Moist New York style Crumb Cake with a delicious, thick brown sugar topping! Better than any bakery, you’ll fall in love with this classic breakfast cake recipe!
I’ve been on a mission to make the perfect crumb cake and this is by far the best!
– Miranda
This recipe for Crumb Cake was originally tested numerous times before publishing in February 2020. I updated the recipe notes and photos in September 2025.
Aimee’s Recipe Notes
Going to my grandma’s house always meant there would be coffee and an Entenmann’s Crumb Cake served. I loved that cake with the crumbly topping. What I didn’t love? It was so DRY. And Grandma would send me home with the leftovers, that were dry and tasteless on day 2.
So I made it my mission to recreate an even tastier classic Crumb Cake recipe.
Taste & Texture: Moist, tender cake with a thick layer of brown sugar crumble on top.
Ease: Baked in a 9-inch square baking dish. This recipe is freezer friendly too!
Readers often ask: Can this be made with all-purpose instead of cake flour. Yes, of course. But the texture of the crumb will be slightly more dense.
Storage: Keep this cake in an airtight container at room temperature for up to 5 days.
Top Tip: Sprinkle cooled cake generously with powdered sugar before serving for not only a sweet finish, but a classic appearance.
Ingredients for Crumb Cake
Be sure to scroll down to the recipe card for a full list of ingredients and measurements. I tested this recipe with the ingredients listed, but feel free to test substitutions yourself!
- Buttermilk: I love the tang of buttermilk in baked goods. You can swap it out for sour cream or plain Greek yogurt if you prefer. Do NOT use anything low-fat.
- Softened Butter: To keep the batter thick, but smooth, start with softened, room temperature butter. Unsalted or salted butter works just fine.
- Cake flour: I love using cake flour to create a tender crumb. However you can use all-purpose flour if that’s all you have on hand. Be sure to use my tips on how to measure flour correctly.
- Brown Sugar- This is key to making the flavorful crumb topping!
How to Make Crumb Cake
Make the Cake Batter.
- Combine the dry ingredients for the batter. In a bowl, combine the flour, sugar, salt, and baking soda. Add butter to the batter. Then add the eggs, buttermilk, and vanilla, and beat until combined.
- Spread batter into pan. A 9-inch square pan is best for this cake.
Make the Crumb Topping.
- Combine the melted butter with the dry ingredients using your hands, until pieces crumble and stick together when pressed.
- Pinch pieces of the crumb topping in your hand and drop them on the cake batter. You’ll want some larger pieces mixed with smaller crumbs. Bake in a 325 degree oven for about 45 minutes. Cool in pan before serving.
Can you Freeze Breakfast Cakes
Yes! My favorite way to freeze this cake is wrap slices individually in parchment paper, then slide them into a ziploc freezer bag. Use my guide on how to freeze cake.
Thaw at room temperature overnight. Serve Crumb Cake warm by placing in the microwave for 15 seconds per slice!
More Breakfast Recipes
- Want some fruity breakfast treats? Try my Apple Cinnamon Bread recipe out!
- These yummy Chocolate Donuts are the perfect way to start the day!
- My Zucchini Crumb Cake is moist and flavorful and topped with a sweet cinnamon icing.
- Make my Cinnamon Roll Cake with Homemade Vanilla Icing for a sweet breakfast!
- This sweet and refreshing Lemon Crumb Coffee Cake is exactly how to start your day off right!
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Crumb Cake Recipe
Ingredients
Crumble topping
- ½ cup unsalted butter melted
- ¼ cup granulated sugar
- ¼ cup light brown sugar packed
- 1 ¼ cup cake flour
- 1 teaspoon cinnamon
- ⅛ teaspoon kosher salt
Cake
- 1 ¼ cup cake flour
- ½ cup granulated sugar
- ¼ teaspoon kosher salt
- ¼ teaspoon baking soda
- ½ cup unsalted butter softened
- 2 large eggs
- 2 teaspoon vanilla extract
- ⅓ cup buttermilk
- powdered sugar for topping
Instructions
- For the crumble topping, combine the melted butter with the dry ingredients using your hands, until pieces crumble and stick together when pressed. Set aside.
- For the cake batter, in a bowl, combine the flour, sugar, salt, and baking soda.
- Add butter to the batter. Then add the eggs, buttermilk, and vanilla, and beat until combined.
- Spread batter into a 9-inch greased and floured baking dish.
- Add crumb topping to the top of the cake. Pinch pieces of the crumb topping in your hand and drop them on the cake batter. You’ll want some larger pieces mixed with smaller crumbs.
- Bake in a 325 degree oven for about 45 minutes. Cool in pan before serving.
- Sprinkle with powdered sugar before serving (after cooling).
Notes
- Buttermilk: I love the tang of buttermilk in baked goods. You can swap it out for sour cream or plain Greek yogurt if you prefer. Do NOT use anything low-fat.
- Softened Butter: To keep the batter thick, but smooth, start with softened, room temperature butter.
- FRESHNESS. Avoid dry cake by storing in an airtight container for up to 5 days. Heat slices in microwave for 15 seconds before serving for extra flavor!
Nutrition
Easy Cake Recipes
Thick and moist Crumb Cake is a New York-style classic breakfast cake recipe. Easy to make, you’ll love this delicious treat.
I thought that i saw looked good with the crumbs cake and the pound cake and the pumpkin pound cake also. That crumb cake can I do it in the 9 x 13 pan instead of 9 inches pan ?
I thought that i saw looked good with the crumbs cake and the pound cake and the pumpkin pound cake also.
Cake flour meaning regular baking flour or the specialty flour called cake flour such as Swans?
Cake flour refers to the specialty flour 🙂
Aimee, thank you for this Delicious looking Cake. I am legally bling and cannot work with comlicated
recipes. I will try my best for my family with this
I’ve been on a mission to make the perfect crumb cake and this is by far the best!
Thank you 🙂
Help, I’ve made this twice , is delious but the cooks over the crumbs. What am I doing wrong?
Can you use regular Flour?Very Hard to find Now
Hi,
I only have salted butter on hand. Can I make the crumb cake with salted butter and skip the kosher salt?
Thanks!
Sure can!
When I was growing up my Dad always bought Entenmanns crumb cake. We loved it. But I agree with you it was dry. I look forward to making your recipe.
Growing up there was a sweet Lady who lived down the street from me
She was the neighborhood Gramma and she use bake a crumb cake
I lost the recipe but, reading your recipe brings back delicious memories.