This recipe for New Jersey Crumb Coffee Cake makes an incredibly moist cake with a extra thick cinnamon, sugar & butter crumb topping – just like you find in New Jersey bakeries.
Growing up in n New Jersey, I grew up on cakes like Entenmann’s Crumb Coffee Cake (an all time favorite of mine) and Crumb buns from the local bakery.
I have a weakness for anything with a crumb topping. On Sunday mornings, my parents always had fresh crumb cake and donuts from the bakery. The best was when it would still be warm!
Food can really remind you of home, but Crumb Cake isn’t known in England so I haven’t had it in years. This blog is inspiring me to try to recreate my most loved foods from back home and the good news is – this Jersey Girl can bake!
This is my version of the Entenmann’s cake. Creating this recipe took me several attempts. Before now, it never turned out quite right, but I have finally perfected it and I am more than happy to post it for all of you.
The base is lovely and moist and I created a really thick crispy crumb topping (I have waited years for that topping). It’s so thick that for some it may be a little too thick.
If it looks that way in the picture, you can cut the topping recipe by a quarter, but to me the topping is the best part and It is to die for!
- 1 1/2 cups brown sugar packed
- 1 cup granulated sugar
- 2 tablespoons ground cinnamon
- 1 teaspoon salt
- 2 1/2 sticks butter melted (plus more if needed)
- 3 cups all purpose flour
- ½ cup powdered sugar for dusting
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 sticks butter softened
- 1 1/2 cups sugar
- 2 large eggs
- 1 1/4 Cups Buttermilk
- 1 1/2 Teaspoons Vanilla
Mix both sugars, cinnamon, and salt in medium mixing bowl. Add the warm melted butter and stir to blend.
Add flour and mix with a fork until moist clumps form. Squeeze a handful of the topping into your hand, if it doesn't clump together, add some more melted butter until it does. Set aside.
preheat the oven to 350f/175c
Grease 13x9 inch baking pan
In a medium mixing bowl mix together the flour, baking soda, baking powder, and salt.
Beat the softened butter in large bowl until light.
Add sugar and beat until light and fluffy.
Add eggs 1 at a time, beating until well blended after each addition.
Add buttermilk and vanilla, beat just until blended.
Add flour mixture in 3 additions, beating just until blended after each addition.
Transfer cake batter to prepared baking pan; spreading it evenly over the pan.
Hand squeeze small handfuls of topping together to form small clumps. Drop topping clumps evenly over cake batter, covering with a thick layer of topping.
Bake 1 hour or until tester comes out clean and topping is deep golden brown and a little crisp.
Cool cake in dish on rack at least 30 minutes.
Dust with powdered sugar and cut into squares to serve.