THE BEST HOMEMADE DOUBLE CRUMB CAKE

• This Homemade Double Crumb Cake has double the crumb topping for double the flavor! A New Jersey homemade bakery favorite for generations!
  
  

  HOMEMADE DOUBLE CRUMB CAKE

  The particular cake recipe I’m sharing today has roots in New York and New Jersey. Crumb cake or crumb buns can be easily found in most New York and New Jersey bakeries. It is a staple and it is something those bakers have perfected. If the crumb is your favorite part of the crumb cake – then this is your recipe!
  
  
  
  

  TIPS FOR MAKING CRUMB CAKE:

  
  

  
  

  
  

  • If you want a thinner cake with a slightly thinner crumb topping then this easily transfers to a 9×13 baking dish. It also will feed more people if you do it that way. I made notes in the recipe for the different pan sizes.
  • Use real buttermilk. It is thick and makes a huge difference in how moist this is (don’t substitute with lemon juice or vinegar in the milk, it’s not the same consistency.) If you must, you can substitute with whole milk.
  • Make sure to use real butter, not margarine.
  • Ensure your baking powder is fresh. Most times when cakes don’t turn out right, it’s because the baking powder or baking soda has expired.

  

  WHAT YOU’LL NEED:FOR THE CAKE:all-purpose flour
  sugar
  baking powder
  salt
  large egg
  buttermilk
  canola oil
  vanilla extract

  FOR THE CRUMBLE TOPPING:all-purpose flour
  light-brown sugar
  cinnamon
  salted butter
  powdered sugar

  

  HOW TO MAKE HOMEMADE DOUBLE CRUMB CAKE:

  
  

  
  

  
  

  Preheat oven to 350F degrees. Spray an 8×8 baking dish with nonstick cooking spray. For a thinner cake, use a 9×13 baking dish. In a medium bowl combine 1 1/2 cups flour, sugar, baking powder and salt. If you want to go through the trouble of sifting all that together, you can. I just like to take a long-tined fork or whisk and stir it all together well. That tends to do the job well enough.

  
  

  

  In another bowl, combine egg, milk, oil and vanilla extract. Stir until it’s all combined.

  
  

  Combine milk mixture with flour mixture and mix well.

  
  

  
  

  
  

  Spread the batter into your prepared baking dish.

  
  

  

  Now to make the crumble topping. In a medium bowl, combine brown sugar, flour and cinnamon. Mix it together.

  
  

  Then pour in melted butter and stir until combined and clumps begin to form.

  
  

  Sprinkle those clumps (crumbs) all over the cake batter. If you are using an 8×8 dish, the crumb layer will be very thick.

  
  

  
  

  
  

  

  Bake for about 30 minutes for an 8×8 dish. Bake for about 20 minutes for a 9×13 baking dish. Use a toothpick to check for doneness. Crumb topping should be golden brown and a toothpick inserted to the middle of the cake should come out clean.

  
  

  

  Allow cake to cool. Then dust with a bit of powdered sugar. I think this cake slices up easiest using a serrated knife, like a bread knife.

  
  

  
  

  

  
  

  
  

  
  

  Ingredients

  
  

  
  

  For the cake:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 large egg
  • 1/2 cup milk, (or buttermilk for more moistness)
  • 2 Tbsp canola oil
  • 2 tsp vanilla extract

  For the crumble topping:

  • 2 1/2 cups all-purpose flour
  • 1 cup light-brown sugar
  • 1-1/2 tsp cinnamon
  • 1 cup butter, melted and cooled (2 sticks)
  • powdered sugar, for dusting

  Instructions

  
  

  
  

  For the cake:

  • Preheat oven to 350F degrees.
  • Spray an 8 x 8 baking dish with nonstick cooking spray. (For a thinner cake, use a 9 x13 baking dish)
  • In a medium bowl combine 1 1/2 cups flour, sugar, baking powder and salt. Stir until combined.
  • In another bowl, combine egg, milk, oil and vanilla extract. Stir until it's all combined.
  • Combine flour mixture with milk mixture and mix well. Spread the batter into the prepared baking dish.

  For the crumble topping:

  • In a medium bowl, combine brown sugar, flour and cinnamon. Mix it together well.
  • Then pour in melted butter and stir until combined and clumps begin to form.
  • Sprinkle those clumps (crumbs) all over the cake batter. If you are using an 8x8 baking dish -  it will be thick.
  • Bake for about 30 minutes for an 8x8 dish. Bake for about 20 minutes for a 9x13 baking dish.
  • Use a toothpick to check for doneness (as oven times vary.)
  • Crumb topping should be golden brown and a toothpick inserted to the middle of the cake should come out clean.
  • Allow cake to cool then dust with powdered sugar and serve.