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.
Gretchen says
I plan to make this crumb cake since I miss those buns we used to buy at the bakery growing up in NJ. I am also looking for a spice cake recipe, where the spice cake is dark brown and they had chocolate frosting…so yummy! Times change and these goodies are not sold in bakeries especially down here I South Florida!
Erren's Kitchen says
Wow, thank you, Gretchen, that does sound good. Glad I could help!
Beth Cassidy says
I have now made this coffee cake two times and both times the cake rose and covered the crumbs. What am I doing wrong?
Erren Hart says
Hi Beth. Have you checked the date on your baking powder and baking soda? Some flours are quite light. You can also try replacing a half cup of the flour with white bread flour to help give it more structure.
Sean says
OK, so I made this cake, and LOVED the flavors! It was spot on for texture too…the crumb is just right, the cake is just right. I have just one complaint: there’s way too much crumb. It creates a dense brick on top of the cake that flattens the batter, and causes the cake to run to the edges. This makes the cake tall on the edges, and short/flat in the center.
In addition, so much crumb kinda becomes a sugar rush and is a little nauseating instead of delightfully wonderful. When (not if!) I remake this cake, I will try cutting the crumb batch in half, and also focusing the crumb primarily on the outer perimeter, leaving the middle more “open”. Or, perhaps a better way to do it is to add the crumb halfway thru when the cake begins to firm up? Not too sure. But otherwise, I’m glad I found a tasty recipe. Thanks Erren!
Erren's Kitchen says
Thank you, Sean, I’m so glad you enjoyed it! Sounds like you got it figured!
Corky Dunn says
“[W]ay too much crumb”? Is that really an issue?
Laraine Wheeler says
I am so close to finding the perfect recipe for NY/NJ Crumb Cake.
There is no substitute for this level of crumb from back East.
I made this recipe this week. It’s so close to perfection, I can hardly believe it.
The cake is soft and beautiful.
The batter was just perfect…I could hardly stop eating it raw.
The crumb tastes exactly likes it should…bucket loads of it, which is always disappointing in every recipe I have ever tried, because there’s a puny amount of crumb and doesn’t get into those nice balls after squeezing the ingredients.
The only thing I have to critique…the crumb topping became too sugary and hard after baking 45 mins.
The taste was absolutely wonderful, the amount was overkill (a good thing in this instance), and PERFECT.
Any real bakers that can help me out, please give me tips, so the sugar topping doesn’t get hard, and should stays soft like Entemann’s, afte 45 mins in the oven.
But, it was too hard.
What should I do?
Put the sugar topping not in the beginning, but half way through the cooking of the cake?
Please help. I don’t want to gain 10 lbs. figuring out when to put the crumb topping on w/o making it too sugary and hard.
Erren Hart says
Hi Laraine, I’m so glad you enjoyed it so much(even if it came out a little too crunchy). I do plan to revisit this recipe as I’ve had others say the same. For now, I would cover it with foil for the first half hour of baking.
Patty says
I’ve used a sheet pan so the cake doesn’t get as high and the crumb mixture is perfect. Not so thick for the top. Comes out nice
Erren's Kitchen says
That sounds like a good idea, Patty!
bob says
I hate you
Erren's Kitchen says
Why is that Bob?!
Terri says
I’d like to use the plain yogurt instead of buttermilk also. Add 1/4cup of water to how much yogurt ? This looks amazing but nobody here likes buttermilk so yogurt would be better.
Mona says
I’m making this right now… my maiden voyage for Easter brunch. Be in touch, so far looks and smells exquisite!
Erren's Kitchen says
That’s awesome to hear, let me know how it turns out!
Stacie says
Is there anything I would be able to substitute for the buttermilk? Or can I just leave it out? Have you tried this?
Erren Hart says
Hi Stacy, You can mix a 1/4 cup of water with plain yogurt with to substitute 1 1/4 cups buttermilk.
Kim Goldfeder Clarke says
Phenomenal! I remember as a little girl, my Dad would go to the local bakery each weekend and bring home Crumb Buns, Danish horns and fresh rolls. They were SO delicious: Warm, moist and teeming with those cinnamon crumbs that my brother and I would eagerly pick at. I have been searching for awhile now to find a recipe that even comes close to what I enjoyed so much as a child. BRAVO, Erren! This recipe is amazing! I halved the recipe and made it this morning, first thing when I woke up. Not only were the delightful aromas so reminiscent of my childhood, but the taste blew my mind, taking me right back to my youth! THIS IS A KEEPER! And I will be making it often. Thank you for sharing the recipe and thank you to all the people who gave their opinions and tips. Excellent!!!
Erren's Kitchen says
Thank you so much for your feedback, it made my day Kim. I’m glad you all enjoyed!
fran says
hi Errin,
well I finally made the jersey crumb cake in 2 7″ pans came out A plus didn’t do anything different it was fantastic… thank you,
I signed up also for any new receipes on your site.
again thank you
Fran
Erren's Kitchen says
Thank you so much for coming back with feedback and I am so happy I could help!