How to Make the World's Best Crumb Cake! Lost Entenmann's Classic
The wizards at Entenmann's stumbled upon the world's best crumb cake...and then they went and threw it away! Entenmann's Filled Chocolate Chip Crumb Cake was the stuff supermarket bakery dreams are made of: two delicious cake layers infused with chocolate chips, chocolate buttercream for days, yummy crumb topping, plus powdered sugar. It was heavenly.
But it turns out, not enough of you jamokes bought the damned things. They discontinued this perfect cake, years and years ago, due to low sales volume. You probably didn't deserve it, anyway.
Luckily, Rosie from Rosie's Country Bakery was able to crack the code. Here's the recipe currently on her website—but beware, this version has been updated and isn't my favorite:
Instead, I recommend this older version, which has been scrubbed from the web and is only available in the Wayback Machine:
Here's a link to all of my other baking videos:
#StayHome #Baking #Entenmanns
Coffee Cake, but Better: Crumb Cake
Both a breakfast and dessert, my Crumb Cake stands out from the foil-lined, pre-made version you can buy at the grocery store. Perfectly dense, moist, and piled high with crumb topping, this simple recipe comes together quickly, and it’s big enough to feed a crowd!
Recipe:
Ingredients
For the Cake
1 ¾ cup all-purpose flour (220g)
1 cup granulated sugar (200g)
⅓ cup light brown sugar, firmly packed (66g)
¾ teaspoon baking powder
½ teaspoon table salt
¼ teaspoon baking soda
8 Tablespoons unsalted butter, softened and cut into 8 pieces
1 cup sour cream (240g)
1 large egg + 1 large egg yolk
1 ½ teaspoons vanilla extract
Crumb Topping
1 ⅔ cup all-purpose flour (210g)
⅔ cup light or dark brown sugar, firmly packed (135g)
½ cup granulated sugar (100g)
1 teaspoon ground cinnamon (optional but recommended)
¼ teaspoon table salt, heaping
½ cup unsalted butter, melted (113g)
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Instructions
00:00 Introduction
For the Cake
00:33 Preheat oven to 350F (175C) and grease and flour a 9x9” (23x23cm) pan or spray with baking spray.
00:38 In a large bowl or the bowl of a stand mixer, stir together flour, sugars, baking powder, salt, and baking soda until completely combined.
00:54 Using an electric mixer, add butter just 1 tablespoon at a time, not adding the next tablespoon until the previous has been completely incorporated. Once all butter has been added, mixture will resemble coarse sandy crumbs.
02:33 In a separate bowl or large measuring cup, whisk together sour cream, egg, egg yolk and vanilla extract until well-combined.
03:03 Turn mixer speed to low and slowly add sour cream mixture into batter, stirring until completely combined. Be sure to pause and scrape the sides and bottom of the bowl as needed. Once finished, the batter should be smooth and silky.
03:47 Spread into prepared pan and set aside while you prepare the crumb topping.
Crumb Topping
04:08 In a medium-sized bowl, whisk together flour, sugars, salt, and cinnamon.
04:45 Drizzle melted butter over the flour mixture and use a fork to toss the ingredients together until you have a clumpy crumble topping.
05:10 Scatter crumb topping evenly over the batter in your pan.
05:20 Transfer to 350F (175C) oven and bake for 45-50 minutes or a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow to cool before cutting and serving.
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Classic Crumb Cake Recipe
Learn how to make my homemade coffee cake recipe. A wonderful classic breakfast treat best made from scratch. A must try for any brunch, it's quick, easy and so delicious! One of my favorite easy recipes!
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Simple Beignets
BETH'S CINNAMON COFFEE CAKE RECIPE
Serves 8
INGREDIENTS:
FOR THE CAKE:
½ cup (120 g) of salted butter
1 cup (200 g) sugar
2 eggs
1 tbsp (15 ml) vanilla extract
2 1/3 (280 g) cups flour
2 tsp (10 ml) baking powder
½ tsp (.5 ml) baking soda
1 tsp (5 ml) salt
1 1/3 cup (320 ml) sour cream
FOR THE FILLING:
1 tbsp (15 ml) cinnamon
1 tbsp (15 ml) sugar
1 cup (150 g) chopped pecans
Crumb Topping:
½ cup (60 g) of flour
2 tbsp (15 ml)sugar
2 tbsp (15 ml) brown sugar
¼ tsp (.75) cinnamon
5 tbsp (75 ml) melted butter
½ cup (75 g) of chopped pecans
Powdered sugar for garnish
METHOD:
Preheat oven to 350F/176C.
Cream butter and sugar until fluffy. Add eggs one at a time until combined. Add vanilla extract.
In a separate bowl whisk together flour, baking powder, baking soda and salt.
Add to the butter mixture in thirds, alternately with the sour cream.
Spray a 9 spring form with baking spray, turn out half of the batter into pan. Combine cinnamon and sugar together. Sprinkle cinnamon sugar on top of batter, top with 1 cup of chopped pecans. Then spoon over remaining batter and with a spatula carefully cover the first layer cover with remaining batter.
FOR CRUMB TOPPING:
Combine flour, sugars, cinnamon and butter, mix with a fork until crumbs form. Add nuts. Sprinkle on top of batter.
Bake at 350F/176C for 1 hour or until a tooth pick comes out clean. Allow to cool. Unmold from pan, dust top with powdered sugar, and place on a cake stand.
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Bursting Blueberry Crumb Cake
Recipe ⬇️⬇️⬇️ or PRINT:
Blueberry Crumb Cake - blueberry crumble meets warm lemon cake with extra crunchy streusel topping and melty vanilla ice cream. SWOON! - N x ❤️
–––––--
Bursting Blueberry Crumb Cake
CRUNCH CRUMB (STREUSEL):
2/3 cups flour, plain/all-purpose (100g)
½ cup caster sugar (superfine sugar) (100g)
1/2 tsp cinnamon
1/8 tsp cooking/kosher salt
60g /4 tbsp melted butter
1/4 tsp vanilla extract
LEMON VANILLA CAKE:
1 1/3 cups flour, plain/all-purpose (200g)
2 tsp baking powder
1/4 tsp salt
3/4 cup caster sugar (superfine sugar) (150g)
1 tsp vanilla extract
1 tbsp lemon zest
2 large eggs, room temp
90g/6 tbsp unsalted butter, melted cooled
1/3 cup sour cream, room temp (sub yogurt) (70g)
1/3 cup milk, room temp (80ml)
BLUEBERRIES:
500g / 1lb fresh blueberries*
2 tsp lemon juice, 2 tbsp white sugar, 3 tbsp flour
1. Streusel – Mix flour, sugar, cinnamon and salt. Add butter and vanilla, use fork to mix until lumpy.
2. Blueberries – Toss in lemon, then toss with sugar and flour. (If using frozen, keep frozen and do this after you make batter).
3. Cake – Whisk flour, baking powder, salt. In larger bowl, whisk sugar, vanilla, zest and eggs. Whisk in butter & sour cream. Using rubber spatula, fold in flour in 3 batches. Then mix in milk.
4. Assemble – Pour in 20cm/8” lined pan. Top with blueberries (including all residual flour that doesn’t stick to blueberries). Crumble over streusel. Bake 65 minutes at 200C/400F (180C fan) or until toothpick inserted into centre comes out clean. Cool 10 min in pan then 10 min on rack before slicing to serve warm with ice cream! Or serve at room temp (delicious, but not as fun).
* Frozen blueberries – Use frozen and toss with flour etc after baking batter (if it thaws, it bleeds). Expect to add 10 min+ to bake time.
#recipetineats #cakerecipes #blueberrycake
How to make: 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!
Grab the FULL recipe and a FREE printable recipe HERE:
Beth's Blueberry Crumb Cake Recipe
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Learn how to make my homemade blueberry crumb cake recipe! A delicious breakfast treat inspired by my childhood summers. Enjoy! xx
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WATCH MORE BREAKFAST TREATS!
Blueberry Waffles
Apple Cider Pancakes
Raspberry Ricotta Pancakes
Ultimate Banana Bread
Cinnamon Crumb Coffee Cake
Foolproof Crepes
Cornbread Muffins with Raspberry Jam
Pain Perdu
Cinnamon Bun Breakfast Puddings
Easy Scones
BLUEBERRY CRUMB CAKE RECIPE
Makes 9 squares
*PRINT RECIPE HERE*
INGREDIENTS:
½ cup (120g) of butter
¾ cup (150g) sugar
2 eggs
1 tsp (5 ml) vanilla
2 cups (240g) of flour
2 tsp (10 ml) baking powder
½ tsp (2.5ml) salt
½ cup (120 ml) milk
2 cups (300g) fresh blueberries
Topping:
1 cup (200g) of sugar
½ cup (60g) flour
1 tsp (5 ml) cinnamon
½ cup (120g) butter
METHOD:
Preheat oven to 350F (175C).
Spray a square 10” x 10” (25cm x 25cm) pan with baking spray. Set aside
In the bowl of an electric mixer beat together butter and sugar until smooth and fluffy, add eggs one at a time and beat well until light and fluffy, add vanilla. Set aside.
In a small bowl combine flour, baking powder and salt whisk together. Add flour mixture in thirds, alternating with the milk until a batter forms. Remove bowl from the mixer.
Fold in blueberries. Transfer batter to pan. Set aside.
In a small bowl whisk together the topping. Add the sugar, flour and cinnamon. Whisk to combine. Cut in butter with hands until small crumbs form. Sprinkle topping on top of batter until a layer is formed and batter is fully covered.
Bake 40-45 mins until golden brown and a toothpick comes out clean. Allow to cool completely. Run sharp knife along perimeter of cake to loosen before removing it. Cut into 9 squares and serve!
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!