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!
TIPS FOR MAKING CRUMB CAKE:
- If you want a thinner cake with a slightly thinner crumb topping then this easily transfers to a 9x13 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.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
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 8x8 baking dish with nonstick cooking spray. For a thinner cake, use a 9x13 baking dish. In a medium bowl combine 1 ½ 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 8x8 dish, the crumb layer will be very thick.
Bake for about 40-50 minutes for an 8x8 dish. Bake for about 30-40 minutes for a 9x13 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.
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HOMEMADE ITALIAN CREAM CAKE
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EASY BISCUIT BLUEBERRY CAKE
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!
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Servings: 9
Calories: 565kcal
Ingredients
For the cake:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 large egg
- ½ cup milk, (or buttermilk for more moistness)
- 2 tablespoon canola oil
- 2 teaspoon vanilla extract
For the crumble topping:
- 2 ½ cups all-purpose flour
- 1 cup light-brown sugar
- 1-½ teaspoon 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 ½ 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 40-50 minutes for an 8x8 dish. Bake for about 30-40 minutes for a 9x13 baking dish.
- Use a toothpick to check for doneness (as oven times vary.) Check around the 30 minute mark.
- 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
Nutritional Disclaimer
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Original recipe source: Martha Stewart
Cynthia Moore
Delicious and easy to make. I let the mixed crumbs sit for 10 minutes, as America's Test Kitchen said it makes the perfect textured crumb. Your recipe is easier than fooling with yeast in the ATK's recipe and the cake is sturdy enough to hold all the crumb. EVERYBODY loves your recipe even if they don't love cinnamon. I was told not to make any other "coffee cake" in the future. I prefer to call them New Jersey Crum Buns as they are a memory of my growing up. Thank you for the great recipe.
Brandie @ The Country Cook
Well I consider that high praise indeed! Thank you so very much for taking the time to come back and leave a review!
Lisa
Hi Brandie, have you ever used sour cream instead of milk? Thinking the sour cream would give off taste like buttermilk and and more moisture to cake.
Brandie @ The Country Cook
I haven't tried it but if you do please let me know!
Rachelle McDonald
This turned out fantastic. I used a 9X13 pan and it was perfect (I cooked it for about 20 minutes). I am tempted to make it again today and I just made it last night. Delicious!
Brandie @ The Country Cook
Yay!! Thanks so much!!
Sandra
I had crumb cake ages ago and was recently looking for a recipe when I came upon yours! I made it yesterday in a small square baking dish and cut the crumble topping ingredients by half. Very good! I think Crumble Cake is the best type of "coffee cake". Because of other comments I read here, I did a bit of research on crumb cakes and their origins. Very interesting! This is NOT a negative, just an observation from someone that did not grow up with crumb cake - I do not see how this batter is enough for a 9x13. I would double the batter for a 9x13. Thank you!
Elizabeth Tomory
This coffeecake is amazing. I make it once a week and everyone loves it. I didn't change the recipe at all.
Beth Bilous
Is this at all like beloved Entennmans?
Cherlyn Emmans
Does it need to be covered serving Tommorow night for New Years Eve Party. Should I c over with Sarah wrap or foil??
Wendy L. Sumpter
My god this looks delicious...but you don't tell anyone the measurements of your ingredients!!! That's horrible
Brandie @ The Country Cook
You literally scrolled past the full recipe to get to the comments. There’s a full printable recipe just above here.
Emma
I never comment on recipes, but I had to for this because I successfully made it gluten free and I am so excited! My mom's favorite food is NJ-style crumb cake, and she hasn't been able to have it since she went gluten free several years ago. I have been searching for the perfect GF crumb cake recipe and have even ordered one from a GF bakery in NJ but none of them were true crumb cake. I finally decided to try the best regular recipe I could find and make it gluten free, and this recipe turned out AMAZING!
All I had to do was substitute King Arthur Measure for Measure GF flour for the regular flour in the recipe, everything else was the same. I expected it to be dry but it came out very moist! I did use full fat buttermilk so I'm sure that helped, if you use regular milk you might need extra. But the cake and crumbs came out perfect texture--a slightly different taste because of the flour but overall still delicious! Thank you for this recipe!
LindainNJ
Thank you, thank you, thank you!!! I am a life-long New Jersey resident and I call this "Bakery Crumb Cake". My Mom never made this, but she WOULD buy it - in the local bakery. As you said, they called them "Crumb Buns".
Mom is gone now, and I am a senior citizen myself. I have been looking all over for this recipe! Planning to make it for Christmas - 2020. Thanks again!!
Tammie
Can you use whole milk & veggie oil?
Jutta Ferrer
Crumb cake is in my top 5 and living in CA it's hard to find - not even Entenmann's - the gold standard. I made this and was worried about the cake not being moist enough but it was and I used regular milk as I hate wasting buttermilk for 1 recipe. Why don't they sell pints??? The crumbs were dry. Not sure why, there was plenty of butter. Will try it again as it was tasty. Read another recipe that says order of mixing in crumb ingredients is important and needs a little salt to bring out flavors.
Carrie
I’ve been making this cake for years, It’s easy to make and it’s absolutely delicious. It’s my go to cake because it’s a crowd pleaser!
LC
I never have whole milk or buttermilk, but almost always have heavy cream. Think I could substitute that?
AR Neal
I have to say this recipe is super easy. I have an old oven, but the 30-minute time was way off. I used an 8x8 and expected extra time, but the cake part was still nearly liquid at 30 minutes. My bake time took 65 minutes. I tweeked the recipe by adding an equal amount of lemon extract to the cake batter and extra cinnamon to the crumbs. The house smells divine!
Brandie @ The Country Cook
Thanks so much for the input AR. I will have to go back and have a look at that baking time. So glad you enjoyed it though!
Donna Mirando
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.
Stephanie
Can you use Veg oil instead of canola oil?
Ali
Hi! I was wondering if there is anything I could use to substitute the butter for the topping?
Jennifer
Absolutely delicious. Reminds me of the Waldwick bakery crumb cake my Grandfather used to get on his visits to NJ.
Patti
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?
Clare
Awesome crumb cake! Thank you!!
Happy mom
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.
Brandie @ The Country Cook
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!
Kristina
Can I put in blueberries??
Janet
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.
Sue wack
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
Brandie @ The Country Cook
Thank you so very much Sue!!
Lisa
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 8x8 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.
Natasha
I followed the recipe but this comes out like dough. I used evaporated milk. Could that be why?
Brandie @ The Country Cook
Hi Natasha - yes, that was it. Evaporated milk needs to be diluted first before use...sorry! 🙁
Jean Cristoforo
Delicious and easy to make. My granddaugther and I made this together. It was a big hit.
Thanks for sharing your recipe.
Brandie @ The Country Cook
Love that you made this with your granddaughter! This makes me so happy!!
Ginger
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.
Therese Costeniuc
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?
LJ BURY
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.
Donna R
Can almond milk be used instead of the milk/buttermilk? Do you think it would be the same amount ?
Brandie @ The Country Cook
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.
Kerry Simmons
Can this be frozen? Or will that impact the flavor and textire? If it can be frozen, what is the best way to defrost?
Bethany
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!!
Brandie @ The Country Cook
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!
Vicki Mure
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!
Brandie @ The Country Cook
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!!
Bricks
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.
Brandie @ The Country Cook
I am incredibly honored! Wow - thank you so much!! 🙂
Maryanne
AWESOME I made it today and YUMMY
Brandie @ The Country Cook
Thank you so much for coming back to leave a review Maryanne!
Nancy
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 8x8 version - I would not do it in a 9x13, the cake to crumb ratio would be way off. BRAVO!!!
Michelle
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.
Brandie @ The Country Cook
I consider that high praise indeed from a native New Yorker. Thanks so very much Michelle!!
Heather Hopkins
Delicious! Reminds me of grammas!! Added blueberry so needed a little longer cooking but well worth the wait
Brandie @ The Country Cook
Thank you so very much Heather! I really appreciate you coming back and taking the time to review!
Sdube
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!!
Brandie @ The Country Cook
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. 🙂
Charlene
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!
Brandie @ The Country Cook
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!
Carol Stebbins
I make a very similar coffee cake and use a 9x13 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 8x8 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.
Brandie @ The Country Cook
I love that you give them as gifts - what a great idea!!
Mary Kate McMillan
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!
Brandie @ The Country Cook
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!!
Luke Alvarez
Easy to make, easy to eat. YUM!
Sarah
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!
Brandie @ The Country Cook
Yay!! Love hearing that Sarah! Thanks so much for coming back to comment!
Mandy
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.
Brandie @ The Country Cook
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!????
CHARLES NITTI
I add fruit EVERY time. Usually blueberry or bluberrys and a stone fruit. Peach nectarines plum. Its killer.
Karen
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?
Brandie @ The Country Cook
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!
White Jorjana
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!
Jaryn
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
Judy Davidowitz
Wow! This was perfect! I made it exactly to your directions!
Linda gazda
Can this cake be frozen for a week or,so? How.? And how to defrost?
Mere
So, what do you think about making the cake part as written, but in a 9x13 pan, but then doubling the crumb topping, so it’s super thick on the thinner cake? I love ultimate crumb cake!!
JMags
Very delicious, but 20 minutes for the cake to bake with a 9x13 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
Marynne Kruszewski
Easy to make. Looks awesome and tastes great!
Angelique
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!
Gina DeMarco
This came out of my oven two hours ago, and I just had a slice. It is delicious!!! This is a keeper.
Lee Post
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.
Lori
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!!
Clare
My NJ native coworker is beside herself. This is a GREAT recipe!!
Brandie @ The Country Cook
Now THAT is a serious vote of approval - ha! Love it Clare - thank you so much!
Drew458
Brooke - Let me amend that last comment. A double recipe of the cake bakes up to about 1 3/4" - 2" thick in a 9x13 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!
Drew458
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 9x13 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
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 9x13 pan
Andrea Reina
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!
Dana Farley
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.
Chris
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.
Marette Tyree
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!
Jessica
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!!
Genna
Hey - can you update how this came out for you? We're also GF and that's the flour that we use.
Kelli
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
Dawn Morgan
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.
Brandie @ The Country Cook
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! 🙂
Doreen
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.
Marianne
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!
Dawn
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
Rebecca
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.
Justine
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.
Alicia
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.
Bonnie
You won't have that trouble with this topping because of the amount of flour. The melted butter mixes right up into crumbs.
Edna Barr
I grew up in NJ having streusel cake from the bakery every Saturday morning..I really miss it and will try this cake today!!!
Pattie
Can you use splenda instead of brown sugar and can I add walnuts to the cake
Elba feliciano
Delicious recipes,thank you
Brandie @ The Country Cook
Thank you Elba!
Megan J.
Can I use olive oil or veggie oil if I don't have canola?
Thank.
Anonymous
Can you use cake flour ? I read that it will make the cake lighter
Brandie (The Country Cook)
You sure can!
Anonymous
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.
Anonymous
I've made this recipe at least five times now... Wish I could post a pic of it... Delicious!!!
maryanneh
This was a great crumb cake. I love the really deep crumbs. It came out perfect in a 8x8 pan and the crumbs were just right. This is a keeper. Thanks for posting it.
Debbie Caraballo
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 9x13? I have lots of people to feed!
Carissa Ritchey
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 8x8 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!
Lisa Smoot
Made this several times already. The kids LOVE it and the recipe is super easy. Thanks!
Christine Babick Saqui
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.
Monika
Made this tonight for the hubby for vday tomorrow and we both cant stop eating it! its delicious thanks for the recipe!
Janna W. Smith
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!
Marilyn
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 🙂
Brandie @ The Country Cook
Hi Marilyn! I have never tried combining the sugars but I don't see why you couldn't!
Rebecca Turner
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!
Brandie @ The Country Cook
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!
Nance
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 8x8" pan--it came out perfectly! Thx so much!
kbartlett03
It's in the oven now! Happy Mother's Day to me!
Jennifer Quirky Momma
This looks so wonderful! I just wrote down the recipe and will be making it today for my family BBQ. Thank you!
Kari Lindsay
Double crumb!!!!! Nuff said!
Definitely a Pinner.
Kim of Mo Betta
The crumb topping is definitely my favorite part. This looks amazing!
Dena Martin
I've never been able to pull off a good crumb topping. I'll have to give this version a try!
Elizabeth @ Confessions of a Baking Queen
After all the crumb is the best part!
Mary
Please pass a plate! Yum! That crumb topping looks so good - You always share the best recipes! Pinning! 🙂
Anita at Hungry Couple
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.
Julie Evink
Ohhh I LOVE crumb topping. It's truly the best part of a cake!
Tisha
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 :))
Patricia Stagich
Well done Brandie! I hope you enjoyed it! xo
Pamela @ Brooklyn Farm Girl
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.