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.
Beth says
This looks like it just came out of a bakery! Love it! One of my favorite cakes to eat! can’t wait to try it!
Erren's Kitchen says
Hope you love it, Beth!
Erin | Dinners,Dishes and Dessert says
This recipe for New Jersey Crumb Coffee Cake this would be a huge hit in my house!
Erren's Kitchen says
That is awesome to hear!
jessica | The Novice Chef says
this looks incredible. I’m a HUGE fan off coffee cake! Perfect way to start my day!
Erren's Kitchen says
Mine also, Jessica!
Vik says
Gave this a try and oh my WORD it is fantastic! So moist and delicious, definitely making this again!
Erren's Kitchen says
That is awesome to hear Vik, thank you!
Katerina @ diethood .com says
I can’t wait to make this!! It sounds incredibly delicious!!
Erren's Kitchen says
Thank you, Katerina, you will love it!
Catalina says
I am in heaven! I love coffee cakes and I must try this one too!
Erren's Kitchen says
You will really enjoy it, Catalina!
Sara Welch says
What a delicious recipe for coffee cake! This will pair perfectly with my morning cup of coffee tomorrow! Delish!
Erren's Kitchen says
What a breakfast, Sara!
Demeter says
This is exactly what I want with my morning coffee. Looks fantastic!
Erren's Kitchen says
What a way to start the day, Demeter!
Arlene says
Can’t wait to try. Butter is on sale and will stock up. You mention in the notes to use unbleached flour. Is that better for baking? I have both and not sure which one to use sometimes with recipes. What size pan besides a 13 x 9 can you use? Do you use baking powder with or without aluminum? Thank u.
Erren Hart says
Hi Arlene, I find unbleached flour to be more stable for cakes like this. The crumbs have sunk more with bleached flour. I also like that it’s more natural, but that’s just me. You can also use a 14″ x 9 pan (I actually used it for the video). My baking powder actually has aluminum, but I didn’t know it did until you asked this question! I’ll have to try the recipe with an aluminum-free product too! I may switch altogether so thanks!!
Terry says
Great recipe. Easy to make. This is the best crumb cake ever. Absolutely delicious! Thank you.
Erren's Kitchen says
Wow, thank you, Terry!