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.
Diane sergeant says
Made this crumb cake following direction but the topping sunk. What happened
Erren Hart says
Hi Diane, I’m so sorry to hear about this, and I’m sorry for the late reply. I am recovering from covid, and this is my first time in front of my computer since before Christmas. This happens to some users. I wish I could pinpoint the reason. I suspect it has something to do with the flour proteins, but it’s so hard to say that it varies so much by brand. I wish I had a better answer. I can tell you that I use unbleached American flour with 5% protein. Hope this helps.
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 for trying out the crumb cake recipe and leaving such a positive review! We’re thrilled to hear that the cake turned out delicious and that the topping was everything you hoped it would be. We’re also glad to hear that the cake came out moist, which is exactly what we aim for with this recipe. Thank you again for trying the recipe and sharing your positive experience with our readers and us.
Cathy M. says
This is my go-to crumb cake recipe and I’ve tried many. I get requests for it all the time. Question: any suggestions in how I can make the crumb topping a little less crunchy and softer? Loosely covering towards the end of baking? Lowering the temperature? Or adding more more or less flour? Thanks in advance!
Erren Hart says
I’ll be honest, Cathy – I have been working on perfecting this cake for years. Some people have issues with the topping sinking (although I can’t replicate the issue), and it can be a little crunchy. No matter what I do, it’s never as good as my recipe as it is. I just made it a couple of days ago with a mixture of granulated sugar and brown sugar in the topping, and it was a little softer but didn’t have as much flavor. I hear cake flour can help with the crunch too. I haven’t tried it yet. You can definitely tent it with foil for the first half of baking. If you want, I can update you with any changes I feel work. Thanks for leaving a review! I appreciate it!
Cathy M. says
Thank you! It is honestly perfect the way it is, and everyone I make it for says the same. I will try cake flour just to try to replicate some NJ crumb cakes I have had. More for curiosity.
Erren Hart says
Great to hear, Cathy! Thanks for the reassurance!
Karen DiLeo says
Just made this for the first time and it came out AMAZING! The only downside was the crumbs really fell off when I cut it/bite into it. Would you suggest more butter? Thank you for the recipe!
Erren Hart says
Hi Karen, I’m so happy to hear that you enjoyed the crumb cake recipe! As for the crumbs falling off, you could try pressing the crumbs gently into the cake before baking to help them stick. Thank you for trying out the recipe and for your feedback. I hope you continue to enjoy baking with it, and let me know if you have any other questions or concerns
Erica says
I’m curious, did you bake this cake in a convection oven, because I used a traditional oven and It took a lot longer than 45-60 minutes to be done. I think the thickness of the crumbles prevented it from cooking within the time you specify. Unless you used a convection oven. Then that would make sense.
Erren Hart says
Hi, I used a conventional oven, but many ovens differ which is why I always mention using a cake tester. Hope you enjoyed the cake!
Dorene Forames says
This recipe makes the best crumb cake ever have made it for family and friends and I’ve made it at least 15 times already and everyone loves it!!
Erren's Kitchen says
Thank you so much Dorene, I’m so glad you enjoyed it 🙂
Erica says
I really wanted to like this cake but it did not work out for me :(. I followed the written instructions under the recipe card. Later I realized the written instructions for the crumb topping were different than the video and step-by-step instructions leading up to the recipe card. The video says to add the flour first, and the recipe card says to add it last and slowly mix it in.
I don’t know but either way I ended up having to bake this cake for 90+ minutes before the middle even began to cook. At 45 minutes to an hour of baking (which is when the recipe suggests it should be done) I still had a completely gooey, cake batter, undone middle.
I have spent a lot of time in the kitchen over the past decade. I am not a novice baker. I think there might be something off about this recipe? In the end my husband still ate it (and really enjoyed it!), but for me it was too sweet and the experience wore me out.
Erren's Kitchen says
Hi Erica, I will look into this, I’m so sorry this wasn’t the best experience for you. Thank you for letting me know 🙂
John Karas says
I followed directions to the letter. The crumb topping sunk to the bottom of the cake. I have not cut it yet but I think it will likely taste OK. But I’ve never had this happen with any other crumb cake. It’s like the batter bubbled up and covered the crumb layer.
Erren's Kitchen says
Hi John, I hope the cake turned out well in the end, where about in the world are you cooking? There can be issues with the difference in ingredients or the metric conversion. Thanks for the feedback 🙂
Cat Holbrook says
could this be made in a Bundt pan?
Erren Hart says
Hi Cat, As a bundt pan had to be inverted, no I don’t think it would work for this recipe.
Jenn says
I haven’t made it yet but could I double the cake recipe for a thicker cake? Really trying to replicate NJ diner crumb cake over here!
Erren Hart says
Hi Jen, If you’re worried about the cake to crumb ratio, you’re better off cutting the crumb recipe in half.
Laura says
Outstanding! The BEST coffee cake in the world! And I should know. The fact that it’s called New Jersey coffee cake, I’ll overlook. I’m from NY 😄
Erren's Kitchen says
Well thank you Laura, I’m so pleased you liked it despite it being NJ and not NY 😉