Can I use all-purpose flour instead of cake flour?

You can, but the texture won’t be quite as tender. If you must substitute, replace 2 tbsp per cup of all-purpose flour with cornstarch (so for this recipe: 1 3/4 cups all-purpose + 1/4 cup cornstarch). But honestly? Cake flour’s worth the extra trip—it makes all the difference!

Why are my crumbs dry and powdery?

This usually means your butter wasn’t melted enough or you didn’t mix thoroughly. The mixture should look like wet sand before clumping. Pro tip: If it seems too dry, add another tablespoon of melted butter and mix again.

Can I make this ahead?

Absolutely! The unbaked crumbs and batter keep separately in the fridge overnight (just let the batter come to room temp before baking). Baked cake stays fresh 2 days at room temp or freezes beautifully for 3 months.

Help—my crumbs sank into the cake!

Ah, the classic crumb crisis! This happens if your batter’s too thin (overmixed) or oven temp’s too low. Next time, chill the crumbs 15 minutes before sprinkling, and make sure your oven’s fully preheated.

New York Style Crumb Cake Recipe with 1 Secret Tip

Name: Irresistible New York Style Crumb Cake Recipe with 1 Secret Tip
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup brown sugar; 1 tbsp ground cinnamon; 1/2 tsp salt; 1 cup unsalted butter, melted; 2 cups cake flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 cup sour cream; 2 large eggs; 1 tsp vanilla extract

Description

A classic New York-style crumb cake featuring a soft, buttery cake topped with a thick layer of sweet cinnamon crumbs.

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup brown sugar
1 tbsp ground cinnamon
1/2 tsp salt
1 cup unsalted butter, melted
2 cups cake flour
1 tsp baking powder
1/2 tsp baking soda
1/2 cup sour cream
2 large eggs
1 tsp vanilla extract

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
Make the crumb topping: Mix flour, granulated sugar, brown sugar, cinnamon, and salt. Stir in melted butter until crumbs form.
Make the cake: Whisk cake flour, baking powder, and baking soda.
Beat sour cream, eggs, and vanilla. Gradually mix in dry ingredients.
Spread batter evenly into pan. Sprinkle crumb topping over batter.
Bake for 35-40 minutes until golden and a toothpick comes out clean.
Cool before slicing.

Notes

Use room-temperature ingredients for best texture.
Press crumbs lightly into batter for better adhesion.
Store leftovers covered for up to 3 days.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American