Recipe for Entenmann’s Crumb Cake That Tastes Like Heaven

If you’ve ever indulged in Entenmann’s Crumb Cake, you know it’s the perfect balance of moist, tender cake topped with a generous layer of buttery, cinnamon-sugar crumbs. This classic treat has been a breakfast favorite and an irresistible snack for decades.

But why rely on store-bought when you can easily make this delightful crumb cake right in your own kitchen? Baking this recipe at home not only fills your house with the warm aroma of cinnamon and sugar but also gives you the satisfaction of creating bakery-quality cake with simple ingredients.

Whether you’re hosting brunch, craving a sweet pick-me-up, or simply want a homemade treat, this recipe will become your go-to crumb cake.

This recipe captures the essence of Entenmann’s famous crumb cake with a tender vanilla-flavored base and a deeply flavorful, buttery crumb topping. You’ll love how the crumbs remain crisp while the cake stays soft and moist.

Plus, the recipe is straightforward enough for even beginner bakers to master!

Why You’ll Love This Recipe

First, this crumb cake combines a delightfully tender crumb with a rich, buttery topping that perfectly balances sweetness and spice. The texture contrast is what makes it truly special.

The cake itself is soft and moist, thanks to simple ingredients like sour cream and butter, while the crumb topping is packed with cinnamon and sugar for that signature crunch.

Another reason you’ll adore this recipe is its versatility. It’s perfect fresh from the oven or served the next day with a cup of coffee.

Plus, it’s an excellent base for customization. You can add nuts or a drizzle of glaze for an extra touch of indulgence.

Best of all, it’s made with everyday pantry staples, so you probably have everything you need right now!

Ingredients

• For the Cake:
• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• For the Crumb Topping:
• 1 ½ cups all-purpose flour
• 1 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• ½ cup unsalted butter, cold and cubed

Equipment

• 9×13 inch baking pan
• Mixing bowls (large and medium)
• Electric mixer or hand whisk
• Measuring cups and spoons
• Spatula
• Pastry cutter or fork (for crumb topping)
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan with butter or non-stick spray. Set aside.
2. Prepare the crumb topping: In a medium bowl, combine 1 ½ cups flour, brown sugar, cinnamon, and salt. Add the cold, cubed butter. Using a pastry cutter or fork, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Set this aside in the fridge while you make the cake batter.
3. Mix dry ingredients for the cake: In a large bowl, whisk together 2 cups flour, baking powder, baking soda, and salt.
4. Cream the butter and sugar: Using an electric mixer, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
5. Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
6. Combine wet and dry ingredients: Alternately add the flour mixture and sour cream to the butter mixture, beginning and ending with the flour. Mix until just combined — do not overmix.
7. Pour the batter into the prepared pan and spread evenly with a spatula.
8. Sprinkle the crumb topping evenly over the batter. Press lightly to ensure it adheres but don’t compact it.
9. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean and the crumb topping is golden brown.
10. Cool the cake completely on a wire rack before slicing. This helps the crumbs set and prevents them from sliding off.

Tips & Variations

For the best crumb texture, keep your butter cold when making the topping. This prevents the crumbs from melting too quickly in the oven, giving you that perfect crunch.

• Add nuts: Toasted walnuts or pecans can be mixed into the crumb topping for extra crunch and flavor.
• Glaze it: Drizzle a simple powdered sugar glaze (powdered sugar + milk + vanilla) over the cooled cake for extra sweetness and a shiny finish.
• Fruit twist: Add a layer of fresh blueberries or sliced apples between the cake batter and crumb topping for a fruity surprise.
• Make it mini: Bake in muffin tins for individual crumb cake muffins—great for grab-and-go treats.

Nutrition Facts

Serving Suggestions

This crumb cake is delightful served warm or at room temperature. Pair it with a steaming cup of coffee or tea for a cozy breakfast or afternoon snack.

For an indulgent touch, add a scoop of vanilla ice cream or a dollop of whipped cream on the side. It also makes a lovely dessert after dinner, especially when accompanied by fresh berries or fruit compote.

For brunch, serve alongside other baked goods such as Blueberry Muffins or a fresh fruit salad to balance the sweetness. Leftovers can be stored in an airtight container for up to three days, or frozen for longer storage.

Conclusion

Making Entenmann’s Crumb Cake at home is a rewarding experience that yields a deliciously tender cake topped with the perfect buttery, cinnamon crumb. This recipe is approachable for bakers of all skill levels and uses simple, wholesome ingredients you probably already have on hand.

The aroma that fills your kitchen while baking is enough to lift anyone’s spirits, and the taste will keep you coming back for more.

Whether you’re baking for a special occasion or just because, this crumb cake is a classic that never goes out of style. Plus, the recipe’s flexibility allows you to experiment and make it your own.

So, preheat your oven and get ready to enjoy a homemade crumb cake that rivals your favorite bakery’s version!

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