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 Time15 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr
Course: Breakfast and Brunch
Cuisine: American
Keyword: breakfast cake, crumb cake recipe, crumble topping, new york cake
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!