New York Style Crumb Cake- 175 calories

I have fond memories of Entenmanns Cakes, when I was a child my Mother loved their New York Crumb Cake so much that she would pick at the crumb topping when no one was looking. I will not buy Entenmanns anymore, with all the preservatives and sugar it is not a good choice. So I made one with less sugar, less butter and MORE CRUMBS! Try it out, it is amazing and much easier than you would imagine!

For the Cake:

1 ¼ cups Flour

½ cup Sugar

¼ tsp Salt

¼ tsp Baking Soda

1  1/2 tbsp Unsalted Butter, softened but still cool

1/2 cup Unsweetened Apple Sauce

1  tsp Vanilla

13 cup Almond Milk

1 large Egg

For the Crumb Topping:

13 cup Sugar

13 cup packed Dark Brown Sugar

¼ teaspoon Salt

¾ teaspoon Cinnamon

1  1/2 tbsp unsalted butter, melted and cooled slightly

1/2 cup unsweetened Apple Sauce

1 ¾ cups Flour

1 tbsp Powdered Sugar

Preheat oven to 325°F. Line an 8″ square baking pan with parchment paper.

Start with the crumbs: In a bowl, combine sugar, brown sugar, salt and cinnamon, mixing well with your fingers until there are no lumps. Add melted butter and apple sauce and stir until smooth. Stir in flour until fully combined. Set aside at room temperature, covered with plastic wrap, 10-15 minutes.

Now for the cake: In a standing mixer or large bowl, combine flour, sugar, salt and baking soda. With the mixer running on medium-low, add the butter and apple sauce 1 tablespoon at a time, waiting until each tbsp is incorporated before adding the next. Continue mixing until it has a uniform sandy texture. Add the vanilla, almond milk and egg. Run mixer on medium-high until batter is smooth and thick, about 1-2 minutes. The batter will be very thick, almost like frosting. Spread the batter into the prepared baking pan.

Break the crumb mixture into pieces the size of large peas or small pebbles. Spread crumbs around the outer edge of the pan first, then evenly fill in the center.

Place pan in oven for 40-50 minutes, or until a toothpick inserted in the center of the pan comes out clean. Cool cake in pan 30 minutes. Dust top with powdered sugar, then remove cake from pan using parchment sling. Cut into 16  2″ squares.

Each Square has:

Calories: 175

Fat: 3

Fiber: 1

Protein: 3

Carbs: 35


4 thoughts on “New York Style Crumb Cake- 175 calories

  1. When I was a kid we had a real bakery that we would go to – and one of my FAVORITE cakes was the crumb cake, I can still smell the deliciousness of walking into that bakery. Then we moved from the north (NJ) to Florida – where all the bakeries are pretty much Cuban – but my Dad’s office was near an Entermann’s outlet so we were able to get the crumb cake. But its been ages since I have had a good one – so I am looking forward to trying out this recipe!

    • The cake is super yummy! I hope you enjoy it as much as I do!! You might also like my Spaghetti and Meatballs in a Crock Pot, it is my family’s recipe brought over on the boat from Italy :) Might bring you right back to childhood.

      Happy Cooking!

    • You have to get the crumb parts SUPER SMALL. It helps to keep your hands wet with cold water when you are working and keep your patience (hard for me!) as it can take a little longer than you might at first think.


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