New York Style Crumb Cake Recipe

Name: New York Style Crumb Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: New York-Style Crumb Cake; From Martha Stewart; Crumb Topping:; 3 cups cake flour (not self rising); 2/3 cup granulated sugar; 2/3 cup packed dark-brown sugar; 1-1/2 teaspoons ground cinnamon; Salt; 2 sticks unsalted butter; Cake:; 1-1/2 sticks unsalted butter, room temperature; 2-1/2 cups cake flour (not self rising); 1/2 teaspoon baking soda; Salt; 1 cup granulated sugar; 2 large eggs plus 2 large egg yolks; 1 teaspoon pure vanilla extract; 2/3 cup low-fat buttermilk; 9 ounces jam, marionberry, blueberry, blackberry...your choice; Confectioners' sugar for dusting

Servings: persons

New York-Style Crumb Cake
From Martha Stewart
Crumb Topping:
3 cups cake flour (not self rising)
2/3 cup granulated sugar
2/3 cup packed dark-brown sugar
1-1/2 teaspoons ground cinnamon
Salt
2 sticks unsalted butter
Cake:
1-1/2 sticks unsalted butter, room temperature
2-1/2 cups cake flour (not self rising)
1/2 teaspoon baking soda
Salt
1 cup granulated sugar
2 large eggs plus 2 large egg yolks
1 teaspoon pure vanilla extract
2/3 cup low-fat buttermilk
9 ounces jam, marionberry, blueberry, blackberry...your choice
Confectioners' sugar for dusting

1
Make the crumb topping: Mix together flour, sugars, cinnamon and 1/2 teaspoon salt in a medium bowl. Pour warm melted butter over mixture, and mix using your hands until medium to large clumps form.
2
Preheat oven to 325o. Make the cake: Butter a 9 x 13 baking pan. Whisk together flour, baking soda and 1/2 teaspoon salt in a medium bowl.
3
Beat butter and sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Beat in eggs and yolks, 1 at a time, then vanilla. Beat in flour additions, alternating with buttermilk, beginning and ending with flour. Beat until well combined.
4
Spoon batter into pan and spread evenly using an offset spatula. Top batter with jam before scattering crumb layer over the top.
5
Bake until golden brown and a toothpick inserted into the center comes out clean, about 1 hour. Transfer to a wire rack. Let cool about 15 minutes. Dust with confectioners' sugar.

2000

kcal

Calories

103

Fat

257

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: New York-Style Crumb Cake, From Martha Stewart, Crumb Topping:, 3 cups cake flour (not self rising), and more.

Yes, New York Style Crumb Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

New York Style Crumb Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions