New York-Style Crumb Cake Recipe

Granulated sugar: Adds sweetness to both the cake and the crumb topping.

Brown sugar: Provides a rich, molasses-like flavor to the crumb topping.

Ground cinnamon: Infuses the crumb topping with warm, spicy notes.

Salt: Enhances the flavors of both the cake and the crumb topping.

Unsalted butter: Adds richness and moisture to the cake and helps form the crumb topping.

All-purpose flour: The base for both the cake and the crumb topping.

Baking soda: Helps the cake rise and become fluffy.

Eggs: Bind the ingredients together and add structure to the cake.

Sour cream: Adds moisture and a slight tang to the cake.

Vanilla extract: Enhances the overall flavor of the cake.

When making the crumb topping, ensure the butter is fully melted and mixed thoroughly with the sugars and cinnamon. This will help the flour incorporate evenly, resulting in large, uniform crumbs. For the cake batter, make sure the butter and sugar are beaten until light and fluffy, as this creates a tender and airy texture. When adding the eggs, do so one at a time to ensure they are fully incorporated, which helps maintain the batter's structure.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a similar sweetness level and can add a slight caramel flavor.

• brown sugar - Substitute with maple syrup: Maple syrup provides a similar depth of flavor and moisture, though you may need to reduce other liquids in the recipe.

• ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon along with other warm spices, adding a more complex flavor.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.

• unsalted butter, melted - Substitute with coconut oil: Coconut oil provides a similar fat content and can add a subtle coconut flavor.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the cake denser.

• baking soda - Substitute with baking powder: Baking powder can be used, but you will need to use about three times the amount to achieve the same leavening effect.

• unsalted butter, room temperature - Substitute with margarine: Margarine can be used as a direct substitute, though it may alter the flavor slightly.

• granulated sugar - Substitute with honey: Honey is sweeter than granulated sugar, so use less, and it will add moisture and a distinct flavor.

• eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) can be used for a vegan alternative.

• sour cream - Substitute with Greek yogurt: Greek yogurt provides a similar tangy flavor and creamy texture, with added protein.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor, though use less as it is stronger.

• Allow the crumb cake to cool completely on a wire rack before storing. This ensures that the moisture doesn't get trapped, which could make the cake soggy.

• Wrap the crumb cake tightly in plastic wrap or aluminum foil. This helps to keep the cake fresh and prevents it from drying out.

• Place the wrapped cake in an airtight container. This adds an extra layer of protection against air and moisture, preserving the cake's texture and flavor.

• Store the cake at room temperature if you plan to consume it within 2-3 days. Keep it in a cool, dry place away from direct sunlight and heat sources.

• For longer storage, place the wrapped cake in the refrigerator. This can extend its shelf life up to a week. Just be sure to bring it to room temperature before serving to enjoy the best flavor and texture.

• To freeze, wrap the crumb cake in plastic wrap, then in aluminum foil to prevent freezer burn. Place it in a freezer-safe bag or container. Label with the date to keep track of its freshness.

• When ready to enjoy, thaw the cake in the refrigerator overnight. For a quicker option, let it sit at room temperature for a few hours. Reheat individual slices in the microwave for about 10-15 seconds to restore its fresh-baked warmth.

• If you prefer a crispier crumb topping, reheat the cake in a preheated oven at 350°F (175°C) for about 10 minutes. This will revive the crumbs and give you that delightful crunch.

• Avoid storing the cake in a humid environment, as this can cause the crumb topping to become soggy. Always ensure the storage area is dry and cool.

• For individual servings, cut the cake into slices before wrapping and freezing. This makes it easier to grab a single piece without having to thaw the entire cake.

• Preheat your oven to 350°F (175°C). Place the leftover crumb cake on a baking sheet. Cover it loosely with aluminum foil to prevent the crumb topping from burning. Bake for 10-15 minutes or until warmed through. This method helps maintain the cake's original texture and flavor.

• For a quicker option, use a microwave. Place a slice of crumb cake on a microwave-safe plate. Cover it with a damp paper towel to keep it moist. Microwave on medium power for 20-30 seconds. Check if it's heated through; if not, continue in 10-second intervals. Be cautious not to overheat, as it can make the cake rubbery.

• If you have an air fryer, preheat it to 320°F (160°C). Place the crumb cake slice in the air fryer basket. Heat for 3-5 minutes, checking halfway through to ensure it doesn't overcook. This method gives a slightly crisp exterior while keeping the inside moist.

• For a stovetop method, use a non-stick skillet. Heat the skillet over low heat. Place the crumb cake slice in the skillet and cover with a lid. Heat for 2-3 minutes on each side, or until warmed through. This method is great for achieving a slightly toasted bottom.

• If you prefer a steam method, place the crumb cake slice on a heatproof plate. Set up a steamer or use a pot with a steaming rack. Steam for 3-5 minutes, or until the cake is heated through. This method keeps the cake moist and soft.

• Oven: Preheat to 350°F (175°C) to bake the cake.

• 9x13-inch baking pan: Grease this pan to prepare it for the cake batter.

• Medium bowl: Use for mixing the crumb topping ingredients.

• Large bowl: Use for beating together the butter and sugar, and for mixing the cake batter.

• Whisk: Use to whisk together the flour, baking soda, and salt for the cake.

• Electric mixer: Beat the butter and sugar until light and fluffy, and mix in the eggs, sour cream, and vanilla extract.

• Spatula: Spread the cake batter evenly in the prepared pan.

• Measuring cups: Measure out the flour, sugar, brown sugar, and sour cream.

• Measuring spoons: Measure out the cinnamon, salt, baking soda, and vanilla extract.

• Toothpick: Check if the cake is done by inserting it into the center to see if it comes out clean.

• Wire rack: Let the cake cool on this before serving.

Prepare ingredients in advance: Measure and set out all ingredients before starting. This will streamline your baking process.

Use a stand mixer: A stand mixer can save time when creaming butter and sugar and mixing batter.

Preheat the oven early: Turn on the oven before you start mixing the ingredients to ensure it reaches the desired temperature by the time you're ready to bake.

Double up on tasks: While the crumb topping is setting, start preparing the cake batter to save time.

Use parchment paper: Line the baking pan with parchment paper for easy removal and less cleanup.