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!
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 (with4-5g of protein) 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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Let's Make
New Jersey Crumb Coffee Cake
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 teaspoon baking powder
- 1 teaspoon baking soda
- ½ 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 9x13 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.
Tips + 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 (with4-5g of protein) 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 Information:
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.
Brenda says
Can I substitute buttermilk?
Erren Hart says
You can use milk with a teaspoon of lemon juice.
Lisa M, says
I have been looking for a certain kind of coffee cake, and this one fit the bill! I forgot the final dusting of powdered sugar over the cooled cake but this is exactly what I have been looking for! The right amount of crumb topping to cake ratio – excellent!
Reading the comment about sinking, mine had a batter “eruption” on one of the edges and then another spot more toward the middle. It didn’t actually affect the final product.
Margaret Moire says
Erren: This Cake was WONDERFUL. I am proud to have it named after my Home State! I have one question: can the crumb topping be reduced? I found it to be a bit overwhelming. Please let me have the ratio for reducing the crumbs.
Erren Hart says
Hi Margaret, you can half the topping measurements for less crumb. I’m so glad you enjoyed the recipe! 🙂
Cat says
True Jersey crumb cake! I don’t normally post reviews, but I had to give credit because this came out delicious. The topping is everything, but the cake came out so surprisingly moist. I read how some reviewers said there’s sunk. Mine sunk slightly in the middle during cooling. Not sure if it’s because I had more crumb in the middle, or because the middle bakes last. Next time, I will try putting a little more crumb on the edges and see what happens.
Erren's Kitchen says
Thank you, that’s so good to hear! 🙂
Linda says
This is delicious. It reminds me of my good old days in NJ. Was wondering if I could just make/bake the crumb topping? If so, directions please.
Erren Hart says
I’ve actually never tried it. I’d assume you can crumble it onto a cookie sheet and bake it, but I don’t know how long it would take.
Anne O'Neill says
This cake is delicious and not difficult to make – love it!
Erren's Kitchen says
So glad you enjoyed it Anne, it sure is a great cake 🙂
Jennifer says
Great recipe. Reminds me of the B&W cake of my youth… Jersey Girl 4 life! By way of Brooklyn…
Erren's Kitchen says
Hi to my fellow Jersey Girl! Glad you liked it 😉
Paula A Hempel says
I was reminiscing about childhood memories that involved family recipes, mainly baked goods. I found that baking is a source of comfort and relaxation for me, especially during the current events going on right now. Along with the family recipes, my parents always had a box of Entenmann’s crumb coffee cake at their house and I was on a mission to recreate that when I stumbled upon this recipe. And to top it off, when I saw New Jersey Crumb Coffee Cake, that was a no brainer, being that’s where I grew up! I followed the recipe exactly, with the exception of making my own buttermilk and let me tell you, it was better than Entenmann’s! The crumb topping is to die for and the tender moist cake is delicious! This is a winner and got rave reviews from everyone I dropped off a generous piece to!
Erren Hart says
Hi Paula, Thanks so much for sharing your story! This recipe more than any other ends up with people thanking me for giving them nostalgic happiness. I’m so glad I was able to do that for you as well! 🙂
Paula Hempel says
Erren,”this is my third time making the cake. I made the crumb “balls” last night and refrigerated them to complete this morning. I made the batter and because the balls were chilled it took a bit of force to crumble them. I just checked on the cake and rotated it and for the first time ever some of the crumbs had sunk and I’m seeing more batter on the surface. The only thing I can think of is I didn’t get the crumble on top of the batter quick enough because it took a bit of pressure to crumble them. I guess I should have taken the prepped crumb balls out sooner as I made the batter. I hope it’s still salvageable and tastes okay. Thoughts?? Otherwise, I have gotten rave reviews from the previous ones I made
Erren Hart says
Hi Paula, unfortunately, My guess is chilling the crumb hardened. I’ve never done that but I’d say next time make them at the same time and don’t chill the crumb
Dorene Forames says
Absolutely love this crumb cake!! My family’s loving it too!!
Erren's Kitchen says
It is one of my personal favorites! Thank you