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.
Julian O. - Colorado says
I really enjoyed baking this cake! I am just struggling to find the reason why it bubbled so bad over top. I used King Arthur unbleached all purpose for this as a decent flour, but I just can’t figure where I went wrong. Anyway – It was fun to make!
Erren's Kitchen says
I’m glad you enjoyed this cake, even with a little set back, baking can be so unpredictable sometimes. I hope the next attempt is more successful! 🙂
Julian O - Colorado says
Question for ya! What kind of 13×9 do you bake this in? Also – would you suggest baking the cake batter first for some time and then trying to put the crumb on after it’s done its bubbling a little to avoid the same result? Just trying to trial and error before baking this for my in laws next time I see them! 🙂
Erren's Kitchen says
I actually used a 14×9 springform pan, but any regular baking pan that’s 13 or 14×9 will do. You could try baking the batter for a while before you add the topping, unfortunately, a lot fo the time with cakes it’s trial and error as everyone’s oven cooks slightly differently. Good luck! 🙂
christopher Sebold says
I have the same problem as others, where half of the crumbs sank to the bottom of the pan. This shouldn’t happen. I believe that there are too many crumbs, and will try this recipe at a later date.
Bill says
I cannot make this cake. Well, actually, I’ve made it 4 times and only once did it come out correctly. (The second time). I don’t know what I’m doing wrong. The cake keeps rising out and through the crumbs. I’ve double checked my baking soda and powder amounts. Ugh. So frustrated. It was so good (the second one). I just want to make more.
Erren's Kitchen says
I’m sorry to hear that Bill, as you managed it on the second occasion, I really don’t know what to suggest, maybe this cake is your nemesis? Every baker has the one cake that eludes them, there is no rhyme or reason to it 🙁
Stacey says
Hi! I was having this issue with absolutely everything I was baking and I was accidentally using double acting baking powder! Maybe that’s what it is?!?
Clarice says
Chill the topping mix so it crumbles better. You can also add more baking powder. Make sure your oven is the right temperature. If the cake rises too slow the topping will melt and sink.
Jerry says
Just finished grabbing my first bite of this cake, a corner piece. While the crumbs stayed on top, they are thicker than the cake. Even looking over the video, it would seem I had a lot more crumb topping than the video.i cooked in a 9×13 clear glass pan for 55minutes in a convection oven. I’m thinking the cake is slightly under cooked (making my wife happy),but I think I would have liked more cake than crumb. I thought about not using all the crumb stuff but just went ahead. Did the cake “not rise” because of the crumb topping? Tastes good, I’m shaking a little because of all the topping I had! Will try again.
Erren's Kitchen says
Glad you still enjoyed it Jerry, cakes can be tricky, not all ovens cook them the same. I hope you perfect it next time, it’s totally worth it!
Jerrt says
Thank you for the recipe. Can I increase the cake recipe by 50% to make it thicker or possibly just use a smaller pan- which then leads to the question of cooking time and whether I also need to change the temperature? Any suggestion would be appreciated.
Erren Hart says
Hi, on the recipe you can change the number of serving and it will give you the new measurements. As far as changing the pan, I’d need the pan size to help.
Lorre says
This recipe is great! My question: I wanted to use it to make as muffins. Do you think that will work? Any suggestions for changes to the recipe? I’m thinking 18-20 mi urea baking time? Thanks for the help.
Erren's Kitchen says
Hi Lorre, I think that’s a great idea, I would say between 15 and 20 minutes, but it may be a case of trial and error. Good luck 🙂
Nayem says
I’m really enjoying the design and layout of your website.
It’s very easy on the eyes which makes it much more enjoyable for me
to come here and visit more often. Did you hire out a designer to create your theme?
Cheers
https://rotkitchen.com/
Erren's Kitchen says
Hi Nayem, thank you for your lovely comments, keep an eye out because Erren’s kitchen is having a makeover very soon. I hope you will like the new design too 🙂
Mary Ann Asciutto says
Just made the cake according to your directions and my crumbs sunk into cake. What did i do wrong? I made the topping first like instructed.
Erren Hart says
Hi Mary, What type of flour did you use? I find some brands of flour are very light. Next time, try adding a half cup of bread flour to add stability.
PS Bobby says
I followed the recipe to a T. The cake rose so high it bubbled up covering the crumbs.
The one I made from ATK’s video came out perfect but wanted to give a Jersey girl a chance. 😢
Erren's Kitchen says
Oh I’m sorry this didn’t work out for you. There were some issues with our conversions (that have now been rectified) so I hope you’ll try it again. Thank you for the heads up.
Valerie says
This is the first time I have been successful with a crumb topping. Great directions and tips.
Erren Hart says
I’m so glad to hear it, Valerie!
Gerry Csoky says
Excellent!
Erren's Kitchen says
Thank you, Gerry!