New Jersey Crumb Cake
A tender yellow cake buried under a thick layer of buttery cinnamon crumbs, an iconic New Jersey bakery item known for its crumb-to-cake ratio.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 60 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 410 kcal
Equipment
- •9x13-inch baking pan
- •Mixing bowls
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 21
- carbs
- 52
- protein
- 5
- calories
- 410
Instructions
- 1
Heat your oven to 350°F. Grease a 9x13-inch baking pan.
- 2
Whisk the flour, sugar, baking powder, and salt together in a bowl for the cake.
- 3
Whisk in the eggs, milk, and melted butter until just mixed. Spread the thin batter into the pan.
- 4
Start the topping. Mix the flour, brown sugar, and cinnamon in a bowl.
- 5
Pour in the melted butter. Mix with a fork or your hands just until large, rough crumbs form.
- 6
Break the crumbs into pieces. Scatter them in a thick, even layer over the batter.
- 7
Bake for 30-35 minutes until the crumbs look golden and a toothpick poked into the cake comes out clean.
- 8
Let the cake cool completely. Dust with powdered sugar and cut into squares.
Chef's tips
Use melted, slightly cooled butter for the topping and mix as little as possible to keep the crumbs big and chunky. A classic New Jersey crumb cake always has a very thin cake base under a huge layer of crumbs.
Storage
Store covered at room temperature up to 3 days.
Reheating
Best served at room temperature; warming is not necessary.
Common mistakes to avoid
- •Mixing the crumb topping too much until it turns into a smooth paste instead of rough crumbs
- •Baking too thick of a cake base, which ruins the famous Jersey crumb-to-cake balance
Serving suggestions
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