This Homemade Double Crumb Cake has double the crumb topping for double the flavor! A New Jersey homemade bakery favorite for generations!
HOMEMADE DOUBLE CRUMB CAKE
The particular cake recipe I’m sharing today has roots in New York and New Jersey. Crumb cake or crumb buns can be easily found in most New York and New Jersey bakeries. It is a staple and it is something those bakers have perfected. If the crumb is your favorite part of the crumb cake – then this is your recipe!
VIDEO INCLUDED BELOW:
TIPS FOR MAKING CRUMB CAKE:
- If you want a thinner cake with a slightly thinner crumb topping then this easily transfers to a 9×13 baking dish. It also will feed more people if you do it that way. I made notes in the recipe for the different pan sizes.
- Use real buttermilk. It is thick and makes a huge difference in how moist this is (don’t substitute with lemon juice or vinegar in the milk, it’s not the same consistency.) If you must, you can substitute with whole milk.
- Make sure to use real butter, not margarine.
- Ensure your baking powder is fresh. Most times when cakes don’t turn out right, it’s because the baking powder or baking soda has expired.
WHAT YOU’LL NEED:
FOR THE CAKE:
all-purpose flour
sugar
baking powder
salt
large egg
buttermilk
canola oil
vanilla extract
FOR THE CRUMBLE TOPPING:
all-purpose flour
light-brown sugar
cinnamon
salted butter
powdered sugar
HOW TO MAKE HOMEMADE DOUBLE CRUMB CAKE:
Preheat oven to 350F degrees. Spray an 8×8 baking dish with nonstick cooking spray. For a thinner cake, use a 9×13 baking dish. In a medium bowl combine 1 1/2 cups flour, sugar, baking powder and salt. If you want to go through the trouble of sifting all that together, you can. I just like to take a long-tined fork or whisk and stir it all together well. That tends to do the job well enough.
In another bowl, combine egg, milk, oil and vanilla extract. Stir until it’s all combined.
Combine milk mixture with flour mixture and mix well.
Spread the batter into your prepared baking dish.
Now to make the crumble topping. In a medium bowl, combine brown sugar, flour and cinnamon. Mix it together.
Then pour in melted butter and stir until combined and clumps begin to form.
Sprinkle those clumps (crumbs) all over the cake batter. If you are using an 8×8 dish, the crumb layer will be very thick.
Bake for about 30 minutes for an 8×8 dish. Bake for about 20 minutes for a 9×13 baking dish. Use a toothpick to check for doneness. Crumb topping should be golden brown and a toothpick inserted to the middle of the cake should come out clean.
Allow cake to cool. Then dust with a bit of powdered sugar. I think this cake slices up easiest using a serrated knife, like a bread knife.
Enjoy!
Originally posted: May 2013
Updated & republished: January 2020
Updated & republished: January 2020
HOMEMADE DOUBLE CRUMB CAKE
This Homemade Double Crumb Cake has double the crumb topping for double the flavor! A New Jersey homemade bakery favorite for generations!
Print Pin RateServings: 9
Calories: 565kcal
Ingredients
For the cake:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 large egg
- 1/2 cup milk, (or buttermilk for more moistness)
- 2 Tbsp canola oil
- 2 tsp vanilla extract
For the crumble topping:
- 2 1/2 cups all-purpose flour
- 1 cup light-brown sugar
- 1-1/2 tsp cinnamon
- 1 cup butter, melted and cooled (2 sticks)
- powdered sugar, for dusting
Instructions
For the cake:
- Preheat oven to 350F degrees.
- Spray an 8 x 8 baking dish with nonstick cooking spray. (For a thinner cake, use a 9 x13 baking dish)
- In a medium bowl combine 1 1/2 cups flour, sugar, baking powder and salt. Stir until combined.
- In another bowl, combine egg, milk, oil and vanilla extract. Stir until it's all combined.
- Combine flour mixture with milk mixture and mix well. Spread the batter into the prepared baking dish.
For the crumble topping:
- In a medium bowl, combine brown sugar, flour and cinnamon. Mix it together well.
- Then pour in melted butter and stir until combined and clumps begin to form.
- Sprinkle those clumps (crumbs) all over the cake batter. If you are using an 8x8 baking dish - it will be thick.
- Bake for about 30 minutes for an 8x8 dish. Bake for about 20 minutes for a 9x13 baking dish.
- Use a toothpick to check for doneness (as oven times vary.)
- Crumb topping should be golden brown and a toothpick inserted to the middle of the cake should come out clean.
- Allow cake to cool then dust with powdered sugar and serve.
Video
Nutrition
Calories: 565kcal | Carbohydrates: 79g | Protein: 7g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 74mg | Sodium: 331mg | Potassium: 190mg | Fiber: 2g | Sugar: 36g | Vitamin A: 679IU | Calcium: 82mg | Iron: 3mg
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Original recipe source: Martha Stewart
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I swoon at crumb cake. My mother used to serve it alot as a child, usually with a cup of tea (where my tea obsession starts at, probably my sweets obsession too). I might even add some apples in here… mmmm.
Well done Brandie! I hope you enjoyed it! xo
Oh this looks yummy! Being a Coast Guard brat, I have lived in most areas of the East coast and am familiar with these! By the way, Brandie, my mom and dad were born and raised not far from you in Montgomery County (I claim McCoy, Va as my hometown even though I have never lived there :))
Ohhh I LOVE crumb topping. It's truly the best part of a cake!
I'm in New York and yes, we do love our crumb cakes. And, of course, the crumb topping is the best part! 🙂 I also make mine with extra thick layers of topping and it's one of my most favorite desserts.
Please pass a plate! Yum! That crumb topping looks so good – You always share the best recipes! Pinning! 🙂
After all the crumb is the best part!
I've never been able to pull off a good crumb topping. I'll have to give this version a try!
The crumb topping is definitely my favorite part. This looks amazing!
Double crumb!!!!! Nuff said!
Definitely a Pinner.
This looks so wonderful! I just wrote down the recipe and will be making it today for my family BBQ. Thank you!
It's in the oven now! Happy Mother's Day to me!
Do you think this can be made with buttermilk? I'm dying to use leftover buttermilk but really want to make this! Plus, I don't have milk!
Rebecca, absolutely! In fact, if I have buttermilk on hand, that is what I use in this. It really adds so much more moistness to the cake!
Hi Brandie! I’m a NJ shore native now living in Florida for many years. I miss so many foods/desserts from NJ. I tried this NY/NJ crumb cake recipe today. Delicious! Brought memories back from NJ shore bakeries. Excellent! Used my 8×8″ pan–it came out perfectly! Thx so much!
Hello from Iowa 🙂 This cake looks wonderful…… ! Can you use 1/2 with dark brown sugar and the other 1/2 with light brown sugar for the topping? thanxs….. marilyn 🙂
Hi Marilyn! I have never tried combining the sugars but I don't see why you couldn't!
This looks great! I think I will bake in the larger pan ( for more servings) and just make more crumb topping. I L O V E crumb topping!
Made this tonight for the hubby for vday tomorrow and we both cant stop eating it! its delicious thanks for the recipe!
It's true. I grew up in Brooklyn, and I didn't realize until I left how pervasive crumb cake was. I still love it more than chocolate cake or other cakes. And I was drawn to your recipe b/c I love a cake heavy on the crumb side! Thanks…I plan to make this next weekend.
Made this several times already. The kids LOVE it and the recipe is super easy. Thanks!
Came together SO quickly & easily. I used 1 1/3 sticks of butter and about 2 c. flour for the crumb topping w/ moist, lovely results. Though I baked this in a glass 8×8 pan for 30 minutes, the exact center was still a bit gummy; next time I might bake it for 35 to be on the safe side. I also used lowfat buttermilk and the cake was really moist, even in the brown corners. ALSO, be SURE to add 1/4 tsp. salt to the streusel for a tiny hit of savory. Delicious!
Hi, I love crumb cake…I'm a native Texan living in NJ for the time being, and yes it's everywhere up here…and so good!
Could I possibly just double the recipe and have the thicker cake in the 9×13? I have lots of people to feed!
This was a great crumb cake. I love the really deep crumbs. It came out perfect in a 8×8 pan and the crumbs were just right. This is a keeper. Thanks for posting it.
I've made this recipe at least five times now… Wish I could post a pic of it… Delicious!!!
I am making this cake for Fathers Day since my family loves crumb cake. We used an 11X7 glass cake pan so we needed 2 batches of the actually cake mix and one batch of crumbs. The cake needed more liquid so we added a smidge more milk to each batch. Also, we did 25 mins because it is a bigger pan but in btwn 8X8 and 13X9. It needed to cook more than that. At least another 20 mins we had it in.
Can you use cake flour ? I read that it will make the cake lighter
You sure can!
Can I use olive oil or veggie oil if I don’t have canola?
Thank.
Delicious recipes,thank you
Thank you Elba!
Can you use splenda instead of brown sugar and can I add walnuts to the cake
I grew up in NJ having streusel cake from the bakery every Saturday morning..I really miss it and will try this cake today!!!
Though I’m really tempted to try this recipe I have to say I’m confused with the melted butter in regards to making the crumbs. And any other recipe I ever had the butter was always chilled. I made a coffee cake last week that I had gotten off of Pinterest and the crumb instructions were for melted butter and I could not get crumbs the form. I had a thick syrupy mess LOL can I make the crumbs with chilled butter because I can’t seem to achieve the crumbs with melted butter . Any insight would be greatly appreciated. I must be making a big mistake.
I’ve actually made this and it’s awesome.
Make sure melted butter is slightly cooled.
Then mix with serving fork that worked best for me.
You won’t have that trouble with this topping because of the amount of flour. The melted butter mixes right up into crumbs.
Made it!!! Accidentally put 1/2 cup less flour in the crumb topping which left it a little softer while baking. This led to it being impossible to test if the cake was done! Still delicious despite a little crunchy edges and a little dryer cake, perfect to eat with coffee.
Thought this might help, when I baked this the crust was very thick and cake underneath did not finish baking even after I returned to oven for long baking, my thinking is to bake cake part for 10-15 min then put crumb topping and bake further for ten min more . It was just like the cake I remember when my husband brought it home for us . Thanks for the pleasant memory
Hello there! I just made this cake for the first time. It is absolutely delicious! I was frustrated with an old standby store bought crumb cake that was bought out by a different baker and lets just say they ruined it. So I checked for a recipe on line and this one came up. Very easy, basic ingredients (I did use buttermilk). Thank you so much for sharing. It is prize worthy! Definitely a keeper!
I just made this Double Crumb Cake and wasn’t as impressed as I’d hoped. The crumb topping was still doughy after the 20 minutes, so I baked it longer at 5 minute intervals, 3 times! Larger pieces of crumb are still a tiny bit doughy but flavorful. The cake was fairly moist despite the over baking time. I wonder what else could be substituted to give more flavor to the cake portion? Thank you for the recipe and any advice you have.
Nope, didn’t like this at all. I was very disappointed with the cake texture/flavor, and even the crumbs were bland. I just made this earlier tonight, because it looked like a fairly quick and easy recipe to throw together. My Hubby and I both had a piece, and Hubby didn’t even finish his, which is very unusual because he loves crumb cake!
In my opinion, the best tasting crumb cake is made with box yellow or butter cake mix, and a crumb topping very similar to this. The box mix makes the cake part extremely moist and tender, and the crumbs are a perfect compliment. Think I’ll stick to that recipe from now on.
Hi Dawn! So sorry it wasn’t a hit for you. Did you use buttermilk or regular milk? I think real buttermilk (not soured milk) works best in this. Having said that, I was assured that this was a true New Jersey style crumb cake and that they are not traditionally super moist and are served with coffee. But I totally understand where you are coming from! 🙂
Have Mercy!!!!!! I’m 1 of those crumb stealers, just made &its definitely not making it to Thanksgiving desserts. Just kidding, I’ll make another with ease. Thank you, Kiki
Just made it with Bob’s red Mill gluten free cup for cup flour! Had to add a little extra milk to get it more of a batter consistency. Other than that it looks awesome and I am sure it will taste amazing!!
Hey – can you update how this came out for you? We’re also GF and that’s the flour that we use.
The crumb is right on. I was out of butter, so used Country Crock right out of the fridge instead. Put the crumb on a Carmel Apple Pie instead of a second pie crust. Knocked ’em dead.
I’m 9 months pregnant and was craving some crumb cake. I stumbled upon your recipe around 10pm and decided to make it. My four girls were up and wanted to help. We used what we had on hand during this “stay at home” order. I melted shortening and replaced that with the butter, and added vinegar to regular milk for the “buttermilk”, but it still came out great! I think I’ll add a little more sweetness to the cake with fruit next time! Thanks!
I made this recipe for work and two people said it is the best crumb cake they have ever had. The only thing I did differently was bake a few minutes longer and broil the top at the end for 2 minutes to give it that nice rich brown color.
Oh my goodness, I have been looking for a crumb cake recipe like this for the longest time. Thank you! I made it today and my husband absolutely loves it, I had to take the pan away after his third piece! It is a new favorite!
I was just curious if the baking time and heat needs to be different if I’m going to make a double amount of the cake mixture in a 9×13 pan
Brooke – YES, you will have to double the amount of cake, or even triple it if you want a decent layer of actual cake. I tried this using a 9×13 glass pan, and 1 recipe of cake doesn’t even cover half the bottom. 2 recipes of cake just barely does it, and bakes up to perhaps a finger’s thickness. That’s what I did. There is enough crumb topping to do two cakes (hey, “double crumb’ right? ). Try adding a nice shake of cinnamon to the cake batter for a bit more flavor. And be very careful if you decide to broil it to brown the crumbs. 90 seconds is probably enough. Oh, and it’s going to take longer to bake in the bigger pan too; after checking at 20, 25, 30 I did the broil after 32 minutes and called it good enough.
Brooke – Let me amend that last comment. A double recipe of the cake bakes up to about 1 3/4″ – 2″ thick in a 9×13 glass pan. I made another one and this time I measured it. That may not be what a New Jersey double crumb cake is all about, but it tastes just fine.
More cinnamon, or better quality cinnamon and not the Dollar Store stuff, is a plus. I soured the milk with a tbl of lemon juice, and that added a nice bit of flavor too. Baking time … don’t forget that the cake will continue to cook for quite a while as the glass pan cools down. At 32 minutes baked, when fully cool mine was a little too brown on the bottom. Not burnt, not crispy, but darker than the rest of the cake. Next time I’ll take it out of the oven at 27 minutes. Good luck with yours!
My NJ native coworker is beside herself. This is a GREAT recipe!!
Now THAT is a serious vote of approval – ha! Love it Clare – thank you so much!
There is a place at the Jersey shore the makes the BEST crumb cake I’ve ever had. Mueller’s Bakery. This is the same recipe! Absolutely perfect. Thank you for posting this!!
Born in Jersey, raised in New York…live in the south……OMG…..does this bring back memories, Haven’t had this in a decade. KEEPER . Making this again next week for my brothers visit.
This came out of my oven two hours ago, and I just had a slice. It is delicious!!! This is a keeper.
I have been searching for a good NY crumb cake recipe for some time. As a native New Yorker this is the best one yet tasting just like i got in a local coffee shop, bakery or diner. You can not get crumb cake where we live now. I made this for my family and they all loved it, reminding everyone of our childhood! This is the one I will be keeping in the books!
Easy to make. Looks awesome and tastes great!
Very delicious, but 20 minutes for the cake to bake with a 9×13 pan is not enough. My suggestion is bake the cake halfway first and then add crumble topping for remainder of the time. The center came out too doughy with just 20 minutes
Can this cake be frozen for a week or,so? How.? And how to defrost?
Wow! This was perfect! I made it exactly to your directions!
Thank you for a wonderful recipe! I too relish the crumb more than the cake. With that being said, your recipe is exceptional. It sliced perfectly to freeze portions individually. Thank you!
5+ stars
I agree with other reviewers; the crumb is the best part! You hit a home run with this recipe! This is the only crumb cake I will ever make. Thank you for sharing!
I add fruit EVERY time. Usually blueberry or bluberrys and a stone fruit. Peach nectarines plum. Its killer.
Question: I am looking to make a crumb cake for a large group of people. I’ll need a bigger pan but want the raio of crum:cake to be same. How can I do tgat?
Hi Karen, honestly, the best thing to do is just to make two separate pans. It keeps the ratios the same but also the baking times. With crumb cakes, unless you have a convection oven, the center will stay raw while the outside gets overdone when you use too big a pan. Especially since the crumb on this is so thick. Hope that helps!
Hi,
I doubled the recipe and it needed waaaaaaayy more buttermilk than 1 cup. I wonder if doubling it was the issue? A lot of other recipes I read had about 1/4 cup of oil, which would be more inline with regular cake. It’s in the oven now and I’m hoping the extra buttermilk worked.
Hey Mandy! The one thing I have learned since posting this recipe years ago is that not all buttermilk is created equal. Some is super thin and some are super thick. I can buy full fat buttermilk from my local farm and from the store and the farm one may be WAY thicker. In this case, it will sometimes mean that the amount of buttermilk will need adjusting. That’s why I added the pictures of the process so everyone could get an idea of how it *should* look. Hope it helped!????
I LOVE the crumbs this recipe makes! I already had a recipe I liked for the cake, and was in search of a perfect crumb coating recipe- A bit sweeter than the cake batter itself, with nice big chunks. This recipe was it! The crumbs are big, chunky, sweet, delicious, and have been a huge hit with everyone that I’ve had try my mini crumb cakes!
Thank you SO much for this recipe!
Yay!! Love hearing that Sarah! Thanks so much for coming back to comment!
Easy to make, easy to eat. YUM!
This is the best crumb cake ever! The only change that I made was I cut the vanilla back to 1 tsp. I spent summers in Ocean City, NJ and we had a similar crumb cake from the bakery every Sunday. I think this recipe is even better than the bakery!
That is high praise indeed! Thanks so m much Mary Kate! Those NJ bakeries are hard to beat when it comes to crumb cake – ha! Thank you!!
I make a very similar coffee cake and use a 9×13 pan and don’t put the powdered sugar on top. I have made it for years a tradition for holiday breakfasts, I even make them as gifts putting in the 8×8 disposable pans using one crumb mixture for 2 cakes.I put them in baggies and put bows on them. I haven’t come across a better recipe.
I love that you give them as gifts – what a great idea!!
I have made this several times and brought this into my workplace and everyone loves it. The last time I added a cup of blueberries to the cake and it turned out great. For the crumb top I did use a little less butter but it worked out great. This is my go to recipe for Crumb Cake YUM!
Oh my gracious – I LOVE the idea of adding blueberries! I am going to do that next time!! Thanks so much for taking the time to come back and comment Charlene!
Hi there! I was wondering how far in advance you could make (and bake) this crumb cake? If I make it on a Wednesday would it last till Saturday? Or even the weekend before?
Thank you!!
I wouldn’t do it that far in advance. Like most homemade baked goods, it’s going to dry out pretty quickly so I would try to make it as close to serving as possible. 🙂
Delicious! Reminds me of grammas!! Added blueberry so needed a little longer cooking but well worth the wait
Thank you so very much Heather! I really appreciate you coming back and taking the time to review!
I am from NYC, and I love extra crumbs on my crumb cake. I made this crumb cake, and it came out wonderful. I wanted a little something extra in my cake, so I added blueberries after I poured the batter, and then topped it with the crumbs. Outstanding!!!
Thank you for a Great recipe.
I consider that high praise indeed from a native New Yorker. Thanks so very much Michelle!!
Made this for a group of New Jersey tailgaters – we know from crumb cake and this was the absolute best. I will never make another recipe. Hardly a crumb left (pun intended). Made the 8×8 version – I would not do it in a 9×13, the cake to crumb ratio would be way off. BRAVO!!!
AWESOME I made it today and YUMMY
Thank you so much for coming back to leave a review Maryanne!
I made a Crumb Cake using a recipe from another site. It came out OK, but it did not merit entry into the Recipe Box Hall of Fame. This recipe is a Home Run and worthy of every sports metaphor out there. I’ve lived most of my life in the Metro NY area so I’ve had ample opportunity to sample NY Style Crumb Cake. This recipe claimed to honor those NY traditions and boy did it deliver. Everyone who has sampled it has been impressed with the rich crumb topping and the moist cake below. This recipe will go into my regular rotation and become a staple especially around Holiday time.
I am incredibly honored! Wow – thank you so much!! 🙂
Brandie,
Thank you so much for sharing and posting this recipe. I am originally a Jersey girl and this was the best thing that my Dad and I did when I was young was searching for the perfect Crumb Cake. This is so much like what I remember, it was quick and easy to put together!
Wow! Coming from a Jersey girl, that means the world! I am so happy it brought back happy memories for you too. Thank you, thank you for taking the time to leave a comment!!
I have no idea What happened. I followed this recipe to the T and I really wanted to love it because I’m from Jersey, moved to Florida and haven’t found good crumb cake since. It was completely raw underneath after 30 mins at 350°, even checked it with a toothpick in 3 places… seemed fine. I will be making it again just to see if it turns out on the second time. The outer areas were done and man it was Delicious!!
I am sure it wasn’t you Bethany. Sometimes oven have hot and cool spots. You may have to just increase the cooking time. Or perhaps cover the cake during the first half of cooking so the cake hasn’t plenty of time to cook without the edges burning. Also, sometimes it has to do with the type of pans used. Enamelware, silicone, glass and metal can all have different effects on the cake. I hope you try it again and it works out better for you. Please let me know!
Can this be frozen? Or will that impact the flavor and textire? If it can be frozen, what is the best way to defrost?
Can almond milk be used instead of the milk/buttermilk? Do you think it would be the same amount ?
I don’t think so Donna. Buttermilk is what makes this cake so moist. You could try but I don’t think you’ll get the same texture.
I have made this twice. Once in a 9 x 12 pan and ones in an 8 x 8 pan. Both were perfect. The only thing I changed was instead of canola oil I used melted butter instead and I liked it so much better. I have gotten friend request for me to keep baking this and so I shall. This is a true New York crumb cake bringing me back to my childhood in the old fashion bakeries we used to have. Thank you for this fabulous recipe.
This looks delicious, I have it in the oven right now! Can’t wait . Question about the batter consistency though…mine was quite dense, more like dough than batter. Followed you recipe exactly. Should that be right or should it have been more fluid?
The crumbs came out more like a smooth dough So I added a little bit more flour and placed the crumbs by hand on the cake. I just Pick the little pieces and place them on top. It came out really delicious. I know I followed the recipe to a T so I don’t know why it came out like that. The brown sugar was to be packed correct? And I didn’t over mix it either so maybe next time more flour or less butter.
Delicious and easy to make. My granddaugther and I made this together. It was a big hit.
Thanks for sharing your recipe.
Love that you made this with your granddaughter! This makes me so happy!!
I followed the recipe but this comes out like dough. I used evaporated milk. Could that be why?
Hi Natasha – yes, that was it. Evaporated milk needs to be diluted first before use…sorry! 🙁
Super recipe! I made it almost exactly as written, but didn’t have buttermilk so substituted 1/4 cup Greek yogurt and 1/4 cup milk. (Put the yogurt in a measuring cup then fill to 1/2 cup line with milk. Stir to mix before adding to the recipe.) Baked in an 8×8 glass pan for 25 minutes. Came out great! We started eating it while it was still warm. Forgot the powdered sugar on top until it was almost gone. BTW, we’re from NJ and have had plenty of different versions of crumb cake through the years. This is at least as good as, if not better than, bakery crumb cake.
This crumb cake was delicious. Never have I had something as good as the bakery. Made this as the recipe called for. I didn’t have buttermilk so I used 1/4 cup 1/2&1/2 and 1/4 2% milk. I also used a 9-9 pan for 25 min. Awesome recipe
E
Thank you so very much Sue!!
I am having trouble controlling myself from eating this whole cake. It is incredibly delicious. I grew up in NJ where crumb cake is so popular, but we usually don’t see it in Massachusetts. I’ve made it from many recipes and this one is terrific. One change I’ll make next time is to add a little salt to the crumbs, I think.
My 12 year old daughter and I made this on Good Friday as we normally have crumb cake for dessert from our favorite bakery here in NJ. We followed the recipe perfectly and it came out just like if not better than our favorite bakery version. This was also super easy and will be a staple in our baking collection.
This really made my day to read!! I am so glad you gave this recipe a try! Hope you had a peaceful and joyous Easter!
Can I put in blueberries??
Awesome crumb cake! Thank you!!
Made this crumb cake and absolutely loved it! Wouldn’t mind the cake being a little moister. I did use buttermilk per your advice. Should I just add a little more buttermilk next time?
Absolutely delicious. Reminds me of the Waldwick bakery crumb cake my Grandfather used to get on his visits to NJ.
Hi! I was wondering if there is anything I could use to substitute the butter for the topping?
Can you use Veg oil instead of canola oil?
I just made this delicious crumb cake today!! Thank you for this recipe. I’m originally from New Jersey and live in in California. I will definitely be making this again.