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Martha's Favorite

New York Crumb Cake

New York Crumb Cake is quite a popular item at Foster's Markets in the Raleigh-Durham area of North Carolina. Owner Sara Foster estimates that her shops sell three to four pounds of crumb cake every day, mostly to transplanted New Yorkers.

  • Yield: Makes one 9-by-12 1/2-inch cake
New York Crumb Cake

Source: Martha Stewart Living Television

Ingredients

  • 2 tablespoons canola oil, plus more for pan
  • 4 cups all-purpose flour, plus more for pan
  • 1/2 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup milk
  • 2 teaspoons pure vanilla extract
  • 1 cup packed light-brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1 cup (2 sticks) unsalted butter, melted and cooled
  • Confectioners' sugar, for dusting

Directions

  1. Place rack in center of oven, and heat oven to 325 degrees. Lightly brush a 9-by-12 1/2-inch baking pan with canola oil, dust with flour, and tap to remove excess. Set aside. In a medium bowl, sift together 1 1/2 cups flour, granulated sugar, baking powder, and salt; set aside. In a second bowl, whisk together egg, milk, canola oil, and vanilla. Using a rubber spatula, fold dry ingredients into egg mixture.

  2. Spread batter evenly into prepared pan, and set aside. In a medium bowl, combine remaining 2 1/2 cups flour, brown sugar, and cinnamon. Pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form. Sprinkle crumbs over batter.

  3. Transfer pan to oven, and bake, rotating pan after 10 minutes. Continue baking until a cake tester comes out clean, about 10 minutes more.

  4. Transfer baking pan to a wire rack to cool. Dust with confectioners' sugar. Using a serrated knife or bench scraper, cut into 3-inch squares. Store in an airtight container for up to 3 days.

Reviews (58)

  • Jennifer_D 11 Oct, 2014

    This recipe was a hit & everyone loved it!! I made a few changes & it came out perfect. I increased the cake recipe by half & added a dash of cinnamon, nutmeg, & almond extract to the batter. The batter was quite thick so I added a small amount of melted butter, while blending, to get a thinner consistency. Cold butter works better when making the crumb topping & I sprinkled some granulated sugar, brown sugar, cinnamon, & nutmeg on top before baking & I had to bake it for about 1.5 hours.

  • SAV 16 Dec, 2014

    I need clarification here... you took a recipe that has a cooking time of 20 minutes total, added a few ingredients, and had to increase the cooking time to 1.5 hours?

  • mariahan 4 Oct, 2014

    Reading the comments of the other two reviewers, I made these changes: I doubled the cake batter portion of the recipe. I also used half and half in place of the milk, hoping for more richness. Twenty minutes of baking time was no where near enough; I ended up baking it for 45-50 minutes, as it was a very wet batter and the crumb topping was on the wet/soft side as well. The crumb topping could have used more flavor/more cinnamon, and cold butter probably would have worked better.

  • Fidelio 22 Jun, 2014

    I made this in a smaller pan (8x10 inch),half the recipe for the topping, and it was perfect.

  • JoeWatchesTV 3 Jun, 2014

    Didn't work. Way too little batter and way too much crumbly stuff for the top. So much that the batter never baked. Could the flour amounts in batter and topping be swtiched mistakenly? That might actually solve this. I looked around the web for other iterations of this recipe but they read the same. I just dumped the whole thing in the trash.

  • JoeWatchesTV 3 Jun, 2014

    I ended up with a whole lot of crumb topping and not too much cake. Is that the desired effect? I just took it out of the oven and I'm not quite sure I did this right.

  • gnocchini2000 4 May, 2014

    This worked out really well for me, and have a little tip for anyone having problems with spreading out the dough: put a little olive oil on your palms, then dust with flour. It makes moving the dough so much easier and olive oil is great for your skin!

  • mmpeaches1 20 Feb, 2014

    This is a wonderful recipe. It tastes so much better than the brand name version you can buy at the store. I only make it once a year for my annual family reunion (25 people and 5 babies at my house for 4 days--loads of fun!). I double the recipe (and the size of the cake pan) and they gobble it up. Make it exactly as written--no substitutions or changes--and you won't be disappointed. This one is a winner (as are most of Martha's recipes).

  • MrsTris 8 Jan, 2014

    This cake turned out pretty well...as a breakfast dish I think it is great, but it isn't quite sweet enough to be a traditional dessert cake. I think next time I will add a couple of tablespoons of white sugar to the topping & maybe a little fresh ground nutmeg.

  • Misstapher 5 Nov, 2013

    I would make this again. I made a small mistake the first time- I pressed the crumble topping into the batter a bit because there was SO little batter on the bottom, I thought it would be totally dry when done. But it ended up making the topping a tad pastey tasting. The cake underneath was really moist and yummy though. The topping is also super dense (with all that butter) and had a 50/50 ratio of cake to topping. It's good! No problems with all that baking powder :)

  • Dianelcahill 29 Sep, 2013

    Just finished making this and it is amazing! I can't believe how good it is! Thank you for this recipe! *my waistline won't be thank you but I am ! and my children! lol

  • Midnytsun 14 Sep, 2013

    I was very hesitant to make this cake due to all the negative reviews, but I made it anyway. Those people writing the bad reviews must not know how to cook, this cake is amazing!! It is definitely better the next day, so I would suggest making it ahead of time. You can't go wrong! Thanks again Martha for another fabulous recipe, <3 U!

  • Br00klyn68 30 Jun, 2013

    Almost ready to taste. Lots of positives and negatives. One thing I've noticed is that the experienced bakers are NOT impressed. Just an observation but maybe the usual non bakers don't know any better? I did use the required baking powder as well despite how "much" is in the recipe. I have a dairy allergy so I substituted earth balance for the butter. Hopefully it won't be too soft because of that. Also used coconut oil instead of canola. Mine didn't rise that much so we'll see...

  • Mary Blackledge Corroo 19 Jun, 2013

    I was very nervous about trying this cake because 2 1/2 tsp. of baking powder seemed like a lot to use with 1 1/2 cups of flour. I followed the recipe exactly except I added an extra egg white to make up for having a smallish large egg. This cake was *fantastic*!! I made the cake by hand making a point not to over mix it. It is by far the best crumb cake I have ever had or made. This will definitely be a go-to recipe for me.

  • Mary Blackledge Corroo 19 Jun, 2013

    I was very nervous about trying this cake because 2 1/2 tsp. of baking powder seemed like a lot to use with 1 1/2 cups of flour. I followed the recipe exactly except I added an extra egg white to make up for having a smallish large egg. This cake was *fantastic*!! I made the cake by hand making a point not to over mix it. It is by far the best crumb cake I have ever had or made. This will definitely be a go-to recipe for me.

  • bakerylady123 23 Apr, 2013

    This is one of the best New York style crumb cakes I have ever made. No matter how many times I make it, always gets great reviews. I don't change anything and make it as Martha has perfected it.

  • nycowgirl 10 Mar, 2013

    this recipe is terrible. not only did I grow up in NY eating crumb cake but I am a baker by profession, and there is no way you can add 2 1/2 teaspoons of baking powder to 1 1/2 cups of flour without making a rubbery mess. I tried it even though it didn't sound right, and this is not an edible cake.

  • keetabeeta 27 Dec, 2012

    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.

  • pillarofsalt 30 Nov, 2012

    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.

  • Mema802 8 Nov, 2012

    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.

  • livinghi_2 2 Nov, 2012

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

  • ashanderson001 20 Sep, 2012

    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.

  • brianNNJ 13 Mar, 2012

    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.

  • Diana70 29 Jan, 2012

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

  • Ceefee 27 Dec, 2011

    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!

  • Ceefee 27 Dec, 2011

    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!

  • adrelle 25 Dec, 2011

    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.

  • emilysophie 16 Nov, 2011

    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!

  • tinashaye 23 Oct, 2011

    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!!

  • kbtexas 16 Oct, 2011

    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!!

  • mirelandm 28 Aug, 2011

    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.

  • Sparklenurse 25 Aug, 2011

    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!!!

  • HWAA 27 May, 2011

    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!

  • lsjohnson 20 Feb, 2011

    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.

  • QueenBee111 21 Jan, 2011

    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!

  • ilovemybabies08901 27 Dec, 2010

    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.

  • Poetess4life 16 Dec, 2010

    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.

  • msdldavies 15 Dec, 2010

    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.

  • Lakerette24 19 Nov, 2010

    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!!!

  • Lakerette24 19 Nov, 2010

    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!!!

  • ljanson 15 May, 2010

    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...

  • hines192 24 Apr, 2010

    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.

  • oldnurse 21 Apr, 2010

    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.

  • janaroo 10 Apr, 2010

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

  • novice_baker31 7 Apr, 2010

    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.

  • MommaGleich 26 Mar, 2010

    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!

  • palosteph 13 Mar, 2010

    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.

  • Old_Mumsy 25 Feb, 2010

    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.

  • Cheesecakediva 17 Jan, 2010

    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.

  • bloomsbury 10 Nov, 2009

    what is the total baking time?

  • ajsjohnson 14 Feb, 2009

    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..

  • jkmom2007 6 Feb, 2009

    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.

  • MsKube 29 Nov, 2008

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

  • MsKube 23 Nov, 2008

    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!

  • purchaise 23 Sep, 2008

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

  • pamichi 15 Feb, 2008

    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

  • stwoliver3 6 Feb, 2008

    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.

  • CookieLady_1 14 Dec, 2007

    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

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