New York Style Crumb Cake

crumb cake 1a New York Style Crumb Cake

Happy first day of Spring! If you see it anywhere, send it my way. We had a hefty dose of snow in the last two days, snowflakes so big you could almost see their shapes through the window. Because that’s as close to the snow as I get. Or want to get. Don’t like winter. Miss summer. That’s me.

But hey! First day of spring calls for celebration. So… let’s eat cake!

crumb cake 2 New York Style Crumb Cake

New York Style Crumb Cake to be exact. It’s my favorite coffee crumb cake. All because of the topping. I tried many and this one is hands down the best. It won’t sink into the cake, which I don’t like. I added a tablespoon of molasses to it simply because I ran out of brown sugar. I have to say, I love the flavor it added to it.

I opted for a small pan with this cake (square 8″x8″ pan) so you won’t feel overwhelmed. icon smile New York Style Crumb Cake See what I did there? icon smile New York Style Crumb Cake I made you a favor by cutting the original recipe in half! Because I know you will love this cake and it would be really dangerous to have a whole big pan of it. Unless of course you want to share it with family and friends. Then go ahead and double it. But like I said, I am not sticking my nose out the door until the Spring arrives. icon smile New York Style Crumb Cake

Yields 1 8"x8" cake, about 8 to 10 servings

New York Style Crumb Cake

Classic cake with the best topping you want for a crumb cake. Adapted from Bon Appetit magazine via Epicurious

20 minPrep Time

35 minCook Time

55 minTotal Time

plus New York Style Crumb Cake Save Recipe


    for the cake:
  • 6 Tbsp unsalted butter, room temperature
  • 3/4 c granulated sugar
  • 2 large eggs
  • 1/4 c sour cream
  • 1/2 tsp vanilla extract
  • 1 1/4 c all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • dash of salt (1/8 tsp)
  • for the crumb topping:
  • 6 Tbsp unsalted butter, melted, slightly cooled
  • 1/4 c light brown sugar
  • 1/4 c granulated sugar
  • 1 Tbsp molasses
  • 1 c all-purpose flour
  • 1 tsp cinnamon
  • dash of salt (1/8 tsp)


  1. Preheat the oven to 350 degrees F. Grease 8"x8" square baking pan. Set aside.
  2. In a medium mixing bowl, whisk together flour, soda, baking powder and salt. Set aside.
  3. In a large mixing bowl of a stand mixer, cream butter for 30 seconds. Gradually add sugar and cream until fluffy and light.
  4. Add eggs, one at a time, beating well after each addition.
  5. Add vanilla and mix well.
  6. Add dry ingredients alternating with sour cream.
  7. Mix well. Batter will be thick.
  8. Spread the batter in prepared pan.
  9. to make the topping:
  10. In a medium mixing bowl, stir together both sugars, molasses, cinnamon and salt. Add melted butter and stir. Add flour and stir until it all comes together. It will looks like a thick dough.
  11. Breaking it into pieces with your fingers, sprinkle the topping over the cake.
  12. Bake the cake for 30 to 35 minutes, or until the toothpick inserted in the center comes out clean. Cool in pan.

crumb cake 1a1 New York Style Crumb Cake

Have a fabulous day!



Thanks for reading and please keep in touch. Subscribe to Crunchy Creamy Sweet and follow me on  Twitter, Facebook and Pinterest.


  1. Anita at Hungry Couple says

    This is one of my all-time most favorite cakes. Practically irresistible!

  2. Meghan says

    I’m hoping Spring shows up soon, too! I’m all about the crumb topping & this looks fabulous!

  3. says

    I wish summer would hurry and get here…I am way over all this snow that we just got last night! Of course a coffee cake might be just the thing to help me get through!!!

  4. says

    Yeah, where the heck is spring???? There’s a darn blizzard raging outside. But this gorgeous crumb cake would at least make my tummy happy!

  5. domesticfits says

    I always forget how much a love crumb cake until I’m devouring it by the handfuls. And this looks completely perfect.

  6. marcie @ flavor the moments says

    Happy Spring to you, too! I love what you did making this smaller…I don’t want too much of a good thing sometimes, or I’ll eat it all! I really love coffee cake, too, and this is the perfect size. Molasses in the topping sounds really good…I love the stuff.

  7. says

    Ha! Same here with the snow. On Tuesday, were slammed with a whole load of it and it hasn’t gotten the spring memo. It stinks!

    But at least you have this crumb cake! It looks awesome and I love that you halved it. :)

  8. Lauren says

    Recently came across your site. The photography is beautiful! I thought I’d try my hand at your crumb cake and I’m in the middle of making the topping. The recipe says ‘add flour’ but it’s already been used for the cake. Would be helpful to list the amount :)

    • CrunchyCreamySw says

      Hi Lauren! Looks like it disappeared from the list. :) All updated now! Let me know how it goes! Thank you for catching that!

      • Lauren says

        Husband approved! Woo! This is a delightful treat for a breakfast, brunch, dessert, err dinner :) yes we enjoyed it around here. Thx for the update!

        • CrunchyCreamySw says

          Wooohooo! So glad to hear that! Thank you so much fro trying it and letting me know, Lauren!

  9. says

    nothing beats a classic, Anna. I love crumb cake and haven’t made it in years. in fact, it’s been WAY to long. I have to change that! I’m now starving looking at these photos :)

  10. Nicole @ Youngbrokeandhungry says

    I am starting to contemplate making up a sun dance so that the rain clouds will go away. Crumb Cake is my favorite kind of cake. I can’t get enough of the crumb topping!

    • CrunchyCreamySw says

      Oh, me too! I’d be totally happy with just the crumb topping. :) Thanks, Nicole!

  11. Monica Ma says

    Hi! Your desserts look amazing here! I made a coffee cake for the first time a few months ago after Hurricane Sandy and realized I hadn’t had one in so long and forgotten how good it is. Yours looks delicious! : )

  12. says

    I’m currently surrounded by January-like weather too! (So over winter – and it’s white-knuckled driving.) This cake would make Everything better. :)

    • CrunchyCreamySw says

      I hate white-knuckled driving! Hope you get to chance to enjoy this cake, Valerie! :) Thank you!

  13. says

    Best cake. Ever! I eat it from the top down. :)
    If you find that spring weather, please share it with me!! It’s 17 degrees right now.

  14. Danielle Giannandrea says

    I would love a piece of this with my morning coffee. Looks delicious! : )

    • CrunchyCreamySw says

      Hi Leslie! Yes, they do. Wrap leftovers tightly in a saran wrap and then aluminum foil and freeze for 4 to 6 months. Hope this helps. Thank you!