New York Crumb Cake

This New York Crumb Cake has a light and sweet cake layer topped with a mountain of buttery crumbs! Dusted with a generous layer of confectioners' sugar, this is a classic crumb cake recipe that will bring you right back to your childhood! This crumb cake is so simple to make, it's ready in just over an hour with no mixer! Best yet, it's gluten free, nut free, eggless and can easily be vegan with a few tweaks!

This New York Crumb Cake is an absolute favorite in my family! From my grandma to my mom, to me and my daughter...we are all obsessed and always fighting over the giant crumbs! Crumb cake has always been a staple growing up because it's so perfect for any time of the day; breakfast, lunch, snack-time and of course, dessert! I love making this crumb cake recipe for big family parties and cutting them into small squares; it's always a big hit! Most gluten free baked goods taste best the first day, but this NY Crumb Cake actually tastes even better the second day! Making it the night before you need it (without dusting with sugar), is the perfect option. The crumbs actually soften overnight; so delicious!

For more crumb cake recipes, try my Applesauce Crumb Cake, my Chocolate Crumb Cake and my Blueberry Crumb Cake!

Reasons To Love This Crumb Cake

• Allergy Friendly- This cake is gluten free, nut free, egg free and can easily be dairy free (vegan)!
• Soft & Fluffy- The thin layer of cake is super soft and delicious.
• Crumb Topping- The crumb topping is way thicker than the cake layer which is typical of classic crumb cake!
• Easy To Make- This cake is super simple to make. No mixer needed at all!

Ingredient Notes

For The Cake

• Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s nut safe but it does contain dairy. It also contains xanthan gum which really helps give baked goods their bounce and stay together.
• Cornstarch and Water- This is an eggless cake so this mixture helps bind everything together.
• Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a non-dairy milk of your choosing.
• Vegetable Oil- Adds even more moisture into this cake. If you can't have soy, use canola oil.
• Pure Vanilla Extract- Make sure the vanilla you use is pure and gluten free. Using a vanilla that isn't pure will give the cake a chemical-like flavor.

For The Crumb Topping

• Light Brown Sugar- It makes the crumbs nice and soft due to the added moisture. 
• Unsalted butter or Vegan Baking Sticks- After you melt it, let it cool before mixing it in otherwise you will not be able to form large crumbs and you'll just have tiny little ones.
• Cinnamon- Helps give this cake it's classic flavor.

See my recipe card below for a complete list of the ingredients with measurements

Substitutions and Variations

This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!

How to Make New York Crumb Cake

Here are the step by step instructions to make this easy crumb cake!

Step 1: Whisk Together The Dry Ingredients

In a medium bowl, whisk together the gluten free flour, granulated sugar, baking powder and salt.

Step 2: Make the Cornstarch Water

In a large bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.

Step 3: Add in the Wet Ingredients

Into the cornstarch water, whisk in the milk, vegetable oil and vanilla until combined.

Step 4: Add in the Dry Ingredients and Spread the Batter

Pour the dry ingredients into the wet a little bit at a time. Once it gets too thick to whisk, switch to using a spatula.

Using a butter knife or an icing spatula, spread the batter into the prepared baking dish.

Step 5: Melt the Butter and Cool

Cut the butter into pieces and place in a heat safe bowl. Microwave in 20 second increments, stirring after each time until melted. Let cool.

Step 6: Make the Crumbs

In a large bowl, whisk together the remaining 2.5 cups of flour, the light brown sugar and 1.5 teaspoons of cinnamon.

Pour in the melted butter and stir with a spatula until large crumbs form.

Step 7: Sprinkle On the Crumbs and Bake

Sprinkle the crumbs all over the batter. Make sure to use them all and cover all the batter. The crumbs will pile on top of one another; that's normal.

Bake the cake in the center rack of the 325 degree oven for 30 minutes or until a skewer inserted in the center of the cake comes out clean.

Let the cake cool in the pan completely. Once cool, use the parchment overhang to lift the cake out.

Step 8: Dust the Cake

Dust the entire cake with a lot of confectioners' sugar.

Make sure the cake is completely cool prior to dusting, otherwise the sugar will melt.

Expert Baking Tips

• Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. For this recipe use packed cups or the gram amount:(252 grams).
• Use Parchment Paper- Make sure to use enough parchment paper so there is about a ½ inch overhang on either long side of the 9 x 13 inch pan. You will use the overhang to lift the cake out of the pan once it has cooled.
• Use an Icing Spatula- The batter is so super thick that it can be difficult to spread. Use a butter knife or small icing spatula to spread it into the pan. You should end up with a smooth, thin layer of batter. If you noticed the dough is starting to get sticky, rinse the icing spatula and shake off any excess water. You want it slightly wet but not dripping wet. This will help the batter spread easier.
• Make Large Crumbs- Try to keep the crumbs on the larger side. In a crumb cake, the crumbs should be large enough for you to pick up with your hands. I like to vary mine in size, with some of the large ones being around 1 inch in length.
• Use all the Crumbs- You'll notice when sprinkling on the crumbs that the chocolate batter will be completely covered and you'll still have tons of crumbs left. Keep adding crumbs! They will pile on top of one another. Remember, the crumb layer is super high. 
• Let It Cool- When the cake comes out of the oven, allow it t to cool completely before lifting it out of the pan using the parchment paper tabs. If you try to lift the cake out too soon, I promise the entire thing will fall apart into a messy (yet still super yummy) pile.

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📖 Recipe

New York Crumb Cake

Author: Lee

This New York Crumb Cake has a light and sweet cake layer topped with a mountain of buttery crumbs! Dusted with a generous layer of confectioners' sugar, this is a classic crumb cake recipe that will bring you right back to your childhood! This crumb cake is so simple to make, it's ready in just over an hour with no mixer! Best yet, it's gluten free, nut free, eggless and can easily be vegan with a few tweaks!

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Cool Time 30 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Dessert

Cuisine American

Servings 18 squares

Calories 269 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the cake:

• ▢ 1.5 cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
• ▢ ½ cup granulated sugar
• ▢ 2.5 teaspoons baking powder
• ▢ ½ teaspoon kosher salt
• ▢ 2 heaping tablespoons cornstarch combined with 3 tablespoons water
• ▢ ¾ cup milk
• ▢ 2 tablespoons vegetable oil
• ▢ 2 teaspoons pure vanilla extract

For the Crumb Topping:

• ▢ 1 cup unsalted butter or vegan baking stick, melted and cooled
• ▢ 2.5 cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
• ▢ 1 cup light brown sugar , packed
• ▢ 1.5 teaspoons ground cinnamon
• ▢ confectioners’ sugar for dusting

Instructions

 

• Preheat your oven to 325 degrees Fahrenheit. Line a 9x13 inch baking dish with parchment paper leaving a one inch overhang on either side. Lightly grease the parchment paper with vegetable oil. Set aside. 
• In a medium bowl, whisk together the 1.5 cups gluten free flour, ½ cup granulated sugar, 2.5 teaspoons baking powder and ½ teaspoon kosher salt. Set aside. 
• In a large bowl, using a spoon, mix together the 2 heaping tablespoons cornstarch and 3 tablespoons water until thin and watery. It will be thick and tacky at first.
• Into the cornstarch water, whisk in the ¾ cup milk, the 2 tablespoons vegetable oil and the 2 teaspoons pure vanilla extract until combined.
• Pour the dry ingredients into the wet a little bit at a time. Once it gets too thick to whisk, switch to using a spatula.
• Using a butter knife or an icing spatula, spread the batter into the prepared baking dish and smooth it out. It’s a little difficult because the batter is so thick. The layer will be thin.
• Cut the 1 cup butter or vegan baking stick into pieces and place in a heat safe bowl. Microwave in 20 seconds increments, stirring after each time until melted. Set it aside to cool.
• In a large bowl, whisk together the remaining 2.5 cups of gluten free flour, the 1 cup light brown sugar and the  1.5 teaspoons ground cinnamon. 

  Pour in the melted butter and stir with a spatula until large crumbs form. You came also use clean hands to form the crumbs if easier.
• Sprinkle the crumbs all over the batter. There are lots of crumbs, make sure to use them all and cover every inch of batter. The crumbs will pile on top of one another; that's normal.
• Bake the cake in the center rack of the 325 degree oven for 30 minutes or until a skewer inserted in the center of the cake comes out clean.
• Let the cake cool in the pan completely before removing from the pan. Once cool, use the parchment overhang to lift the cake out.

  Make sure the cake is completely cool prior to dusting, otherwise the sugar will melt.
• Dust with the confectioners’ sugar and cut in squares. Enjoy!

Notes

Vegan: Use a dairy free gluten free flour, vegan sugar, vegan baking sticks and a non-dairy milk. 

All Purpose Flour: I cannot test this due to celiac disease, but use 1.5 packed cups of regular flour in the dough (252 grams) and ½ cup plus 2 tablespoons of milk.

Making Ahead: If making the night before, keep the cake in the baking dish and top with foil. The next morning, dust with the confectioners' sugar and cut into slices.

Storing: Store the extra squares individually wrapped in foil and then pop them in a zip top bag at room temperature for up to 3 days. 

Do not put them in an airtight container. It makes the bottoms of the cake get very wet.

Freezing: Wrap extra squares individually in foil and then pop them in a zip top bag and freeze for up to 30 days. To defrost, leave the squares wrapped in foil at room temperature until soft. It might take 1-2 hours. 

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate. 

Nutrition

Calories: 269kcalCarbohydrates: 38gProtein: 3gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 28mgSodium: 132mgPotassium: 36mgFiber: 3gSugar: 19gVitamin A: 332IUVitamin C: 0.01mgCalcium: 78mgIron: 1mg

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