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My Copycat Entenmann’s Coffee Cake recipe is a classic New York dense vanilla cake laden with a divine brown sugar cinnamon streusel, and Confectioners sugar!
This post first published November 2023 and freshly updated in May 2024. With great appreciation, this recipe is adapted from Erren’s Kitchen’s New Jersey Coffee Cake.
The New York crumb cake, famous since its invention in 1898, is known to millions as the perfect complement to a cup of coffee. This family favorite has generations of fans. At our local bakery, the smell of cinnamon sugar permeated the air. It wasn’t quiet, with ladies shouting their orders and maddened bakery attendants stuffing big white boxes with pastries, donuts, and Danish that would be tied off with that familiar red and white baker’s twine. Thanks to this modified method, I recreate this treat from childhood whenever I want.
Delicate cinnamon crumbs rest atop a base of moist, dense golden cake, the only elements making it even more perfect being a piping hot morning coffee and the crossword. Copycat Entenmann’s crumb cakes are the gauge by which recipes for New York-style crumb cakes are measured. Who doesn’t love a copycat recipe??
Why You’ll Love This Recipe!
· Tangy and Tender Cake– Buttermilk and vanilla give the dense cake base a sweet and tangy and altogether scrumptious bite!
· Renowned Crumb Topping – New York-style crumbs are legendary for their buttery brown sugar and cinnamon streusel toppings being as thick as the cake itself, sometimes thicker!
· 3x The Cake! – This recipe yields 15 GENEROUS SERVINGS for a fraction of what it would cost to purchase a mere 17oz Entenmann’s NY Crumb at your grocery AND this copycat recipe is that good that it gives Entenmann’s a run for its money!
Ingredients in Classic Crumb Coffee Cake
There is no mistaking the obvious pantry staples required to assemble this cake, but I have noted why these ingredients are needed.
- Dark brown sugar – the molasses in brown sugar helps to create a moist and tender crumb topping.
- Ground cinnamon – the essential flavor in the dish, cinnamon is warm and sweet, pairing perfectly with the buttery, crumbly topping.
- Kosher salt – helps to balance out the richness of the butter and the buttermilk.
- Unsalted butter – salted butter can vary in salt content, so using unsalted butter gives you control over the flavor of the cake.
- All-purpose flour – has a moderate protein content, which gives it the ability to hold both air and moisture, ideal for crumb cake, as it helps to create a tender and moist cake base.
- Baking powder – the leavening agent that helps the cake to rise.
- Baking soda – an additional leavening agent that reacts with the buttermilk’s acid to produce carbon dioxide gas, which causes the cake to rise.
- Granulated sugar – a sweetener that helps balance the cake’s flavors and the crumb topping.
- Eggs – help to bind the ingredients together, add moisture, and create a light and fluffy texture.
- Buttermilk – adds a tangy flavor, tenderizes the cake, and helps create a light and airy crumb topping.
- Vanilla extract – adds a rich, sweet flavor that complements the other ingredients while acting as a natural preservative, which helps to keep the cake fresh for longer.
optional
- Powdered sugar for the top of the cake – a touch of sweetness and a tempting visual garnish atop the cake – highly recommended!
Substitutions and Variations
- Butter – You can substitute shortening for butter in the crumb cake batter. Shortening will give the cake a slightly different texture, but it will still be moist and flavorful.
- Sugar – You can substitute brown sugar for granulated sugar in the crumb cake batter. Brown sugar will give the cake a richer flavor and a slightly chewier texture.
- Spices – You can add other spices to the crumb cake batter, such as nutmeg, ginger, or cardamom.
- Topping – You can add other ingredients to the crumb topping, such as oats, nuts, or dried fruit.
Non-negotiable Equipment Needed
There is no compromising on the need for a 13 x 9-inch cake pan …as in you have to have one. Anything smaller will result in cake batter overflowing the bake. Ask me how I know this…
Tip: Refrigerate Your Greased Cake Pan!
Grease the bottom and sides of the cake pan by brushing with melted butter, then place the prepared pan into the refrigerator while preparing the remaining parts of the cake. The butter will set and the greased sides will stay greased.
How to Make Entenmann’s Crumb Cake?
A question pops up every once in a while, in relation to this cake: sinking crumbs. Personally, my brother and I would fight you for the square with the half-sunken crumbs, but hey. To mitigate sinking crumbs, first place large clumps beginning along the outside edge of the pan and working your way to the center, scattering the remaining smaller crumbs. Heavy along the outside, lighter as you work inward.
Make the Crumb Topping
Step 1. Melt two sticks of unsalted butter (1 cup) in a saucepan. Use a silicone pastry brush to grease the bottom and sides of a 9 x 13-inch cake pan with some of the melted butter. Place the pan in the refrigerator to set the butter.
Step 2. In a large bowl, sift together 2 cups of brown sugar, 2 tablespoons of cinnamon, 3 1/2 cups of flour, and 1 teaspoon of Kosher salt. Add the melted butter and stir until large clumps form. I go in with my hands and squeeze. If needed, add more melted butter in tablespoon increments. Aim for a variety of crumb sizes, including some ‘cherry tomato-size’ crumbs, to spread over the cake.
Make the Cake Batter
Step 3. Preheat oven to 350°F. Remove the prepared cake pan from the refrigerator. Combine the remaining 2 cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and remaining 1/2 teaspoon salt. Whisk to combine.
Step 4. In a medium bowl, add 1 1/2 sticks softened butter and whip with a hand mixer until light. Add in 1 ½ cups granulated sugar. Beat until light and fluffy. Add eggs one at a time, blending after each addition, then 1 1/4 cups buttermilk and 2 teaspoons vanilla. Blend until just incorporated. Now add the flour mixture to the buttermilk mixture in two separate additions. The resulting cake batter is ready.
Assemble the Layers and Bake
Step 5. Transfer the cake batter to the prepared baking pan, ensuring you scrape all the batter from the bowl. Spread the batter into the corners using the back of a wooden spoon or an offset spatula, smoothing the top.
Step 6. Evenly distribute the cinnamon crumb topping over the batter, placing the largest lumps in each corner and along the sides. Work from the outside edges to the center to prevent crumbs from sinking. Bake until a toothpick inserted in the center comes out clean, and the streusel topping is golden brown and slightly crunchy, anywhere from 50 to 70 minutes depending on your oven. Cool the cake in the pan on a wire rack, then cut into 15 squares. Dust with confectioners’ sugar once completely cooled and serve.
How To Serve Coffee Cake
As the name implies, serve New York style with a HOT cuppa joe! But seriously, serve slightly warm or serve completely cooled, it’s your choice.
Jenny’s Recipe Pro Tips
- When adding crumb topping, start at the edges and work your way to the center. This will prevent the crumbs from sinking.
- Don’t press the crumbs down! It will push out the air and prevent the cake from rising.
- Bring refrigerated items to room temp for smooth batter.
Recipe FAQs
Buttermilk is the single ingredient in this method that offers the exquisite tangy flavor to the crumb that Entenmann’s products are known for. It is strongly recommended that buttermilk be used, and a handy homemade buttermilk ratio has been added to the notes in the recipe card for this purpose.
YES! And because this is a large cake, once cooled and cut into 15 squares, I wrap each in plastic film, then slip inside a labeled freezer-safe bag for up to 3 months.
Streuselkuchen in Germany and known in English-speaking countries as crumb cake.
More Coffee Cake Recipes to Browse!
Copycat Entenmann’s Crumb Coffee Cake (Classic New York Recipe)
Equipment
Ingredients
- 2 cups dark brown sugar, packed
- 2 tablespoons ground cinnamon
- 1 ½ teaspoons Kosher salt, divided
- 3 ½ sticks unsalted butter, divided; 2 sticks melted, 1 1/2 sticks softened to room temperature
- 5 ½ cups all-purpose flour, divided
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 ¼ cups buttermilk, *see notes at the bottom of the recipe card if you need to make buttermilk in a pinch
- 2 teaspoons vanilla extract
- powdered sugar for dusting
Instructions
Make the Crumb Topping
- Melt two sticks of unsalted butter (1 cup or 226 grams) in a saucepan. Use a silicone pastry brush to grease the bottom and sides of a 9 x 13-inch cake pan with some of the melted butter. Place the pan in the refrigerator to set the butter.3 ½ sticks unsalted butter
- In a large bowl, sift together 2 cups of brown sugar, 2 tablespoons of cinnamon, 3 1/2 cups of flour, and 1 teaspoon of Kosher salt. Add the melted butter and stir until large clumps form. If needed, add more melted butter in tablespoon increments. Aim for a variety of crumb sizes, including some 'cherry tomato-size' crumbs, to spread over the cake.2 cups dark brown sugar, 2 tablespoons ground cinnamon, 1 ½ teaspoons Kosher salt, 5 ½ cups all-purpose flour
Make the Cake Batter
- Preheat oven to 350°F. Remove the prepared cake pan from the refrigerator. Combine the remaining 2 cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and remaining 1/2 teaspoon salt. Whisk to combine.5 ½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 ½ teaspoons Kosher salt
- In a medium bowl, add 1 1/2 sticks softened butter and whip until light. Add in 1 ½ cups granulated sugar. Beat until light and fluffy. Add both eggs one at a time, blending after each addition, then 1 1/4 cups buttermilk and 2 teaspoons vanilla. Blend until just incorporated. The buttermilk mixture will be thick but fluid. Now add the flour mixture to the buttermilk mixture in two separate additions. The resulting cake batter is ready.3 ½ sticks unsalted butter, 1 ½ cups granulated sugar, 2 large eggs, 1 ¼ cups buttermilk, 2 teaspoons vanilla extract
Assemble the Layers and Bake
- Transfer the cake batter to the prepared baking pan, ensuring you scrape all the batter from the bowl. Spread the batter into the corners using the back of a wooden spoon or an offset spatula, smoothing the top.
- Evenly distribute the cinnamon crumb topping over the batter, placing the largest lumps in each corner and a few on the sides and middle. Work from the edges to the center to prevent crumbs from sinking. Bake until a toothpick inserted in the center comes out clean, and the streusel topping is golden-brown and slightly crunchy, anywhere from 50 to 70 minutes. OVENS VARY so begin testing for doneness at 50 minutes and re-test every 10 minutes if additional bake time is required. Cool the cake in the pan on a wire rack, then cut into 15 squares. Dust with confectioners' sugar once completely cooled and serve.powdered sugar for dusting
Notes
- For every 1 liquid measure (1 cup) of 2% or whole milk, add either a tablespoon of distilled white vinegar or a tablespoon of freshly squeezed lemon juice (no pulp).
- Let the mixture stand for 10 minutes at room temperature. During this time, the acid will curdle the milk slightly.
- Scale these ratios up or down depending on how much buttermilk you need for your recipe. In particular, use 1 1/4 cups whole milk with 1 tablespoon + 1 teaspoon of distilled white vinegar for this crumb cake recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you use light brown sugar instead of dark brown?
Karen, good morning, and yes! The sugar is changeable, NOT the flour. This is one of those ‘follow me to a ‘T;’ recipes. I’d LOVE to know how yours turns out 🙂 Jenny
Could you give cooking times and temperature if the recipe is doubled..as I did? Having trouble getting it to cook through
Hi Terry, when you say ‘doubled’ do you mean to say you assembled two 13×9 pans or do you mean to say you doubled the recipe and are baking in a single, large pan?
This cake will NOT bake through if you are trying to bake it in a single, large pan.
Let’s establish before we go any furthar. But if you have two pans, try boosting your oven by 15 to 20 degrees.