67 Reviews of New York Crumb Cake

From: s'kat

On Dec 22, 2002

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.

From: Kristin the Cake Lady

On Jan 5, 2004

This really is fabulous! I also put a layer of spples tossed with a little sugar and flour between the two layers. Really most and stays for a VERY long time. Freezed great

From: helena huyten

On Apr 11, 2004

Loved it! I used vanilla instead of cinnamon and added a layer of sliced peaches between battet and crumbs, and baked in a 9*11 pan for 40 minutes. A definate winner!

From: Pumpkie

On Feb 18, 2005

This recipe is very simple and produces a wonderful tasting crumb cake. The batter is very thick so you need to be patient when spreading it. Mine took 30 minutes to bake.

From: Judy from Hawaii

On Mar 12, 2005

Good cake. Nice crumb, tender. Mine needed about a half hour to cook through. I would advise using a large bowl for the crumb topping. This makes a lotta crumbs & they kept spilling out of the top of my medium bowl while I was mixing the ingredients together.

From: Take a Letter Maria

On Mar 7, 2007

Very tasty, I made this for Arts Day at our school for the teachers, volunteers and artists. Everyone loved it. I did add 1 more tablespoon of canola oil because a previous review said it was a bit dry and 1 more teaspoon of vanilla because I love it. The crumb topping makes this cake and I might add a little more cinnamon to the crumb mixture next time. Thank you for the lovely recipe.

From: One Cake Lady

On Oct 8, 2008

The inside secret is that most professional cooks who "share" recipes will leave an ingredient out. Usually it isn't something that will ruin the product completely but just keep their private recipe special. Having eaten my share of NY crumb cake it seemed that while this was good something was missing. A couple of small changes make this crumb cake more to my liking. #1- Add freshly grated nutmeg. (use a zester.) #2- Add a pinch of salt to the crumbs (unless you use salt butter) #3- Bake the cake portion for ten minutes before gently adding the crumb topping. This did come from Martha Stewart who got it from a woman who sold it in her shop in NC as I recall.

From: DeSouter

On Mar 1, 2005

This crumb cake was extremely well liked by everyone who tried it. It got rave reviews. It was simple to make and the results were outstanding. I did bake it for 30 minutes, as others did. When I saw how much cake batter the recipe yielded, I wondered how it would ever cover the bottom of a 9 x 12 1/2" pan. I carefully spread it with a metal spatula and then wet my fingers and spread it the rest of the way. The crumb topping was my favorite part of the cake. Be sure to use the best quality cinnamon you can get. Another winner from Mean Chef. Danke!

From: Windchime

On Mar 2, 2005

I love coffee cakes, and this one is now on my top 5 favorite coffee cakes list. Thanks for sharing!

From: teapotter

On May 9, 2005

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.