This delicious New York Crumb Cake by Martha Stewart is a classic, buttery treat with a thick, cinnamon-spiced crumb topping. Perfect for breakfast, brunch, or an afternoon snack, this easy cake comes together with simple pantry staples. Serve warm with a dusting of powdered sugar for the ultimate cozy, coffee shop-style indulgence!
Recipe Ingredients:
- 2 tablespoons canola oil, plus more for pan
- 4 cups all-purpose flour, plus more for pan
- ½ cup granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 large egg
- ½ cup milk
- 2 teaspoons pure vanilla extract
- 1 cup packed light-brown sugar
- 1 ½ teaspoons ground cinnamon
- 1 cup (2 sticks) unsalted butter, melted and cooled
- Confectioners’ sugar, for dusting
How To Make New York Crumb Cake?
- Preheat & Prep: Preheat the oven to 325°F / 160°C (fan 140°C). Lightly grease a 9 x 12 ½-inch (23 x 32cm) baking pan with canola (rapeseed) oil, dust with flour, and tap out the excess.
- Mix the Cake Batter: In a medium bowl, sift together 1 ½ cups (190g) flour, granulated sugar, baking powder, and salt. In a separate bowl, whisk together the egg, milk, 2 tbsp (30ml) canola oil, and vanilla extract. Gently fold the dry ingredients into the wet mixture using a rubber spatula—don’t overmix!
- Spread & Set Aside: Pour the batter into the prepared pan, spreading it evenly. Set aside.
- Make the Crumb Topping: In a medium bowl, mix 2 ½ cups (315g) flour, brown sugar, and cinnamon. Drizzle the melted butter over the mixture and toss gently with a rubber spatula until large crumbs form.
- Assemble & Bake: Evenly sprinkle the crumb topping over the batter. Bake for 20 minutes, rotating the pan halfway through. The cake is ready when a toothpick inserted into the center comes out clean.
- Cool & Serve: Transfer the baking pan to a wire rack to cool completely. Once cooled, dust with confectioners’ (icing) sugar, cut into 3-inch (7.5cm) squares, and enjoy!
- Storage: Keep in an airtight container at room temperature for up to 3 days, or freeze for longer storage
Recipe Tips:
- Don’t Overmix the Batter : Stir the wet and dry ingredients together just until combined. Overmixing makes the cake dense instead of light and fluffy.
- Make Big Crumbs : For a perfect crumb topping, squeeze the mixture gently with your fingers to create large chunks before sprinkling it over the batter.
- Use Melted Butter, Not Hot : Let the melted butter cool slightly before mixing it into the crumb topping. If it’s too hot, the crumbs will be greasy instead of crumbly.
- Check for Doneness Properly : Insert a toothpick into the cake part (not just the crumbs). If it comes out clean, your cake is ready!
- Let It Cool Before Cutting : The cake will hold together better once cooled. Cutting too soon can make it crumble apart
How To Store Leftovers?
- Refrigerate: Let the New York Crumb Cake cool completely to room temperature. Store it in an airtight container in the refrigerator for up to 5 days. Bring it to room temperature before serving, or warm it slightly for a fresh-baked taste.
- Freeze: Wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 3 months. To enjoy, thaw at room temperature for a few hours or overnight in the fridge.
Nutrition Facts
- Calories:450
- Total Fat:20g
- Saturated Fat12g
- Cholesterol:80mg
- Sodium: 200mg
- Potassium:100mg
- Total Carbohydrate:60g
- Dietary Fiber:1g
- Sugars:35g
- Protein:5g
Check out More Recipes:
Martha Stewart New York Crumb Cake
Description
This delicious New York Crumb Cake by Martha Stewart is a classic, buttery treat with a thick, cinnamon-spiced crumb topping. Perfect for breakfast, brunch, or an afternoon snack, this easy cake comes together with simple pantry staples. Serve warm with a dusting of powdered sugar for the ultimate cozy, coffee shop-style indulgence!
Ingredients
Instructions
- Preheat & Prep: Preheat the oven to 325°F / 160°C (fan 140°C). Lightly grease a 9 x 12 ½-inch (23 x 32cm) baking pan with canola (rapeseed) oil, dust with flour, and tap out the excess.
- Mix the Cake Batter: In a medium bowl, sift together 1 ½ cups (190g) flour, granulated sugar, baking powder, and salt. In a separate bowl, whisk together the egg, milk, 2 tbsp (30ml) canola oil, and vanilla extract. Gently fold the dry ingredients into the wet mixture using a rubber spatula—don’t overmix!
- Spread & Set Aside: Pour the batter into the prepared pan, spreading it evenly. Set aside.
- Make the Crumb Topping: In a medium bowl, mix 2 ½ cups (315g) flour, brown sugar, and cinnamon. Drizzle the melted butter over the mixture and toss gently with a rubber spatula until large crumbs form.
- Assemble & Bake: Evenly sprinkle the crumb topping over the batter. Bake for 20 minutes, rotating the pan halfway through. The cake is ready when a toothpick inserted into the center comes out clean.
- Cool & Serve: Transfer the baking pan to a wire rack to cool completely. Once cooled, dust with confectioners’ (icing) sugar, cut into 3-inch (7.5cm) squares, and enjoy!
- Storage: Keep in an airtight container at room temperature for up to 3 days, or freeze for longer storage
Notes
- Don’t Overmix the Batter : Stir the wet and dry ingredients together just until combined. Overmixing makes the cake dense instead of light and fluffy.
- Make Big Crumbs : For a perfect crumb topping, squeeze the mixture gently with your fingers to create large chunks before sprinkling it over the batter.
- Use Melted Butter, Not Hot : Let the melted butter cool slightly before mixing it into the crumb topping. If it’s too hot, the crumbs will be greasy instead of crumbly.
- Check for Doneness Properly : Insert a toothpick into the cake part (not just the crumbs). If it comes out clean, your cake is ready!
- Let It Cool Before Cutting : The cake will hold together better once cooled. Cutting too soon can make it crumble apart
Martha Stewart New York Crumb Cake