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Nutrition Facts
Serving Size 1 (180g) Recipe makes 8 servings
Calories 689
Calories from Fat 267		(38%)
Amount Per Serving		%DV
	Total Fat 29.7g	45%
	Saturated Fat 6.1g	30%
	Monounsaturated Fat 14.3g
	Polyunsaturated Fat 7.7g
	Trans Fat 0.0g
Cholesterol 56mg		18%
Sodium 769mg		32%
Potassium 150mg		4%
Total Carbohydrate 98.8g		32%
	Dietary Fiber 1.8g	7%
	Sugars 57.4g
Protein 8.2g		16%
detailed view... how is this calculated?

New Jersey Crumb Cake

Recipe #33645 | 40 min | 10 min prep | add private note

⁽⁶¹⁾ RATE IT NOW Print Recipe

By: yogi
Jul 9, 2002

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!!

SERVES 8 (change servings and units)

Ingredients

CAKE

1/2 cup margarine or butter
1 cup sugar
2 large eggs
3/4 cup milk
2 cups flour
2 teaspoons baking powder
1 teaspoon vanilla

TOPPING

1/2 cup margarine or butter
1 cup sugar
2 cups biscuit mix
2 teaspoons cinnamon
1/4-1/2 cup powdered sugar

Directions

1
Cream butter and sugar.
2
Beat eggs and milk; mix with butter.
3
In another bowl, mix flour and baking powder, then add to butter mixture.
4
Stir in vanilla.
5
Pour batter into a greased 9 x 13 pan.
6
For crumb topping: Cut butter into sugar, biscuit mix, and cinnamon.
7
Sprinkle over batter in pan.
8
Bake at 350° for 30 minutes or until done.
9
Top with the 1/4 - 1/2 C powdered sugar when cool.

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Featured Reviews for This Recipe

From: TooManyRoommates

On Nov 23, 2009

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!

1 person found this review helpful

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From: Realtor by day, Chef by night

On Nov 21, 2009

My family loved this cake! I can't say if it tastes like entenmann's because I didn't actually have any. I'm diabetic. What I can say is my little girl loved it and my husband says it's waaaay better than entenmann's. You know, come to think of it, entenmann's doesn't even taste like entenmann's anymore. They were sold some years ago and things changed alot. All of the cakes and pastries they make were better before. Anyway, this recipe is very, very easy to make. I had it in the oven in just a few minutes. When I need a crumb cake, I will be making this one from now on. Thanks, yogi!

1 person found this review helpful

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From: Roxygirl in Colorado

On Oct 16, 2004

This is the best coffee cake! I have not had an Entenmann's before, but it definitely has a commercial bakery look and taste. It rises full in the pan and there's a high crumb topping.The cake part is moist (not dry and crumbly) and has a buttery vanilla taste. My teenaged son (who is pretty blase about quick breads, etc) was down right shocked when he first exclaimed and then proclaimed this the best coffee cake he's had in his life. I will be making this cake a lot.

13 people found this review helpful

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From: Kim D.

On Aug 29, 2003

This cake was delicious! I made it this morning to take to work for our weekly "Friday Breakfast" and everyone liked it! The cake was moist and the topping was crunchy. Wouldn't change a thing! Will definitely make again!

8 people found this review helpful

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