This Homemade Double Crumb Cake has double the crumb topping for double the flavor! A New Jersey homemade bakery favorite for generations!
A CLASSIC BAKERY FAVORITE
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 9"x 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.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- all-purpose flour
- sugar
- baking powder
- salt
- large egg
- buttermilk
- canola oil
- vanilla extract
- light-brown sugar
- cinnamon
- salted butter
- powdered sugar
HOW TO MAKE HOMEMADE DOUBLE CRUMB CAKE:
Preheat oven to 350F degrees. Spray an 8"x 8" baking dish with nonstick cooking spray. For a thinner cake, use a 9"x 13" 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.
CRAVING MORE RECIPES?
Homemade Double Crumb Cake (+Video)
Ingredients
For the cake:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 large egg
- ½ cup milk, (or buttermilk for more moistness)
- 2 tablespoons canola oil
- 2 teaspoons vanilla extract
For the crumble topping:
- 2 ½ cups all-purpose flour
- 1 cup light-brown sugar
- 1 ½ teaspoons cinnamon
- 1 cup (2 sticks) salted butter, melted and cooled
- 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"x 13" 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 8"x 8" baking dish - it will be thick.
- Bake for about 40-50 minutes for an 8"x 8" dish. Bake for about 30-40 minutes for a 9"x 13" 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
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Original recipe source: Martha Stewart
Jennifer H
Hi Brandie!
I’d love to double the cake for a party.
How much baking time do you think I’ll need?
Love your recipes!!
Brandie @ The Country Cook
I would make it in two separate cake pans rather than trying to bake one large one. It is a dense crumb cake and the top would end up being too overdone before the cake in the middle was finished baking 🙂
Tracie
This is a wonderful recipe. I had buttermilk in frig, but it was outdated so I used the same measure of sour cream. I did have to end up adding some regular milk to get the batter to the consistency shown in your video, but I can attest that this sour cream and regular milk combo worked. So delicious. I will try it next time with buttermilk ☺️, but this is a keeper!