Here’s a bakery-style Crumb Cake with a thick, buttery cinnamon crumb layer and soft vanilla cake base — just like you’d get from a coffee shop. 🍰
New York–Style Crumb Cake
Ingredients (9×13-inch pan)
Crumb Topping (Thick Layer!)
- 1 ½ cups brown sugar, packed
- ½ cup granulated sugar
- 2 tsp ground cinnamon
- ¼ tsp salt
- 2 cups all-purpose flour
- ¾ cup (1 ½ sticks) unsalted butter, melted
Cake Batter
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¼ cups granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1 cup sour cream
Instructions
1. Preheat
- Preheat oven to 350°F (175°C).
- Grease or line a 9×13-inch baking pan with parchment paper.
2. Make the Crumb Topping
- In a bowl, combine brown sugar, granulated sugar, cinnamon, salt, and flour.
- Stir in melted butter until large crumbs form.
- Use your hands to squeeze some of the mixture into bigger chunks.
- Chill in the refrigerator while preparing the batter (helps create large crumbs).
3. Prepare the Cake Batter
- Whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, beat butter and sugar until light and fluffy (3–4 minutes).
- Add eggs one at a time, mixing well after each.
- Mix in vanilla and sour cream.
- Gradually add dry ingredients, mixing just until combined.
4. Assemble
- Spread batter evenly into the prepared pan.
- Sprinkle crumb topping generously over the batter. Do not press down.
5. Bake
- Bake 45–55 minutes, until a toothpick inserted into the cake (not just crumb layer) comes out clean.
- Cool completely before slicing.
Pro Tips
- For extra-large crumb pieces, chill the topping 15–20 minutes before sprinkling.
- Dust with powdered sugar after cooling for a bakery look.
- Store covered at room temperature up to 3 days.
If you’d like, I can also give you a small 8×8 pan version or a cinnamon swirl crumb cake with filling inside the cake too.
