New York Crumb Cake

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New York Crumb Cake

  • Prep: 30 min
  • Chill: 30 min
  • Cook: 30 min
  • Total: 2 hours
  • Serves 24
New York Crumb Cake

Carbohydrate Counts

Carbs per serving 44g

Carb calculations Weight Carbs
Dark brown sugar 192g (192g)
Sugar 96g (96g)
All purpose flour 310g (230g)
All purpose flour 310g (230g)
Sugar 288g (288g)
Net Weight 1036g

* Provided for informational purposes only. Consult your doctor for insulin dosing advice.

  • Preheat the oven to 350°F and position the rack in the center position. Lightly butter the bottom and sides of a 9x13-inch cake pan.
  • Crumb topping
  • 192g / 1 cup firmly packed dark brown sugar
  • 96g / ½ cup sugar
  • ½ teaspoon salt
  • 1 ½ tablespoons cinnamon
  • Stir together both sugars, the salt, and cinnamon in a medium bowl.
  • 1 cup (2 sticks) unsalted butter, melted
  • Add the melted butter and whisk until combined.
  • 310g / 2 ½ cups all purpose flour
  • Fold in the flour until it is absorbed and set the mixture aside.
  • Cake
  • 310g / 2 ½ cups all-purpose flour
  • ¾ teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • To make the cake, sift flour, baking powder, baking soda, and salt together into medium bowl and set aside.
  • 12 tablespoons (1 ½ sticks) unsalted butter
  • In the bowl of a standing mixer fitted with the paddle attachment, cream the butter until it is completely smooth.
  • 288g / 1 ½ cups sugar
  • Scrape down the bowl and add the sugar. Beat the mixture until it starts to look fluffy.
  • 2 large eggs
  • Add the eggs, one at a time, and beat until each is incorporated. Scrape down the sides of the bowl and beat again for 30 seconds.
  • 1 ¼ cups sour cream
  • 1 teaspoon vanilla extract
  • Add the sour cream and vanilla and beat just until incorporated.
  • reserved dry ingredients
  • Add the dry ingredients in three parts, scraping down the bowl before each addition, beating only until it is just incorporated.
  • Assembly
  • To assemble the cake, pour the batter into the prepared pan. Use your hands to scoop up a handful of the topping and make a fist. The topping should hold together. Break off in chunks and drop them over the cake. Repeat until you've used all of the topping. The layer of topping will be thick.
  • Baking
  • Bake the cake for 30 to 40 minutes, or until a tester inserted in the middle comes out clean. Rotate the pan two times during the baking process. Cool the entire pan on a wire rack for about 30 minutes before serving.
From . ( Adapted from Sticky Gooey Creamy Chewy.

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