The number one thing I love to get when I go to Starbucks is a dark roast cup of coffee and the number two thing is this Crumb Cake, especially if I want to spoil myself.
This post was originally published in August 2013. It has been updated with additional helpful information with no changes to the originally published recipe in June 2020.
After we moved to our lovely island, Virgin Gorda, with no Starbucks (or any other coffee shop), I had to take the matters into my own hands and make it myself.
Yes, I said ” No Coffee Shop!”. Can you believe it??? It’s tragic isn’t it?
If you are a fan of breakfast baked goods, this crumb cake is the best thing to have with a cup of coffee or tea in the morning. It is the kind of breakfast that you can cut a piece, grab, and go.
With its thick crumb layer, it is incredibly moist and delicious. And the best part of it is that it takes no time to prepare.
A Few Helpful Tips for The Best Crumb Topping:
Just a couple of things to know to help you make the best NY Style Crumb Cake:
- While making the cake batter take your time with mixing the butter. You should add each piece one by one. The end result should look like moist crumbs. (Picture on the left)
- Take your time when getting the crumbs ready. You want each crumb to be the size of a pebble. Also, when placing them on top of the batter, start from outside edges and work your way into the middle. The batter is very thick, almost like frosting.(Picture on the right)
- The ratio of cake batter to the crumb mixture may surprise you. This cake is all about the crumb topping so do not be alarmed when you see the amount of batter. It is considerably less than a normal cake batter.
- When topping the cake with crumbs, there is no need to push the crumbs into the batter. They will magically incorporate with each other during the baking process.
Whether you serve it with a cup of coffee, milk, or almond milk, this easy crumb cake recipe is worth the try.
A Few Other Baked Goods You Might Like:
New York-Style Crumb Cake
Ingredients
For Crumb Topping:
- 1/3 cup granulated sugar, (2 2/3 oz.)
- 1/3 cup packed, 2 1/3 oz. brown sugar
- 1/8 teaspoon kosher salt
- 3/4 teaspoon ground cinnamon
- 8 tablespoon unsalted butter, melted and warm, 1 stick
- 1 3/4 cups cake flour, (7 oz.)
For The Cake Batter:
- 1 1/4 cups cake flour, (5 oz).
- 1/2 cup granulated sugar, (3 1/2 oz.)
- 1/4 teaspoon baking soda
- 1/4 teaspoon table salt
- 6 tablespoons unsalted butter, cut into small pieces, softened but still cool, (3 oz.)
- 1 large egg
- 1 large egg yolk
- 1/3 cup fat-free yogurt
- 1 teaspoon vanilla extract
- 2 tablespoons confectioners’ sugar for dusting
Instructions
- For the crumb topping: Mix together granulated and brown sugar, salt, and cinnamon in a small bowl. Once they are all incorporated evenly, add in the butter, and continue to whisk until combined. Stir in the flour and mix with a rubber spatula until it looks like a thick dough. Set aside and let it cool for 10-15 minutes.
- For the cake batter: Place the oven rack to the upper-middle position and preheat the oven to 325 F Degrees.
- In the bowl of a standing mixer (or a hand mixer), fitted with the paddle attachment, mix the flour, baking soda, sugar, and salt on low speed. With the mixer running on low speed, add the butter pieces one by one until there are no visible butter chunks and it has a uniformed texture. (For a visual, please look at the pictures above).
- Add the egg, egg yolk, yogurt, and vanilla and beat them until the batter is fluffy, resembling frosting, about 1 minute.
- Cut a piece of parchment paper that is slightly less wide than an 8X8-baking pan. Spray the pan with vegetable oil spray. Place the parchment paper pushing it into the corners and up the sides. Let the excess to overhang the edges. This will help you get the cake out of the pan easily after it is baked. Spray the top of the parchment paper with vegetable oil.
- Transfer the cake batter into the prepared baking pan and spread the batter into the pan evenly using a rubber spatula.
- Using your fingers, break away the crumb mixture into small pebble size pieces. Evenly spread them on top of the cake batter starting from the outside corners and working your way into the center.
- Bake it for 35 to 40 minutes, until the crumbs are golden and a toothpick inserted into the batter comes out clean.
- Cool the cake (in the baking pan) for 30 minutes. Once cooled, remove it from the pan by lifting the parchment overhang. Dust it with confectioners’ sugar.
- Cut it into 9 small squares and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe from America’s Test Kitchen.
Growing up in N.Y. we had crumb cake every Sunday morning. This recipe is awesome! The only change was sour cream instead of yogurt. This recipe is a keeper! Thanks
Hi Terry,
I am so glad it worked for you. I make it almost every other week and keep it in a container as my husband loves it with his morning tea.
Thank you for letting me know about the yogurt as well. Next time, I will give it a try.
Cheers!
I’ve made this twice now and it’s simply amazing. My husband was a huge fan if Starbucks’ crumb cake, and he loves this. Thank you!!
Hi Sarah,
I am so glad to hear that it worked for you.
My husband loves it too and it is one of his favorite breakfast cakes as well.
Thank you for letting me know.
Cheers from the sunny Caribbean!
Ice
Can I substitute sour cream for yogurt here because I really wanted to use sour cream and this recipe looks amazing!
Hi Lily,
To be honest, I have never tried it with sour cream but I have seen yogurt being used as a substitute for sour cream in baking in the past. So I would guess that it would work the other way around too.
This recipe (with yogurt) is 100% foolproof. I have made it so many times in the past. My husband even thinks that it is better than Starbucks’ crumble cake.
I hope it will turn out good.
Thanks for stopping by!
Cheers.
Ice
I would love to make this recipe but I don’t have a standing mixer w/Paddle, only a hand mixer. Would it be possible to use this.
Hi Virginia,
Absolutely. It may take a little longer but you should be fine.
Please let me know if I may answer any other questions you may have.
Thanks for stopping by!
Ice
It’s in the oven now. Can’t wait to try it!
Yay!!! How did it turn out?
Awesome — first time I’ve succeeded in making a “crumb-y” coffee cake! So happy to find a recipe that doesn’t just melt into the cake part. Excellent photos and descriptions! Thank you!!!
I am glad you enjoyed it Judy!
Thank you for stopping by!
Cheers!
Ice
Great recipe. Makes me miss my hometown polish bakeries. Yogurt in the cake is a nice touch, really smooths it out. Next time I make this I will back off on the sugar a bit. Had a lot of trouble with getting the crumbs to crispen. There must be another way to make these? I am going to try freezing the butter next time and then shaving it with a grater into the sugar and working it with my fingers to make smaller crumbs.
This looks absolutely delicious and I can’t wait to try it out. 🙂 Just, in the crumb topping, the recipe says 1/8th tsp butter. That can’t be right, can it?
Nithya, You are right.I wish there was a cake that tastes this good with 1/8 teaspoon butter??!!… I made the correction. It should be 8 tablespoon..
Thanks for your help.. Cheers.
Man. Mmmm I made it with some coco powder it the topping and it was great also made the crumbs huge and it was better than the entamans ultimate crumb. Mmmm Thanks Paul in NC.
Hi Paul,
What a great idea to add cocoa powder!!
I may steal that idea next time I make it. 🙂
I am glad the recipe worked for you.
Thanks for stopping by!
cheers..
Ice
Thank you very much for giving details I liked it very much and will try soon . I am also interested in your other recepies as well.
You are welcome Gonul.. Happy to hear that you are enjoying my recipes. Best.. Aysegul
This looks amazing, can’t wait to try!
Great Lucy.. I hope you will like it.
Thank you..