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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.

Print

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.

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  1. Aqui na Cozinha

    June 10th, 2010 at 11:39 am

    I love this kind of cake and its looks amazing. Here in Brazil I make a bun like this bolo.Até posted on my blog, this is the link: https://www.aquinacozinha.com/2009/12/cuca-de-goiabada-e-passas-essa-e -para.html
    Then take a look.
    I used Google Translator.
    Beijos
    Patty Martins

    @aquinacozinha

  2. bakedbree

    June 11th, 2010 at 8:41 am

    thanks you!

  3. Long Islander

    June 5th, 2012 at 9:35 pm

    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!

  4. bakedbree

    June 6th, 2012 at 7:17 pm

    Sorry that you feel that way.

  5. FRANCES MARY WILLIAMS

    September 9th, 2018 at 12:44 pm

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

  6. Tina from PA

    June 10th, 2010 at 12:04 pm

    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 !

  7. bakedbree

    June 11th, 2010 at 8:40 am

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

  8. Memoria

    June 10th, 2010 at 6:43 pm

    What a comforting, straight-forward dessert. YUM!

  9. bakedbree

    June 11th, 2010 at 8:39 am

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

  10. leonnard

    December 23rd, 2011 at 7:10 pm

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

  11. Lisa VanBuskirk

    June 11th, 2010 at 5:39 am

    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 🙂

  12. bakedbree

    June 11th, 2010 at 8:37 am

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

  13. Jacinda

    June 11th, 2010 at 8:23 am

    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!

  14. bakedbree

    June 11th, 2010 at 8:36 am

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

  15. sue

    June 11th, 2010 at 12:49 pm

    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!

  16. bakedbree

    June 13th, 2010 at 9:53 pm

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

  17. grace

    June 13th, 2010 at 10:41 am

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

  18. bakedbree

    June 13th, 2010 at 9:38 pm

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

  19. Jamie

    June 16th, 2010 at 3:35 pm

    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.

  20. bakedbree

    June 17th, 2010 at 12:18 am

    Welcome… thank you and thank Aggie for the introduction.

  21. The Food Hunter

    June 18th, 2010 at 9:20 am

    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…

  22. bakedbree

    June 18th, 2010 at 10:53 pm

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

  23. rosario

    January 2nd, 2011 at 7:14 pm

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

  24. bakedbree

    January 3rd, 2011 at 8:36 pm

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

  25. Michelle

    January 16th, 2011 at 8:24 pm

    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!

  26. bakedbree

    January 17th, 2011 at 7:02 pm

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

  27. Georgianna

    October 8th, 2011 at 10:54 am

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

  28. bakedbree

    October 10th, 2011 at 12:16 am

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

  29. Denise

    October 8th, 2011 at 12:12 pm

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

  30. bakedbree

    October 10th, 2011 at 12:16 am

    no, it calls for baking powder.

  31. Kate

    January 27th, 2011 at 12:54 pm

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

  32. bakedbree

    January 27th, 2011 at 11:37 pm

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

  33. Jean

    April 6th, 2011 at 12:26 pm

    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!

  34. bakedbree

    April 7th, 2011 at 11:02 pm

    that is such a compliment! thank you!

  35. Michelle

    April 10th, 2011 at 8:40 am

    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!

  36. bakedbree

    April 10th, 2011 at 10:41 pm

    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.

  37. Lisa

    April 15th, 2011 at 4:20 am

    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.

  38. bakedbree

    April 15th, 2011 at 7:23 am

    The proportions are not off. The cake batter part is supposed to be a thin layer with a ridiculous amount of crumb topping. Here is the original recipe and it also call for a 9×13 pan. https://www.marthastewart.com/256825/new-york-crumb-cake

  39. Marissa

    April 15th, 2011 at 12:20 pm

    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

  40. bakedbree

    April 15th, 2011 at 2:41 pm

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

  41. anna

    May 3rd, 2011 at 7:36 pm

    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!!

  42. bakedbree

    May 7th, 2011 at 12:03 pm

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

  43. betsy

    May 4th, 2011 at 1:40 pm

    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!!

  44. bakedbree

    May 7th, 2011 at 12:00 pm

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

  45. Sue

    May 16th, 2011 at 9:33 pm

    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.

  46. bakedbree

    May 26th, 2011 at 12:09 am

    glad that you liked it Sue.

  47. Renee

    May 29th, 2011 at 8:52 am

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

  48. bakedbree

    May 29th, 2011 at 9:37 pm

    Where from in Jersey?

  49. Renee

    May 29th, 2011 at 9:19 am

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

  50. bakedbree

    May 29th, 2011 at 9:37 pm

    please do Renee!

  51. Lisa

    June 24th, 2011 at 6:19 pm

    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

  52. marla

    July 10th, 2011 at 7:25 pm

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

  53. bakedbree

    July 11th, 2011 at 10:08 pm

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

  54. ruby

    July 30th, 2011 at 6:28 pm

    it was very good but it was a bit salty

  55. bakedbree

    August 4th, 2011 at 6:19 pm

    thanks Ruby.

  56. Sparklenurse

    August 14th, 2011 at 6:25 pm

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

  57. bakedbree

    August 14th, 2011 at 10:02 pm

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

  58. Sparklenurse

    August 16th, 2011 at 8:02 pm

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

  59. bakedbree

    August 17th, 2011 at 9:36 pm

    No, it really is not. 🙂

  60. Jamie Ribisi-Braley

    September 5th, 2011 at 10:47 am

    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!!

  61. bakedbree

    September 6th, 2011 at 8:52 am

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

  62. Brina

    September 15th, 2011 at 7:50 pm

    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!

  63. bakedbree

    September 15th, 2011 at 10:43 pm

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

  64. Monique McGonagill

    September 18th, 2011 at 9:28 pm

    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! 🙂

  65. bakedbree

    September 18th, 2011 at 10:46 pm

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

  66. Timi

    October 1st, 2011 at 2:17 am

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

  67. bakedbree

    October 3rd, 2011 at 1:27 pm

    glad that you liked it Timi!

  68. Marge

    October 10th, 2011 at 7:36 am

    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.

  69. bakedbree

    October 10th, 2011 at 9:21 pm

    I love this. Crumb cake is worth waiting for.

  70. Laura

    October 26th, 2011 at 11:15 pm

    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

  71. bakedbree

    October 29th, 2011 at 10:19 pm

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

  72. Laura

    November 8th, 2011 at 9:33 pm

    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!

  73. Khennings

    November 24th, 2011 at 4:14 am

    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

  74. bakedbree

    November 24th, 2011 at 11:47 am

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

  75. Aodren

    November 26th, 2011 at 1:16 pm

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

  76. bakedbree

    November 27th, 2011 at 11:10 pm

    thank you Aodren!

  77. Dax

    November 29th, 2011 at 8:47 am

    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!

  78. bakedbree

    November 29th, 2011 at 12:32 pm

    Fahrenheit.

  79. Dax

    November 29th, 2011 at 2:31 pm

    Thank you. Can’t wait to make this 🙂

  80. bakedbree

    November 29th, 2011 at 8:40 pm

    you are welcome Dax. Hope you love it.

  81. Joanne

    December 10th, 2011 at 1:23 pm

    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!

  82. bakedbree

    December 14th, 2011 at 10:59 pm

    then you will love this recipe!

  83. Dax

    December 23rd, 2011 at 2:24 am

    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

  84. bakedbree

    December 31st, 2011 at 1:01 am

    vegetable oil.

  85. Shadonna

    May 21st, 2012 at 6:48 pm

    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.

  86. bakedbree

    May 22nd, 2012 at 6:27 pm

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

  87. amy

    January 28th, 2012 at 1:21 pm

    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!

  88. bakedbree

    January 28th, 2012 at 10:43 pm

    Yeah! So glad you found a good recipe.

  89. Chandra

    February 9th, 2012 at 5:08 pm

    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.

  90. bakedbree

    February 11th, 2012 at 1:52 pm

    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.

  91. john

    March 6th, 2012 at 6:49 pm

    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

  92. bakedbree

    March 7th, 2012 at 11:13 pm

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

  93. Kandie

    March 24th, 2012 at 12:59 pm

    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!

  94. bakedbree

    March 27th, 2012 at 9:31 am

    You are speaking my language.

  95. Laura

    March 28th, 2012 at 6:44 am

    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.

  96. bakedbree

    April 8th, 2012 at 10:41 pm

    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.

  97. Betz

    April 10th, 2012 at 4:30 am

    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!

  98. bakedbree

    April 11th, 2012 at 2:12 pm

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

  99. Betz

    May 8th, 2013 at 4:35 am

    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?

  100. bakedbree

    May 23rd, 2013 at 9:46 pm

    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.

  101. Elic

    April 17th, 2012 at 12:20 am

    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!

  102. bakedbree

    April 19th, 2012 at 10:54 pm

    I hope that it reminds you of Jersey summers.

  103. Lisa

    May 5th, 2012 at 8:13 pm

    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.

  104. bakedbree

    May 6th, 2012 at 11:02 pm

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

  105. Sarah

    May 7th, 2012 at 9:03 am

    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!

  106. Jennifer Iwen

    May 15th, 2012 at 12:29 pm

    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?

  107. bakedbree

    May 22nd, 2012 at 6:50 pm

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

  108. Erica {let why lead}

    June 21st, 2012 at 10:42 pm

    This looks delicious! Thank you!

  109. bakedbree

    June 23rd, 2012 at 10:13 pm

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

  110. Gi-gi Zen

    July 7th, 2012 at 12:46 am

    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?!

  111. bakedbree

    July 12th, 2012 at 9:40 pm

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

  112. Rose

    January 17th, 2014 at 12:39 am

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

  113. Dedee Hinojosa

    July 8th, 2012 at 9:37 am

    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!

  114. bakedbree

    July 12th, 2012 at 9:32 pm

    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?

  115. Heather Lawrence

    July 12th, 2012 at 11:31 am

    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!!

  116. bakedbree

    July 12th, 2012 at 9:11 pm

    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!

  117. Shalisa

    October 1st, 2012 at 10:40 am

    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… 🙂

  118. bakedbree

    October 2nd, 2012 at 12:27 pm

    You are so welcome Shalisa!

  119. Sarah Drake

    October 13th, 2012 at 1:52 pm

    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!

  120. bakedbree

    October 14th, 2012 at 10:05 pm

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

  121. Carrie

    October 26th, 2012 at 4:50 pm

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

  122. bakedbree

    November 2nd, 2012 at 11:12 pm

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

  123. Terri

    April 6th, 2016 at 11:40 am

    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!

  124. bakedbree

    April 11th, 2016 at 12:33 pm

    That’s a compliment!

  125. ANGEL

    February 14th, 2016 at 7:19 pm

    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.

  126. Patricio Villarroel

    November 3rd, 2012 at 10:24 pm

    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!

  127. bakedbree

    November 6th, 2012 at 9:50 pm

    Hello from Virginia!

  128. Linda Ardizzone

    November 15th, 2012 at 3:52 pm

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

  129. bakedbree

    November 18th, 2012 at 4:52 pm

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

  130. Miguel

    November 25th, 2012 at 5:14 pm

    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!

  131. bakedbree

    November 28th, 2012 at 12:03 am

    I am so happy to hear this!

  132. Oops!

    December 6th, 2012 at 8:38 pm

    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!

  133. bakedbree

    December 8th, 2012 at 3:20 pm

    Hope that it turned out okay!

  134. Nickie

    December 12th, 2012 at 3:41 am

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

  135. bakedbree

    December 16th, 2012 at 2:46 pm

    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.

  136. jan wood

    December 23rd, 2012 at 10:51 am

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

  137. bakedbree

    December 24th, 2012 at 12:25 pm

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

  138. Jocelyn

    January 9th, 2013 at 1:18 pm

    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

  139. bakedbree

    January 14th, 2013 at 9:34 pm

    It sounds like you didn’t use enough flour.

  140. Jocelyn

    January 9th, 2013 at 2:44 pm

    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?

  141. bakedbree

    January 14th, 2013 at 9:28 pm

    A stick is 4 ounces.

  142. Jocelyn

    January 15th, 2013 at 2:14 pm

    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) 😉

  143. Farheen

    January 10th, 2013 at 8:53 pm

    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 !!

  144. bakedbree

    January 14th, 2013 at 9:09 pm

    Good. Idea.

  145. Rosemary

    January 20th, 2013 at 8:59 pm

    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 🙂

  146. bakedbree

    January 22nd, 2013 at 11:06 pm

    I am so glad Rosemary!

  147. Dean

    February 4th, 2013 at 6:48 pm

    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!

  148. bakedbree

    February 4th, 2013 at 6:51 pm

    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.

  149. ANGEL MCHENRY

    February 14th, 2016 at 5:18 pm

    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!

  150. Brenda

    February 6th, 2013 at 10:50 am

    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
    https://www.seriouseats.com/recipes/2010/05/cakespy-crumb-cake-recipe.html

  151. bakedbree

    February 10th, 2013 at 10:34 am

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

  152. Amy

    March 17th, 2013 at 10:36 am

    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!

  153. bakedbree

    March 18th, 2013 at 7:45 pm

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

  154. Jamie

    March 24th, 2013 at 3:46 pm

    Looks relish. I love your countertop!

  155. bakedbree

    March 31st, 2013 at 11:14 pm

    Thanks, it came with the house. 🙂

  156. Clara

    July 3rd, 2013 at 11:29 am

    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.

  157. bakedbree

    July 3rd, 2013 at 7:10 pm

    I love it with fruit.

  158. Mumsy

    July 5th, 2013 at 3:35 pm

    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!

  159. bakedbree

    July 5th, 2013 at 4:53 pm

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

  160. Kayla

    August 15th, 2013 at 7:21 am

    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!

  161. bakedbree

    August 21st, 2013 at 8:29 pm

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

  162. Leslie Glennon

    August 26th, 2013 at 12:45 pm

    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.

  163. bakedbree

    August 28th, 2013 at 10:12 pm

    It is.

  164. emzo

    September 24th, 2013 at 3:15 pm

    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?

  165. bakedbree

    September 24th, 2013 at 8:01 pm

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

  166. GK

    September 29th, 2013 at 10:15 pm

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

  167. bakedbree

    October 2nd, 2013 at 8:07 am

    I am so glad! Love this recipe.

  168. Laurie

    October 4th, 2013 at 12:12 am

    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.

  169. bakedbree

    October 10th, 2013 at 10:28 pm

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

  170. Susan C

    October 4th, 2013 at 11:52 am

    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!

  171. Esther UK

    October 8th, 2013 at 4:16 am

    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.

  172. bakedbree

    October 10th, 2013 at 10:26 pm

    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.

  173. hk

    October 22nd, 2013 at 1:15 pm

    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?

  174. bakedbree

    October 22nd, 2013 at 8:45 pm

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

  175. Michelle

    December 14th, 2013 at 5:23 pm

    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

  176. bakedbree

    December 14th, 2013 at 5:34 pm

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

  177. Michelle

    December 29th, 2013 at 12:05 pm

    Thanks! Sorry, didn’t know you replied 🙂

  178. Nora

    January 7th, 2014 at 8:00 am

    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.

  179. bakedbree

    January 9th, 2014 at 8:22 am

    You are welcome! It tastes like home!

  180. Kathy DeClesis

    January 23rd, 2014 at 5:49 am

    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.

  181. bakedbree

    January 24th, 2014 at 11:19 am

    Sorry, I have no idea.

  182. Kaitlyn

    January 27th, 2014 at 6:25 pm

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

  183. bakedbree

    January 29th, 2014 at 10:48 pm

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

  184. Kayleigh

    May 22nd, 2014 at 1:29 pm

    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! 🙂

  185. bakedbree

    May 22nd, 2014 at 2:19 pm

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

  186. Mink

    May 24th, 2014 at 9:40 am

    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.

  187. Rosa Curtiss

    January 30th, 2015 at 8:53 am

    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.

  188. bakedbree

    February 1st, 2015 at 11:31 pm

    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.

  189. Jilly

    February 18th, 2015 at 2:46 am

    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!!!!

  190. bakedbree

    February 22nd, 2015 at 11:31 am

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

  191. Tina Combs

    March 1st, 2015 at 7:40 pm

    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.

  192. bakedbree

    March 1st, 2015 at 11:41 pm

    Glad that you liked it!

  193. Laura Campbell

    December 15th, 2016 at 6:14 pm

    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!!

  194. bakedbree

    December 18th, 2016 at 12:56 pm

    You’re very welcome!

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