Crumb Cake Recipe

Close up side view of a large square of crumb cake with a thick layer of brown sugar topping.

This New York crumb cake recipe (from an authentic New Yorker!) is so easy to make! With a thick crumb topping and moist cake base, it's perfect for brunch or dessert.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings large squares

Calories 695kcal

Author Liz Marino

Ingredients

For the Crumb Topping:

1 ⅓ cups brown sugar
1 ⅓ cups all-purpose flour
½ cup butter room temperature, 1 stick
2 tablespoons ground cinnamon

For the Cake:

8 ounces cream cheese room temperature
½ cup butter room temperature, 1 stick
1 ¼ cups white sugar
2 eggs
¼ cup milk
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

Instructions

Preheat the oven to 350 degrees F and grease an 8-inch square baking pan with butter.
Tip: To avoid losing any crumb cake topping, you can also line the pan with a parchment paper sling.
In a large mixing bowl, whisk together the ingredients for the crumb topping. Place in the refrigerator while you make the cake batter.
In the same bowl, (no need to clean it!) use an electric hand mixer on medium-high speed to beat the cream cheese, butter and sugar until well combined.
Add the eggs, milk and vanilla extract. Mix again to combine.
Add the flour, baking powder, baking soda and salt. Mix until combined. *Do not overmix or the cake will be dry.
Pour the batter into the greased 8x8 pan. Sprinkle crumb topping in an even layer over the cake batter.
Bake on the middle rack of the oven at 350 degrees F. for 30-40 minutes, until the crumb topping is golden brown and a cake tester comes out clean when inserted into the center of the cake.
Let the cake cool in the pan for at least 45 minutes before cutting into 9 large squares for serving.

Notes

To avoid losing some of the crumb topping, after greasing the pan with butter, also line it with parchment paper. Create a sling by leaving a couple of inches of parchment hanging over two of the edges. This makes it easier to lift the cake out of the pan.

When mixing the batter, alternate between the wet and dry ingredients. This ensures that there are no patches of dry flour in the cake.

Avoid over mixing the batter, as it can cause the crumb cake to be dry.

Store the cake in an airtight container at room temperature and enjoy within 5 days.

Nutrition