This Crumb Coffee Cake recipe makes an incredibly moist cake with a buttery cinnamon crumb topping – just like you find in NJ bakeries.
You’ll love the generous amount of buttery cinnamon crumbs atop this moist and delicious cake – a true favorite of mine. With a hint of vanilla and a subtle tang from the buttermilk, it’s sure to become one of your favorites too!
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 was still warm!
Food can really remind you of home. 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
- Pairing buttermilk and baking soda helps create a tender and moist cake.
- Using baking powder and baking soda ensures the cake rises well and has a light texture.
- Using cake flour in the crumb topping produces a more tender and delicate texture.
- The generous topping of buttery cinnamon crumbs adds flavor and texture to the cake.
Ingredient Notes
Butter: Use unsalted butter to control the amount of salt in the recipe.
Flour: For the cake, use all-purpose/plain flour. Make sure to measure the flour correctly by spooning it into the measuring cup and leveling it off with a knife.
Baking Powder and Baking Soda: Using baking powder and baking soda ensures the cake rises well and has a light texture.
Salt: Fine kosher or table salt will both work in this recipe.
Vanilla: Pure vanilla extract and vanilla bean paste will produce the best flavor, but artificial vanilla will also work.
Eggs: Use 2 large eggs at room temperature.
Buttermilk: If you don’t have buttermilk, you can make a substitute by mixing 1 tablespoon of vinegar or lemon juice with 1 cup of milk. Let it sit for 5 to 10 minutes until it thickens.
Cake Flour: Use cake flour in the topping for a more tender crumb. You can make your own or use all-purpose/plain flour if you don’t have it. To make 3 cups of cake flour, measure out 3 cups of all-purpose flour into a bowl. Remove 6 tablespoons from the measured amount and replace it with 6 tablespoons of cornstarch. Sift the mixture together 4 to 5 times to ensure a lighter texture and evenly distribute the cornstarch.
Brown Sugar: You can use either light or dark brown sugar in this recipe, depending on your preference.
Cinnamon: Use good-quality ground cinnamon.
Step By Step Instructions
Preheat the oven to 350°F/175°C. Grease a 9×13-inch baking pan. This step ensures that the cake doesn’t stick to the pan and comes out easily.
Making The Topping
To make the topping for the Crumb Coffee Cake, add 3 cups of cake flour, 2 cups of packed brown sugar, 2 tablespoons of ground cinnamon, 1 teaspoon and of salt to a large bowl.
Then whisk together to combine the ingredients together.
Sift the ingredients through a fine sieve for a lighter, less crunchy crumb. This will help ensure the crumbs don’t sink into the cake.
Add 1 cup (2 sticks) of melted butter to the dry ingredients.
Then mixing gently to incorporate. You just want to moisten the flour enough to form clumps when pressed together. Mix gently until there is no visible dryness.
Work the butter into the flour mixture with a fork or pastry cutter for the lightest possible crumb.
Squeeze a handful of the topping into your hand. If it doesn’t clump together, add a little more melted butter until it does. This step ensures that the crumb topping will stay together while baking. Set the crumb topping aside.
Making The Cake
For the cake batter, mix together 2½ cups of all-purpose flour, ½ teaspoon of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt.
In a large bowl, beat ¾ cups of softened butter (1½ sticks) until light. This step adds air to the butter, making the cake more tender.
For the best results, beat the butter and sugar together for a good three minutes.
While the butter and sugar are being worked together, mix 2 large eggs, 1¼ cups of buttermilk, and 1½ teaspoons of vanilla extract in a mid-sized measuring cup. The mixture may curdle a little. This is perfectly fine.
Add the flour mixture and wet ingredients to the butter mixture separately in three alternating additions. Begin by adding one-third of the wet mixture, then one-third of the dry ingredients, and continue alternating until both the flour mixture and wet ingredients have been fully incorporated into the butter mixture.
It’s important not to overmix the batter, so only mix until the ingredients are just combined. The mixture will be thick. The thick batter ensures that the crumb topping stays on top of the cake.
Assembling The Cake
Transfer the cake batter to the prepared baking pan, spreading it evenly over the pan.
Hand-squeeze small handfuls of topping together and crumble clumps evenly over the cake batter, covering with a thick layer of topping.
This is the most satisfying step! The generous topping of buttery, tender cinnamon crumbs makes Crumb Coffee Cake irresistible.
Bake for 45 minutes to an hour or until the tester comes out clean and the topping is deep golden brown and a little crisp. The baking time may vary depending on your oven, so keep an eye on it after 45 minutes.
Cool the cake in the dish on a rack for at least 30 minutes. This step is important to allow the crumbs to set. Once cool, dust with powdered sugar.
Cut the Crumb Coffee Cake into squares to serve.
Enjoy every last bite of this delicious cake with a cup of coffee or tea.
Erren’s Top Tips & Variations
- 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 a pastry cutter to work the melted butter into the flour mixture for a more tender crumb topping.
- Use good quality unbleached flour for the cake (with 4 to 5 g 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 it with sugar. A warm cake will melt the sugar.
Storage & Freezing Instructions
Storage: Crumb Coffee Cake can be stored at room temperature, covered, for up to 3 days. To store the cake for longer, wrap it tightly in plastic wrap and refrigerate it for up to a week.
Freezing Instructions: To freeze the cake, wrap it tightly in plastic wrap and store it in a freezer-safe container for up to three months.
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Let’s Make Crumb Coffee Cake
Ingredients
For the topping:
- 2 cups brown sugar packed
- 2 tablespoons ground cinnamon
- 1 teaspoon salt
- 1 cup butter (2 sticks), melted – plus more if needed
- 3 cups cake flour
For the cake:
- 2½ cups all-purpose flour
- ½ 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 a Tender Crumb Topping
- Sift the cake flour, brown sugar, cinnamon, and salt together into a large bowl and whisk to combine.
- Add the melted butter and work it into the flour mixture with a pastry cutter or fork until there is no visible dryness. Squeeze a handful of the topping into your hand. If it doesn’t clump together, add a little more melted butter until it does. Set aside.
For a crunchy topping
- Mix the brown sugar, cinnamon, and salt together in a large bowl. Stir in the melted butter, then gently mix in the flour, being careful not to overmix (you just want to moisten the flour and mix until there is no visible dryness).
- Squeeze a handful of the topping into your hand. If it doesn’t clump together, add a little more melted butter until it does. Set aside.
For the cake
- Preheat the oven to 350f/175c. Grease a 9×13 inch baking pan.
- Mix the flour, baking soda, baking powder, and salt in a medium mixing bowl.
- Beat the softened butter in a large bowl until light.
- Add sugar and beat until light and fluffy.
- In another small bow, mix together the eggs, buttermilk, and vanilla until combined.
- Add the flour and wet ingredients to the butter mixture in three alternating additions starting with the wet ingredients. Mix until just combined.
- Transfer the cake batter to the prepared baking pan (the batter will be thick); spread it evenly over the pan.
- Hand-squeeze small handfuls of topping together and crumble clumps evenly over the cake batter, covering with a thick layer of topping.
- Bake 45 minutes to an hour or until the tester comes out clean and the topping is deep golden brown and a little crisp.
- Cool the cake in the pan on a cooling rack for 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 in the cake batter (with 4 to 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 it with sugar. A warm cake will melt the sugar.
- If you don’t have buttermilk on hand, don’t panic, you can make your own. One cup of milk plus 1 tbsp of white vinegar or lemon juice is a great rule of thumb. For this recipe: 1¼ cups of milk plus 1¼ tablespoons of white vinegar or lemon juice.
Nutrition Information:
Update Notes: This post was originally published in July 2014, but was republished in 2023 with a new recipe that was altered to address reported issues with sinking crumbs.
Kathy says
11 18 2020. Right now I’m waiting for it to come out of the oven. With Co-vid in place here I am low on some supplies so had to improvise.
Here are my tweaks so that I will have a place to find them and remember what I did if this is wonderful I’ll post later and change the Stars if necessary for my tweaks only the recipe is just what I’ve been looking for with a nice crumb topping.
I used gluten-free all-purpose flour.
Coconut brown sugar.
One cup butter and one quarter cup lard
In cake
A tablespoon of vanilla because I like vanilla
Only one cup of white sugar
And again the all-purpose gluten-free flour which is all I had
Out of milk in so I made almond milk with one and a half cups of water and one half cup of almonds in a Ninja blender I added one tablespoon plus 1 tsp of apple cider vinegar to 1 this milk. I did not soak the almonds I just used them right out of the bag, raw almonds.
Erren Hart says
That’s great feedback, Kathy 🙂 Stay safe!
Susan says
My crumb topping sunk completely under the cake batter.
I made the topping first, my flour had 4g of protein, etc, etc. Yet, the crumb topping ending up beneath the batter. Why???? I don’t understand what I did differently than the others who said this is a perfect recipe.
Erren Hart says
I’m so sorry it didn’t work for you. I can’t tell you how many times I have tested this recipe since moving back to NJ after years in England (where ingredients are different). At first, mine sank using American flour, but after using a high protein flour it worked every time. The only other thing I tried that also worked was using a half cup bread flour with 2 cups unbleached flour. I think the bread flour helps to add structure to the cake. Let me know if you try it!
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! 🙂
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