New York Crumb Cake
Print Recipe

Gluten-Free Soy-Free Peanut-Free Corn-Free

Share this old-fashioned delight with your friends — it will take you back!

Ingredients
      Cake
    • 24 oz Pamela’s Baking & Pancake Mix (or 4 ½ cups)
    • 4 eggs, large-well beaten
    • ½ cup coconut oil
    • 1½ cups buttermilk or milk
      Fruit
    • 2 Granny Smith apples, peeled and chopped (about 2 cups)
      Crumb Topping
    • 1½ cups Pamela's Bread Mix
    • 1 tsp cinnamon
    • ¾ cup brown sugar
    • ¾ cup butter (1½ sticks), cold, cut in small pieces
Directions

    CRUMB TOPPING:

    Whisk together Bread Mix, brown sugar and cinnamon. Cut in butter until meal is formed with pieces no larger than pea-sized.

    CAKE:

    Preheat oven to 350°. Butter or spray a 9 X 13" pan. Beat eggs well in a large bowl, add oil and buttermilk and mix to combine. Add Baking & Pancake Mix to wet ingredients and mix until just combined (do not over mix). Spread evenly in pan, the dough will be thick.

    Sprinkle with chopped apples or other fruit to cover batter. Cover fruit with Crumb Topping to the edges. Bake 30 to 40 minutes or until toothpick inserted in cake comes out clean.

    Chef's Note: Use whatever seasonal fruit you like or have in abundance—try pears or blueberries.

    © Pamela's Products, Inc.

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6 Item(s)

Michele 10/292/2016 10/19/2016
Don't have the bread mix any suggestions for the topping? Do you think a flour would work as a substitute?
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Pamelas Customer Service 12/344/2015 12/11/2015
Hi Karen,

This recipe was originally submitted by a customer of ours and we tested it and updated it. We have to assume that the style of the crumb cake is not to be sweet. Regarding the amount of mix, our measurement is a cup of our Baking & Pancake equals to 140 grams. 4.5 cups would actually equal about 22.2 oz, so you are right that there is more in the 24 oz bag than 4.5 cups. I would hold out about 1.5 oz of the flour.
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Karen Bristle 07/191/2015 07/11/2015
I believe there is an error in this recipe. It calls for 24 oz. or 4 1/2 cups Pamela's Baking & Pancake Mix and 24 oz. is a lot more than 4 1/2 cups. There also isn't any sugar in the cake base which leaves a rather tasteless cake. I added a cup of sugar and 1 1/2 tsp vanilla to the cake base; used blueberries as the fruit, and made the crumb topping as directed and it was delicious.
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KB 08/230/2015 08/19/2015
So, I halved the recipe for a taste test. My 9x6 deep dish pan ended up being too small and the topping overflowed and burned on the bottom of the oven. The cake took 45 minutes to cook through while the topping singed all around the edges. The topping was really wet, difficult to 'crumble' and looked nothing like the photo when baked. However, the flavor of the fruit and the crumb topping was good. The cake turned out surprisingly moist--I expected drier from the previous review--emulsifying the egg and oil helped I believe and making sure the mix wasn't compacted when measured. I am giving the recipe 3 stars however as the cake without the topping is bland, like it's missing a bit of sugar or salt or something. I know this type of cake isn't supposed to be really sweet, but in retrospect most recipes do call for a tablespoon or so of sugar in the cake to cut the bitter of the flour.
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Kristina 05/127/2015 05/08/2015
Is there any way I can subsitute the coconut?
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    • Hi Kristina, You should be able to substitute any oil for the coconut oil, but we have not tried it with another oil.
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Cathy 06/164/2015 06/14/2015
It had good flavor but was a little dry. I'm not sure if I cooked it a little long?
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    • My mum used to make the glutinous equivalent growing up--sans fruit--it was a favorite in our New England home. It was on the dry side even with the gluten, I always assumed because it was designed to be eaten with a hot morning beverage. It was just right eaten with a hot beverage, but really too dry on its own.
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