eats everything, LOL) Have a great day Sweets!

    Reply
    • Awww… I am so glad that you liked this recipe so much. Isn’t it amazing how a bite of something can bring us right back to another time?

      Reply
  • I’ve been following your blog since we were both in Sacramento, now we are in Elizabeth city and closer to my family in the outerbanks and I HAD to make this for them! My mom and grandparents were all born and raised on Long Island and have a soft spot for coffee cake! I love baking and thought I’d surprise them with what sounded like the best coffee cake recipe ever! I followed the recipe exactly and It was absolutely easy to make! My family now thinks I am some sort of Martha Stewart, but I told them I’d rather be some sort of Bree;) Love your blog!!

    Reply
    • We lived in EC ages ago! I made some of my closest friends on that tour. I am so happy that your family was so impressed. I love that recipe, and it really reminds me of this area. Glad that you like my blog!

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  • 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… 🙂

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  • 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!

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    • Thanks Sarah! Oven times and temperature always vary based on your oven. They are just guidelines.

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

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      • Haha I double the crumb part of the recipe very time! I’ve been told it’s as good as Carlos Bakery crumb cake! Making two on Friday to bring to a friends party!

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    • My batter came out rather thin, where as (Bree’s) looked more like a thin biscuit dough. . . My thoughts also were that I needed to double the recipe…..I did not, and went as per recipe.

      Not sure what happened, but my cake was thin and did not rise much at all…… will see how it tastes when it cools down.

      Reply
  • 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!

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

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    • I have no idea! It has never lasted more than a day. But I think a few days wrapped lightly in plastic wrap.

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  • 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… 🙂
    Delicious!

    Reply
  • 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!

    Reply
    • 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.

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

    Reply
    • Sounds like you may have measured something wrong. It should crumb, just like the picture.

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  • 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

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  • 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?

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      • Thanks so much 🙂 already did it twice in a week cos its so easy and fast to do and even though crumbs are more like batter it still tastes good in the end 🙂 ur recipe has come all the way to malta (europe) 😉

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  • 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 !!

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  • 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 🙂

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  • 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!

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    • 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.

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    • Just a thought… If you melt the butter/margarine in the microwave, only do so for about 30 sec. at the most…. Then stir it up… if its still hard in spots, heat for another 10 secs. then stir again. . . .. It works better if its really Soft, and not totally melted!

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  • 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!

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  • 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.

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  • 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!

    Reply
    • I am so HAPPY that you loved this recipe so much. Nothing better than a good crumb cake!

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  • 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!

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  • 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.

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  • 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?

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

    Reply
  • 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.

    Reply
  • 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!

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  • 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.

    Reply
    • 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.

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  • 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?

    Reply
    • I use unsalted, but you can use whatever you like. I just prefer the taste of unsalted.

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  • 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?

    Thanks,
    Michelle

    Reply
  • 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.

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  • 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.

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    • I have never tried to do that, so I cannot say for sure. But I only bake with butter.

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  • 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! 🙂

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  • 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.

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  • 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.

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    • 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.

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  • 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!!!!

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    • I am so glad! I love this recipe. I need to make it soon, it’s been awhile!

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  • 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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  • Hey there! I’m also from NJ but live in MI now. This is the greatest recipe for crumb cake I have ever found! It’s just like what I would get at any bakery in Hackensack!! Thanks for this!!

    Reply

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