I made this for Christmas morning and it was fantastic. It's a rich, buttery cake and it's pretty dense, just like it should be! I found that it was even better the next day - I recommend making it the night before and covering it tightly to enjoy the next morning.

I made this recipe just this evening. The only substitution I made was to use 1/4 c. milk and 1/4 c. buttermilk. When the dough came out super thick, I splashed a few spoonfuls more milk in. It still looked incredibly thick, like bread dough. I went for it anyways in 9x4 pan, cooked for 60 minutes due to pan size. Was I ever surprised out how much the cake rose!
Came out perfect, light and moist, served with raspberry preserves.

Good but this is better.
In the ingredients list add an extra 1 large tablespoon sugar to he 1/2 cup, use 1 cup milk instead of 1/2 cup. For crumb topping , along with the brown sugar add a tablespoons white sugar and use 2 big teaspoons cinnamon. I made these adjustments and the cake is fantastic.

I absolutely love this recipe, it reminds me of the Entenmann's NY Style Crumb Cake.

Really quick & easy cake! I used a 9x13 pan w/ parchement paper. I followed the directions (using 1.5 c. of flour in base& reserving 2.5 c. for topping), the whisking directions were vague, so first I put the egg in the stand mixer w/whisk, set it on high, then measured vanilla, added it, then the canola oil, added it, by the time I measured & added the milk, the egg/vanilla/canola oil mixture had been whipped on high for about 5 min. Then folded the dry ingredients until incorporated.

This particular crumb cake was good but not great. I've come across a few recipes but nothing comes close to the crumb cakes made by http://crumbcakecreations.com. Based out of NJ, this place makes some incredible varieties of BIG crumbed crumb cakes.

Adrella the recipe says baking powder NOT baking soda. Maybe you should try reading the recipe probably.

So sorry, I do not even find her good Classic Crumb Cake recipe on this site (unless I'm missing something, I tried to find it), I have it in one of her books though...the one here on the site is gluten free or something? That is not the one I've used from her book. And it is really wonderful!

I have made Martha's crumb cake recipe before, and it was wonderful, I couldn't find my recipe and used this one last week, it was not very good. I found my recipe this morning and was so disappointed i used this one, the recipe that is great is her Classic Crumb Cake, makes me wonder..maybe the bakers that are raving about this one really used the other one?? If you want a good crumb cake, try the other one. Big difference!

You have to be kidding me! 2 1/2 teaspoons of baking soda!?! I bit into this and tasted nothing but baking soda. Thanks for ruining my Christmas dessert for the fam. I used this because I couldn't find my normal recipe from Rachael Ray. I will never use this site again.

Wow, this is the perfect NY crumb cake recipe. Delicious! I did have to extend the baking time by 10 minutes. Some of the butter in the topping melts to create an incredibly moist, buttery cake. My daughters are crazy about this cake!

I don't get the negative comments either, I have made this many times and I bake for a living and this is a go to recipe for me. The only change I made was to make the cake part 1/2 more and I spread a thin layer of homemade fruit spread on the cake before add the crumbs. Delicious!!

GREAT! Recipe. Have made many times and shared it with many. Can't understand negative comment. Grandkids ASK for it. Not to mention the BIG 'KIDS'! It is a go to recipe for breakfast. Wonderful for during the holidays. Easy, inexpensive, and impressive. It also is very moist and stays well if covered. Try it you'll like it!!

sorry martha, this was a bad recipe. cooking times were bad, and the topping wasn't quite sticky enough, just didn't pull together like it should.

Fantastic cake....not sure how anyone would possibly have a negative review....I am an avid baker...so easy...so delicious...one of the best I have ever eaten!!!

By far the very best breakfast EVER for my family (including 4 picky kids!) Everyone loves it, it is easy to make (and I am not at all a baker nor profess any ease in a kitchen). It's a little hard to spread the batter to cover the whole bottom of the pan, but with a little practice, it works well. We eat this for breakfast about once per month!

This was okay...I won't say it's by any means good or that I'll make it again. I made it because I've been wanting a yummy coffee cake recipe with the crumbs like in the picture. I had to have it!! However I was so disappointed! I feel like there was a lack of cinnamon flavor, the crumbs weren't crunchy (probably need to cook hotter), and it wasn't sweet enough for me. I could see why it was dense for some people due to the egg yokes which you don't see often cake recipes.

terrible cake. I have been making crumb cake for at least 30 years and decided to try this recipe. No way is this a New York Crumb cake. Ingredient amounts all wrong including the oven temp and baking time. Never would I put this on my catering menu!

This was okay, but I've had better. Don't think I would make it again unless I was in a pinch for something quick.

Just finished making this delicious cake diabetic style. No real sugars and only unsalted butter. Fantastic! it was surprisingly moist and full of flavor thank you for posting this.

We have made this cake and it has come out perfect every time. We always tested the center and sides for doneness and baked longer, if necesary. Reminds me of the old time bakery cakes in NY when I was little.

I agree w/ hines192
I too have nooo problem following recipes ... I don't know what happened w/ this one. And after reading she made it twicw w/ the same results I'm just going to find another recipe. The cake was still doughy in the middle but crunchy/hard on the out side. Oh and the "crumbles" was more like cokkie dough when I mixed them. Despite all that, it does have a great crumb cake taste but the texture SUCKS!!!

I agree w/ hines192
I too have nooo problem following recipes ... I don't know what happened w/ this one. And after reading she made it twicw w/ the same results I'm just going to find another recipe. The cake was still doughy in the middle but crunchy/hard on the out side. Oh and the "crumbles" was more like cokkie dough when I mixed them. Despite all that, it does have a great crumb cake taste but the texture SUCKS!!!

this cake is very good... i had do make the batter twice since i did not read the instructions and added 4 cups flour to the batter... then realized the flour was to be split between the batter and crumb topping... don't let the thin layer of batter fool you it puffs up and makes a nice layer of cake for all the crumb topping... lots of crumbs...and after it bakes it is not too much.... yummy... im going to try this in cupcake tins next time... enjoy...

I've tried to make this twice and both times it came out horrible. Way too dense and didn't really cook through. Very thick mixture. I don't usually have trouble following recipes but I'm giving up on this one.

When I was a child in Long Island my Dad would bring me home crumb cake from the bakery on Sat. morning. This tastes just like those from years ago. The recipe is great and tastes even better. All who eat it love it.

2-1/2 t of baking powder seems like a lot... are you sure??

I made this cake for the first time today. My 5 year old liked it so much, she asked to have this cake on her birthday.

This is our most favorite coffee cake recipe! I've been making it for years--and lost the recipe...so glad to have stumbled across it again!

My 11 year old daughter was executing the recipe, while I observed. It calls for a 9x12 pan but there wasn't enough batter to fill the pan. I transferred it to a 8x8 and it was perfect but now we had too much crumble. We added enough to fill the 8x8 and had to tossed the rest. It took a little over 25 minutes to cook. All in all it was an ok cake. I was glad it came out ok because I didn't want this experience to prevent my daughter from baking but we won't be making this recipe again.

I took the advice of the previous commenter and cut the flour in the topping. And since I discovered too late that I didn't have enough butter, I made the topping with 1.5 sticks, 1 3/4 cup flour, 1.5 cup brown sugar, and 2 tsp. cinnamon. I also didn't have any canola oil so I substituted vegetable oil, which was fine. I thought it was perfect. The whole thing held together really well, too.

I don't think this crumb cake is all that great. The canola oil made it dense and the overall taste was weird. I would replace the canola oil with butter or possibly even vegetable oil.As far as the crumb topping I would lessen the flour add more sugar and more cinnamon. The topping taste pasty with all that flour. It definitely took more than 20 minutes to bake. More like a half an hour.Not impressed with this recipe.

what is the total baking time?

This is a great, quick and easy recipe. It is my 7 year old son's favorite! I just made it heart shaped yesterday for Valentine's Day. It made one larger and one medium heart. YUM! Good quality cinnamon makes a big difference and you won't have to add more..

This is the best coffee cake I've ever had. I made it this morning for a breakfast get together and everyone loved it. Will make again and angain. Was so easy. I did add more cinnamon though as commented on in a previous note.

Correction to my previous comment: cake should be tightly covered, not lightly covered!

This is absolutely wonderful crumb cake although, I must confess, I increase the cinnamon in the topping to 2 tsps. I grew up in Nutley, as did Martha, and we may have gotten our crumb cake at the same bakery. This recipe improves upon the original. I prefer to serve it after it has sat in the pan, lightly covered, for one day; it holds together better. I often freeze it in small pkgs; it's every bit as good when defrosted. I'm known a a great crumb-cake-baker thanks to Martha!

I thought the crumb cake lacked some flavor and I didn't like the crumb topping, it was to soggy for me

This is definitely one of my favorite recipes. I give it 5 stars. Where ever I take it, it is a favorite!! Easy to make also

I have been baking this recipe for about 5 years and it is a family favorite. I have taken it to Sunday School and brunches and it is always a hit.

I have made this cake numerous times and my family loves it depending on the weather at times I have th add a pinch more liquid so it would not be to dry. My daughter usually requests I double the crumb topping