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Nana's New York Crumb Cake

Perfect for breakfast, brunch, or as a midnight snack with a glass of milk, my Nana's New York Crumb Cake is a soft, sweet, satisfyingly crumby addition to your recipe repertoire!

Serves 12 servings     adjust servings

Preparation 20 mins Cook Time 35 mins Total Time 55 mins


  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 large egg
  • 1/2 cup milk
  • 1/4 cup sour cream
  • 2 tablespoons unsalted butter, melted and cooled
  • 2 teaspoons pure vanilla extract

Crumb Topping

  • 2 1/2 cups all-purpose flour
  • 1 cup light-brown sugar, firmly packed
  • 3 teaspoons ground cinnamon
  • Pinch kosher salt
  • 1 cup unsalted butter, melted and cooled
  • Powdered sugar, for dusting


  1. Preheat oven to 325 degrees F. Lightly brush a 9" square baking pan with butter and dust with flour. Set aside.
  2. In a medium bowl, sift together flour, granulated sugar, baking powder, and salt; set aside.
  3. In a second bowl, whisk together the egg, milk, sour cream, butter, and vanilla. Using a rubber spatula, fold the dry ingredients into wet mixture. Spread batter evenly into prepared pan, and bake for 10 minutes.

Crumb Topping

  1. While cake is par-baking, make crumb topping. In a bowl, whisk together flour, brown sugar, cinnamon, and salt. Pour the melted butter over the flour mixture, then toss with a fork or rubber spatula until large crumbs form.
  2. After 10 minutes, remove cake from over and top evenly with crumb topping. Return to oven and continue to bake for 20-25 additional minutes until cake is firm to the touch, and a toothpick inserted comes out dry. Cool completely, then dust with powdered sugar as desired.


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