Although I live in California, I am from New Jersey. This Jersey girl misses Jersey food. There is a bagel shop across the street from my parent’s house that serves this crumb cake and it is one of the most delicious things that I have ever put in my mouth. When I go to my parent’s house in the summer, I am usually traveling single parent style. I feel bad that my little peeps are so loud in the morning so I usually try to get them out of the house so that everyone else can sleep. Since this bagel shop opens at 6am, we have spent many a summer morning starting our day with some of this amazing crumb cake. I love cake and I love crumb topping so it is a match made in heaven.
I won a seat at a workshop put on by Alejandro Reyes from Sacramento Marketing Labs for being his 15,000th Twitter follower. I won the seat at another event that he was speaking at (can you tell that I like this guy?) and I said that I would bring treats for everyone. I like to bring treats just about every where that I go. This is what I decided to bring. It takes no time at all to put together and it is pure comfort food. A perfect way to start a day long workshop on social media. It was a great day, I learned a ton, and all of my crumb cake was eaten.
This recipe is from Martha Stewart.
2 Tablespoons canola oil
4 cups flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/2 cup milk
2 teaspoons vanilla
1 cup packed brown sugar
1 1/2 teaspoons cinnamon
2 sticks butter, melted and cooled
confectioners’ sugar
Whisk together 1 1/2 cups flour, sugar, baking powder and salt. Set aside.
Whisk together the egg, milk, oil and vanilla. Mix together until the batter comes together.
Spray a 9×13 pan with cooking spray. Spread the batter evenly and set aside.
Add the remaining 2 1/2 cups flour, brown sugar, and cinnamon to a bowl.
Add the butter and mix until it forms large crumbs.
Sprinkle the crumbs evenly over the batter.
Bake in a 325 degree oven for 20 minutes or until a toothpick comes out clean. Rotate the pan at least once during baking.
It is going to be torture. Your kitchen is going to smell like vanilla, cinnamon, and sugar. But you need to wait a little while before you devour this crumb cake. When the cake has cooled, dust confectioners’ sugar on top.
I cut this into squares and put them into bags to take them to the workshop. I had the edge pieces in the pan and was looking forward to having a bite before I left the house. I came back to the pan to find it empty with a fork in it. And a grown man with confectioners’ sugar all over his face. He couldn’t even blame it on Clay.
Ingredients
- 2 Tablespoons canola oil
- 4 cups flour
- 1/2 cup sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup milk
- 2 teaspoons vanilla
- 1 cup packed brown sugar
- 1 1/2 teaspoons cinnamon
- 2 sticks butter, melted and cooled
- confectioners’ sugar
Instructions
- Whisk together 1 1/2 cups flour, sugar, baking powder and salt. Set aside.
- Whisk together the egg, milk, oil and vanilla. Mix together until the batter comes together.
- Spray a 9×13 pan with cooking spray. Spread the batter evenly and set aside.
- Add the remaining 2 1/2 cups flour, brown sugar, and cinnamon to a bowl.
- Add the butter and mix until it forms large crumbs.
- Sprinkle the crumbs evenly over the batter.
- Bake in a 325 degree oven for 20 minutes or until a toothpick comes out clean. Rotate the pan at least once during baking.
- It is going to be torture. Your kitchen is going to smell like vanilla, cinnamon, and sugar. But you need to wait a little while before you devour this crumb cake. When the cake has cooled, dust confectioners’ sugar on top.
I am Bree. I love to cook. Even more than I love to take pictures.
This looks delicious! Thank you!
Erica {let why lead} recently posted..Why Fight
Thank you Erica! I love this cake. I like to put berries into it too.
I did as I was told, and it went bad. It wont cook right, 90% of the crumbs sunk, and it’s been 30+ min in the oven.
Where did I go wrong?!
I really don’t know, there could be a lot of things that happened.
Bree, I am literally in tears. My mom used to make this exact kind of crumb cake when I was a kid, and I could never get the hang of how she did it (you know as a kid you just wanted it to be delicious, you really didn’t care how the magic happened, LOL) But anyway, she’s not with us anymore, and I saw this recipe, tried it yesterday, not only is it gone this morning, but it took me back to my childhood. Just speechless. SO DELICIOUS!!! Thanks. I do agree with you all that Ms Stewart’s recipes does not turn out as well as they appear, but i don’t understand the negative comments.You gotta make it your own, a lot can make your recipe flop, altitude, humidity, etc. you know. Well thanks for posting, I loved it, my hubby loved it, I kids loved it (and they don’t eat nothing) and my brother loved it ( and he eats everything, LOL) Have a great day Sweets!
Awww… I am so glad that you liked this recipe so much. Isn’t it amazing how a bite of something can bring us right back to another time?
I’ve been following your blog since we were both in Sacramento, now we are in Elizabeth city and closer to my family in the outerbanks and I HAD to make this for them! My mom and grandparents were all born and raised on Long Island and have a soft spot for coffee cake! I love baking and thought I’d surprise them with what sounded like the best coffee cake recipe ever! I followed the recipe exactly and It was absolutely easy to make! My family now thinks I am some sort of Martha Stewart, but I told them I’d rather be some sort of Bree;) Love your blog!!
We lived in EC ages ago! I made some of my closest friends on that tour. I am so happy that your family was so impressed. I love that recipe, and it really reminds me of this area. Glad that you like my blog!
I made your recipe yesterday for dessert at my place of work. The residents loved it! What great flavor and for such a simple recipe… Thank you so much for sharing…
You are so welcome Shalisa!
Made this recipe for a potluck yesterday… turned out deliciously! Although, bake time was quite a bit longer than the recipe said. Thanks for sharing!
Thanks Sarah! Oven times and temperature always vary based on your oven. They are just guidelines.
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I don’t know why I had to double the batter to make it fit my 9×13?? Hope it still comes out good!!!
You probably didn’t. It is a thin layer of batter.
Hi Bree
We do this recipe with my wife, and now we’re waiting the cake cooled. Thank you for the recipe!
Greeting from Santiago, Chile!
Hello from Virginia!
How long will this recipe last once baked and how do you store it to keep it fresh?
I have no idea! It has never lasted more than a day. But I think a few days wrapped lightly in plastic wrap.
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Hey, Bree. I just wanted to let you know that i’ve baked your recipe this afternoon, and even my 6 year old daughter, that puts so much trouble on anytyhing that she hasn’t tasted yet absolutly loved it.
Simple and most excelent…
Delicious!
I am so happy to hear this!
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Made this today for a work potluck breakfast tomorrow… My batter did not look quite like yours… I reread the recipe and just realized I forgot the half cup of sugar in the batter! YIKES! I had to taste it to make sure it was still edible, and as long as you get the crumb on the top it’s fine. Luckily I have two other options to bring with me just in case… I’m definitely going to make this again the right way! It’ll be even better with all the ingredients!
Hope that it turned out okay!
Can you please “translate” this recipe into UK weight – thanks
Sorry, I do not translate my recipes. All you need to do is google cups into whatever you need and you can do it yourself.
Crumbs…..huh?? It didn’t “crumb” up at all….it just looked like batter!! Why? What’s up?
Sounds like you may have measured something wrong. It should crumb, just like the picture.
My crumbs were ‘wet’ and i did not even have enough to cover the cake…what do u think went wrong? The only thing i was unsure of was the brown sugar cos i used the soft type
It sounds like you didn’t use enough flour.
I think i used too much butter for the crumbs (226g) cos it tastes very buttery…anyone has an idea the weight of 2 sticks pls?
A stick is 4 ounces.
Thanks so much
already did it twice in a week cos its so easy and fast to do and even though crumbs are more like batter it still tastes good in the end 
ur recipe has come all the way to malta (europe) 
Thanks for the awesome recipe !! After step 5 I added apricot and peach jam all over the batter and then sprinkle crumbs all over !! It turned out amazing !!
Good. Idea.
FINALLY! A great East Coast style crumb cake recipe! This recipe is awesome, and reminds me so much of living back in New York. Like you, I moved out West, and miss the foods and tastes from back there. Thanks so much for this recipe; it’s my go-to for crumb cake
I am so glad Rosemary!
I’m having a little difficulty executing the crumb part & suspect it’s due to the cooling of the already-melted butter. Do you have any guideline as to how long to cool it and/or how liquidy it should be? The taste is still great, many thanks for the recipe!
I wish that I did, I made this years ago, so I would look closely at the pictures. I wish that I could be more helpful.
I LOVE crumb cake. I made yours yesterday, and it was delicious! Now I know someone’s already posted their version with double the crumbs (which I will try next). But look at THIS! LOLOL
http://www.seriouseats.com/recipes/2010/05/cakespy-crumb-cake-recipe.html
I will and I love CakeSpy, she is so sweet.
Thanks Bree!!! My daughter has loved to bake since she was a toddler and we asked her if she could make a crumb cake and she came to your site. It was the BEST crumb cake I ever had and now it is a family favorite. When ever she is home from college we ask her to make it and it turns out great every time! We really appreciate the photos attached to the recipies (my daughter is a visual learner) and we come regularly to your site. Thanks again!
I am so glad! I love this cake too, it reminds me of my home.
Looks relish. I love your countertop!
Thanks, it came with the house.
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