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–+ servings
Bakery-style New York crumb cake square with extra-thick cinnamon streusel crumble and powdered sugar
Ava

Bakery-Style New York Crumb Cake (Extra Thick Crumble)

True to classic Brooklyn and Manhattan bakeries, this legendary New York crumb cake features an impossibly thick, towering layer of buttery cinnamon-brown sugar streusel atop a moist, tender sour cream vanilla cake. Dusted generously with powdered sugar, it delivers the ultimate 2-to-1 crumb-to-cake ratio for true crumb cake purists!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 squares
Course: Breakfast & Brunch, Cakes, Desserts & Sweets, Holiday Baking
Cuisine: American Bakery
Calories: 440
Ingredients Method Nutrition Notes

Ingredients
  

Towering Cinnamon Streusel Crumb (Double Layer)
  • 2.5 cups all-purpose flour spooned and leveled
  • 1 cup dark brown sugar adds deep caramel richness
  • 0.5 cup granulated sugar
  • 1.5 tbsp ground cinnamon for intense aromatic spice
  • 0.5 tsp fine sea salt
  • 1 cup unsalted butter melted and cooled
Moist Sour Cream Cake Base
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp fine sea salt
  • 0.5 cup unsalted butter softened
  • 2 large eggs room temperature
  • 0.67 cup sour cream guarantees ultra-tender crumb
  • 0.33 cup whole milk
  • 2 tsp pure vanilla bean paste halal certified
  • 0.25 cup powdered sugar sifted over cooled cake

Method
 

Making the Epic Cinnamon Crumb Topping
  1. In a large bowl, whisk together the flour, dark brown sugar, granulated sugar, cinnamon, and sea salt until uniform.
  2. Pour the melted butter over the dry ingredients. Stir with a fork or clean fingers until the butter is completely absorbed and large, thick, walnut-sized crumb clusters form. Do not overmix into a paste—you want distinct, chunky crumble pieces. Set aside while you make the cake batter.
Preparing Cake Batter & Assembling
  1. Preheat oven to 350°F (175°C). Line a 9x13-inch metal baking pan with parchment paper, leaving an overhang on the sides for easy lifting, and lightly grease with non-stick baking spray.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar for 2 to 3 minutes until pale and fluffy.
  3. Add the eggs one at a time, beating well after each addition. Mix in the sour cream, whole milk, and vanilla bean paste until silky and smooth.
  4. Add the flour, baking soda, baking powder, and salt. Mix on low speed just until combined into a thick, luxurious batter. Do not overmix.
  5. Spread the batter evenly across the bottom of the prepared 9x13 pan using an offset spatula.
  6. Scatter the prepared cinnamon crumb topping generously by the handful over the entire surface, covering every inch of the cake batter in an extra-thick, even mountain of crumble. Press very gently so crumbs adhere.
Baking, Cooling & Serving
  1. Bake at 350°F (175°C) for 38 to 42 minutes, or until a wooden skewer inserted into the center of the cake comes out clean or with a few moist crumbs (no wet batter).
  2. Place the pan on a wire cooling rack and cool completely to room temperature (about 1 to 2 hours). Cooling allows the buttery crumb topping to firm up into crunchy, bakery-style clusters.
  3. Dust the entire top generously with sifted powdered sugar through a fine-mesh sieve. Slice into 12 large squares and serve with hot coffee!

Nutrition

Serving: 1gCalories: 440kcalCarbohydrates: 54gProtein: 5gFat: 24gSaturated Fat: 14gCholesterol: 75mgSodium: 260mgPotassium: 110mgFiber: 2gSugar: 32gVitamin A: 650IUCalcium: 50mgIron: 2.4mg

Notes

Baker Secret: The true hallmark of New York crumb cake is that the crumble layer is just as thick (or even thicker!) than the cake layer itself. Squeeze the crumble mixture into big clusters with your hands before scattering so you get giant, crunchy bakery-style boulders!

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