New York Crumb Cake

You’ll love this New York Crumb Cake, with a thick cinnamon and sugar crumb topping over a coffee cake base. Simply whip up a deliciously tender crumb cake batter and top with a generous layer of homemade crumb topping – this sweet treat is perfect as breakfast or dessert!

a piece of new york crumb cake on a plate with fork

Though I live in sunny Massachusetts now, I’m a Jersey girl at heart. Every trip back east wouldn’t be complete without a coffee and a piece of my favorite New York-style crumb cake.

New York crumb cake (sometimes also called New Jersey crumb cake) is all about the crumb topping. Forget a big cake with a thin layer of crumbles – New York crumb cakes have crumb toppings that are just as thick (sometimes THICKER!) than the cake itself.

That’s why I’m super excited to share my version of the east coast favorite. So brew a cup of coffee and enjoy this ultimate breakfast crumb cake recipe!

ingredients for crumb cake batter
ingredients for crumb cake topping

Ingredients You’ll Need //

Chances are good that you have everything you need to make this incredible New York crumb cake. It’s made with pantry ingredients.

Cake ingredients //

  • Flour: All-purpose flour works best for crumb cakes. APF is a hearty flour that will create a tender yet strong cake that holds the crumb layer.
  • Sugar: Granulated sugar sweetens and mixes to soften the cake.
  • Baking powder: Baking powder helps the cake rise and become light and fluffy.
  • Salt: Salt plays many roles in baking. Including adding balanced flavor and mixing with other ingredients to provide a soft-textured cake.
  • Egg: You’ll only need one egg, which will be a binder and add moisture to the cake.
  • Milk: Milk adds moisture to the ingredients and helps them mix well together. I used 2%, whole milk or 1% will also work well in this recipe.
  • Oil: Oil adds moisture to the cake and helps ingredients mix together. I used canola oil, but any light-flavored vegetable oil will work as well.
  • Vanilla extract: Vanilla extract adds a rich flavor to crumb cake.

Crumb topping ingredients //

  • Flour: All-purpose flour is the foundation of crumb topping.
  • Brown sugar: Brown sugar lends sweetness to the crumb topping. Its thick granules also provide a crumbly texture when mixed with flour.
  • Cinnamon: Cinnamon is a key flavoring for a crumb topping mix.
  • Butter: Butter binds all of the crumb topping ingredients together. We’re not skimping on it in this recipe. (Yes, we’re using two sticks of butter…and it’s worth it!)
  • Powdered sugar: A sprinkling of powdered sugar after baking tops off this decadent and delicious cake!

How to Make // The Steps

dry ingredients for crumb topping in a bowl
pouring melted butter into crumb topping ingredients
  1. Preheat oven and prep pan. Preheat your oven to 325° F and prepare a 9×13 baking dish by spraying with cooking spray, then set aside.
  2. Make the crumb topping. I like to make the crumb topping first so that it’s ready to go after the cake ingredients are mixed. Simply add flour, brown sugar, and cinnamon to a large bowl and mix to combine. Then pour in melted sticks of butter. Using a fork, mix until the ingredients are wet but form large clumps, or “crumbs,” then set aside.
mixed crumb topping in a bowl
  1. Mix the cake batter: In a medium bowl, whisk together flour, granulated sugar, baking powder, and salt. Then in a separate bowl, combine the egg, milk, oil, and vanilla and whisk until completely combined.
  2. Then pour the wet ingredients into the dry ingredients bowl, and mix until they are just combined.
dry ingredients for crumb cake
mixing wet ingredients into crumb cake batter
  1. Pour batter and add crumbs. Pour the cake batter into the sprayed baking pan. Spread until it fills the pan evenly. (It will seem as if there is not enough batter, but the cake will rise).
cake batter in a 9x13 pan with a bowl of crumb topping next to it
  1. Sprinkle the crumb topping evenly over the entire surface of the batter. Press down very lightly to make sure the bottom of the crumb topping is set in the cake batter.
baked new york crumb cake in a 9x13 pan
  1. Bake and serve: Bake for 20-25 minutes, or until an inserted toothpick comes out clean. Rotate the pan once halfway through baking. When the cake is done, remove it from the oven and let cool completely. Then sprinkle with powdered sugar over the top of the cake before serving.
slices of new york crumb cake on a piece of parchment paper

FAQ’s //

Is crumb cake the same as coffee cake?

Crumb cake is any type of moist or dense cake that is typically topping with a streusel-type crumb topping. Coffee cake, on the other hand, is served with or without the crumb topping. All crumb cakes are considered coffee cakes, but not all coffee cakes are crumb cakes.

Does crumb cake need to be refrigerated?

Crumb cake does not need to be refrigerated before or after baking. However, if you prepare the batter and crumb topping ahead of time, you can place the pan with the batter and crumb topping in the refrigerator up to two days before baking. Also, baked and finished crumb cake can be kept longer after baking by refrigerating (up to five days for best flavor and texture).

Why does my crumb topping melt?

If your crumb topping for crumb cake is melting when baked, that means you have too much butter or liquid and not enough dry ingredients like flour and brown sugar. The crumb topping should be moist but very thick when mixed. If it is too thin, add more flour and brown sugar until you have a thick, clumpy crumb consistency.

piece of cake on a plate with coffee cups

Recipe Tips //

  • Cake pan options: I use a 9×13 baking pan for this crumb cake recipe, but you could also use a 9×9 or 8×8 inch cake pan as well. These smaller cake pans will mean the batter will not spread as far, which means a taller cake to crumb ratio. If you do use a smaller pan, you may need to bake a few minutes longer and check doneness by inserting a toothpick until it comes out clean.
  • Tip for making big crumbs for crumb topping: My personal crumb cake preference is for a large, clumpy, crumb topping that is almost as high as the cake itself. To achieve this, I make sure the crumb topping ingredients are wet enough from the butter and also that they are not overmixed (which will break up the crumbs).
  • Though it will be hard, let the cake cool before serving. It’s key to let the cake cool before serving, as it is a light cake that needs the cooling time to really set and form its texture. Trust me, the wait is worth it!
a slice of crumb cake on a cake server

Variations of New York Crumb Cake //

Crumb cake variations are truly endless! Below are a few flavor combination ideas, but get creative and try out your favorite ingredients to make this crumb cake recipe your own to serve.

  • Coffee-infused: Add a touch of brewed coffee in place of milk in the cake batter and add coffee grounds to the crumb topping for a caffeinated cake treat.
  • Chocolate: Add cocoa powder to the cake and a few sprinkled chocolate chips in the crumb topping for a chocolate take on crumb cake.
  • Add a liquor: Mix in a bit of Gran Marnier or Amaretto to the cake mix and sprinkle the crumb topping with orange zest for a citrus-liquor twist.
  • Fruit-filled: Add blueberries, raspberries, or blackberries to the cake and the crumb topping for a fresh fruit version of crumb cake.
sheet pan of baked crumb cake with powdered sugar and forks next to it

How to Store and Freeze New Jersey Crumb Cake //

  • Storing: Store leftover cake (if you have any) in a pan covered with foil or an airtight container on the countertop for up to three days, or in the refrigerator for up to five days.
  • Freezing: Freeze leftover cake wrapped in plastic wrap or in an airtight container for up to three months. Thaw by removing from the freezer and letting thaw in the refrigerator for one day before serving. The texture will not be as moist as before freezing, but this cake does hold up after freezing and thawing (and is just as delicious).
new york style crumb cake on a plate with cups of coffee in the background

More Sweet Breakfast Recipes You’ll Love //

If you make this recipe, I’d love to know how it goes! If you make this recipe and enjoy it, be sure to give it a 5-star rating!

Be sure to follow me on Facebook, Instagram and Pinterest, too!

New York Style Crumb Cake on a plate with a fork and a cup of coffee in the background

New York Crumb Cake

Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

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

Cake Batter:

  • 1 ½ cups flour
  • ½ cup sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 egg
  • ½ cup milk
  • 2 Tablespoons canola oil
  • 2 teaspoons vanilla

Crumb Topping:

  • 2 ½ cups flour
  • 1 cup brown sugar
  • 1 ½ teaspoons cinnamon
  • 1 cup butter, melted and cooled
  • ¼ cup powdered sugar

Instructions

  1. Preheat oven to 325°. Spray a 9x13 baking dish with cooking spray. Set aside. 
  2. Whisk flour, sugar, baking powder, and salt together in a medium bowl. Set aside. 
  3. Whisk egg, milk, oil, and vanilla in another bowl. Pour the wet ingredients into the dry ingredients and mix until just combined. 
  4. Make the topping by mixing together flour, brown sugar, and cinnamon. Pour in melted butter and use a fork to combine. Mix until large clumps form. 
  5. Pour the batter into the prepared pan. Spread evenly, it will seem like there isn’t enough batter, but there is. 
  6. Sprinkle the crumb topping evenly over the entire surface of the batter. 
  7. Bake for 20 to 25 minutes, or until a toothpick comes out clean, rotating the pan once during baking. 
  8. Let cool completely and sieve powdered sugar over the top of the cake. 

Notes

I use a 9x13 baking pan for this recipe, but you could also use a 9x9 or 8x8 inch cake pan as well.
Feel free to add berries or any other variations to this recipe.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 421Total Fat: 19gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 57mgSodium: 328mgCarbohydrates: 59gFiber: 1gSugar: 26gProtein: 5g

All information and tools presented and written within this site are intended for informational purposes only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

raspberry orange pistachio ricotta cake slices on a wire rack

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New York Crumb Cake

This Post Has 204 Comments

    1. bakedbree

      thanks you!

    2. Long Islander

      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!

      1. bakedbree

        Sorry that you feel that way.

      2. FRANCES MARY WILLIAMS

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

  1. Tina from PA

    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 !

    1. bakedbree

      I am so glad. I hope that you keep reading.

  2. Memoria

    What a comforting, straight-forward dessert. YUM!

    1. bakedbree

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

      1. leonnard

        we do i work in bakery for 5 years apple crumb cake is the best

  3. Lisa VanBuskirk

    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 🙂

    1. bakedbree

      I am jealous. It will at least remind you of Long Island.

  4. Jacinda

    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!

    1. bakedbree

      thank you so much! Hope that you continue to read.

  5. sue

    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!

    1. bakedbree

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

  6. grace

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

    1. bakedbree

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

  7. Jamie

    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.

    1. bakedbree

      Welcome… thank you and thank Aggie for the introduction.

  8. The Food Hunter

    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…

    1. bakedbree

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

  9. rosario

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

    1. bakedbree

      thanks! that is one of my favorite recipes of all time.

  10. Michelle

    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!

    1. bakedbree

      Glad to hear that you liked it. Make sure that you are using a fresh baking soda and powder.

      1. Georgianna

        I didn’t see-any baking soda mentioned. Did I miss something?ge

        1. bakedbree

          No, it calls for baking powder. Not all cakes need both.

      2. Denise

        Your recipe does not call for baking soda, does it?

        1. bakedbree

          no, it calls for baking powder.

  11. Kate

    Looks wonderful!! Just what I’m craving for a mid-afternoon work snack…

    1. bakedbree

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

  12. Jean

    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!

    1. bakedbree

      that is such a compliment! thank you!

  13. Michelle

    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!

    1. bakedbree

      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.

  14. Lisa

    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.

  15. Marissa

    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

    1. bakedbree

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

  16. anna

    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!!

    1. bakedbree

      So good… I wish that I had one right now.

  17. betsy

    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!!

    1. bakedbree

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

  18. Sue

    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.

    1. bakedbree

      glad that you liked it Sue.

  19. Renee

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

    1. bakedbree

      Where from in Jersey?

  20. Renee

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

    1. bakedbree

      please do Renee!

  21. Lisa

    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

  22. marla

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

    1. bakedbree

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

  23. ruby

    it was very good but it was a bit salty

    1. bakedbree

      thanks Ruby.

  24. Sparklenurse

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

    1. bakedbree

      Yeah!! That is great to hear. I am glad that you liked the Crumb Cake as much as I did.

      1. Sparklenurse

        Omg this delight is not something you want to have around if you plan on dieting!!

        1. bakedbree

          No, it really is not. 🙂

  25. Jamie Ribisi-Braley

    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!!

    1. bakedbree

      Isn’t it delicious? The fruit sounds so god in there.

  26. Brina

    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!

    1. bakedbree

      Glad that you (and your children) liked it so much.

  27. Monique McGonagill

    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! 🙂

    1. bakedbree

      I love teenagers that cook! Glad that you liked it.

  28. Timi

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

    1. bakedbree

      glad that you liked it Timi!

  29. Marge

    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.

    1. bakedbree

      I love this. Crumb cake is worth waiting for.

  30. Laura

    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

    1. bakedbree

      It is a thin layer, but maybe use a smaller pan next time.

      1. Laura

        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!

  31. Khennings

    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

    1. bakedbree

      I am glad that you agree, there are never enough crumbs!

  32. Aodren

    Oh ! Gosh ! It looks smell yummy !
    Regards from France ^^

    1. bakedbree

      thank you Aodren!

  33. Dax

    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!

    1. bakedbree

      Fahrenheit.

      1. Dax

        Thank you. Can’t wait to make this 🙂

        1. bakedbree

          you are welcome Dax. Hope you love it.

  34. Joanne

    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!

    1. bakedbree

      then you will love this recipe!

  35. Dax

    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

    1. bakedbree

      vegetable oil.

      1. Shadonna

        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.

        1. bakedbree

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

  36. amy

    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!

    1. bakedbree

      Yeah! So glad you found a good recipe.

  37. Chandra

    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.

    1. bakedbree

      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.

  38. john

    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

    1. bakedbree

      Hope that it is a hit. Have fun at docent training.

  39. Kandie

    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!

    1. bakedbree

      You are speaking my language.

  40. Laura

    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.

    1. bakedbree

      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.

  41. Betz

    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!

    1. bakedbree

      Yeah!!! I am so glad that you got a taste of home in NZ.

      1. Betz

        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?

        1. bakedbree

          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.

  42. Elic

    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!

    1. bakedbree

      I hope that it reminds you of Jersey summers.

  43. Lisa

    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.

    1. bakedbree

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

  44. Sarah

    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!

  45. Jennifer Iwen

    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?

    1. bakedbree

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

  46. Erica {let why lead}

    This looks delicious! Thank you!

    1. bakedbree

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

  47. Gi-gi Zen

    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?!

    1. bakedbree

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

    2. Rose

      The baking soda used could be old, causing the 1st layer not to rise.

  48. Dedee Hinojosa

    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!

    1. bakedbree

      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?

  49. Heather Lawrence

    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!!

    1. bakedbree

      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!

  50. Shalisa

    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… 🙂

    1. bakedbree

      You are so welcome Shalisa!

  51. Sarah Drake

    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!

    1. bakedbree

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

  52. Carrie

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

    1. bakedbree

      You probably didn’t. It is a thin layer of batter.

      1. Terri

        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!

        1. bakedbree

          That’s a compliment!

    2. ANGEL

      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.

  53. Patricio Villarroel

    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!

    1. bakedbree

      Hello from Virginia!

  54. Linda Ardizzone

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

    1. bakedbree

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

  55. Miguel

    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!

    1. bakedbree

      I am so happy to hear this!

  56. Oops!

    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!

    1. bakedbree

      Hope that it turned out okay!

  57. Nickie

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

    1. bakedbree

      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.

  58. jan wood

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

    1. bakedbree

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

  59. Jocelyn

    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

    1. bakedbree

      It sounds like you didn’t use enough flour.

  60. Jocelyn

    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?

    1. bakedbree

      A stick is 4 ounces.

      1. Jocelyn

        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) 😉

  61. Farheen

    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 !!

    1. bakedbree

      Good. Idea.

  62. Rosemary

    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 🙂

    1. bakedbree

      I am so glad Rosemary!

  63. Dean

    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!

    1. bakedbree

      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.

    2. ANGEL MCHENRY

      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!

    1. bakedbree

      I will and I love CakeSpy, she is so sweet. 🙂

  64. Amy

    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!

    1. bakedbree

      I am so glad! I love this cake too, it reminds me of my home.

  65. Jamie

    Looks relish. I love your countertop!

    1. bakedbree

      Thanks, it came with the house. 🙂

  66. Clara

    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.

    1. bakedbree

      I love it with fruit.

  67. Mumsy

    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!

    1. bakedbree

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

  68. Kayla

    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!

    1. bakedbree

      I am so glad that you liked it so much! Thanks for the butter tip!

  69. Leslie Glennon

    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.

    1. bakedbree

      It is.

  70. emzo

    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?

    1. bakedbree

      Use whatever you want, but the recipe called for canola.

  71. GK

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

    1. bakedbree

      I am so glad! Love this recipe.

  72. Laurie

    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.

    1. bakedbree

      He is going to be so happy, this recipe is the real deal.

  73. Susan C

    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!

  74. Esther UK

    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.

    1. bakedbree

      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.

  75. hk

    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?

    1. bakedbree

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

  76. Michelle

    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

    1. bakedbree

      It is not a fluffy cake, it is more crumb than cake.

      1. Michelle

        Thanks! Sorry, didn’t know you replied 🙂

  77. Nora

    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.

    1. bakedbree

      You are welcome! It tastes like home!

  78. Kathy DeClesis

    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.

    1. bakedbree

      Sorry, I have no idea.

  79. Kaitlyn

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

    1. bakedbree

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

  80. Kayleigh

    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! 🙂

    1. bakedbree

      Good luck! I hope that you love it as much as I do.

  81. Mink

    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.

  82. Rosa Curtiss

    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.

    1. bakedbree

      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.

  83. Jilly

    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!!!!

    1. bakedbree

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

  84. Tina Combs

    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.

    1. bakedbree

      Glad that you liked it!

  85. Laura Campbell

    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!!

    1. bakedbree

      You’re very welcome!

  86. Janie

    Love love love! First found you’re recipe maybe 8 years ago? And have been making it for family occasions ever since! My husband’s fam is from NY and they love it. Love the recipe how it is but lately I often use applesauce in place of egg and it tastes great that way too! A little more moist but in a yummy way.
    Thank you for sharing this!

    1. Bree Hester

      Delicious!

  87. JC

    I have used your recipe many times and every time I make it, everyone loves it. It has come out great every time. After many years of making it, I finally decided to comment on it, I planning on making one to bring to my parents house for Christmas. Thanks for your help.

    1. Bree Hester

      This makes me so happy! I love that you have been making it for so long.

  88. Lauren

    Hi there! I accidentally added all 4 cups of flour right to the dough, any suggetions for what I can make with that? I remade the dough correctly and it is sooo delicious! Thank you!

    1. Bree Hester

      Make a double batch of cake?

  89. Robin

    Hi ya. Just made this DELICIOUS crumb cake this morning. Followed your directions which were perfect btw. Read your post before beginning, which is alwaysss helpful for tips when making a new recipe. It came out AWESOME!! Holy crumb cakes lol. I did need to add a bit more flour to the topping as you clearly suggested if it was needed to obtain the perfect crumb topping texture hehe. The hardest part was waiting for cooldown. Lol. Then I sifted confectionary sugar all over it and we devoured 😂. I love Entenmanns from my past, This is even better!! Of course homemade is always better but this recipe is bomb!! Yes. The batter took a little time and patience to coax it to cover the entire pan but it definitely did cover it all. I just love this. Best one I’ve ever made. Thank you for sharing. Oh. I did add extra cinnamon to my topping because it’s a personal preference. Wowzah is all I can say!!

  90. Vita

    I will give it a try!
    Crumb Cake is one of my very favorites.
    Eating Entenmann’s and Crumb Cake from Milleridge Inn in Jericho on Long Island have always made me HaPpY!
    Thank you for your recipe! Looking forward to it!

    1. Bree Hester

      I had a friend in college that brought an Entenmann’s crumb cake everywhere she went. It’s a classic.

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