THE BEST New York Crumb Cake!

By • January 17, 2016 0 Comments

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Author Notes: There are so many recipes for the classic New York Crumb Cake. I recently saw a recipe on the NY Times website they thought was the best. There was way too much butter and no spices or flavoring. A perfect New York Crumb Cake should have a dense but moist vanilla crumb and a buttery crunchy topping that hints of cinnamon. My addition of allspice and vanilla gives just enough flavor to enhance the buttery crumbs. Here is my favorite recipe made with buttermilk. I use individual paper short 4X1 crumb cake cups that need no pan for support. They are made in Italy and can be purchased on Amazon. You can also use 9 jumbo muffin cups. Lorraine Fina Stevenski


Makes 8-9 individual crumb cakes

  • 1 cup all-purpose flour
  • 3/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1 teaspoon good vanilla extract
  • 1/8 teaspoon table salt
  • 1/2 cup melted butter, salted OK
  • CAKE:
  • 1- 1/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon table salt
  • 6 tablespoons butter, salted OK, softened but still cool, cut into 6 pieces
  • 2 large eggs, room temperature
  • 2 teaspoons good vanilla extract
  • 1/3 cup buttermilk, whole or lowfat OK, room temperature
  • confectioner's sugar to sprinkle
  1. Arrange 9 short paper 4" X 1" paper crumb cake cups on a rimmed half sheet pan allowing even space between each. Or line 9 jumbo muffin cups with paper liners. Preheat the oven to 350 degrees.
  2. MAKE THE CRUMBS: In a large mixing bowl whisk together the sugars, spices, vanilla and salt. Stir in the melted butter and mix until large crumbs form. Use a fork to blend.
  3. MAKE THE CAKE BATTER: To the bowl of a standing mixer fitted with the paddle attachment, add the flour, sugar, baking soda and salt. Mix on low speed to combine. Add the butter one piece at a time. Adjust the speed to medium and continue mixing about 2 minutes or until the mixture looks like sand.
  4. Add the eggs, vanilla extract and buttermilk; beat on medium speed until smooth and thick; about 1 minute
  5. PUT IT ALL TOGETHER: Spread the batter evenly into each paper cup filling only about 1/4 full. With your fingers, pinch as you sprinkle the crumbs evenly over each tart. Bake for 20-25 (20) minutes or until golden brown and a tester comes out clean. Do not over bake. Cool and serve sprinkled with confectioner's sugar.

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