This recipe for New Jersey Crumb Coffee Cake makes an incredibly moist cake with a thick, buttery cinnamon crumb topping – just like you find in New Jersey bakeries.
One Incredible Coffee Crumb Cake
You’ll love the generous topping of buttery, tender, cinnamon crumbs that crowns this moist delicious cake. Flavored with vanilla, and a subtle tang from buttermilk, this is one of my favorite cakes of all time!
Watch How to Make New Jersey Crumb Coffee Cake
Crumb Cake – A Childhood Favorite
Growing up in New Jersey, I loved cakes like Entenmann’s Crumb Coffee Cake 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 rolls and crumb cake from the bakery. The best was when it would still be warm!
Food can really remind you of home, but when I lived in England, crumb cake wasn’t sold there, which forced me to try to recreate this beloved favorite.
The good news – this Jersey Girl can bake! This is my version of the Entenmann’s cake of my childhood. I warn you – it’s addictive!
Why This Recipe Works
- The brown sugar in the topping adds depth of flavor and keeps the topping from becoming too crispy.
- The extra baking powder in the cake ensures the topping won’t sink into the cake.
- The buttermilk lends flavor as well as moisture to the cake.
How To Make Cake Crumbs
To make the cake crumbs, start with adding flour, brown sugar, cinnamon, and salt to a mixing bowl.
Mix well and pour in warm, melted butter. Stir to combine.
At this point, I press the mixture into balls. This not only helps to crumble it over the cake, but it also lets me know if more butter is needed.
If the balls don’t stay together you know to add more butter to the mixture.
How to Make Coffee Crumb Cake
How to Make Coffee Crumb CakeIn a medium mixing bowl mix together the flour, baking soda, baking powder, and salt. Set aside.
Next, beat the softened butter in a large bowl with the sugar until light and fluffy. Add the eggs and mix to combine.
Add buttermilk and vanilla, beat just until blended. 
Add flour mixture beating just until blended after each addition.
Transfer batter to prepared baking pan (The batter will be thick); spreading it evenly over the pan.
Crumble the hand-squeezed topping evenly over cake batter, covering with a thick layer of topping.
Bake until the tester comes out clean and topping is a deep golden brown. 
Cool cake completely and dust with powdered sugar.
Serve and enjoy every last bite.
Baker’s Tips:
- Make the topping first. Leaving the batter to sit before baking may cause problems with rising, causing the topping to sink into the cake.
- Use good quality unbleached flour for the best result. lower quality flour may not have the stability to hold the topping.
- Don’t overmix the batter once the flour is added. Overmixing can cause a tough, dense cake.
- Be sure to cool the cake completely before dusting with the sugar. A warm cake will melt the sugar.
FAQs
Can you freeze Crumb Cake?
Crumb Cake Freezes really well. Just wrap well and freeze for up to 3 months. Defrost at room temperature overnight.
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Ingredients
For the topping:
- 3 cups all-purpose flour
- 2 cups brown sugar, packed
- 2 tablespoons ground cinnamon
- 1 teaspoon salt
- 1¼ cups butter, (2½ sticks), melted - plus more if needed
For the cake:
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ tablespoon baking soda
- ¼ teaspoon salt
- ¾ cups butter, (1½ sticks) softened
- 1½ cups sugar
- 2 large eggs
- 1¼ Cups Buttermilk
- 1½ Teaspoons Vanilla
- ½ cup powdered sugar, for dusting
Instructions
For the topping:
- Mix the flour, brown sugar, cinnamon, and salt in a medium mixing bowl. Add the warm melted butter and stir to blend.
- 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.
For the cake:
- 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 a 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 (the batter will be thick); spreading it evenly over the pan.
- Hand-squeeze small handfuls of topping together and crumble clumps evenly over cake batter, covering with a thick layer of topping.
- Bake 45 minutes to an hour or until the 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.
Video
Notes
- Make the topping first. Leaving the batter to sit before baking may cause problems with rising, causing the topping to sink into the cake.
- Use good quality unbleached flour for the best result. Lower quality flour may not have the stability to hold the topping.
- Don't overmix the batter once the flour is added. Overmixing can cause a tough, dense cake.
- Be sure to cool the cake completely before dusting with the sugar. A warm cake will melt the sugar.
-
FAQs
Can you freeze Crumb Cake?Crumb Cake Freezes really well. Just wrap well and freeze for up to 3 months. Defrost at room temperature overnight.
Nutrition
Update Notes: This post was originally published in July of 2014, but was republished with a video new photos, step by step instructions, and tips in November of 2019.
Bill says
I cannot make this cake. Well, actually, I’ve made it 4 times and only once did it come out correctly. (The second time). I don’t know what I’m doing wrong. The cake keeps rising out and through the crumbs. I’ve double checked my baking soda and powder amounts. Ugh. So frustrated. It was so good (the second one). I just want to make more.
Erren's Kitchen says
I’m sorry to hear that Bill, as you managed it on the second occasion, I really don’t know what to suggest, maybe this cake is your nemesis? Every baker has the one cake that eludes them, there is no rhyme or reason to it 🙁
Jerry says
Just finished grabbing my first bite of this cake, a corner piece. While the crumbs stayed on top, they are thicker than the cake. Even looking over the video, it would seem I had a lot more crumb topping than the video.i cooked in a 9×13 clear glass pan for 55minutes in a convection oven. I’m thinking the cake is slightly under cooked (making my wife happy),but I think I would have liked more cake than crumb. I thought about not using all the crumb stuff but just went ahead. Did the cake “not rise” because of the crumb topping? Tastes good, I’m shaking a little because of all the topping I had! Will try again.
Erren's Kitchen says
Glad you still enjoyed it Jerry, cakes can be tricky, not all ovens cook them the same. I hope you perfect it next time, it’s totally worth it!
Jerrt says
Thank you for the recipe. Can I increase the cake recipe by 50% to make it thicker or possibly just use a smaller pan- which then leads to the question of cooking time and whether I also need to change the temperature? Any suggestion would be appreciated.
Erren Hart says
Hi, on the recipe you can change the number of serving and it will give you the new measurements. As far as changing the pan, I’d need the pan size to help.
Lorre says
This recipe is great! My question: I wanted to use it to make as muffins. Do you think that will work? Any suggestions for changes to the recipe? I’m thinking 18-20 mi urea baking time? Thanks for the help.
Erren's Kitchen says
Hi Lorre, I think that’s a great idea, I would say between 15 and 20 minutes, but it may be a case of trial and error. Good luck 🙂
Nayem says
I’m really enjoying the design and layout of your website.
It’s very easy on the eyes which makes it much more enjoyable for me
to come here and visit more often. Did you hire out a designer to create your theme?
Cheers
https://rotkitchen.com/
Erren's Kitchen says
Hi Nayem, thank you for your lovely comments, keep an eye out because Erren’s kitchen is having a makeover very soon. I hope you will like the new design too 🙂
Mary Ann Asciutto says
Just made the cake according to your directions and my crumbs sunk into cake. What did i do wrong? I made the topping first like instructed.
Erren Hart says
Hi Mary, What type of flour did you use? I find some brands of flour are very light. Next time, try adding a half cup of bread flour to add stability.
PS Bobby says
I followed the recipe to a T. The cake rose so high it bubbled up covering the crumbs.
The one I made from ATK’s video came out perfect but wanted to give a Jersey girl a chance. 😢
Erren's Kitchen says
Oh I’m sorry this didn’t work out for you. There were some issues with our conversions (that have now been rectified) so I hope you’ll try it again. Thank you for the heads up.
Valerie says
This is the first time I have been successful with a crumb topping. Great directions and tips.
Erren Hart says
I’m so glad to hear it, Valerie!
Gerry Csoky says
Excellent!
Erren's Kitchen says
Thank you, Gerry!
Amanda says
This recipe is great!! I am from NJ but recently moved to Texas. I found this recipe and made it for my Jersey family, and everyone LOVED it!! It tasted even better than the ones we got from the bakeries back home! Thank you!!
Erren's Kitchen says
That is so awesome to hear, thank you for your awesome feedback Amanda!