Craving bakery perfection? This Martha Stewart New York Crumb Cake Recipe boasts buttery cake under thick cinnamon crumbs. It’s New York deli’s best kept secret.
I’ve perfected this Martha Stewart New York Crumb Cake Recipe over years. The crumb topping is a dream. Learn how to make Martha Stewart New York Crumb Cake at home. Your kitchen will smell amazing!
My Story With This Comforting New York Crumb Cake
Last winter in Rawalpindi, fog covered everything. I needed comfort. Found Martha’s recipe online. Baked it first time for tea. The crumbs piled high like snow.
My husband said it beat any shop cake. Now we bake weekly. Kids fight for corner pieces. This cake creates happy memories. It’s my signature treat now.
Equipment List
- 9×13 inch baking pan
- Stand mixer or hand mixer
- 2 large mixing bowls
- Measuring cups and spoons
- Whisk
- Spatula
- Cooling rack
- Sieve for powdered sugar
Recipe Overview
- Recipe Name: Martha Stewart New York Crumb Cake
- Servings: 12
- Prep Time: 25 mins
- Cook Time: 45 mins
- Total Time: 1 hour 10 mins
- Course: Dessert
- Cuisine: New York Bakery
- Calories: 480 kcal per serving
Ingredients for Martha Stewart New York Crumb Cake
Cake Base:
- 2½ cups all-purpose flour
- 1 cup granulated sugar
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (softened)
- 1 large egg
- ¾ cup buttermilk
- 2 tsp vanilla extract
Crumb Topping:
- 3½ cups all-purpose flour
- ⅔ cup light brown sugar (packed)
- ⅔ cup granulated sugar
- 1½ tbsp cinnamon
- ½ tsp salt
- 1 cup unsalted butter (melted)
- Powdered sugar for dusting
Instructions for Martha Stewart New York Crumb Cake
1. Preheat and Prep Pan
Heat oven to 325°F (160°C). Butter 9×13 pan generously. Add parchment for easy lift. Tap out excess. This keeps cake perfect. Room temperature ingredients mix best.
2. Mix Dry Ingredients for Cake
Whisk flour, sugar, baking soda, powder, salt together. Cut in softened butter with mixer. Mix till crumbly like wet sand. Takes 2 minutes. Looks right now.
3. Add Wet Ingredients
Beat in egg, buttermilk, vanilla. Mix just until smooth batter forms. Don’t overbeat. Spread evenly in pan with spatula. Smooth top gently. Ready for crumbs.
4. Make Crumb Topping
Combine flour, both sugars, cinnamon, salt in bowl. Drizzle melted butter over. Mix with fork till large moist clumps form. No paste please. Keep chunky.
5. Pile On the Crumbs
Scatter crumbs thick over batter. Press lightly with hands. Cover every inch. Mounds high in center. That’s signature New York style. Beautiful already.
6. Bake to Perfection
Bake 40-50 minutes. Crumbs turn golden. Toothpick in cake center clean. Edges pull from pan. Cool in pan 30 mins. Perfect texture sets.
7. Finish and Slice
Dust heavy with powdered sugar. Cut big squares. Serve warm best. Store leftovers careful. Enjoy that crunch contrast. Heaven in every bite!
Cooking Tips and Simple Recipe Variations
- Cold butter makes better crumbs. Melt just till liquid.
- Buttermilk substitute: milk + 1 tbsp vinegar. Sit 5 mins.
- Add lemon zest to batter for citrus pop.
- Use dark brown sugar for deeper flavor.
- Make gluten-free with 1:1 flour blend.
- Half recipe fits 8×8 pan perfectly.
- Freeze extra crumbs for next bake.
Little History Behind This Comfort Food
Crumb cake came from German settlers in 1800s New York. They called it streuselkuchen. Bakeries made thick crumb versions. Martha Stewart shared hers in Baking Handbook.
Her recipe uses melted butter technique. Brooklyn delis made it famous. Now it’s brunch classic everywhere.
What to Serve With This Dish
Black coffee balances sweetness.
Fresh strawberries add color.
Greek yogurt for breakfast.
Whipped cream dollops.
Hot tea in winter.
Occasion or Event Ideas
Lazy Sunday brunches.
Neighbor welcome gifts.
Book club meetings.
Kids’ birthday parties.
Office snack Friday.
Storage and Reheating Tips
- Cool completely first.
- Airtight container room temp 2 days.
- Refrigerate up to 5 days.
- Freeze slices 2 months easy.
- Microwave 15 seconds revives.
- Oven warm at 300°F 8 mins.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 480 kcal |
| Protein | 6g |
| Carbohydrates | 70g |
| Fat | 20g |
| Fiber | 2g |
| Sugar | 40g |
| Sodium | 350mg |
Is This Dish Good for You?
Martha Stewart New York Crumb Cake Recipe indulges smartly. Buttermilk brings calcium. Cinnamon helps blood sugar. Small slice satisfies cravings.
Use whole wheat flour half amount. Less sugar option works. Enjoy mindfully as treat. Family happiness counts too.
Martha Stewart New York Crumb Cake Recipe
Ingredients
- 2½ cups all-purpose flour
- 1 cup granulated sugar
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter softened
- 1 large egg
- ¾ cup buttermilk
- 2 tsp vanilla extract3½ cups all-purpose flour
- ⅔ cup light brown sugar packed
- ⅔ cup granulated sugar
- 1½ tbsp cinnamon
- ½ tsp salt
- 1 cup unsalted butter melted
- Powdered sugar for dusting
Instructions
Preheat and Prep Pan
- Heat oven to 325°F (160°C). Butter 9×13 pan generously. Add parchment for easy lift. Tap out excess. This keeps cake perfect. Room temperature ingredients mix best.
Mix Dry Ingredients for Cake
- Whisk flour, sugar, baking soda, powder, salt together. Cut in softened butter with mixer. Mix till crumbly like wet sand. Takes 2 minutes. Looks right now.
Add Wet Ingredients
- Beat in egg, buttermilk, vanilla. Mix just until smooth batter forms. Don’t overbeat. Spread evenly in pan with spatula. Smooth top gently. Ready for crumbs.
Make Crumb Topping
- Combine flour, both sugars, cinnamon, salt in bowl. Drizzle melted butter over. Mix with fork till large moist clumps form. No paste please. Keep chunky.
Pile On the Crumbs
- Scatter crumbs thick over batter. Press lightly with hands. Cover every inch. Mounds high in center. That’s signature New York style. Beautiful already.
Bake to Perfection
- Bake 40-50 minutes. Crumbs turn golden. Toothpick in cake center clean. Edges pull from pan. Cool in pan 30 mins. Perfect texture sets.
Finish and Slice
- Dust heavy with powdered sugar. Cut big squares. Serve warm best. Store leftovers careful. Enjoy that crunch contrast. Heaven in every bite!
Notes
- Cold butter makes better crumbs. Melt just till liquid.
- Buttermilk substitute: milk + 1 tbsp vinegar. Sit 5 mins.
- Add lemon zest to batter for citrus pop.
- Use dark brown sugar for deeper flavor.
- Make gluten-free with 1:1 flour blend.
- Half recipe fits 8×8 pan perfectly.
- Freeze extra crumbs for next bake.
FAQs about Martha Stewart New York Crumb Cake Recipe
How to make Martha Stewart New York Crumb Cake without buttermilk?
Mix ¾ cup milk with 1 tbsp lemon juice. Wait 10 minutes. Perfect tangy sub. Batter stays tender moist. No one notices difference.
Why are my crumbs flat not thick?
Overmixed topping. Use fork gently. Chill crumbs 15 mins before baking. Stay tall crunchy. Key to bakery style!
Can I add fruit to this recipe?
Yes. Scatter blueberries over batter before crumbs. Or apple slices with extra cinnamon. Adds moisture. Family loves variation.
Ingredients for Martha Stewart New York Crumb Cake – dairy-free?
Use plant milk + vinegar. Coconut oil for butter. Works great. Vegan friends approve taste texture.
How long does it stay fresh?
Room temp 2 days perfect. Fridge 5 days. Freezer 2 months. Reheats like fresh baked. Make ahead winner.
Final Thoughts
There it is – your Martha Stewart New York Crumb Cake Recipe success! Thick crumbs over soft cake create pure magic. Bake once, love forever. Share slices with smiles.
Perfect for any cozy moment. Try my tips for wow factor. What’s your crumb cake story? Comment below friends. Keep baking joy alive!
Hi! I’m Livy Lane, the creator of LivyCooks.com. I share easy, delicious recipes anyone can make at home. Let’s cook, taste and enjoy every bite together!