The Wendt House New York Crumb Cake is a delicious buttery cake topped with a thick layer of soft cinnamon crumbs as thick as the cake itself. This recipe will be your new crumb cake go-to!

The Wendt House New York Crumb Cake recipe is what crumb cake dreams are made of! I had so much fun testing different ways to make the cake and the crumbs until it came out to perfection for my taste buds.

That cake is so buttery, soft and delicious. And the crumbs are cinnamony and soft! I did not skimp on the crumbs to cake ratio either. You can’t ask for more in a crumb cake my friends.

Let’s talk about the ingredients you will need!

Ingredients

For the Crumb Topping

• 3 cups (360g) all-purpose flour
• 1/2 (99g) cup sugar
• 1 1/2 cups (320g) brown sugar
• 1 1/2 tbsp cinnamon
• 1/2 tsp salt
• 1 1/4 cups (283g) unsalted butter, melted
• 2 tbsp powdered sugar for dusting

For the Cake

• 2 cups (240g) all-purpose flour
• 2 tsp baking powder
• 3/4 tsp salt
• 1 1/2 cups (297g) sugar
• 1 cup (226g) unsalted butter, softened
• 4 large eggs
• 1 tbsp vanilla extract
• 3/4 cup (170g) (full-fat) sour cream

Instructions

For the Crumb Topping

Step 1. Add the flour, sugar, brown sugar, cinnamon and salt to a medium bowl.

Step 2. Whisk ingredients together until blended.

Step 3. Pour half of the melted butter over the dry ingredients and toss with a fork, being careful not to mix together completely. Our goal is to have crumbs of all different sizes.

Step 4. Pour the rest of the melted butter into the crumb mixture and toss with a fork until mostly combined and you have a nice crumb mixture of different sizes. Set aside.

For the Cake

Step 1. Preheat oven to 350° F.

Step 2. Line a 9 x 13-inch baking dish with parchment paper and set aside. (I like to butter the dish before adding the parchment paper so that it will stick.)

Step 3. In a medium bowl, combine flour, baking powder and salt with a wire whisk and set aside.

Step 4. In the bowl of a stand mixer, beat sugar and butter at medium speed until creamy. Scrape down the bowl when needed.

Step 5. Add eggs one at a time, beating well after each one is added.

Step 6. Add vanilla and mix until just combined.

Step 7. Add flour mixture alternately with sour cream, beating on low speed after each addition until just combined.

Step 8. Pour batter into prepared baking dish.

Step 9. Gradually add the crumb topping evenly to the top of the cake until it is completely covered.

Step 10. Carefully push the crumbs into the cake batter with your hand.

Step 11. Bake cake for 40-50 minutes until a toothpick inserted into the center of the cake comes out with a few crumbs attached. (If the cake is getting too dark, you can use a foil tent to keep it from browning further.) Cool cake in the baking dish on a wire rack for about 1 hour.

Step 12. Sprinkle powdered sugar evenly over the top of the cake.

Step 13. After cake is cool, remove cake from pan by lifting the parchment paper on both sides.

Step 14. Cut cake into 12 squares with a sharp knife.

The Wendt House New York Crumb Cake

Michele Wendt

The Wendt House New York Crumb Cake is a delicious buttery cake topped with a thick layer of soft cinnamon crumbs as thick as the cake itself. This recipe will be your new crumb cake go-to!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American, French

Servings 12 servings

Calories 787 kcal

Ingredients

  

For the Crumb Topping

• 3 cups (360g) all-purpose flour
• 1/2 cup (99g) sugar
• 1 1/2 cups (320g) brown sugar
• 1 1/2 tbsp cinnamon
• 1/2 tsp salt
• 1 1/4 cups (283g) unsalted butter, melted
• 2 tbsp powdered sugar for dusting

For the Cake

• 2 cups (240g) all-purpose flour
• 2 tsp baking powder
• 3/4 tsp salt
• 1 1/2 cups (297g) sugar
• 1 cup (226g) unsalted butter, softened
• 4 large eggs
• 1 tbsp vanilla extract
• 3/4 cup (170g) sour cream (full-fat)

Instructions

 

For the Crumb Topping

• Add the flour, sugar, brown sugar, cinnamon and salt to a medium bowl.
• Whisk ingredients together until blended.
• Pour half of the melted butter over the dry ingredients and toss with a fork, being careful not to mix together completely. Our goal is to have crumbs of all different sizes.
• Pour the rest of the melted butter into the crumb mixture and toss with a fork until mostly combined and you have a nice crumb mixture of different sizes. Set aside.

For the Cake

• Preheat oven to 350° F.
• Line a 9 x 13-inch baking dish with parchment paper and set aside. (I like to butter the dish before adding the parchment paper so that it will stick.)
• In a medium bowl, combine flour, baking powder and salt with a wire whisk and set aside.
• In the bowl of a stand mixer, beat sugar and butter at medium speed until creamy. Scrape down the bowl when needed.
• Add eggs one at a time, beating well after each one is added.
• Add vanilla and mix until just combined.
• Add flour mixture alternately with sour cream, beating on low speed after each addition until just combined.
• Pour batter into prepared baking dish.
• Gradually add the crumb topping evenly to the top of the cake until it is completely covered.
• Carefully push the crumbs into the cake batter with your hand.
• Bake cake for 40-50 minutes until a toothpick inserted into the center of the cake comes out with a few crumbs attached. (If the cake is getting too dark, you can use a foil tent to keep it from browning further.) Cool cake in the baking dish on a wire rack for about 1 hour.
• Sprinkle powdered sugar evenly over the top of the cake.
• After cake is cool, remove cake from pan by lifting the parchment paper on both sides.
• Cut cake into 12 squares with a sharp knife.

Notes

Store crumb cake in an airtight container or sealed food storage bag for up to 4 days.

 

Crumb cake can be frozen for 2-3 months in an airtight freezer bag or container.

Keyword Brown Sugar Crumbs, Butter Cake, Butter Crumbs, Cake, Crumb Cake, Crumb Topping, New York Crumb Cake, Streusel

This New York crumb cake reminds me of the jumbo slices you would get at a bakery or Jewish deli. I really think it’s extra special because the soft buttery cake is from scratch. And the crumb topping? Seriously, to die for!

For more delicious cake recipes, check out my cake recipes page!

Sweet regards,

Michele

Cake recipe is adapted from Land-O-Lakes Classic Butter Cake Recipe.

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