There’s nothing more comforting than a simple white cake. This classic New York Crumb Cake is loaded with a sweet buttery crumble topping.
I. Love. Crumb cake. As much as an overloaded chocolate cake looks and tastes amazing, if I had a choice? It would be a simple crumb cake alongside a cup of coffee every single time.
A reader gave this New York Crumb Cake recipe to me about one year ago. I had been testing recipes as I searched for the perfect crumb cake. One that had great flavor, but also was overloaded with a buttery crumb. This was a special reader’s recipe, and it was perfect! Just take a peek:
Crumb cake or “streuselkuchen” originated in Germany. Many times it is a yeast based cake for the bottom layer, but the New York version is a cake on the bottom. Crumb cake is known to have a butter, sugar flour crumb mixture that bakes into the top. The crumb layer sits as tall as the cake layer.
Coffee cakes sometimes have a sugary streusel that ribbons inside the cake and on top of the cake. In coffee cake there is usually more cake than streusel.
This cake bakes in a square 8×8 pan, which is a good thing because I could literally eat it all in one sitting. 😆 Line the baking pan with parchment paper so that you can easily remove the cake to get even slices.
You’ll notice that this recipe calls for cake flour. I highly recommend using cake flour for the softest and lightest crumb texture. You don’t want your crumb cake tough which can happen if you overmix all-purpose flour.
Don’t have cake flour? Make your own by taking one measuring cup of flour (which equals 16 tablespoons). Remove two tablespoons of flour and put it back in your flour container. Then add in 2 tablespoons of cornstarch. Sift the flour and cornstarch together. This can be a cake flour substitute!
After baking, sprinkle the top of the cake with powdered sugar. Admittedly, I forgot this step because I was so excited to dig in. Oops! you don’t need the extra powdered sugar sprinkle, but it does give it a traditional look.
This cake is safe to store at room temperature in an airtight container for up to 3 days. You can also freeze the cake for up to two months.
No. You can refrigerate it if you’d like, but you don’t have to. Just make sure it is in an airtight container.