New York Crumb Cake

Final New York Crumb

When I was a little girl my mom would bake this coffee cake from the Bisquick box. Do you remember those? I loved the chunks of cinnamon sugar topping. I would count the minutes until it came out of the oven. On a cold, rainy Saturday morning nothing tasted better.

I wish you could smell the buttery, cinnamon smells escaping from the oven as I write this. It smells just like those coffee cakes from back then. I am sure the Bisquick recipe would not stand up today to those memories but here is one that will.

Try not to gasp as loud as I did when I saw the amount of butter. Remember this makes 24 large pieces. You will think there is a crazy amount of topping but it that is what makes this so good.

New York Crumb Cake
Adapted from Fosters Market Cookbook

Makes 2 dozen 2½ by 3-inch pieces

For the topping
5 cups all-purpose flour
2 cups firmly packed light brown sugar
1 tablespoon plus 1½ teaspoons ground cinnamon
1 pound (4 sticks) unsalted butter, melted

For the cake
3 cups all-purpose flour
1 cup sugar
1 tablespoon plus 1½ teaspoons baking powder
½ teaspoon salt
2 large eggs
1¼ cups milk
¼ cup canola or safflower oil
1 tablespoon plus 2 teaspoons pure vanilla extract
1/3 cup confectioner’s sugar, to garnish

For the topping
Combine flour, brown sugar, and cinnamon in a bowl and stir to blend well. Stir in the butter and set aside.

ny crumb cake topping

For the cake
Preheat oven to 325 degrees.

Grease and lightly flour a 12 by 17 by 1-inch jelly roll pan

Sift together the flour, sugar, baking powder, and salt in a large bowl.

Combine eggs, milk, oil and vanilla in a separate bowl and whisk until well blended

Add the flour mixture to the egg mixture and stir just until the dry ingredients are moist and blended. Do not overmix.

Spread the cake batter evenly in the bottom of the jelly roll pan and set aside. The batter will barely cover the bottom of the pan. It should look sparse.


Sprinkle all the crumb topping evenly over the dough and press lightly into the batter.

crumb topping

Bake 35 to 40 minutes, until the cake rises and the topping bakes into the dough.

closeup topping

Remove from the oven and cool slightly in the pan. Trim the edges and cut into 2½ by 3-inch pieces. (For a smaller slice, cut the piece in half down the center or on the diagonal.) Sprinkle with confectioner’s sugar and serve immediately.

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