How to Make New Jersey Crumb Buns

Byamazingfoodstv


Hosts Julia Collin Davison and Bridget Lancaster make the ultimate New Jersey Crumb Buns.

Get the recipe for New Jersey Crumb Buns:
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42 Comments

  1. I add a teaspoon of vanilla to the batter to give it some flavor. As far as the crumb topping, I tried making it the first time by hand and found it to be too much work doing it that way (I’m old lol). Next time I tried to do it in the mixer with the paddle attachment and voila! The topping comes out perfectly in the mixer. Everyone ❤ this recipe! I live in NJ and on the way to work would stop at the Blue Ribbon Bakery that was in Union center. They made the best crumb buns in the state. This was 50 years ago and they are long gone, just like the rest of the old time bakeries around the state. I miss them and Geiger’s in Westfield that made the best apple pies! 😊

  2. The Montauk Bake Shoppe (Long Island) has the best crumb cake I've ever had. This looks like theirs so I'm going to give it a try. They had a version with apple pie filling between the cake layer and the crumb topping which was wonderful.

  3. Thank you for this recipe! I was born and raised in New Jersey and had this crumb cake at my disposable all the time. When I moved to the south I never saw or heard it anymore. It’s not in the stores. I know that Entenmann’s was selling it. Now I can make it.

  10. Did anyone else wind up needing to add a TON more butter to the crumb topping just to get it to hold together? I used 24 Tbsp instead of 18 and it still never came together in a nice ball like theirs did.

  16. I'm always looking for a true copycat of the heavy crumb cake from B&W Bakery in Hackensack, NJ. What makes theirs different from everyone else's is that it has only a very thin layer of cake (very little rising) and a texture more like a stretchy bread than a cake, flavored with a tiny bit of lemon. The crumb-to-cake height ratio should be about 3-1, and some of the clumps should be larger. There are really two types of NJ crumb cake/crumb buns. There's what I call "bagel shop crumb cake", which has a pretty good ratio of crumbs to cake, but the cake is very cake-y and very sweet…and almost greasy feeling after you take the plastic wrap off that they sell it in. It's tasty, but VERY sweet. What makes B&W cake so special is that it's NOT very sweet and even the crumbs, despite all the sugar, aren't cloyingly sweet.

    I used to get them all the time for about 8 bucks. Now I live 500 miles away and I can only get them through Goldbelly at 40 bucks a pop. That's why I want a real-deal copycat recipe. The ones I've tried just aren't quite there.

  37. Jersey boy born and raised and we called them crumb buns (without the 'New Jersey' since it was a given). So I made this and had 2 issues. First, my dough didn't rise. My yeast was fresh, room was warm BUT I don't have a stand mixer. Used a hand mixer but of course the dough climbed up the beaters and had to keep pulling it down. Could this be why the dough didn't rise? 2nd issue: crumbs were rock hard (but yummy). Forgot to let it rest before crumbing. Could that be why they were so hard or…?

    Making for my 5th time. I hope my cake rises!

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