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
How to Make this a Vegan Crumb Cake Recipe
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter.
- Only use a non-dairy milk of choice.
How to Make this Recipe with All Purpose Flour
- Use 1 ½ packed cups of all purpose flour (252 grams).
- Only use ½ cup plus 2 tablespoons of milk.
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.
Recipe FAQs
Yes! Most gluten free baked goods are best made the same day, but you can make this cake the night before.
If making the cake the night before, keep it in the baking dish and top with foil when cool.
In the morning, dust the cake with the confectioners' sugar and cut into pieces.
This cake can make 15-18 slices. I love to cut them into small squares.
Right out of the oven the crumbs will be crunchy, that's why baking the night before is the best option.
After you store the cake in foil at room temperature, the crumbs become super soft and buttery.
Storing: You can 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.
I would not put them in an airtight container. It makes the bottoms of the cake get very wet.
Freezing: Take the squares individually wrapped in foil and then pop them in a zip top bag. Freeze for up to 30 days.
To defrost, leave the wrapped squares at room temperature until they become soft. A few hours.
More Easy Cake Recipes You'll Love
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📖 Recipe
New York Crumb Cake
Ingredients
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!
Julie V
This crumb cake is amazing!! I'm originally from NY and where I grew up there is a bakery known for their famous "crumb cake". I left the USA 30 years ago and my kids always request a crumb cake when we visit my parents. And most times I bring one back in our suitcase. 3 agree ago I discovered I had a gluten allergy. Finding your sight by pure accident last month has been the best gift ever! I love baking but rarely bake GF because it does not taste good but so far the 3 recipes I have tried of yours have all been fantastic!! I usually follow your recipes exactly, even though we have no egg allergies but today I did use 2 eggs instead of the cornstarch mix. Next time I will make it vegan so my sister can also enjoy it next time she visits! 5+ stars!!
Lee
Oh goodness thank you so so much!!! SO glad it worked out! My family grew up in New York as well which is why I have so many recipes that are influenced by my fam's favorites!
Steve
New York, New York! If this crumb cake can make it there, it can make it anywhere!
Lee
Haha thanks!!!
john
A great crumb cake that pairs well with my black coffee.