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.
Debi says
Being from New Jersey myself I can honestly say nobody makes crumb cake like they do in Jersey. Have not been able to find Entenmann’s coffee cake which is one of my favorites so I found this website and have to say have tried several recipes and have not been disappointed. This did not disappoint. In a recent trip back east went to The cake boss bakery sorry not coming to mind what it’s called but the crumb cake was absolutely to die for and this one to me was every bit as good. If anybody out there knows where you can buy Entenmann’s crumb cake in Tucson Arizona please give a shout out. They used to sell it but I have not found it for years.
Erren says
Wow Debi, I don’t know how this comment got missed! I’m so glad to hear you enjoyed the recipe!Thanks for taking the time to let me know!
SweetPea says
I made it, and it was very good. The husband enjoyed it.
However, i think i may have overbaked it a little. Tge crumb topping was very crispy and crunchy, not soft and falling-apart-when-you-bite-into-it. Is there something i could do to make it less crunchy?
Erren says
I’m glad you enjoyed it. For a less crunchy topping, you can try cutting the butter into the flour like you would in a pie crust or a scone instead of melting it. I’m going to do a test run of this myself, but may not be for a few weeks. Let’s keep each other posted.
SweetPea says
Thank you for your prompt and helpful replies! And for including me in your experiments (keeping each other posted, haha). I wont be able to make another for a few weeks myself (yay roadtrips), but when i do end up inevitability baking it again, i may try that. I also saw somewhere in the post you had commented that you can cover the cake with foil for the first half of baking; would that help with the crunchiness?
Erren says
It does, but it won’t give it a crumble. I’m probably going to do half and half on my trial run to see what works best. I’ll do it on the next cool day we have weather wise. I’ll keep you posted! 😊
SweetPea says
Thank you, i appreciate it 👍👍
Erren says
Thank you! I’m all about making my recipes the best they could be!
SweetPea says
My husband is in love with crumb cake, so ive been looking for a recipe that sounds and looks good. I think ill try this one, since you say its just like NJ, and we live in PA (close enough, right??) and i really like how it looks in your photos. The 3 cups of flour for the topping is correct, right? I read it and thought “no way, 3 cups is a heckload” but hey, if the recipe creator says so, then so it is. Am saving this recipe, and will try to remember to report back!!
Erren says
Hi SweetPea, yes. 3 cups. My cake has a extra thick layer if crumb. If that’s not your thing, feel free to half the recipe. Hope you like it!
Donna says
This cake was AMAZING for our brunch last Sunday! Thanks so much!
Erren says
So great to hear, Donna! It’s a favorite of mine too!
Beckie says
I usually buy the pieces of coffee cake and lemon pound cake from ☆$’s (starbucks) very spendy and usually dry. Used to get the ettemans (?) brand stuff in oregon and see it here in Alaska to. Not sure what it is but know brand.
So 2 things,
1- I love muffins with crumbling crumb topping (pumpkin muffin and apple pie muffin as well as apple pie) so I plan on trying this crumb topping on muffins.
2- I am sure there is a way but I’m not good with measurements as I learned to cook by just “eyeballing” it. But I have seen a lot of recipes posted lately where you could make single serve cakes in coffee mugs in microwave oven. This would be REALLY great if anyone has such talent.
My mouth is really watering now.
With many health issues that I have ( having 4th surgery in few weeks in matter of 5 months) I’m not up much. Hubby just been having medical issues to. So no more big cakes or cookies. If we get craving I’ll take few premade dough drops and cook in toaster oven. So doing this will help with sweet tooth but also help cut down from eatting a whole cake.
Also has anyone tried coconut oil for butter, to make little healthier?
sheena says
I’ve been meaning to make this for years! This Christmas it’s happening. Just curious if you ever bake it ahead of time? I’d rather make it the night before so I don’t have to get up 2 hours before the kiddos : )
Michele says
Tried it and the crumb topping disappeared? It looks like a yellow cake. Any idea why?
Erren says
Hi Michele, I’m so sorry to hear it! I’ve had others say the same, but most say it worked perfectly. It could be the flour you used (they’re not all created equal). I’ve made this cake more than any other cake (it’s a family favorite). What I suggest is try cutting the crumb topping in half and adding a teaspoon of baking powder to the mixture. It helps to keep it from sinking into the cake.
carolanndwyer says
I LOVE YOU FOR POSTING THIS NEW JERSEY CRUMB COFFEE CAKE. THANKS, ERREN!!! my obsession is answered. Yes, Entemann’s everything!
Erren says
What a great comment! Thanks so much! 🙂
Joanne Travis says
I grew up in NJ and miss the food there SO much. My Dad used to love Entenmann’s coffee cake and it was always a treat when we got this. Saving this recipe to try for when I need a taste of home. Thanks for sharing!
Carrie Migliore says
Hi Erren, Thanks for an amazing recipe. The best crumb cake on the northeast! My crumbs also sunk into the middle each time I have made this cake…..I was totally stressed about it,reworked baking it a bit before adding the crumbs but still sunk. I made it for a tailgate party after the reworking, and was going to leave my crumb cake at home till my husband said no way bring it, it’s delicious. WELL…..I was called a genius for putting the crumbs in the middle, so much better then losing half the crumbs to the ground, because anyone who has ever had NY/NJ crumb cake knows the crumbs are the best part. So a big thank you for the amazing recipe!!!
Erren says
Hi Carrie, I was thinking that maybe it’s the American flour compared to the flour here in the UK. I’ve heard they are different. I’ll let you know if I can get one of my friends back home to experiment with me and test out how to get the crumbs to stay where they should (most of them anyway! I’ll let you know.