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New York Crumb Cake Recipe Ina Garten

ll love this New York Crumb Cake Recipe From Ina Garten, with a thick cinnamon and sugar crumb topping over a coffee cake base. Simply make a wonderfully soft crumb cake batter and top it with a generous layer of homemade crumb topping; this sweet delicacy is ideal for breakfast or dessert!

This article has a plethora of information that will help you make the most amazing New York Crumb Cake you’ve ever seen.

New York Crumb Cake Recipe Ina Garten
New York Crumb Cake Recipe Ina Garten

Why you’ll love this recipe:

  • This easy-to-make Ina Garten New York crumb cake is a delicious, soft, and buttery cake that stays moist for a long time.
  • On top, there’s a generous layer of scrumptious crumbs that blend into the cake and have a subtle cinnamon taste.
  • If you enjoy the crumb as much as the cake this Ina Garten New York Style Crumb Cake is for you.
  • Or maybe you love it because the layer of crumbs is equally as high as the cake itself.

What Is Ina Garten’s New York Crumb Cake?

This classic Ina Garten New York Crumb Cake is a flat cake with a sweet crumb topping known as streusel (meaning “something strewn” in English). It originated in central Europe, most likely Germany.

It is without a doubt one of the most delectable desserts you will ever taste. The crumb cake features a butter sour cream foundation, similar to a coffee cake, and an extremely thick generous layer of streusel crumb topping, hence the name. This magnificent cake is a tremendous success with family and friends every time. It’s one of my favorite breakfast dishes, but it’s also excellent any time of day.

Ingredient That You’ll Need:

You probably already have everything you need to make this amazing Ina Garten New York crumb cake. It’s comprised entirely of pantry staples.

Ingredients for the cake:

  • Flour: Crumb cakes are best made with all-purpose flour. APF is a hearty flour that produces a cake that is soft yet sturdy enough to support the crumb layer.
  • Sugar: Granulated sugar softens and sweetens the cake by sweetening and mixing it.
  • Baking powder: aids the rise of the cake and makes it light and fluffy.
  • Salt: performs a variety of roles in baking. Adding a balanced flavor and combining with other ingredients to create a soft-textured cake are all part of the process
  • Egg: You’ll only need one egg, which will act as a binder and moisture source for the cake.
  • Milk: Milk gives the components moisture and aids in their mixing. In this recipe, I used 2 percent milk, but whole milk or 1 percent would also work nicely.
  • Oil: Oli gives moisture to the cake and aids in the mixing of the components canola oil was used, but any light-flavored vegetable oil will suffice.
  • Vanilla extract: Vanilla extract gives crumb cake a rich taste.

 For the crumb topping:

  • Flour: All-purpose flour is used to make the crumb topping.
  • Brown sugar: The crumb topping is sweetened with brown sugar. When combined with flour, its thick granules provide a crumbly texture.
  • Cinnamon: an important flavor in crumb topping mixes.
  • Butter: All of the crumb topping ingredients are held together by butter. In this dish, we’re not scrimping on it. (Yes, two sticks of butter are used and it’s worth it!)
  • Powdered sugar: After baking, a sprinkle of powdered sugar completes this luxurious and delectable cake!

What is the crumb-on crumb cake made of?

To make the crumb topping, in a medium mixing bowl, combine the brown sugar, granulated sugar, cinnamon, and salt. Stir in the melted butter, then use a fork to gently fold in the flour. Do not over-mix the mixture; it should remain in big crumbles. This will become a thick paste if over-mixed.

How To Make Ina Garten New York Crumb Cake?

  1. Preheat the oven to 325 degrees Fahrenheit. Using cooking spray, coat a 9×13 baking dish. Remove from the equation.
  2. In a medium mixing basin, combine flour, sugar, baking powder, and salt. Remove from the equation.
  3. In a separate dish, whisk together the egg, milk, oil, and vanilla. Combine the wet and dry ingredients in a mixing bowl and stir until just incorporated.
  4. To make the topping, combine flour, brown sugar, and cinnamon in a mixing bowl. Toss in the melted butter and blend with a fork. Large clumps should develop after mixing.
  5. Pour the batter into the pan that has been prepared. It may appear that there isn’t enough batter to spread evenly, but there is.
  6. Over the whole surface of the batter, evenly sprinkle the crumb topping.
  7. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean, flipping the pan halfway through.
  8. Allow it to cool fully before sprinkling powdered sugar over the top.

Recipe Tips

  • Cake pan options: For this crumb cake recipe, I use a 9*13 baking pan, but you could also use a 9*9 or 8*8-inch cake pan. The batter will not spread as far in these smaller cake pans, resulting in a higher cake to crumb ratio. If you use a smaller pan, bake for a few minutes longer and test for doneness with a toothpick until it comes out clean.
  • To make large crumbs for the crumb topping, follow these instructions: My crumb cake preference is for a huge, clumpy crumb topping that reaches nearly to the top of the cake to achieve this, I make sure the crumb topping components are sufficiently moistened by the butter and are not overmixed (which will break up the crumbs).
  • Allow the cake to cool completely before serving, even if it will be difficult. It is critical to let the cake cool completely before serving since it is a light cake that needs time to solidify and establish its texture. Believe me when I say that the wait is well worth it!

Recipe Variations

  • Coffee-infused: Add a splash of brewed coffee to the cake mixture instead of milk, and coffee grounds to the crumb topping for a caffeinated cake delight.
  • Chocolate: For a chocolate version of crumb cake, use cocoa powder in the cake and a few chocolate chips scattered in the crumb topping.
  • Add a liquor: For a citrus-liquor twist, add a little Grand Marnier or Amaretto to the cake mix and sprinkle the crumb topping with orange zest.
  • Fruit-filled crumb cake: For a fresh fruit version of crumb cake, add blueberries, raspberries, or blackberries to the cake and crumb topping.
New York Crumb Cake Recipe Ina Garten
New York Crumb Cake Recipe Ina Garten

What To Serve With Ina Garten New York Crumb Cake?

When serving Ina Garten New York Crumb Cake for Breakfast or as dessert pair it with the following items:

How To Store Ina Garten New York Crumb Cake?

In The Fridge:

If you have any leftover Ina Garten New York Crumb Cake, keep it in an airtight container on the counter for up to three days, or refrigerated for up to five days.

In The Freezer:

leftovers should be frozen Wrapped in plastic wrap or stored in an airtight container, Ina Garten New York Crumb Cake can last up to three months. Remove from the freezer and place in the refrigerator to defrost for one day before serving. Although the texture won’t be as moist as it was before freezing, this Ina Garten New York Crumb Cake holds up well after freezing and thawing (and is just as delicious).

New York Crumb Cake Recipe Ina Garten

How To Reheat Ina Garten New York Crumb Cake?

No, your Ina Garten New York Crumb Cake cannot be reheated since it is best served cold or at room temperature. When your Ina Garten New York Crumb Cake is warmed, the filling will split.

FAQ Section

Is crumb cake the same as coffee cake?

Any moist or thick cake that is topped with a streusel-style crumb topping is known as crumb cake. On the other hand, coffee cake can be served with or without the crumb topping. Coffee cakes include all crumb cakes, however not all crumb cakes are coffee cakes.

Does crumb cake need to be refrigerated?

Before or after baking, a crumb cake does not need to be refrigerated. However, if the batter and crumb topping is prepared ahead of time, the pan with the batter and crumb topping can be stored refrigerated for up to two days before baking. Also, by refrigerating the cooked and completed crumb cake after baking, it may be preserved for a longer period of time (up to five days for best flavor and texture).

How do you keep crumb topping from sinking into the batter?

The batter near the pan’s borders gets more fluid and rises as it heats up, finally pouring over the topping. We stiffened the batter with more flour to prevent it from climbing up and over the streusel to address the problem.

Try More Recipes:

Ina Garten New York Crumb Cake Nutrition Facts

  • Calories 200
  • Total Fat 3g
  • Saturated Fat 3g
  • Trans Fat 0g
  • Cholesterol 15mg
  • Sodium 140mg
  • Total Carbohydrate 29g
  • Dietary Fiber 0g
  • Sugars 10g
  • Protein 2g
  • Calcium 2%
  • Iron 6%

Nutrition Facts Source: Source

New York Crumb Cake Recipe Ina Garten

Difficulty:BeginnerPrep time: 15 minutesCook time: 20 minutesRest time: 30 minutesTotal time: 1 minuteServings:12 servingsCalories:200 kcal Best Season:Available

Description

ll love this New York Crumb Cake Recipe Ina Garten, with a thick cinnamon and sugar crumb topping over a coffee cake base. Simply make a wonderfully soft crumb cake batter and top it with a generous layer of homemade crumb topping; this sweet delicacy is ideal for breakfast or dessert!

Ingredients

  • Crumb Topping:

Instructions

  1. Preheat the oven to 325 degrees Fahrenheit. Using cooking spray, coat a 9×13 baking dish. Remove from the equation.
  2. In a medium mixing basin, combine flour, sugar, baking powder, and salt. Remove from the equation.
  3. In a separate dish, whisk together the egg, milk, oil, and vanilla. Combine the wet and dry ingredients in a mixing bowl and stir until just incorporated.
  4. To make the topping, combine flour, brown sugar, and cinnamon in a mixing bowl. Toss in the melted butter and blend with a fork. Large clumps should develop after mixing.
  5. Pour the batter into the pan that has been prepared. It may appear that there isn’t enough batter to spread evenly, but there is.
  6. Over the whole surface of the batter, evenly sprinkle the crumb topping.
  7. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean, flipping the pan halfway through.
  8. Allow it to cool fully before sprinkling powdered sugar over the top.

Notes

  • Cake pan options: For this crumb cake recipe, I use a 9*13 baking pan, but you could also use a 9*9 or 8*8-inch cake pan. The batter will not spread as far in these smaller cake pans, resulting in a higher cake to crumb ratio. If you use a smaller pan, bake for a few minutes longer and test for doneness with a toothpick until it comes out clean.
  • To make large crumbs for the crumb topping, follow these instructions: My crumb cake preference is for a huge, clumpy crumb topping that reaches nearly to the top of the cake to achieve this, I make sure the crumb topping components are sufficiently moistened by the butter and are not overmixed (which will break up the crumbs).
  • Allow the cake to cool completely before serving, even if it will be difficult. It is critical to let the cake cool completely before serving since it is a light cake that needs time to solidify and establish its texture. Believe me when I say that the wait is well worth it!
  • Recipe Variations
  • Coffee-infused: Add a splash of brewed coffee to the cake mixture instead of milk, and coffee grounds to the crumb topping for a caffeinated cake delight.
  • Chocolate: For a chocolate version of crumb cake, use cocoa powder in the cake and a few chocolate chips scattered in the crumb topping.
  • Add a liquor: For a citrus-liquor twist, add a little Grand Marnier or Amaretto to the cake mix and sprinkle the crumb topping with orange zest.
  • Fruit-filled crumb cake: For a fresh fruit version of crumb cake, add blueberries, raspberries, or blackberries to the cake and crumb topping.
Nutrition Facts

Servings 12


Amount Per Serving
Calories 200
Calories from Fat 81
% Daily Value *
Total Fat 9g14%
Saturated Fat 3g15%
Trans Fat 0g
Cholesterol 15mg5%
Sodium 140mg6%
Total Carbohydrate 29g10%
Dietary Fiber 0g
Sugars 0g
Protein 2g4%

Vitamin A 0%
Vitamin C 0%
Calcium 2%
Iron 6%

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