By yogi on July 09, 2002
Photo by Dine & Dish
Photo by Dine & Dish
"This tastes EXACTLY like Entenmanns crumb cake! When we lived in Jersey, we used to get a crumb cake on Sunday mornings. Can't find it here in TX, but this is just as good, if not better!!"
Serving Size: 1 (182 g)
Servings Per Recipe: 8
"I made this today and it is WONDEFUL!!!!! I can't say enough about it. My family loved it so much, there is nothing left!!!! Thanks so much for such a yummy cake, will definatly make again!! Very easy too!"
"AMAZING. personally i couldn't stop eating it. loved the slight saltiness of the topping. I divided it and made two, adding seedless raspberry fruit spread between the cake and topping layers to one and leaving the other as is. i didn't spread the fruit evenly in hopes of getting a more home-made, swirled feel to it. if i make it again i would stick with the raspberry version. it was perfect and was the more popular of the two. when it came out of the oven i was disappointed because my topping didn't look particularly crumbly, but once you slice it you can tell that topping is definitely a different texture than the cake and crumbles nicely once you dip your fork in. thanks so much!"
"Excellent crumb cake. I think it is almost sinful to have it for breakfast, it is that good! Followed the recipe exactly."
"This recipe brings back memories of my life in NYC!!! My family LOVES this crumb cake! I've prepared this cake for the school teachers and neighbors -- everyone gives it a THUMBS UP!"
"Pure goodness! I don't think I've ever tasted a better crumb cake. The cake was so light and moist and the crumb topping was perfect. The only change I made to the recipe was to bake it 5 mins. longer. Thanks so much for sharing this delicious keeper recipe!"
"I made this twice the first time in the winter and the second on a warm humid day. Both times tasty but there was noticeable difference with my crumb topping. The first time it was really light and crumby the second because I couldn't keep the butter cool enough when making the topping. During baking it rose up into a brown sugary sheet. I think keeping the butter chilled is key. -- The only change I make to this recipe is adding about 2 tablespoons of cream cheese to the base cake, it gives it a perfect tangy flavor."
"I followed this recipe almost exactly. It's very good and easy. A couple notes. I used unsalted butter for the batter and threw in a dash of salt at the end. I'm glad I did it this way. I used salted butter for the crumble and it is noticeably salty. Still good, but some people may prefer to use unsalted and control the taste. The salted butter taste makes this cake a little off-putting with coffee. As a side note, I cooked it in a 8X11 pan, as I didn't have a 9X13 available. Cooking time increased by about 15 minutes, plus I covered the corners with foil so it wouldn't burn. Baked until a knife came out clean and it worked fine."
"I make this cake about 8-10 times a year. It is the most requested cake in the family and it flies off the pan when served. I highly recommend this recipe!"
"I love this recipe; have made it a bunch of times. I grew up in Bay Shore, NY, where Entenmanns is made (or used to be anyway). This cake tastes the way Entenmanns USED to taste when they were a small, family owned business. Simple to make and knocks everybody's socks off, especially if you grew up with the "E" brand of crumb cake."
"Made this today. I am so disappointed. I followed the directions exactly as written. I used butter for batter and crumbs. I allowed it to bake for 40 min rather than 30, because at 30 min it still looked undone. After cooling and cutting it, I noted that the cake part still seems undone. It appears wet and not cakelike. I have no idea what went wrong, when so many of the reviews were positive."
"This is hands down the best crumb cake I have ever tasted. My husband LOVED it and so did the rest of the family. Super easy recipe! The only changes I made was used 50:50 white:light brown sugar for the topping instead of all white, used half of the cinnamon, and I added the topping half way through the cooking time, at about 20min (the total cooking time for me was about 40 min). Delicious!"
"Unbelievably good. Frantically added this to the Thanksgiving brunch menu at the last minute and did everything wrong - baked on 400 on the bottom rack to accommodate the turkey, then 350, then added the crumbs way too late, had it on low broil to compensate, made my own biscuit mix as couldn't make it back to the store... the list goes on. And it was just. so. good. Very similar to childhood Entenmann's recipes - moist, tightly-crumbed buttery yellow cake on the bottom, dusty crumbly mystery goodness falling off the top. As my mother reminded me, I've been baking coffee cakes since I was 11 years old. This was unquestionably the best.
I can't really add much to the recipe since I screwed it up so royally, but I would not put the crumb portion on right away, it was perfect with only 5-10 minutes of bake time."
"Delicious!! Thank you for the great recipe, I had baked this for my mom for mothers day. I also had extra to give to my aunts as a nice morning breakfast. Tasted just like a crumb cake from the bakery."
"Very good cake! For the crumb topping I used half white sugar half brown sugar and mixed all the dry ingredients. I then melted the butter and added in and used a fork to make crumbs. Another HUGE help was after making it once and all of the crumbs sunk into the cake I waited until the cake had only 5 minutes left to bake and added the crumbs. Worked perfectly this time! Thanks for the recipe!"
"I was craving a cinnamon crumb cake, and instead of buying one, decided to make this recipe instead. It's so delicious and smells amazing! I used half all-purpose flour, half cake flour because I wanted a little bit of a lighter cake, and it turned out wonderfully. The texture is super fluffy and moist. I however baked it in a 8x8 pan because I wanted a thicker cake, however I think it was too long in the oven for the crumb topping. My topping came out a little more crunchy than I would have liked, so next time, I'll sprinkle the topping on 10 minutes into the baking time. Thank you!"
"Wonderful! looks exactly like the picture.So Delicious light an fluffy the crumb topping is soooooo good!"
"I added two tablespoons of yogurt and a teaspoon of cinnamon to the batter and substituted buttermilk for milk, gluten-free baking mix for flour. And since we're in Maine, I added a cup of frozen Maine blueberries. My sweetie says that it's an 8 or a 9 out of 10! I'll make it again."
"Absolutely perfect! Thank you.
Update: made as cupcakes/muffins: 340 degrees for 16 minutes in medium cupcake papers. Note: OMG perfect. Other note: only fill the batter half up instead of 2/3 up because there is a LOT of crumb topping and you also don't want to have them dome or the crumb topping only covers like 2/3 of the tops. So maybe medium cups with only 1/2 full batter would be 15 minutes - I dunno, I'll see next time."
"Practicing on making a fancier fondant cake and had spare crumb that I didn't want to throw away, and saw on Cake Boss that Buddy makes his crumb cake with real crumb. Someone recommended this recipe, except substituting your spare crumb for the biscuit mix. Our leftovers was a dark chocolate cake. We spread the crumb, pushing larger chunks down into the dough like Buddy does. It was fantastic! I'd go a little easier on the butter and sugar for the crumb, maybe start with 1/2 or 1/4 and add to taste, but a 1/2 c butter was too much for the crumb I had left--still tasted good though, just no crunch, not that that's a bad thing. Seriously, if you're taking a cake decorating class this is a good way to use up your spare cake bits. Tasty! Plus the base dough is a great flavor. We're thinking of experimenting with other flavors in it, like apple or pumpkin."
"For the cake I added 2 TBS sour cream and 1 tsp cinnamon. Made it super moist. Double or triple the crumb!!!! I love a large topping of crumb :) Recommendation to make the perfect crumb: mixture should feel like wet sand. Also, I cook the cake for about 10 min before baking to make sure it can hold the crumb. Make crumb first so you can let it refrigerate about an hour.
I have never been to NYC but this was a WONDERFUL recipe thank you for sharing!"