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New York Crumb Cake on a napkin next to a fork surrounded by crumbled bits of streusel.

New York Crumb Cake

Katerina | Diethood
A light, slightly tangy layer of cake topped with a thick, buttery crumble brings a bold and flavorful balance to this New York Crumb Cake. The big cinnamon flavor and crumbly texture of the streusel complement the fluffy and tender cake perfectly, making this breakfast treat an instant favorite.
Servings : 24
Prep Time 15 mins
Cook Time 55 mins
Total Time 1 hr 10 mins


For the Cake
  • Butter for greasing the pan
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 sticks butter softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 cup sour cream
  • 1 teaspoon pure vanilla extract
For the Streusel Topping
  • 1 cup light brown sugar
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons ground cinnamon
  • 2 sticks butter melted
  • 2 1/2 cups all-purpose flour


Mix the Batter
  • Preheat oven to 350.
  • Butter a 9x13 baking dish and set aside.
  • In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
  • Place the butter in your mixing bowl and cream the butter until smooth.
  • Add the sugar and continue to beat until the mixture is fluffy.
  • Add the eggs and beat until completely incorporated, scraping down the sides of the bowl as needed.
  • Mix in the sour cream and vanilla.
  • Gradually add the flour mixture, scraping down the sides of the bowl, beating until incorporated.
  • Pour the batter in the prepared baking dish, and set aside.
Make the Topping
  • In a medium bowl, whisk together both sugars, salt, and cinnamon; add melted butter and continue to whisk until thoroughly combined.
  • Fold in the flour until absorbed; drop chunks of the topping over the entire cake.
Bake the Cake
  • Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool in pan for 30 minutes.
  • Cut into 24 equal pieces and serve.


  • Oven


Adapted from Baked Explorations
  • To Store: Cover tightly in plastic and keep in an airtight container at room temperature for up to 3 days.
  • To Freeze: Cover in plastic wrap and a layer of foil, or wrap once and keep in a freezer-safe container up to 2 months. Let thaw in the fridge first, then bring to room temperature.


Calories: 130 kcal | Carbohydrates: 25 g | Protein: 1 g | Fat: 2 g | Saturated Fat: 1 g | Cholesterol: 18 mg | Sodium: 159 mg | Potassium: 58 mg | Fiber: 0 g | Sugar: 17 g | Vitamin A: 80 IU | Vitamin C: 0.1 mg | Calcium: 31 mg | Iron: 0.6 mg | Net Carbs: 25 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Breakfast
Cuisine: American
Keyword: cinnamon coffee cake, crumb cake, sour cream coffee cake