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 181 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

YouTube 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.

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Original recipe source: Martha Stewart

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145 Comments

  1. 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.

  2. 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.

  3. 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!

  4. 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!

  5. 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.

  6. Made this tonight for the hubby for vday tomorrow and we both cant stop eating it! its delicious thanks for the recipe!

  7. 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!

  8. 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 🙂

  9. 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!

      1. 5 stars
        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!

  10. This looks so wonderful! I just wrote down the recipe and will be making it today for my family BBQ. Thank you!

  11. I've never been able to pull off a good crumb topping. I'll have to give this version a try!

  12. Please pass a plate! Yum! That crumb topping looks so good – You always share the best recipes! Pinning! 🙂

  13. 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.

  14. 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 :))

  15. 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.