New York Style Crumb Coffee Cake

Light and moist cake is topped with a thick layer of cinnamon crumbs. This New York style crumb coffee cake is the perfect addition to any brunch spread!

New York Style Crumb Coffee Cake |

Apparently cake is not appropriate breakfast food.  Or so I’ve been told.  But add the word coffee in front and it automatically becomes acceptable to eat cake for breakfast!   Now to be honest, this recipe for New York Style Crumb Cake is actually listed in the Cook’s Illustrated app under “dessert” rather than “breakfast.”   However I’m adding the word coffee and turning it into a breakfast recipe!Typically my breakfast is more whole grain and less whole stick of butter, so I decided this recipe would be the perfect thing to make for Easter brunch with my family.  I have always been a huge fan of crumb coffee cake.  What’s not to love about butter and sugar baked together on top of cake?!  And did I forget to mention Cinnamon??  The cake in this recipe is light and fluffy, the perfect complement to the rich, cinnamon crumbs.  Next time I will double the recipe because this was gone before the morning was over!

New york Style Crumb Coffee Cake |

The Starting Lineup.

New york Style Crumb Coffee Cake |

Making the crumbs.

New york Style Crumb Coffee Cake |

The crumbs, before they become crumbs.

New york Style Crumb Coffee Cake |

Cake batter.

New york Style Crumb Coffee Cake |

Spread the cake batter in the prepared pan.  The parchment overhang makes removing the finished cake easy!

New york Style Crumb Coffee Cake |

Before the oven. Look at those crumbs!

New york Style Crumb Coffee Cake |

The finished product!  The strawberries on the side make this healthy…

New york Style Crumb Coffee Cake |

The perfect crumb to cake ratio!

My little sister commented that this looked just like Entenmann’s, and I think she is right. But it tastes 10 times better!

New York Style Crumb Coffee Cake

New York Style Crumb Coffee Cake

Light and moist cake is topped with a thick layer of cinnamon crumbs. This New York style crumb coffee cake is the perfect addition to any brunch spread!


    For the Crumb Topping:
  • 1/3 cup (2 2/3 ounces) granulated sugar
  • 1/3 cup (2 2/3 ounces) dark brown sugar
  • 3/4 tsp ground cinnamon
  • 1/8 tsp table salt
  • 8 Tbsp (1 stick) unsalted butter, melted and still warm
  • 1 3/4 cups (7 ounces) cake flour
  • For the Cake:
  • 1 1/4 cups (5 ounces) cake flour
  • 1/2 cup (3 1/2 ounces) granulated sugar
  • 1/4 tsp baking soda
  • 1/4 tsp table salt
  • 6 Tbsp (3/4 stick) unsalted butter, cut into 6 pieces, softened but still cool
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1/3 cup buttermilk
  • Confectioners' sugar for dusting


    For the Crumb Topping:
  1. Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.
  2. For the Cake:
  3. Adjust oven rack to upper-middle position and heat oven to 325 degrees. Cut 16-inch length parchment paper and fold lengthwise to 7-inch width. Spray 8-inch square baking dish with nonstick cooking spray and fit parchment into dish, pushing it into corners and up sides; allow excess to overhang edges of dish.
  4. In bowl of standing mixer fitted with paddle attachment (or you can do this with a handheld mixer), mix flour, sugar, baking soda, and salt on low speed to combine. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping as necessary.
  5. Transfer batter to baking pan; using rubber spatula, spread batter into even layer. Break apart crumb topping into large pea-sized pieces (use both hands to break apart the crumb dough, rolling the broken dough between your thumb and forefinger) and spread in even layer over batter, beginning with edges and then working toward center.
  6. Bake until crumbs are golden and wooden skewer inserted into center of cake comes out clean, 35 - 40 minutes. Cool on wire rack at least 30 minutes. Remove cake from pan by lifting parchment overhang. Dust with confectioners' sugar just before serving.


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  1. says

    I’m with you. It seems strange that I can say “coffee” in front of “cake” and immediately be allowed to eat it for breakfast. (Maybe I’ll say “coffee chocolate cake” sometime and see if that works too…) But I absolutely adore crumb-topped coffee cakes, and yours looks divine! Save a slice or two for me when you bake it again! :]

  2. says

    This looks totally do-able! I do love CI recipes but sometimes they go on and on for a ‘simple coffeecake’ but this looks so quick. And those big CHUNKS of streusel..YES!!! I have looked at this recipe before but now I need to make it!

    • says

      Averie you are so right! Sometimes the CI recipes just have so many steps. I think that’s why I was drawn to this one, simple but delicious!

  3. Mary Murphy says

    I think you’re trying to kill my diet. One of my favorite memories of summer camp in Texas (not New York) is the coffee cake that was to die for. This looks a lot like it. Will try when I’m having a weak moment.

  4. says

    I really like your process pictures. Sometimes I feel like I’m making food wrong because I don’t know what it’s supposed to look like…. And the blue and white dishes are lovely!

  5. says

    Hey, stop it! You’re making my mouth water :)
    This looks absolutely delicious and the strawberries definitely make it super healthy! In fact, if we put this on a plate with some bananas & blueberries then I’m sure we could afford to eat the whole thing! 😉
    Great job.

    • says

      Kt, I definitely think these would make a delicious breakfast cupcake! Call it a muffin so that you don’t feel guilty eating it for breakfast…

  6. says

    I like the idea that you make crumbs with brown sugar. I´ve never tried this before, but I´m sure it tastes great. I think I´ll have to bake this cake, just to find out and make sure (and probably eat way too much cake again).


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