New York Crumb Cake Recipe

Diva Entertains New York Crumb Cake

Everyone should have an easy yet delicious coffee cake recipe in their repertoire such as this New York Crumb Cake recipe.  A ‘New York ‘ crumb cake refers to a simple sour cream cake  topped with *lots* of cinnamon streusel.

This recipe comes together quickly. My only caution is about baking time.  This cake has a lovely, moist base but, like any cake, when left in the oven too long it quickly goes from moist to dry.  And nothing disappointments like a dry cake.  So start checking with a toothpick after 45 minutes.  Better to take the cake out with a few tiny crumbs sticking to the toothpick than over-baking it.

New York-Style Crumb Cake (adapted from Bon Appetit, April 2010)

Serves 12


  • 1 cup (packed) dark brown sugar
  • 1/2 cup sugar
  • 1 1/2 tablespoons ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, melted, warm
  • 2 1/2 cups all purpose flour


  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 2 large eggs
  • 1 1/3 cups sour cream
  • 1 teaspoon vanilla extract


  1. Melt butter in a large bowl.  Add both sugars, cinnamon and salt and stir to blend.
  2. Add flour and mix with fork until moist clumps form (mixture may look slightly wet).  Set aside.


  1. Position rack in center of oven and preheat to 350°F.  Spray a 13x9x2-inch baking dish with non-stick cooking spray.
  2. Using electric mixer, beat room-temperature butter in large bowl until smooth. Add sugar and beat until light and fluffy. Then add eggs, 1 at a time, beating until well blended after each addition.
  3. Add sour cream and vanilla extract to batter until just incorporated.
  4. Mix flour, baking soda, baking powder and salt in a bowl.  Add mixture to batter in three additions, blending until just incorporated after each addition.
  5. Transfer cake batter to prepared baking dish; spread batter evenly with rubber spatula or offset spatula. Drop crumb topping over the batter by handfuls covering completely (topping will be thick).  Very gently pat the crumb into the cake so it adheres.
  6. Bake cake until tester inserted into center comes out clean or with a few moist crumbs and topping is golden brown and slightly crisp, 45-1 hour (start checking at 45 minutes). Cool cake in dish on rack at least 30 minutes.

Can be made one day ahead.  Serve slightly warmed or at room temperature.

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  1. Adrienne, I am so glad that you enjoyed this recipe! Yes – it freezes beautifully; just keep it well covered. I typically first cover with tin foil and then cover the tinfoil with plastic wrap. Thank you so much for letting us know:) Debra, Owner Diva Entertains

  2. This cake turned out amazing!!! Topping seemed really thick when i was spreading it on but it baked up perfectly!

    Does this cake freeze well??

  3. I just baked this crumb cake… delicious!!! I’ve made sour cream coffee cakes a million times and this is one of the best. It is moist… baked for 45 minutes. Thank you for sharing your recipe. All the best, Leila1949

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