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 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 tsp baking powder
- ½ tsp salt
- 1 large egg
- ½ cup milk, (or buttermilk for more moistness)
- 2 Tbsp canola oil
- 2 tsp vanilla extract
For the crumble topping:
- 2 ½ cups all-purpose flour
- 1 cup light-brown sugar
- 1-½ 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 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
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 :))
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
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! 🙂
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!
After all the crumb is the best part!
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 8x8" 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 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!
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!
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.
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.