Made from scratch.
Made with a box cake mix. With Jam. Both delicious!

New York Crumb Cake is known for having more crumbs than cake! This is our family staple with crumbs like you’ve never tasted before….thanks to my mother-in-law, Ruth, who was famous for this crumb cake!  The crumbs are not overly sweet and there’s a lot of them piled high!

You can use the crumb recipe on top of anything else…. muffins, cupcakes, breads, pies. To top a fruit pie, just cover the crumbs loosely with aluminum foil while baking to prevent them from overbrowning.

Cake flour makes this cake texture softer, like a French Crumb Cake. You can use all-purpose flour instead of cake flour in the cake batter, just change the amount to 2 cups of all-purpose flour.  It is delicious either way! 

IF YOU ARE IN A HURRY, you can skip the homemade cake batter and use any box cake mix you like!  It is great! To prevent the crumbs from sinking into the cake, follow my directions by adding them about half-way through the baking.  Enjoy!

New York Crumb Cake
More Crumbs than Cake is the way New Yorkers like crumb cake!
5 from 1 vote
Prep Time30 minutes
Cook Time30 minutes
Course: Dessert
Cuisine: American
Servings: 16
Calories: 435


  • 13x9x2-inch pan


  • CAKE:
  • ½ cup butter
  • cups cake flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 ½ cups sugar
  • 1 cup minus 2 tablespoons milk
  • 2 eggs
  • 1 cup butter
  • 2 ¼ cup all-purpose flour
  • 1 cup sugar
  • 1 ½ teaspoons cinnamon
  • 1 ½ teaspoons vanilla extract
  • ½ cup confectioner’s sugar


  • Preheat the oven to 350°.
  • CRUMBS: In a small bowl, mix the flour, sugar, and cinnamon. Set aside.
  • In a medium saucepan over medium high heat, melt the butter. Remove from the heat. Stir in the vanilla extract.
  • Add the CRUMBS dry ingredients mixture to the melted butter and vanilla extract pan.
  • With a heavy spoon stir just until moistened. Set aside.
  • CAKE: In a large bowl of an electric mixer, cream the butter on medium speed.
  • Add the flour, baking powder, salt, and sugar, mixing it well.
  • Add the milk and beat just until smooth.
  • Add the eggs and beat for one more minute.
  • Pour the batter into an ungreased 13x9x2” pan.
  • Bake for 15 minutes.
  • Remove the pan from the oven and gently sprinkle the crumbs on top of the cake batter.
  • Bake for 10-15 minutes more or until a cake tester inserted in the middle comes out clean.
  • Remove the cake pan to a wire rack and let it cool completely.
  • DUSTING: Use a sieve to dust the top of the crumbs with confectioner’s sugar after the cake has completely cooled.
  • Store the cake covered on top of the counter.


You can add jam in this coffee cake if you want.  After 15 minutes of baking time, just  spread warmed jam on top of the cake.  I use about a cup of jam only over half the cake since I know people who like it and some who don’t.
Serving: 16g | Calories: 435kcal | Carbohydrates: 62g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 392mg | Potassium: 71mg | Fiber: 1g | Sugar: 36g | Vitamin A: 587IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg

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