New Jersey Crumb Cake
A classic New Jersey and New York Crumb Cake with an extra thick, buttery crumb topping and a soft, tender cake base. Perfect for breakfast, brunch, or alongside your morning coffee.
Servings: 9
Calories: 356kcal
Ingredients
Topping
- 1 ½ cups brown sugar
- 1 ½ tablespoons ground cinnamon
- ¾ teaspoon kosher salt
- 2 ¼ cups cake flour
- ¾ cup butter melted (1 ½ sticks)
Cake
- 1 ½ cups all-purpose flour
- ½ cup sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 large egg
- ½ cup buttermilk
- 2 tablespoons canola oil
- 2 teaspoons vanilla
Instructions
Prep
- Preheat oven to 325°
- Cut 16-inch length parchment paper or aluminum foil and fold lengthwise to 8-inch width. Cut excess. Spray 9-inch square baking pan with nonstick cooking spray and fit parchment into pan, pushing it into corners and up sides.
- Let excess paper hang over the sides of the pan. Affix to the sides of the pan with metal binder clips. Spray the piece of parchment paper and repeat with a piece of parchment laying in the opposite direction.
Crumb topping
- Whisk sugar, cinnamon, salt, and all purpose flour in medium bowl to combine. Add melted butter and mix with sturdy rice paddle or wooden spoon until mixture resembles thick, crumbly dough. Refrigerate while you make the cake batter.
Cake batter
- Whisk flour, sugar, baking powder, baking soda, and kosher salt together in a medium bowl. Set aside.
- Pour the wet ingredients into the dry ingredients and fold until just combined.
Assemble and bake
- Transfer the batter to the prepared pan. Spread evenly.
- Break crumb topping apart, with your fingers, into pea-sized and slightly larger pieces and spread in even layer over batter, beginning with edges and then working toward center. It will seem like a lot of topping, but it’s worth it!
- Bake for 40 to 45 minutes, or until a toothpick comes out clean, rotating the pan once during baking.
- Let cool in the pan at least 10 minutes. Remove cake from pan by lifting parchment overhang. let cool completely on wire rack. Dust powdered sugar over the top of the cake.
Notes
If you don’t have parchment paper, you can line your pan with aluminum foil sprayed with nonstick spray. You can also just serve it straight out of the pan that has been sprayed with nonstick spray.
If you don't have cake flour, feel free to make the topping with all-purpose flour.
In place of buttermilk, you can use sour cream or yogurt or an alternative or plant based milk.
For a smoother batter, and better cake texture, start with room temperature ingredients.
Nutrition
Calories: 356kcal | Carbohydrates: 88g | Protein: 7g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 602mg | Potassium: 140mg | Fiber: 2g | Sugar: 48g | Vitamin A: 525IU | Vitamin C: 0.1mg | Calcium: 127mg | Iron: 2mg
