Crumb Cake Recipe

Pin RecipeJump to Recipe

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!

Love breakfast treats? Try our easy danish recipe for a simple starter to your day. Or give our pumpkin crumb cake a try for a flavorful treat.

Two thick slices of crumb cake with powdered sugar on silver plates with white forks. Pan of Crumb cake in background.
Want to Save this Recipe?
Enter your email and get this recipe sent to your inbox to save for later! Plus you’ll get great new recipes from us every week!

New York Style Crumb Cake Recipe

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 that classic Crumb Cake recipe.

Here’s why this one works:

  • Tender, moist cake
  • Thick brown sugar crumble on top
  • Soft crumb, not crunchy- it makes a difference!
  • Freezer friendly recipe
Top view of two slices of crumb cake with two forks.

How to Make Crumb Cake

  1. Make the brown sugar crumb topping. Combine the melted butter with the dry ingredients using your hands, until pieces crumble and stick together when pressed.
  2. 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.
  3. Spread batter into pan. A 9-inch square pan is best for this cake.
  4. 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.
  5. Bake. Bake in a 325 degree oven for about 45 minutes. Cool in pan before serving.

Sprinkle with powdered sugar before serving (after cooling).

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.

Thaw at room temperature overnight.

Serve Crumb Cake warm by placing in the microwave for 15 seconds per slice!

Tips for Cake success

  1. 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.
  2. Softened Butter: To keep the batter thick, but smooth, start with softened, room temperature butter.
  3. FRESHNESS. Avoid dry cake by storing in an airtight container for up to 4 days. Heat slices in microwave for 15 seconds before serving for extra flavor!
Pan of New York style Crumb Cake with powdered sugar.

More Breakfast Recipes

Pin this now to find it later

Pin It

Crumb Cake

No ratings yet
By: Aimee
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!
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 12 servings

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
  • 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
  • cup buttermilk
  • powdered sugar for topping
Save this Recipe?
Enter your email and we’ll send the recipe straight to your inbox!

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 (or use my homemade cake release).
  • 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 4 days. Heat slices in microwave for 15 seconds before serving for extra flavor!

Nutrition

Calories: 358kcal, Carbohydrates: 49g, Protein: 4g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 6g, Cholesterol: 72mg, Sodium: 94mg, Fiber: 1g, Sugar: 26g
Course: Breakfast and Brunch
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

Thick and moist Crumb Cake is a New York-style classic breakfast cake recipe. Easy to make, you’ll love this delicious treat.

Avatar photo

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

Learn How To Become a Better Home Baker
Sign up for the Shugary Sweets FREE Email Course Today—soon you’ll say, "I made it from scratch!"

Categories: , ,


Posted on February 12, 2020

Comments & Reviews

  1. 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

  2. Help, I’ve made this twice , is delious but the cooks over the crumbs. What am I doing wrong?

  3. Hi,
    I only have salted butter on hand. Can I make the crumb cake with salted butter and skip the kosher salt?

    Thanks!

  4. 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.

  5. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating