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New York Style Raspberry Crumb Cake | URBAN BAKES

New York Style Raspberry Crumb Cake

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  • Author: URBAN BAKES
  • Total Time: 1 hour 15 minutes
  • Yield: 8 inch cake 1x


A favorite New York classic with a little twist of raspberry jam centered in this delicate cake and topped with mounds of buttery, cinnamon crumbs.


Units Scale


  • 8 tablespoons unsalted butter, melted
  • 1/3 cup granulated sugar
  • 1/3 cup dark brown sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 3/4 cup cake flour


  • 1 1/4 cup cake flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup vegetable oil
  • 1/3 cup buttermilk
  • 2 large eggs
  • 1 cup raspberry jam or preserves


  1. In a medium bowl, whisk together butter, sugars, cinnamon and salt. Stir in cake flour until mixture becomes a cohesive dough; set aside to cool to room temperature.
  2. Heat oven to 350 degrees F. Line a 8×8 or 9×9-inch baking pan with aluminum foil with excess foil hanging over sides for easy removal. Lightly grease and flour bottom and sides of aluminum foil.
  3. In a large bowl, mix together all cake ingredients (cake flour, sugar, soda, salt, oil, buttermilk and eggs) until just combined. Pour evenly into pan.
  4. Evenly spoon raspberry jam over batter. Use an angled spatula to help spread the jam over the batter being careful not to swirl.
  5. Break apart crumb topping and generously apply crumbs over the jam covering the entire surface. Continue layering until all of the crumbs are used.
  6. Bake for 40-50 minutes or until a toothpick inserted into center comes out clean. Serve warm or at room temperature. ENJOY!
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Cuisine: American

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