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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 topped with powdered sugar! This is the perfect sweet treat to enjoy with a cup of coffee at breakfast or as an afternoon pick-me-up.
If you love easy and delicious cake recipes, don’t miss my recipes for Huguenot Church Blueberry Coffee Cake and this mouthwatering Skillet Cranberry Upside Down Cake.
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!
- Better than Entenmann’s – This recipe yields 15 generous servings for a fraction of what it would cost to purchase a mere 17 ounce Entenmann’s NY crumb at your grocery store…and this copycat recipe is that good that it gives Entenmann’s a run for its money!
Introduction
The New York crumb cake, beloved since 1898, has earned its reputation as the perfect companion to a morning cup of coffee. I still remember the smell of cinnamon sugar filling our local bakery, the hustle of ladies shouting orders, and the big white boxes tied with red and white baker’s twine. With this easy, modified method, I can recreate that iconic treat from my childhood anytime I like. This moist, dense golden cake is crowned with buttery cinnamon crumbs and hits all the marks!
Ingredients
There is no mistaking the obvious pantry staples required to assemble this cake, but I have noted why these ingredients are needed. Grab these key ingredients, along with a few others, and you’ll be ready to bake this easy cake!
- Dark Brown Sugar: The molasses in brown sugar helps to create a moist and tender crumb topping.
- Ground Cinnamon: This is the essential flavor in the dish! The cinnamon is warm and sweet, pairing perfectly with the buttery, crumbly topping. (If you love cinnamon cakes, don’t miss my autumn apple cream cheese bundt cake!)
- All-Purpose Flour: This type of 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.
- Buttermilk: This adds a tangy flavor, tenderizes the cake, and helps create a light and airy crumb topping. If you have extra buttermilk left over, make this butternut squash cake with buttermilk glaze!
- Powdered Sugar: Garnishing with a sprinkle of powdered sugar adds a touch of sweetness and a tempting visual garnish atop the cake – highly recommended!
See recipe card for full information on ingredients and quantities.
Substitutions & Variations
- Butter: 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: 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: Add other spices to the crumb cake batter, such as nutmeg, ginger, or cardamom.
- Topping: Add other ingredients to the crumb topping, such as oats, nuts, or dried fruit. If you love anything with streusel or crumb topping, try my easy recipe for berry good cornmeal streusel muffins.
How to Make Entenmann’s Crumb Coffee Cake
Scroll down for the full printable recipe or stick around for the step-by-step breakdown with photos to walk you through every delicious detail.
1
Make the Crumb Topping
- Melt 1 cup of unsalted butter, then use some of it to grease the bottom and sides of a 9 x 13-inch cake pan. Refrigerate the pan to set the 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 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.
2
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.
- Add 1 1/2 sticks softened butter to a medium bowl.
- Whip with a hand mixer until light, then add 1 ½ cups granulated sugar and 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.
- Add the flour mixture to the buttermilk mixture in two separate additions. Now the cake batter is ready!
3
Assemble the Layers
- 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.
4
Bake & Enjoy
- 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, about 50-70 minutes. Cool the cake in the pan on a wire rack, then cut into 15 squares. Dust with confectioners’ sugar once completely cooled and serve.
Recipe FAQs
The store-bought version of Entenmann’s coffee cake includes a long list of preservatives to keep it shelf-stable, but my homemade version is made with basic pantry ingredients and is healthier without the additives! You’ll need simple ingredients like all-purpose flour, sugar, butter, eggs, buttermilk, vanilla, cinnamon, and a touch of baking soda and baking powder.
Ah, the age-old question! Despite the name, coffee cake doesn’t contain coffee in the actual recipe (although you can pair it with a coffee glaze if you’re feeling extra). It gets its name from the company it keeps! These cakes were made to be served alongside a cup of coffee, especially during brunches or mid-morning gatherings. Think of it as the perfect slice to nibble while sipping a hot mug and catching up with a friend. It’s less about the ingredient and more about the tradition!
This dessert is called streuselkuchen in Germany, and is known in English-speaking countries as crumb cake.
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, it can! Especially since this is a large cake, once cooled and cut into 15 squares, I wrap it in plastic film, then slip inside a labeled freezer-safe bag for up to 3 months.
Serving Copycat Entenmann’s Crumb Coffee Cake
As the name implies, serve this cake New York style with a hot cup of joe! But seriously, serve slightly warm or serve completely cooled, it’s your choice. However you serve it, this cake is always a crowd-pleaser—especially when enjoyed fresh from the oven and dusted with a bit of powdered sugar!
This crumb coffee cake is a cozy match for lazy weekend mornings or casual get-togethers with friends. For a full brunch spread, offer up a savory balance with Spinach Quiche with Bacon and Bleu Cheese, Copycat Bob Evans Sausage Gravy & Biscuit Casserole, or a side of Cheddar Bay Biscuit Breakfast Casserole. For lunch, round this out with school cafeteria mac and cheese and Strawberry Blueberry Salad with Mozzarella.
Expert Tips
- You’ll need a 13 x 9-inch cake pan for this cake, as anything smaller will result in cake batter overflowing! Ask me how I know this…
- 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.
- Bring refrigerated items to room temperature before making the batter for a better result.
- Distribute the cinnamon crumb topping evenly so that each square will have BIG lumps. 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.
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Copycat Entenmann’s Crumb Coffee Cake Recipe
Equipment
Ingredients
For the Crumb Topping
- 1 cup unsalted butter, melted (2 sticks)
- 3½ cups all-purpose flour
- 2 cups dark brown sugar, packed
- 2 tablespoons ground cinnamon
- 1 teaspoon Kosher salt
For the Cake Batter
- ¾ cup unsalted butter, softened to room temperature (1½ sticks)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 ¼ cups buttermilk
- 2 teaspoons vanilla extract
- powdered sugar, for dusting
Instructions
Make the Crumb Topping
- Melt the unsalted butter in a saucepan. Use a silicone pastry brush to grease the bottom and sides of a 9×13-inch cake pan with some of the melted butter. Place the pan in the refrigerator to set the butter.
- In a large bowl, sift together the brown sugar, cinnamon, flour, and 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.
Make the Cake Batter
- Preheat oven to 350°F. Remove the prepared cake pan from the refrigerator. Whisk together the flour, baking powder, baking soda, and salt.
- In a medium bowl, add the softened butter and whip until light. Add the granulated sugar and beat until light and fluffy. Add both eggs one at a time, blending after each addition, then add the buttermilk and vanilla. Blend until just incorporated; it will be thick but fluid.
- Add the flour mixture to the buttermilk mixture in two separate additions, mixing gently between each addition. The cake batter is now complete.
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. Your oven may bake differently than mine, 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 powdered sugar once completely cooled and serve.
Notes
- Bring refrigerated items to room temperature before making the batter for a better result.
- To Make Homemade Buttermilk: For every 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. (I recommend using 1 1/4 cups whole milk with 1 tablespoon + 1 teaspoon of distilled white vinegar for this crumb cake recipe.)
- Distribute the cinnamon crumb topping evenly so that each square will have BIG lumps. When adding crumb topping, start at the edges and work your way to the center. This will prevent the crumbs from sinking. Also, don’t press the crumbs down! It will push out the air and prevent the cake from rising.
- Storing Leftovers: To freeze, wrap individual squares with film, then slip inside a labeled freezer safe plastic zipper bag, freezing up to 3 months. To thaw, defrost overnight in the refrigerator.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
With great appreciation, this recipe is adapted from Erren’s Kitchen’s New Jersey Coffee Cake.
Can you use light brown sugar in this recipe? Thank you
Hi Karen, the main difference between light and dark brown sugar is all about the molasses. Light brown sugar has about 3.5% molasses, while dark brown sugar bumps that up to 6.5%. That extra molasses gives dark brown sugar its deeper color and a richer, caramel-like flavor. If you use light brown sugar instead of dark in your crumb cake, the flavor will be a little milder, and the crumbs might look a bit lighter. But don’t worry—this swap won’t mess with the texture or the deliciousness. Your homemade version of Entenmann’s classic treat will still be a total winner!
This is the best coffee cake recipe ever!! I use the same pan you have pictures but my edges get so hard and crunchy! TOO hard I’m baking 350 degrees for 50 minutes anything under the middle isn’t done any suggestions?
Stephanie, First, thank you for your kind comment regarding the recipe! Makes my day 🙂 Hard and crunchy edges on your coffee cake might be caused by over-baking or uneven heat distribution. First, double-check your oven’s temperature with an oven thermometer, as even slight inaccuracies can significantly impact your results. If the cake’s center isn’t done but the edges are over-baked, try tenting the pan with aluminum foil during the last 10-15 minutes of baking. This shields the edges from over-browning while the middle finishes cooking. Additionally, be mindful of pan placement; the middle rack generally offers the most even heat. If your oven has hot spots, rotating the pan halfway through the baking time can help. Finally, a lighter touch when greasing the pan and opting for a dusting of flour or sugar may prevent edges from crisping too much. These small adjustments should help you achieve the perfect texture. Do please let me know if you make any adjustments and if they make a difference. I’d go the oven thermometer route first; I grabbed this one on Amazon for under $10 and my jaw dropped when I realized how off my oven actually was. x – Jenny
The cake had a great flavor however the crumbs (my personal favorite) melted. That usually happens when a person adds melted butter instead of cold butter. It didn’t look great but we ate it anyway
Mary, apologies for this taking me a hot minute to respond to – you were residing in my SPAM folder! I rescued you!
Thank you for sharing your experience with the coffee cake, especially since the crumb topping is your favorite part. It sounds like you’re describing an issue where the crumb became more melted than crumbly during baking. While recipes like this one often call for melted butter to bind the topping ingredients, this method is generally reliable and shouldn’t inherently cause the topping to “melt.” Let’s explore what else might have gone awry and how to troubleshoot for next time.
The texture of the crumb could be affected by ingredient proportions or mixing technique. For instance, if the topping mixture was overmixed after adding the melted butter, it might have formed a smoother texture instead of staying in clumps. Additionally, if the measurements of sugar, flour, or butter weren’t exact (e.g., overpacked flour or sugar), the balance of wet and dry ingredients could shift, leading to a denser, less crumbly topping.
Another factor could be oven behavior. If your oven runs cooler than its setting or the cake baked a little too long, the topping might have melted into the cake rather than staying distinct. An oven thermometer can help verify accuracy, and slightly chilling the crumb topping before baking could help it hold its shape better during the process.
I hope this helps pinpoint the cause so you can achieve that perfect crumb next time. I’d really, really love to hear how your next attempt turns out should you bake this again. 🙂 Jenny
Hi! I think the recipe turned out ok, even great. But when I was making the cake batter, adding the buttermilk made the whole thing curdle. I added it in the order that you said to. Any ideas why this happened?
Chelsea, thanks for reaching out! I’m happy to help you troubleshoot the issue with the buttermilk in the Entenmann’s Coffee Cake recipe.
When you added the buttermilk, it’s possible that the mixture curdled due to temperature differences. If your eggs were cold, they may have caused the butter to seize up, leading to a curdled appearance. Additionally, if the buttermilk was too cold or had been sitting at room temperature for too long, it may have thickened causing the mixture to curdle.
It’s also possible that overmixing or the acidity in the buttermilk reacted with the baking soda, causing the mixture to curdle. However, this is less likely given the recipe’s balance of ingredients. To avoid curdling in the future, try using room temperature eggs and buttermilk, and gently fold in the buttermilk to avoid overmixing. If you’re still experiencing issues, you may want to try a different brand or type of buttermilk.
Don’t worry, though – despite the curdled appearance, this is a relatively common occurrence and won’t affect the final result. In fact, the slight acidity and texture change can even enhance the cake’s tenderness and flavor, so, go ahead and keep on baking. I already know that using this method, the cake will emerge delicious every single time. Jenny 🙂
Wow, I love this crumb cake and made it for the family for a treat. But I want to thank you for all the great tips. Buttering the pan and putting it in the fridge, and start putting the crumb topping on the edges first. Why have I never heard of this before?
Sydney, as a lover of food, I intentionally seek out recipes and methods that guide me to EXACTLY what I want my food to look, taste, and smell like. Tips are crucial, otherwise you don’t know if the developer is thinking on the same page as you. It makes me happy that you found the tips helpful. REALLY HAPPY in fact. x – Jenny
I love the texture, especially the contrast between the streusel and the soft vanilla cake! The flavors were delicious and the sweetness was just perfect for me!
Kath, this is sweet of you to circle back and say so! Thank you! I like to hope everyone who tries the recipe will make it a keeper 🙂 Jenny
This was so good and just like the classic that I remember! It comes together quickly too, which made it an easy treat to serve for a brunch we were hosting. Will definitely make again!
Fern, this is such a nice compliment, thank you. I like that you can “taste” the Entenmann’s comparison 🙂 Jenny
Absolutely hands down delicious! I’m not really a skilled home baker so was surprised this turned out so perfect. It is so yummy! I will be sharing this Entenmann’s coffee cake for a gathering over the coming weekend.
Athena, I am telling you this recipe is beginner friendly IF the ingredients are not changed/substitutions made AND each step if followed exactly as the recipe is written. I make this at least once a month and freeze the hunks. So good 🙂 Jenny
The thick layer of cinnamon streusel on that dense vanilla cake was so delicious. It’s like I’m back in New York. I’m in love!
Melody, sounds like you appreciate the incredible similarity of this recipe to the original. THAT makes me smile 🙂 x – Jenny
So easy to make and delicious too! Perfect for coffee time or desserts!
Julie, thank you! I wholeheartedly agree 🙂 Jenny