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Crumb cake New Jersey style Recipe

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This recipe for Crumb cake New Jersey style, by , is from The Di Vito Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Monica DiVito


For the topping:
3 cups all-purpose flour
2 cups brown sugar packed
2 tablespoons ground cinnamon
1 teaspoon salt
1 cups butter (2 sticks), melted - plus more if needed

For the cake:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
teaspoon salt
cups butter (1 sticks) softened
1 cups sugar
2 large eggs
1 cups buttermilk
1 teaspoons vanilla
cup powdered sugar for dusting

For the topping:
Mix the flour, brown sugar, cinnamon, and salt in a medium mixing bowl. Add the warm melted butter and stir to blend.
Squeeze a handful of the topping into your hand, if it doesn't clump together, add some more melted butter until it does. Set aside.

For the cake:
Preheat the oven to 350f/175c. Grease 9x13 inch baking pan
In a medium mixing bowl mix together the flour, baking soda, baking powder, and salt.
Beat the softened butter in a large bowl until light.
Add sugar and beat until light and fluffy.
Add eggs 1 at a time, beating until well blended after each addition.
Add buttermilk and vanilla, beat just until blended.
Add flour mixture in 3 additions, beating just until blended after each addition.
Transfer cake batter to prepared baking pan (the batter will be thick); spreading it evenly over the pan.
Hand-squeeze small handfuls of topping together and crumble clumps evenly over cake batter, covering with a thick layer of topping.
Bake 45 minutes to an hour or until the tester comes out clean and topping is deep golden brown and a little crisp.
Cool cake in dish on rack at least 30 minutes. Dust with powdered sugar and cut into squares to serve.

Personal Notes:
Personal Notes:
Make the topping first. Leaving the batter to sit before baking may cause problems with rising, causing the topping to sink into the cake.
Use good quality unbleached flour (with4-5g of protein) for the best result. Lower quality flour may not have the stability to hold the topping.
Don't overmix the batter once the flour is added. Overmixing can cause a tough, dense cake.
Be sure to cool the cake completely before dusting with the sugar. A warm cake will melt the sugar.
Can you freeze Crumb Cake?

Crumb Cake Freezes really well. Just wrap well and freeze for up to 3 months. Defrost at room temperature overnight.

shortcut crumb cake
1 box yellow cake mix, plus ingredients to make cake
1 tsp vanilla
⅔ cup granulated sugar
⅔ cup packed brown sugar
tsp salt
1 tsp cinnamon
1 cup butter, melted and cooled slightly (two sticks)
3 cups cake flour

Preheat oven to 350F.
Prepare cake mix according to package directions and add vanilla. Pour into lightly greased and floured 913-inch pan.

In the bowl of an electric mixer, combine granulated sugar, brown sugar, salt, cinnamon, butter and cake flour. Mix until combined and crumbly.
Sprinkle crumb mixture over cake, covering completely.
Bake for 30 to 35 minutes.
You can use any flavor of cake mix you prefer.
You can make homemade cake flour with 1 cup of all-purpose flour and 2 Tablespoons of corn starch. For this recipe, you will need 3 cups of all-purpose flour and 7 Tablespoons of corn starch.
You can make this and store it in an air-tight container. It will keep 3 to 4 days.




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