Entenmann’s Ny Style Crumb Cake

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Copycat Entenmanns Crumb Cake

Maddies NYC Crumb Cake
Copycat Entenmanns Crumb Cake

I dont think theres anyone in the northeast who isnt a fan of Entenmanns famous crumb coffee cake.

It starts with a yellow cake mix, but a single-layer cake mix. Lots of times, supermarkets will have the Jiffy brand on sale at 4 for $1 or so, and thats a great buy so stock up. This brand isnt one of the super-moist types which makes it perfect for this crumb coffee cake as the cake needs a bit of body to hold the mountain of crumbs that are on top.FYI on mixing the crumbsit will look dry and sandy for a while, but KEEP MIXING! Eventually it will have the correct consistency.

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Can Crumb Cake Be Frozen

Crumb cake freezes surprisingly well. Again, just wrap well , slip inside a freezer safe plastic zipper bag, and freeze for up to 3 months.

I have frozen both as individual squares and as a whole cake for which I use a big spatula to remove from the pan. I use the individually wrapped knockoff Entenmanns crumb cakes as grab-and-go snacks for the beach, and a whole cake for when I am planning company or a Brunch.

To thaw single squares, allow to come to room temperature for about an hour or a little longer. For a whole cake I defrost overnight in the refrigerator.

Overview: How To Make New York

  • Make the crumb topping. I like to make the crumb first so its ready to go as soon as the cake batter is done.
  • Whisk the dry ingredients together.
  • Cream butter and sugar together. Then add the eggs, sour cream, and vanilla, and beat until combined. The mixture may look curdled thats OK and simply a result of varying textures/temperatures trying to emulsify.
  • Combine wet & dry ingredients. The batter will be thick and creamy.
  • Spread batter into pan. A 9×13 inch pan is best for this volume of batter.
  • Add crumb topping to the top of the cake. Press it down so it sticks.
  • Bake. If you find the top and/or edges of the cake are browning too quickly in the oven, loosely cover the cake with aluminum foil. This is a large cake, so it takes at least 45-50 minutes to bake through.
  • Feel free to dust with confectioners sugar right before serving, too!

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    New York Style Crumb Cake Recipe

    Going to my grandmas house always meant there would be coffee and an Entenmanns Crumb Cake served. I loved that cake with the crumbly topping.

    What I didnt love? It was so DRY. And Grandma would send me home with the leftovers, that were dry and tasteless on day 2.

    So I made it my mission to recreate that classic Crumb Cake recipe.

    Heres why this one works:

    • Tender, moist cake
    • Thick brown sugar crumble on top
    • Soft crumb, not crunchy- it makes a difference!
    • Freezer friendly recipe

    Dont Have Buttermilk Make Your Own In Just A Few Minutes Time

    In as few as 10 minutes, you can have tangy and tasty doppelganger to cultured buttermilk for use in recipes.

    • For every 1 liquid measure of 2% or whole milk, add either a tablespoon of distilled white vinegar or a tablespoon of freshly squeezed lemon juice .
    • 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. For this recipe, use 1 1/4 cups whole milk with 1 tablespoon + 1 teaspoon of distilled white vinegar.

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    Ok Heres The Trick For The Crumbs

    Once youve got the batter in the baking pan, youll start to crumble the crumb mixture on top. Gradually work your way around the edges and make your way to finish with the last of the crumbs in the center.

    This trick will prevent the heavy crumbs from sinking into the light cake when the cake bakes. It will also ensure that the crumbs are evenly distributed across the top of the cake.

    It works EVERY time!!

    How To Make This Copycat Entenmanns Crumb Coffee Cake Recipe

    Ultimate New York Crumb Cake, easy

    Again, this is silly easy, so follow me. Begin by melting two sticks of unsalted butter slowly in a saucepan. I use a silicone pastry brush to paint the bottom and all four sides of the cake pan with the butter as it melts.

    I set the prepared pan in my refrigerator while Im preparing the cake. This isnt a MUST but I want that butter to set, and refrigeration does the job before the butter has a chance to drip down from the sides of the pan.

    In a small bowl, combine some brown sugar, light or dark, heaps of cinnamon, and a full teaspoon of Kosher salt and stir well breaking up any and all lumps. Add that melted butter and give the whole thing a good stir.

    To this sugar and melted butter mixture, add three cups of all-purpose flour. You can either employ a food processor or the tines of a fork to incorporate the flour.

    I go food processor and give the mixture about 6 to 8 pulses. You want the flour until it is just moistened and there is no visible dryness.

    And yes, there are going to be a whole lot of LUMPS! Big lumps and small lumps and this is PERFECT!

    I preheat the oven and in the bowl of a standing mixer fitted with the paddle attachment, I drop in a stick and a half of softened unsalted butter. I first beat the butter until its light, then add in granulated sugar and beat until I achieve light and fluffy.

    While the stand mixer is getting the butter where it needs to be, I combine flour, baking powder, baking soda, and salt. I give it a good stir and set it aside.

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    How Much Do You Love This Recipe


    tag what you make with #smellslikehomeblog on Instagram and follow along with me in my New England kitchen!

  • April 16, 2011 at 9:08 PM

    looks fantastic! i love coffee cake!

  • Kim April 18, 2011 at 2:25 PM

    Wow, you really just brought me back to childhood. I absolutely loved crumb cake as a kid and this really takes me back. I will, for sure, be making this as soon as possible!

  • emily August 24, 2011 at 9:54 PM

    Just put the cake in the oven, and the batter and crack were amazing! Not sure if I misread the directions or if my pan is weirdly sized, but I seem to have more topping then cake

  • McKennaJanuary 16, 2012 at 11:21 PM

    Im a former NYer as well and you just cant beat Entemanns! Now that I live in Australia Im always on the lookout for flavors from home. Ill give this recipe a try. Ive tried many others but none have come close to the Entemanns.Thanks.

  • Denise January 20, 2012 at 12:10 PM

    Based on the picture alone, it kind of looks like Starbucks Classic Coffee Cake , so I tested this out. Not only were my kids excited by the sight of a huge piece of this cake but my husband and I were elated as well. Rarely do I come across a recipe where I have to try it out immediately, but thats exactly what I did here. Thank you for the delicious recipe and Ill definitely return to this site for additional yummy goodness.

  • rubesepiphany February 2, 2012 at 12:45 AM
  • March 3, 2012 at 12:23 PM

    This was GREAT! A keeper!

  • Allison April 19, 2012 at 8:38 PM
  • How This Recipe Came About

    Brooklyn, New York in 1898 was home to a new bakery owned by William Entenmann, a German immigrant from Stuttgart who learned the baking trade from his father.

    Home delivery was a substantial part of the bakery that Mr. Entenmann owned, eventually turning into 30 home delivery routes by the time his son, William Jr, took over the bakery.

    While William Jr headed the bakery, it flourished, so much so that even Frank Sinatra was among the weekly customers.

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    Tricks To The Best Crumb Topping

  • Follow the order of ingredients. First, mix brown sugar, granulated sugar, cinnamon, and salt together. Stir in melted butter. Finally, use a fork to lightly mix in the flour. If you add the flour before the butter, the flour will absorb it all before the sugar can.
  • Do not over-mix. You want a crumbly topping, so dont over-mix the ingredients after you add the flour. If you mix everything too much, youll end up with paste instead of big crumbles. Yes, Im literally telling you to do LESS!
  • Press the topping into the cake. When you add the crumble topping on top of the cake batter, gently press it down into the cake layer so it sticks.
  • Cake for breakfast is always a good idea. This crumb layer is half of the entire cake and I havent heard any complaints about that! Nothing short of a dream.

    Its All About The Big Crumbs


    And about those all-important crumbs! Ive made plenty of crumb cakes where Ive needed to increase the amount of topping the recipe calls for as Im making the recipe which is so frustrating!

    I mean, shouldnt the topping fully cover the batter?

    With this crumb cake recipe, there are plenty of crumbs to go around for everyone and the recipe perfectly balances the amount of crumbs with the amount of cake underneath.

    Its these types of things that make finding a great crumb cake recipe so critical. And when youve found the right one, you know it, dont you?

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    More About Entenmanns Ny Style Crumb Cake Recipes


    FromCuisineTotal TimeCategoryCalories

    • In a large heavy-duty stand mixer, combine the flour, brown sugar, cinnamon, vanilla and butter. Beat until butter is well incorporated and resembles a stiff cookie dough. Remove from bowl and set aside.
    • Preheat oven to 350 degrees. Spray or grease a 9-inch square pan. Prepare cake mix as directed on the box. Pour 1/2 the batter into the prepared pan. Sprinkle the batter with the cinnamon sugar if using maybe about 1/4 cup well distributed across the cake. Top with remaining batter and swirl lightly.
    • Bake cake for 10-15 minutes or until cake is just beginning to rise and is set in the center. Remove pan from oven and top with crumbs by breaking off marble-sized portions of the crumb mixture and distributing evenly across the top of the cake. The top of the cake should not show through the crumbs and the crumb layer will be THICK, and the center of the cake will fall slightly. This is OK.
    • Return pan to the oven and bake for an additional 15-20 minutes, or until crumbs lose their wet look and are beginning to brown.

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    Gluten Free Ny Style Crumb Cake

    I have always loved coffee cakes and crumb cakes. It started as a child when my grandmother would bring us New York style crumb cake from the Entenmanns outlet store near her house. This recipe is very similar to Entenmanns or Hostess style crumb cakes with equal parts of crumb topping and cake and lots of powdered sugar on top.

    This recipe is not only delicious, it is also super simple because it is made with a muffin style batter where everything for the batter is just dumped in the bowl and mixed together.

    I usually use Cup4Cup gluten free flour for this recipe but it also works well with Bobs Red Mill 1:1, King Arthur Measure for Measure and Better Batter AP blend

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    How To Make Crumb Cake

    Theres no big secret to making a great crumb cake, especially if youve baked other cakes from scratch.

    BUT!! Theres a little trick I want to share about how to create the perfect crumb topping, like you see here in my photos.

    To make this cake, youll start by making the crumb topping. Once you mix the crumb topping together, its going to look a bit dry. This is how it should look so dont be tempted to add any more butter.

    Then youll mix up the batter of butter, sugar, eggs, vanilla, cake flour, salt, baking soda, and liquid buttermilk. The cake flour is necessary here instead of all-purpose flour to make the cake super soft and tender.

    Keeping Crumb Cake Fresh

    New York Crumb Cake

    As you can expect, any cake made without artificial preservatives will go stale fairly quickly. Preservatives extend shelf life of food, so most mass-produced crumb cake you can find in the grocery store will last weeks on the shelf before going stale.

    When you make a crumb cake at home, your window for keeping the cake fresh is MUCH shorter. Im talking just a couple of days here, people!

    The only preservative in this New York crumb cake is salt and theres definitely not enough in the recipe for it to even be considered a preservative its only there to enhance flavor and balance the sweetness in the cake and crumbs.

    So to keep this crumb cake fresh, youll want to keep any leftovers if there even are any! in an airtight container at room temperature. The cake will keep fresh and soft this way for about 2 days before it starts to dry out. Keep in mind that the crumbs will become soft because of the moisture in the container but this doesnt affect their taste in the least.

    This New York crumb cake is definitely worthy of a pot of coffee or an iced or hot latte and I can pretty much guarantee that it will quickly become your familys favorite crumb cake, just like it has been my familys for many years.

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