Martha Stewart New York Crumb Cake Recipe

If you love soft cake with a thick crumb topping, this Martha Stewart New York Crumb Cake Recipe is for you. It is buttery, sweet and full of cozy flavor.

The crumb layer is thick and golden. The cake below is soft and tender. I have made this Martha Stewart New York Crumb Cake Recipe many times.

Every time, it feels special. Today, I will show you exactly how to make Martha Stewart New York Crumb Cake at home.

Why I Love Making This Martha Stewart New York Crumb Cake

I still remember my first bite of New York crumb cake. It was from a small bakery. The crumb topping was taller than the cake. I loved that so much.

This version brings that bakery feeling home. The texture is perfect. The top is sweet and slightly crisp. The inside is soft and rich.

I also love that it uses simple pantry ingredients. No fancy tools needed. Just basic baking love.

Equipment List

• 9×13 inch baking pan
• Mixing bowls
• Electric mixer or hand whisk
• Measuring cups and spoons
• Spatula
• Cooling rack
• Parchment paper (optional)

Recipe Overview

• Recipe Name: Martha Stewart New York Crumb Cake
• Servings: 12
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 65 minutes
• Course: Dessert / Breakfast
• Cuisine: American
• Calories: 420 kcal per serving

Ingredients You Need for Martha Stewart New York Crumb Cake

For the Crumb Topping:

• 2 ½ cups all-purpose flour
• 1 cup light brown sugar
• ½ cup granulated sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 1 cup unsalted butter, melted

For the Cake Batter:

• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ¼ cups granulated sugar
• 3 large eggs
• 1 cup sour cream
• 2 teaspoons vanilla extract

Step-by-Step Guide

1. Prepare the Pan

Preheat your oven to 350°F. Grease a 9×13 inch pan. You can also line it with parchment paper. This makes lifting the cake easier later. Set the pan aside while you prepare the batter and crumb topping.

2. Make the Crumb Topping

In a large bowl, mix flour, brown sugar, granulated sugar, cinnamon and salt. Pour in melted butter. Mix with a fork until large crumbs form. Do not overmix. You want thick, chunky crumbs. Set aside.

3. Mix Dry Ingredients for Cake

In another bowl, combine flour, baking soda, baking powder and salt. Whisk gently to mix everything evenly. This helps the cake rise properly and keeps the texture light and soft.

4. Cream Butter and Sugar

In a large bowl, beat softened butter and sugar together. Mix until light and fluffy. This takes about three minutes. Creaming adds air to the batter. That makes the cake soft and tender.

5. Add Eggs and Vanilla

Add eggs one at a time. Mix well after each egg. Then add vanilla extract. Scrape down the sides of the bowl. This ensures everything blends evenly and smoothly.

6. Add Sour Cream and Dry Ingredients

Add half of the dry mixture to the butter mixture. Mix gently. Then add sour cream. Mix again. Add the remaining dry ingredients. Stir just until combined. Do not overmix. The batter should be thick and smooth.

7. Assemble the Cake

Spread the cake batter evenly into the prepared pan. Smooth the top with a spatula. Now sprinkle the crumb topping generously over the batter. Cover the entire surface. Press crumbs lightly so they stick.

8. Bake the Cake

Place the pan in the oven. Bake for 45 minutes. Check with a toothpick. Insert it into the center. If it comes out clean, the cake is ready. The top should look golden brown.

9. Cool and Slice

Remove the cake from the oven. Let it cool in the pan for at least 20 minutes. This helps it set properly. Once cooled, slice into squares. Serve warm or at room temperature.

Read More: Korean Milk Cream Donut Recipe

Expert Tips & Variations

• Use cold butter for bigger crumb chunks.
• Add chopped walnuts to the crumb topping for crunch.
• Sprinkle powdered sugar on top before serving.
• Add a thin layer of cinnamon sugar in the middle.
• Replace sour cream with plain Greek yogurt if needed.

History or Fun Fact About the Dish

New York crumb cake became popular in Jewish bakeries in the early 1900s. German immigrants brought crumb cake recipes to America.

Over time, New York bakers made the crumb topping thicker. That thick crumb layer became the signature style.

Pairings & Complementary Recipes

This cake pairs beautifully with hot coffee or chai tea. A glass of cold milk also works well.

You can serve it with fresh berries for balance. Strawberries or raspberries taste lovely.

Occasion or Event Ideas

This Martha Stewart New York Crumb Cake Recipe is perfect for brunch. It works well for birthdays and family gatherings.

I love serving it during holiday mornings. It also makes a thoughtful homemade gift. Wrap slices in parchment and tie with ribbon.

Storage and Reheating Tips

• Store at room temperature in an airtight container for 3 days.
• Refrigerate for up to 5 days.
• Freeze slices individually for up to 2 months.
• Reheat in microwave for 15 seconds for fresh taste.
• Warm in oven at low heat for a crisp top.

Nutrition Information

Nutrient	Amount per Serving
Calories	420 kcal
Carbohydrates	55 g
Protein	6 g
Fat	20 g
Sugar	30 g

Health Benefits

This cake is a treat, not a health food. Still, it offers comfort and energy. It provides carbohydrates for quick fuel. Eggs add protein. Sour cream adds richness and moisture.

Enjoy it in moderation as part of a balanced lifestyle. Homemade desserts often contain fewer preservatives than store-bought versions.

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FAQs about Martha Stewart New York Crumb Cake

1. Can I make this cake ahead of time?
Yes, you can bake it one day before serving. Store it covered at room temperature. The crumb topping stays delicious and soft the next day.

2. Why is my crumb topping melting into the cake?
This can happen if the crumbs are too small. Make sure the topping has large chunks. Also, avoid pressing too hard into the batter.

3. Can I reduce the sugar in this recipe?
You can reduce sugar slightly. Try cutting ¼ cup from the crumb topping. The texture will remain good, but sweetness will be milder.

4. How do I know when the cake is fully baked?
Insert a toothpick into the center. If it comes out clean or with a few crumbs, it is done. The top should look golden.

5. Can I use a different pan size?
Yes, but baking time may change. A smaller pan makes thicker cake. You may need extra baking time. Always check with a toothpick.

Final Thoughts

This Martha Stewart New York Crumb Cake Recipe is pure comfort. It is soft, buttery and full of sweet crumbs. Once you learn How to make Martha Stewart New York Crumb Cake, you will bake it often.

The Ingredients for Martha Stewart New York Crumb Cake are simple and easy to find. Try it once and it may become your favorite homemade cake.