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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.

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1130
  • valerieben6718477
    5 JAN, 2019
    This is absolutely the best crumb/coffee cake I have ever tasted. And it is SO simple. You can whip this up in minutes with ingredients you always have around. I halved the recipe and baked it in an 8x8 pan, and it took 20 minutes. My husband is VERY happy.
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  • theregangroup
    21 DEC, 2018
    Baking time incorrect. Takes at least double the baking time...in a correct temperature oven. All else would make a grand NY Crumb Cake.
    Reply
  • hlokey
    10 DEC, 2018
    This is wonderfully delicious and a real impressive crowd-pleaser. I would have given more stars, but it NEVER bakes in 20 minutes, not even close. I use convection bake 330 and still it is in for 30 minutes.
    Reply
  • MS10743311
    12 SEP, 2018
    I make this recipe all the time for friends and family gatherings. Everyone raves about it.! However, I bake it for 40 minutes not 20. The first time I made it didn't look right, so I left it in the oven a bit longer. It comes out perfect with a 40 minute bake time. (After I mix the crumbs I put them in the refrigerator for @ 30 minutes to firm them up.)
    Reply
  • MS112605243
    28 MAY, 2017
    This is exactly what a New York crumb cake should be-a thin layer of cake with a thicker crumb topping. I follow the recipe as written, and except for it needing more baking time than stated (more like 30 minutes,) it always turns out great.
    Reply
  • bonnie3h
    21 JAN, 2017
    Our family has used a recipe like this for as long as I can remember (and I'm 72). This is not a high-rising, fluffy cake. It is not meant to be. I divide the recipe between two 8" square pans so that I can freeze one for later after baking. Just follow the recipe as shown and I'll bet you'll enjoy the result.
    Reply
  • ALR6256011DW
    16 JUL, 2016
    I think the texture and presentation of this cake was just fine however it was very bland and just not sweet enough and for me to say that is huge considering I do not like super sweet cakes. I used an 8x8 pan for thicker pieces and the cook time appears to be way off as it took nearly 40 min on 325 degrees. I would make it again but this recipe needs modifications to enhance sweetness especially in the cake part. For a MS recipe I was disappointed because they are usually on point.
    Reply
    • MS11820936
      20 JAN, 2017
      Actually, in my opinion, if it's not made with yeast, it's not a true coffee cake.
    • MS11820936
      20 JAN, 2017
      Basil; you reduced the pan size so of course the baking time will be much more, also this is not supposed to be a sweet cake but a coffee cake. You get the sweetness from the crumb topping.
  • teckhoff1
    11 SEP, 2016
    I followed the directions but the crumb topping was very moist. I rechecked the ingredients twice and watched the video twice. What went wrong? It's in the oven so I'll see what comes out.
    Reply
  • teckhoff1
    11 SEP, 2016
    I followed the directions but the crumb topping was very moist. I rechecked the ingredients twice and watched the video twice. What went wrong? It's in the oven so I'll see what comes out.
    Reply
  • MS10742265
    15 AUG, 2016
    This recipe is fabulous and I've been making it for years. I make it for family, neighbors & friends and everyone loves it. I always have requests to make it for social gatherings & school events and for a copy of the recipe. I've substituted vegetable oil and fat free milk for whole when needed and it comes out great. I use a 9x13 cake pan and it is not dry and perfect with a cup of coffee/tea or a glass of milk. This is a staple recipe in our home and will be passed on for years to come.
    Reply

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