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    Home » Dessert

    New York Crumb Cake

    Published: Jan 30, 2021 · Modified: Jun 9, 2022 by Lee · This post may contain affiliate links · 3 Comments .

    Jump to Recipe

    There is nothing to not love about a classic New York Crumb Cake. The cake itself is light and sweet while the crumb layer is a mountain of buttery goodness covered with confectioners' sugar. Best yet, it's gluten free, nut free, eggless and easily vegan!

    New York Crumb Cake siting in a pyramid dusted in powdered sugar.

    This New York Crumb Cake actually tastes even better the second day! Making it the night before you need it, is the perfect option. The crumbs actually soften overnight; so delicious!

    For other New York classics, try my Chocolate Crumb Cake, Blueberry Crumb Cake, Brooklyn Blackout Cake and New York Chocolate Egg Cream.

    Jump to:
    • Reasons To Love This Cake
    • Ingredient Notes
    • Expert Baking Tips
    • Step By Step Instructions With Pictures
    • How To Make This Vegan 
    • Recipe FAQs
    • Storing and Freezing
    • More Cake Recipes You'll Love
    • 📖 Recipe
    • New York Crumb Cake

    Reasons To Love This Cake

    • Allergy Friendly- This cake is gluten free, nut free, egg free and can easily be dairy free (vegan). 
    • Soft & Fluffy- The cake is super soft and delicious.
    • Crumb Topping- This cake has SO many crumbs!!!
    • Easy To Make- This cake is super simple to whip up. No mixer needed!

    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 one because it’s nut safe but it does contain dairy. 
    • Cornstarch and Water- This is an eggless cake so this mixture helps bind everything together.
    • Milk of Choice- 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.

    For The Crumb Topping

    • Light Brown Sugar- It makes the crumbs softer due to the added moisture. 
    • Unsalted butter or vegan baking sticks- After you melt it, let it cool.
    • Cinnamon- Helps give this cake it's classic flavor.

    Expert Baking Tips

    Leave a Parchment Paper Overhang

    When you line your 9 x 12 baking dish with parchment paper, make sure to leave a one inch over hang on each side. 

    You will need this overhang in order to get the crumb cake out of the pan. You will want to lift the entire thing up and then cut the cake into squares.

    Smoothing The Batter

    Using a spatula, scoop the batter into the baking dish. It might appear as though there isn’t enough batter, but it’s fine. 

    You just need to really spread it out and this step is a bit difficult because the batter is so so thick. Just take your time and yes the layer of batter will appear super thin, which is normal.

    Many gluten free flour batters have a way of staying exactly as they are placed, when baked.
    If you leave it misshapen after you spread it out, that’s how it will remain when baked.

    When the batter is spread out in the cake pan, gently smooth the top with a butter knife.

    Make the Crumbs Big and Use All of Them

    You’ll want to mix the crumb ingredients together with a spatula because you don’t want these crumbs to be super tiny. 

    Sure little ones are fine, but you also want big crumbs too. Some should be about an inch in length. They are New York style, after all!!! 

    When you sprinkle the crumbs onto the batter, you want to cover every inch. You’ll notice that the batter is completely covered and you still have tons of crumbs left...

    Yes! All of those crumbs go onto the batter.

    And yes, they will pile on top of one another. That’s supposed to happen. Remember, this layer is going to be sky high. 

    Step By Step Instructions With Pictures

    Here are the steps to make this 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.

    Whisking the dry ingredients for the cake base.
    Step 1
    Cornstarch water in a bowl with a spoon.
    Step 2

    Step 3: Add in the Wet Ingredients

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

    Step 4: Add in the Dry Ingredients

    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.

    A whisk with the wet ingredients in a bowl.
    Step 3
    The wet and dry ingredients mixed with a spatula
    Step 4

    Step 5: Pour the Batter

    Using a butter knife or an icing spatula, spread the batter into the prepared baking dish. You will need to smooth it out. It’s a little difficult because the batter is so thick. 

    Step 6: Melt the Butter

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

    Set aside to let cool.

    14 slices of butter in a glass bowl.
    A yellow pool of heated butter in a bowl with a whisk.

    Step 7: Mix the Crumb Ingredients

    In a medium bowl, whisk together the gluten free flour for the crumb topping, the light brown sugar and the cinnamon. 

    After it's combined, pour in the melted butter and stir with a spatula until large crumbs form.

    Dry ingredients for the crumbs in a bowl.
    Whisking the dry ingredients together.
    Adding the melted butter to the dry ingredients.
    Nuggets of crumbles formed in the bowl.

    Step 8: Sprinkle On the Crumbs

    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 eventually go on top of one another. That's normal.

    A baking tray with the crumb on top of the batter.

    Step 9: Bake

    Bake the cake in the center rack of the oven for 30 minutes. You can use a toothpick inserted to make sure it comes out clean. 

    Step 10: Let Cool

    Let the crumb cake cool in the baking pan completely before trying to remove. 

    When cool, use the parchment overhang to lift the cake out. Make sure the cake is not hot otherwise it will fall apart into a giant mess.

    Step 11: Top With Sugar

    Once cool, dust the entire cake with confectioners' sugar. A LOT of sugar. Cut the cake into squares.

    How To Make This Vegan 

    Follow these simple steps to make sure the cake is vegan:

    • Use a gluten free flour that’s free from dairy.
    • Make sure to use vegan baking sticks instead of butter.
    • Only use a non dairy milk of choice.

    Recipe FAQs

    Can I make this cake ahead of time?


    Most gluten free baked goods are best made the same day, but you can make this cake the night before.

    If making the night before, cut the cake into squares and wrap each square in aluminum foil. If you put them in an airtight container, the bottoms of the cakes will be wet and soggy.

    How many slices does this make?


    This cake can make 15-18 slices. I prefer 15 because I like to cut them a little larger.

    Do I have to use all those crumbs?


    No you don't have to but all those crumbs are what make this crumb cake new york style. They are meant to all be used.

    Storing and Freezing

    Storing

    Since gluten free and eggless baked goods are best the first day, we want to try to keep this new york crumb cake as fresh as possible. 

    Once the cake is cut, store the extra squares individually wrapped in foil and then pop them in a zip top bag.

    Store them at room temperature for up to 3 days. 

    I would not put them in an airtight container. It tends to make the bottoms of the cake very wet.

    Freezing

    Freeze 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. This can take a few hours.

    More Cake Recipes You'll Love

    • Chocolate Crumb Cake
    • Blueberry Crumb Cake
    • Chocolate Chip Loaf Cake
    • Vanilla Chocolate Chip Cake

    Did you try this recipe? Please leave me a ⭐ review below!

    Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!! 

    📖 Recipe

    New York Crumb Cake siting in a pyramid dusted in powdered sugar.

    New York Crumb Cake

    Author: Lee
    This New York Crumb Cake is light while the crumb layer is a mountain of buttery goodness. As always, gf, nf, egg free & easily vegan!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 30 mins
    Total Time 50 mins
    Course Cakes and Cupcakes
    Cuisine American
    Servings 15 squares
    Calories 218 kcal

    Ingredients
     
     

    For the cake:

    • 1.5 cups of gluten free flour
    • ½ cup granulated sugar
    • 2.5 teaspoons baking powder
    • ½ teaspoon salt
    • 2 heaping tablespoons of cornstarch combined with 3 tablespoons water
    • ¾ cup milk of choice
    • 2 tablespoons canola oil or vegetable oil
    • 2 teaspoons pure vanilla extract

    For the crumb topping:

    • 2.5 cups gluten free flour
    • 1 cup packed light brown sugar
    • 1.5 teaspoons ground cinnamon
    • 2 sticks 1 cup unsalted butter or vegan baking stick, melted and cooled
    • Confectioners’ sugar for dusting

    Instructions
     

    • Preheat your oven to 325 degrees Fahrenheit. Line a 9x12 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 gluten free flour, granulated sugar, baking powder and salt, until well combined. In a large bowl, combine the cornstarch and water with a spoon until it is thin and watery. It will be thick and tacky at first. Once combined, whisk in the milk of choice, canola or vegetable oil and vanilla. Once combined, pour the dry ingredients into the wet, a little at a time. It will be thick so you will probably need to use a spatula to combine. 
    • Spread the batter into the prepared baking dish. You will need to smooth it out. It’s a little difficult because it’s so thick. 
    • In a medium bowl, combine the gluten free flour for the crumb topping, the light brown sugar and the cinnamon. Pour in the melted butter and stir with a spatula until large crumbs form. Sprinkle all the crumbs over the batter. 
    • Bake in the center rack for 30 min. Take out and let cool on the pan. Once cool, lift the crumb cake out using the overhang from the parchment paper. Dust with the confectioners’ sugar and cut in squares. Enjoy!

    Notes

    Storing: Wrap extra squares individually in foil and then pop them in a zip top bag at room temperature for up tp 3 days.
     
    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. 
     
    For vegan: Use vegan baking sticks, a non dairy milk and a gluten free flour that is free from dairy. 

    Nutrition

    Serving: 1squareCalories: 218kcalCarbohydrates: 46gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 158mgPotassium: 41mgFiber: 3gSugar: 23gVitamin A: 23IUVitamin C: 1mgCalcium: 90mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. john

      May 02, 2022 at 5:17 pm

      5 stars
      A great crumb cake that pairs well with my black coffee.

      Reply
    2. Steve

      July 27, 2022 at 7:24 pm

      5 stars
      New York, New York! If this crumb cake can make it there, it can make it anywhere!

      Reply
      • Lee

        July 27, 2022 at 10:30 pm

        Haha thanks!!!

        Reply

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    Lee, the beautiful founder of Lane and Grey Fare.

    Hi guys, I'm Lee! As a mother of two children with celiac disease and multiple food allergies, I wanted to share all that I’ve learned with others in a way that’s entertaining and helpful. All my food is 100 percent gluten free, nut free, seed free, egg free and most of my baked goods can easily be made dairy free (vegan).

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