Home » Dessert Recipes » Homemade Double Crumb Cake (+Video)

Homemade Double Crumb Cake (+Video)

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!

Homemade Double Crumb Cake, slice on a white plate

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.
  • Do not store this cake in the refrigerator. Like most homemade cakes, they can dry out and lose moisture when kept in the refrigerator. Store covered on the counter for up to 3 days. You can freeze this cake but it is likely it won’t be as tender when defrosted.
Homemade Double Crumb Cake recipe from The Country Cook. Two slices shown on two separate round white small plates with a bottle of milk in the background.

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 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.

flour, sugar, baking powder and salt whisked together in a bowl.

In another bowl, combine egg, milk, oil and vanilla extract. Stir until it’s all combined.

egg, milk, oil and vanilla extract whisked together in a small glass bowl.

Combine milk mixture with flour mixture and mix well.

wet ingredients combined with dry ingredients in a bowl.

Spread the batter into your prepared baking dish.

crumb cake batter spread into an white square baking dish.

Now to make the crumble topping. In a medium bowl, combine brown sugar, flour and cinnamon. Mix it together.

brown sugar, flour and cinnamon in a medium glass bowl.

Then pour in melted butter and stir until combined and clumps begin to form.  

melted butter combined with flour, cinnamon and brown sugar mixed with a fork in a bowl.

Sprinkle those clumps (crumbs) all over the cake batter. If you are using an 8×8 dish, the crumb layer will be very thick.

brown sugar crumbs sprinkled on top of cake batter.

Bake for about 40-50 minutes for an 8×8 dish. Bake for about 30-40 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.

sliced double crumb cake showing the inside of the cake with a spatula resting on the side.

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.

a fork holding a piece of double crumb cake above a slice of cake.

CRAVING MORE RECIPES?

The Best Homemade Crumb Cake recipe

Homemade Double Crumb Cake (+Video)

This Homemade Double Crumb Cake has double the crumb topping for double the flavor! A New Jersey homemade bakery favorite for generations!
4.84 from 178 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 9

Ingredients

For the cake:

For the crumble topping:

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 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 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

Notes

  • Do not store this cake in the refrigerator. Like most homemade cakes, they can dry out and lose moisture when kept in the refrigerator. Store covered on the counter for up to 3 days. You can freeze this cake but it is likely it won’t be as tender when defrosted.
Course: Dessert
Cuisine: American

Nutrition

Calories: 565kcal | Carbohydrates: 79g | Protein: 7g | Fat: 25g | Sodium: 331mg | Fiber: 2g | Sugar: 36g

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 and other nutritional values can vary quite a bit depending on which brands were used.

Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!

Original recipe source: Martha Stewart

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




145 Comments

  1. 5 stars
    We are in love! This is the kind of crumb cake I am talking about. This is the real deal New Jersey crumb cake. Perfect crumb and the cake isn’t so soft that it can’t hold up to all that crumb on top! 10 stars!

  2. 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!!

  3. 5 stars
    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!