New York Crumb Cake
New York style crumb cake with thick crumb and cinnamon swirl
New York Crumb Cake the way it ought to be. A thick layer of buttery crumbs on top, a soft vanilla cake underneath, and a warm cinnamon stripe running through the middle.
This is the cake you want on the counter for slow mornings and drop-in visitors, and it’s just as good the next day with a fresh pot of coffee. Serve it warm enough to wake up the cinnamon and let the crumbs fall where they may. No one ever complains about a slice that’s a little too big.
Watch my video to follow along step-by-step.
Ingredients
Crumb Topping & Cinnamon Swirl
1⅓ cups (160 g) all-purpose flour
⅔ cup (135 g) packed light brown sugar
⅓ cup (65 g) granulated sugar
1½ tsp (4 g) ground cinnamon
¼ tsp (1 g) fine salt
½ cup (115 g) unsalted butter, melted, divided
You’ll use most of the melted butter for the crumb and a little for the cinnamon swirl.
Cake Base
1½ cups (190 g) all-purpose flour
¾ tsp (3 g) baking powder
¼ tsp (1 g) baking soda
¼ tsp (1 g) fine salt
6 Tbs (85 g) unsalted butter, softened
¾ cup (150 g) granulated sugar
2 large eggs
¾ cup (180 g) sour cream
1½ tsp (7 ml) vanilla extract
Finish
Powdered sugar, for dusting (optional)
Method
1. Prep the pan and oven
Heat the oven to 350°F (175°C).
Butter a square pan and line it with parchment, leaving some overhang so you can lift the cake out later.
2. Make the crumb and cinnamon swirl
In a medium bowl, whisk together:
1⅓ cups (160 g) all-purpose flour
⅔ cup (135 g) packed light brown sugar
⅓ cup (65 g) granulated sugar
1½ teaspoons (4 g) ground cinnamon
¼ teaspoon (1 g) fine salt
Scoop out about ½ cup of this dry mixture into a small bowl. This will be your cinnamon swirl later.
For the crumb topping, pour most of the melted butter (about 7 tablespoons / 100 g) over the dry mixture left in the medium bowl. Stir and pinch it together until you have large, clumpy crumbs that hold their shape when you squeeze them and then break apart. Set aside.
For the cinnamon swirl, pour the remaining melted butter (about 1 tablespoon / 15 g) over the reserved ½ cup dry mix. Stir until it looks like damp sand that sprinkles easily. Set aside.Make Batter: In a bowl, whisk flour, baking powder, salt, sugar, cinnamon, tarragon, and lemon zest. In another bowl, whisk eggs, milk, and vanilla. Combine wet and dry just until smooth.
3. Make the cake batter (reverse creaming)
In a large bowl, whisk together:
1½ cups (190 g) all-purpose flour
¾ teaspoon (3 g) baking powder
¼ teaspoon (1 g) baking soda
¼ teaspoon (1 g) fine salt
Add the softened butter (6 tablespoons / 85 g) and granulated sugar (¾ cup / 150 g) directly to the dry ingredients.
Using a stand mixer with the paddle, a hand mixer, or a sturdy spatula, mix on low–medium speed until the mixture looks like fine, damp sand with no big pieces of butter. This is the reverse-creaming step: the butter is coating the flour instead of being creamed with sugar on its own.
In a separate bowl or jug, whisk together the eggs, sour cream, and vanilla until smooth.
Pour the wet mixture into the sandy flour–butter mixture in two additions, mixing on low just until the batter is smooth and thick. Scrape down the bowl once.
Stop as soon as the batter is combined; don’t overmix, or the cake will be tough.
4. Assemble the cake
Spread about half of the batter into the prepared pan. The batter will be thick; use an offset spatula or the back of a spoon and take your time to get an even, thin layer.
Sprinkle the cinnamon swirl mixture evenly over the batter. Aim for a light, even layer without big bare patches.
Dollop the remaining batter over the swirl in spoonfuls, then gently spread it out to cover. It’s fine if some swirl peeks through.
Scatter the crumb topping evenly over the batter in clumps, not dust. Cover the whole surface; if you still see cake batter, move crumbs around until everything is covered.
5. Bake
Bake at 350°F (175°C) for about 40–45 minutes, until:
The center is set but not jiggly, and
A toothpick or cake tester pushed down into the cake layer (not just the crumb) comes out without wet batter. A little butter or crumb on the tester is fine.
If the top is browning too quickly toward the end, you can tent the cake loosely with foil for the last few minutes.
6. Cool, slice, and serve
Let the cake cool completely in the pan on a rack. Cutting while warm will tear the crumb and topping.
Once cool, lift the cake out using the parchment, dust with powdered sugar if you like, and cut into squares.
Storage
Store covered at room temperature for 1–2 days.
For longer storage, wrap slices well and freeze; let them thaw at room temperature.
The crumb stays clumpy and the cake stays moist if you don’t overbake.
💡 Larder Notes
Butter temperature: For the cake, the butter should be soft but not greasy. If it smears against the bowl and holds its shape, you’re good. If it’s shiny and oily, it’s too warm.
Crumb test: The topping is right when you can squeeze it into a chunk and it breaks when you drop it back in the bowl. If it’s sandy, add a teaspoon or two more melted butter. If it’s paste-like, you added too much.
Don’t overbake: The cake is done when the center is just set and a tester in the cake layer comes out clean. If you wait until the whole top is dark, the cake will be dry by the next day.
Make-ahead: The cake is fine to bake the day before. Let it cool completely, cover it well, and keep it at room temperature. Dust with powdered sugar right before serving.
Swaps: Full-fat Greek yogurt can stand in for sour cream. Dark brown sugar will give a slightly deeper flavor and darker crumb but won’t break the recipe.
Freezer: Cut into squares, wrap tightly, and freeze. Thaw at room temperature; the crumb will soften but still eat well.
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