This Martha Stewart’s New York crumb cake is the kind of bakery-style treat that disappears slice by slice with your morning coffee. You get a soft, buttery sour-cream cake base topped with a thick, cinnamon-scented blanket of crumbs that bakes up crisp on top and tender underneath. It’s an easy, very forgiving bake with simple pantry ingredients and no fancy decorating. Total time is about 1 hour 15 minutes, including a short cool before slicing.
Ingredients
For the crumb topping
- 300g plain flour (all-purpose)
- 200g light brown sugar, packed
- 100g caster sugar (or granulated sugar)
- 2 tsp ground cinnamon
- 1/2 tsp fine salt
- 225g unsalted butter, melted and cooled slightly
For the cake batter
- 240g plain flour (all-purpose)
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda (baking soda)
- 1/2 tsp fine salt
- 115g unsalted butter, softened
- 200g caster sugar (or granulated sugar)
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 240g full-fat sour cream, room temperature
- 80ml milk (whole or semi-skimmed)
To finish (optional)
- Icing sugar, for dusting
How to Make Martha Stewart’S New York Crumb Cake
You’ll want a 23 x 33cm (9 x 13in) baking tin for that classic New York crumb-to-cake ratio.
- Prepare the oven: Preheat the oven to 180°C or 160°C fan. Place a shelf in the middle of the oven so the cake bakes evenly and the crumb topping colours nicely.
- Prepare the tin: Grease a 23 x 33cm baking tin and line it with baking parchment, leaving an overhang so you can lift the cake out easily later.
- Make the crumb topping: In a medium bowl, mix the flour, brown sugar, caster sugar, cinnamon, and salt. Pour in the melted butter and stir with a fork until you have big, buttery clumps. Set aside while you make the batter (the crumbs firm up slightly and hold their shape better).
- Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, bicarbonate of soda, and salt for the cake batter.
- Cream the butter and sugar: In a large bowl, beat the softened butter and sugar for 2 to 3 minutes, until paler and fluffy. This builds lift and keeps the crumb tender.
- Add eggs and vanilla: Beat in the eggs one at a time, scraping down the bowl after each addition. Mix in the vanilla extract.
- Finish the batter: Beat in the sour cream. Add the dry ingredients and mix on low just until you no longer see flour. Pour in the milk and mix briefly to make a thick, smooth batter.
- Assemble: Spread the batter evenly in the prepared tin (an offset spatula helps). Sprinkle the crumb topping evenly over the batter, breaking up any extra-large pieces. For a bakery-style finish, cover the surface edge to edge.
- Bake: Bake for 35 to 45 minutes, or until the top is golden and a skewer inserted into the cake (not just the crumbs) comes out clean or with a few moist crumbs.
- Cool and slice: Cool in the tin for 20 minutes. Use the parchment overhang to lift the cake onto a rack. Dust with icing sugar if you like, then cut into squares.
Tips
Why did my crumb topping melt into a paste?
This usually happens when the butter is too hot or the crumbs are overmixed into a smooth dough. Let the melted butter cool for a few minutes, then stir just until clumps form. You want some dry bits and some larger pieces.
How do I get big bakery-style crumbs?
After mixing the topping, squeeze a handful gently to form larger clumps, then scatter them over the batter. Avoid pressing hard into a flat layer, or the topping can bake up dense instead of craggy.
Why is my crumb cake dry?
Overbaking is the main culprit. Start checking at 35 minutes and test the cake layer, not just the crumbs. Also make sure you’re using full-fat sour cream, which keeps the crumb soft and moist.
Can I make this without a stand mixer?
Yes. A hand mixer works perfectly, and you can even do it by hand with a wooden spoon if your butter is truly soft. The key is creaming the butter and sugar well before adding the eggs.
Serving Suggestions
- Serve slightly warm with strong coffee or milky tea.
- Add fresh berries on the side for a lighter breakfast plate.
- Top with a spoonful of softly whipped cream for dessert.
- Dust with icing sugar right before serving for a classic bakery look.
Storage
Room temperature
Store in an airtight container for up to 2 days. If your kitchen is warm, keep it in the coolest spot you have so the topping stays crisp.
Refrigerator
Refrigerate for up to 5 days in a well-sealed container. Bring to room temperature before serving, or warm a slice for 10 to 15 seconds in the microwave to soften the cake layer.
Freezing
Freeze cut squares for up to 3 months. Wrap each piece tightly, then store in a freezer bag. Thaw at room temperature for 1 to 2 hours, or overnight in the fridge, then dust with fresh icing sugar if desired.
Nutrition
- Calories: 430 kcal
- Carbohydrates: 58g
- Protein: 5g
- Fat: 20g
- Saturated fat: 12g
- Sodium: 260mg
Disclaimer: Nutrition values are estimates and will vary depending on ingredients, brands, and portion size.
FAQs
What pan size is best for New York crumb cake?
A 23 x 33cm (9 x 13in) baking tin gives the classic thickness and the best crumb-to-cake ratio. A smaller tin makes the cake thicker and may need a longer bake; a larger tin makes it thinner and can dry out faster.
Why is my crumb cake topping not crunchy?
If the crumbs are packed down too firmly, they can bake up dense rather than crisp. Scatter the crumbs loosely and avoid pressing hard. Also cool the cake uncovered for the first 30 minutes so steam doesn’t soften the topping.
Can I make this crumb cake ahead of time?
Yes. It actually slices even more neatly the next day. Bake, cool completely, then store airtight at room temperature for up to 2 days, or refrigerate up to 5 days.
Can I use yogurt instead of sour cream?
You can substitute full-fat Greek yogurt 1:1 for sour cream. The cake will be slightly tangier and a touch less rich, but it still bakes up tender and moist.
How do I know when the cake is done if the crumb topping hides the surface?
Insert a skewer straight down through the crumbs into the cake layer. It should come out clean or with a few moist crumbs. If you see wet batter, bake for 3 to 5 minutes longer and test again.
