Rich and buttery yellow cake topped with a fat layer of irresistible crumbs similar to Entenmann’s crumb cake only better if you ask me because it’s homemade.

New York crumb cake is all about the crumbs and this one is no different. The crumbs should be as thick, if not thicker than the cake otherwise it’s just a plain old crumb cake not worthy of the New York name.

Growing up, Christmas morning tradition included giant crumb buns from the Grand Union around the corner. The crumbs on the buns were twice, if not three times as thick, a little crunchy on the outside and soft in the middle. Crumbs for days.

This crumb cake is not those crumb buns but it is our newest tradition and my go-to whenever I get a hankering for a crumb cake. It never disappoints.


  • butter and flour, for greasing the pan
  • Cake:
  • 1 + ½ cups all-purpose flour
  • ½ cup granulated sugar
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 large egg
  • ½ cup milk
  • 2 tablespoons canola or vegetable oil
  • 2 teaspoons vanilla extract
  • Topping:
  • 2 + ½ cups all-purpose flour
  • 1 cup packed light-brown sugar
  • 1 + ½ teaspoons ground cinnamon
  • 1 cup (16 tablespoons) unsalted butter, melted and cooled to room temperature
  • confectioners' sugar, for dusting


  1. Preheat oven to 325°. Butter and flour a 9x13-inch baking pan or line with parchment and lightly grease with non-stick baking spray.
  2. Make the Cake:
  3. In a medium bowl sift the flour, sugar, baking powder and salt together.
  4. In a separate large mixing bowl whisk the egg, milk, oil, and vanilla together until well combined.
  5. Add the dry ingredients to the wet and gently fold in with a spatula or wooden spoon.
  6. Scrape the batter into the greased pan and spread evenly from corner to corner - it will be a very thin layer.
  7. Make the Topping:
  8. In a medium bowl whisk the flour, brown sugar and cinnamon together. Pour the melted butter over it and toss together with a spoon until well combined.
  9. Use your hand to sprinkle the crumbs evenly over the top of the batter breaking the mixture apart into big crumbs.
  10. Bake 10 minutes and rotate the pan. Bake 10 - 12 minutes longer or until a toothpick comes out clean from center.
  11. Cool in pan on a wire rack.
  12. Dust the top generously with confectioners' sugar and use a serrated knife to cut into squares or rectangles.
  13. Store tightly covered in a cool, dry place up to 4 days.

Recipe from Martha Stewart

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