By Courtly on August 19, 2002
Photo by Marg (CaymanDesigns)
Photo by Marg (CaymanDesigns)
"I adopted this recipe from the Recipezaar account. The previous owner said this recipe comes from Martha Stewart. It's a delicious cake!!"
Serving Size: 1 (79 g)
Servings Per Recipe: 16
"When your toppings are twice the size of the cake itself, you know you've got the classic new york crumb. Very good, and very easy to make."
"Fabulous authentic NY Crumbcake!
For those of you that are not from NY, a NY Crumbcake is usually 1/3 cake & a heavy crumb topping that is always at least 2/3 of the cake.
Recipe change: I also add 3T sour cream to the recipe, and use melted UNSALTED SWEET butter in the cake instead of canola oil. Butter makes the cake stay fresh longer and gives a better flavor.
In response to those who have tried using oil in the crumb topping: ICK! Don't do it!!!
I feel that this cake comes out best baked in a 9"x9"x2" heavy aluminum cake pan. (My favorite pans are the Fatdaddios heavy professional Aluminum bakeware pans).
Bake at 350* for 40 minutes.
For holiday giving, beware if using the disposable pans... The pan must have a 2" side or the batter will flow out all over the bottom of your oven!
*** This cake make a beautiful and thoughtful gift, and looks so pretty wrapped with clear gift wrap (available at Michael's Craft Store) and colorful ribbons curled with scissors***"
"This is a wonderful cake! It was easy to make even for a novice like myself. Thanks so much for the recipe!"
"This crumb cake is the best. It tastes like Entenmanns and it looks like it also. I used a 9x9 pan and glad I did because the batter is a small amount. I had to bake it almost 40 minutes. I put 1/4 tsp almond extract in the batter and 1/4 more cinnamon in the topping. I will definitely make this recipe again."
"A true New York Style Crumb Cake. We love it! Have made it a handful of times now. (And PS: the whole point of a NY Style Crumb is that it is loaded with topping)"
"I have been baking for over 60 years and this is the worst tasting cake I have ever eaten. The crumb toppin is so heavy, the cake did not rise and the batter was very bitter tasting. This one is not going into my recipe box!!"
"I used a 7.5x11 pan and it worked out perfectly using only half the amount of topping. This tastes just like Entenmann's which I love! I used a medium sized bowl for the egg mixture, then just sifted the flour blend over it. After I spread the cake batter in the pan, I used the same medium sized bowl for the topping making this a 1-bowl cake. Mine baked in 30 minutes. Buddha is not fond of coffee cake, but he enjoyed this one. Thanks for posting! ~Bird"
"This was pretty good. I had to bake longer like some other reviewers. Also the topping seemed weak on cinnamon so I doubled it and it was much better, also it seemed not quite sweet enough so I added another 1/4 cup of brown sugar and that seemed to do the trick. "
"I did'nt have a sifter, so to say the least I was not able to sift ingredients. This crumb cake was ok, I will probaly not make again, nor add it to my recipes."
"They say necessity is the mother of invention. I was craving a New York style crumb cake and Tracy K recommended this one to me. To my dismay I discovered I only had olive oil and no milk and did not feel like going shopping. The olive oil would have been too strong a flavored substitue for the canola oil. That forced me to make a few minor changes that worked out just fine. Instead of using canola oil and flour to grease the baking pan, I used butter and flour. The recipe called for 1/2 cup of milk and 2 tablespoons of canola oil. I didn't have milk in the house but did have a quart of heavy cream. I used heavy cream in place of the milk and increased the amount from 1/2 to 2/3 as cream is much thicker than milk. I didn't add any oil as the heavy cream's higher fat content took it's place too. The rest of the recipe I followed as written. As a few other reviewers found the batter is a bit thick and not easily spread. Instead of adding anymore liquid as one reviewr had, I lightly sprinkled a bit of flour over the batter in the pan and dusted my hands with the flour as well. This allowed me to easily pat the batter perfectly into place withought it sticking to my hands or changing the battter itself. Almost everyone mentioned needing extra baking time, and I was no exception. It took me a total of 30 minutes rather than the 20 the recipe called for before it was done. The end result was fabulous. The texture of the cake was wonderful and the crumbs were perfect too. I will definitely make this one again :) While over-all I found the cake excellent, the cake part was a bit different than what I buy here locally. I think it should have been more like a pound cake or gold cake consistency. It didn't rise as high and light as the cake part of what I buy. Sort of like expecting a cake and ending up with a something more the consistency of a brownie. I gave it 5 stars anyway as it was good on it's own merit. If I were rating it soley on wehther it was a duplicate of what I buy I would have given it only 4. "
"Crumbcakes are my favs, and this is my fav crumbcake. It's incredibly delicious. I accidentally printed off 2 copies of this, so i shared the extra with my neighbor. He made it and shared. I can't rate the preparation or bowls, but only the taste. It was EXTREMELY moist and just really, really good. Thanks Martha. Glad to have you back. Thanks Mean for putting the recipe here."
"It was good ... but it took forever to bake for some reason ... at least 35 minutes. It sort of collapsed in the middle and the centre pieces were all crumb with very little of the rest of the cake. The crumbs went ROCK HARD when I refrigerated it, and the yellow part of the cake seemed dry. Just not sure what I did wrong."
"This was a good cake recipe. I found the batter VERY thick so I had to add a bit of extra milk. The taste was good though. Thanks for sharing."
"My mom has had this recipe in her recipe box for years but with one difference. Hers says to bake for 10 minutes, rotate the pan and bake for 10 more, till the cake tester comes out clean. Mine only took the 20 minutes needed as in the 9x13 pan, the batter is very thin and cooks fast, and the crumb topping only needs to cook for a short time. It came out perfect and to me tastes just like Entenmann's version. I think the canola oil is the secret to it coming out good, and I always make all of my crumb cakes with butter. This got rave reviews at my work!"
"This recipe must be some kind of cruel joke. I agree with escrosby's review, except I've only been baking 50 years. The cake is dry, the topping is twice what you need and you might just as well eat a jar of cinnamon sugar with a spoon."
"very nice n easy....having it with vanilla ice cream"
"I've made this cake numerous times. My family really likes this cake! If made with care it's outstanding. The trick with this cake is use a light hand when scooping the flour. Stir your flour, spoon it into the measuring cup and level with a knife. (I also sift the dry batter ingredients. It takes one minute and makes a lighter cake that goes well with the dense buttery crumbs.) Also, use a very light hand after adding the wet to the dry ingredients when making the batter. Mix until everything is well moistened. The batter will not be smooth. I like the recipe as written but once I tried using half white sugar and half brown sugar in the crumb. That was good too. The crumbs were slightly "hard" that way. This cake requires very few ingredients, takes only minutes to make and tastes very good."
"This recipe deserves MORE THAN five stars: it's just like the crumb cake sold in neighborhood bakeries all around NYC!! Not to be confused with streusel coffee cake, crumb cake is a bit dry and crumbly, featuring just a touch of cinnamon in the topping. A heavy dusting of confectioner's sugar is a MUST to give that "melt-in-your-mouth" feel to contrast the almost pastry-like quality of the topping. Only modifications: used 1 cup canola oil in place of the melted butter for the topping due to my son's casein allergy and subbed gluten-free flour with xanthan gum; baked in two 9" rounds instead of one 13 x 9" pan. Thanks for sharing this great recipe!!"
"This was the second time that I made this recipe, and it was delicious. However, I didn't give it 5 stars because I made a couple of changes to it. First, I made the cake part 1 1/2 times. Second, with the crumb part I found that the crumbs were not dry enough, so I added more flour, about 1/2 cup. When I put in only the amount of flour called for, the crumbs were very clump-y,so I kept adding more flour until I thought it was at the right consistency. My family loved it, and it was scarfed down in no time. I'm not sure why the crumb part needed the extra flour. It was the same way the first time I made it. Maybe next time I'll use less butter."
"This is a good recipe, however, just a couple notes. 1) "spread evenly in pan" doesn't work with a spatula. The greased/floured pan, combined with the sticky dough didn't work. Dough stuck to the spatula and not the pan. So, I buttered my fingers and spread it that way. Much better and the amount of butter was insignificant, so didn't affect the recipe at all. 2) with all those crumbs (yummy!) I added chopped pecans to jazz it up a bit. We all LOVED it!"