New Jersey Crumb Coffee Cake

This recipe for New Jersey Crumb Coffee Cake makes an incredibly moist cake with an 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!

Here’s how to make it:

Start with making the topping by mixing both brown and white 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 while preparing the cake.

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 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.

Cut into squares to serve and enjoy every last bite.

Baker’s Tips:

• If you have trouble with the topping sinking into the cake, try adding a ½ teaspoon of baking powder to the into the flour in the topping.  Just keep in mind that this also causes extra browning so it may cause an extra crispy crumb.

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New Jersey Crumb Coffee Cake

Classic Crumb Cake Just Like The Kind You Would Find In Your Favorite New Jersey Bakery.  A Tender Cake Topped big, delicious chunks of Cinnamon Sugar Goodness!

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Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Course: Dessert

Cuisine: cake

Keyword: coffee cake recipe, crumb cake recipe, new jersey crumb cake

Servings: 16 slices

Calories: 596kcal

Author: Erren @ Erren's Kitchen

Ingredients

For the topping:

• 1½ cups brown sugar packed
• 1 cup granulated sugar
• 2 tablespoons ground cinnamon
• 1 teaspoon salt
• 2½ sticks butter melted (plus more if needed)
• 3 cups all-purpose flour
• ½ cup powdered sugar for dusting

For the cake:

• 2½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1½ sticks butter softened
• 1½ cups sugar
• 2 large eggs
• 1¼ Cups Buttermilk
• 1½ Teaspoons Vanilla

Cups - Metric

Instructions

For the topping:

• 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.

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 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 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.

Nutrition

Calories: 596kcal | Carbohydrates: 89g | Protein: 6g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 83mg | Sodium: 486mg | Potassium: 142mg | Fiber: 1g | Sugar: 56g | Vitamin A: 765IU | Calcium: 76mg | Iron: 2.3mg

Tried this recipe?Mention @ErrensKitchen or tag #ErrensKitchen!

Update Notes: This post was originally published in July of 2014, but was republished with new photos, step by step instructions, and tips in February 2018.