New York Crumb Cake

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This New York Crumb Cake is a classic favorite that goes well with your morning coffee! The crumb topping is to die for!

The best part of a New York Crumb Cake is obviously the crumbs! There’s just something about those buttery and cinnamony specks of deliciousness on top of a simple cake. Amiright?!

Many of you know I am not a breakfast fan. Normally, I’m good with a piece of toast, a piece of fruit and some coffee. Sometimes, it’s yogurt, fruit, and coffee. I’m kinda boring lie that. However, we like to have a special breakfast on Sunday mornings – sometimes it’s a sweet meal like coffee cakes or cinnamon rolls … and other times it’s savory like quiches, omelets, breakfast sandwiches. Occasionally, I can’t decide and we have both! Sunday is the one day where I feel like I actually eat “breakfast.”

This New York Crumb Cake is a favorite in the Love Bakes Good Cakes house, but it’s not something we enjoy very often ….

My kiddos like to make me breakfast on Mother’s Day and, to be honest, I have this huge fear of them burning down the house. Over the years, I have figured out that I feel safer to let them “help” me make something on Saturday … that way on Sunday all they have to do is serve it. Sneaky, huh?!

With Mother’s Day just a few days away, this would make a great addition to a special brunch menu for mom! There’s no doubt she’ll love it! 😉 Enjoy!

New York Crumb Cake

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Prep Time 10 mins Cook Time 40 mins Serves 15-18     adjust servings

This New York Crumb Cake is a classic favorite that goes well with your morning coffee! The crumb topping is to die for!

Ingredients

For the cake

• 1 1/2 cups all-purpose flour
• 1/2 cup sugar
• 2 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 large egg, slightly beaten
• 1/2 cup milk
• 2 tbsp. vegetable oil
• 2 tsp. vanilla extract

For the crumb topping

• 2 1/2 cups all-purpose flour
• 1 cup light brown sugar, firmly packed
• 1 1/2 tsp. ground cinnamon
• 1 cup (2 sticks) butter, melted and cooled

Instructions

1. Preheat oven to 325°F. Brush a 9x13-inch baking dish with Miracle Pan Release or grease and flour. Set aside.
2. For the cake - In a medium bowl, combine the flour, sugar, baking powder, and salt. Set aside.
3. In a separate medium bowl, combine the egg, milk, vegetable oil and vanilla. Fold the wet ingredients into the dry ingredients using a wooden spoon or a rubber spatula.
4. Spread the batter into the prepared pan, smoothing and evening it in the pan. Set aside.
5. In a medium bowl, combine the topping ingredients with a rubber spatula. Using clean hands, crumble the topping over the cake, leaving some of the crumbs large.
6. Bake for 35-40 minutes or until a toothpick inserted near the center comes out clean.
7. Cool on a wire rack.

*Store covered and use within 2-3 days.

by Jamie Sherman

Nutrition Facts
Serving Size
Amount Per Serving	As Served
Calories 340kcal Calories from fat 135
% Daily Value
Total Fat 15g	23%
Saturated Fat 8g	40%
Transfat 1g
Cholesterol 46mg	15%
Sodium 153mg	6%
Carbohydrate 47g	16%
Dietary Fiber 1g	4%
Sugars 21g
Protein 4g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g

All images and text ©Jamie Sherman for © Love Bakes Good Cakes. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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