A slice of crumb cake on a plate with raspberries.

Brown Sugar New York Style Crumb Cake

  • Author: Rebecca Blackwell
  • Prep Time: 30 minutes
  • Cook Time: 75 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 9 slices of cake


For the Crumb Topping:

  • 1 2/3 cup unbleached, all-purpose flour
  • 1/3 cup granulated sugar
  • 1/3 cup dark brown sugar
  • 3/4 tsp salt
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 10 tbsp salted butter, melted

For the cake:

  • 1 cup unbleached all-purpose flour
  • 1 tbsp cornstarch
  • 3/4 tsp salt
  • 1/2 tsp ground nutmeg
  • 3/4 cup (12 tablespoons or 6 ounces) unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 3 tbsp dark brown sugar
  • 2 tsp pure vanilla extract
  • 1 tsp almond extract
  • 2 large eggs plus 1 large egg yolk, at room temperature
  • 1/4 cup heavy whipping cream, cold


Prepare the Crumb Topping:

  1. Add all the crumb topping ingredients except the melted butter to a bowl and stir to mix. Pour in the butter and stir until all the dry ingredients are throughly moistened. Cover the bowl with a piece of plastic wrap and set aside.

Make the Cake:

  1. Preheat the oven to 325 degrees. Prepare a 9-inch square baking pan by greasing the inside with butter or shortening then shaking flour around inside the pan until the bottom and sides are completely coated.
  2. Add the flour, cornstarch, salt, and nutmeg to a bowl and stir with a wire whisk to blend. Set aside.
  3. Add the butter and both sugars to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium low speed just to blend, then on high for 5 minutes. Stop the mixer and scrape down the bottom and sides of the bowl from time to time.
  4. Add the vanilla and almond extracts and beat to blend.
  5. Add the 2 eggs and egg yolk to the butter and sugar mixture one at a time, beating on medium low speed after each addition just long enough to incorporate the egg into the batter.
  6. Add the dry ingredients to the bater and beat on low speed just long enough to blend. Do not over mix.
  7. Using a hand held mixer, beat the whipping cream until soft peaks form when you lift the beaters from the cream. Gently fold the cream into the batter. Pour the batter into the prepared pan, smoothing the top into an even layer.
  8. Add the crumb topping in an even layer over the cake batter. If you want large crumbs, squeeze the topping together in your hand as you add it to the cake.
  9. Bake for 70 – 75 minutes, until a toothpick inserted in the center of the cake comes out without any raw batter clinging to it.
  10. Let cool completely before serving.