Hosts Julia Collin Davison and Bridget Lancaster make the ultimate New Jersey Crumb Buns.
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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! 😊
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.
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.
Any way to make the crumbs soft like Entemmans?
I'm originally from Jersey and yeah I miss the crumb buns – its all about the crumb! Love that its more crumb than cake. I used to eat the topping off the cake as a kid.
Thank you!
Beautiful Ladies, thank you so much for sharing this recipe with us all Julia and for introducing this recipe to a born and raised southerner
Delicious I love your cooking show on Create”. I will try this recipe!
The cake here is made in a glass 9×13 pan. I wish they had said if it was necessary as I only have a metal pan.
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.
Is the milk 110 F?
Entenmanns crumb cake has been my standard for years. This is on schedule for the weekend!
that cake is a little thick to be honest!! less is more!!!
Is there a reason for not using the Kitchen Aid to mix the crumb dough? I feel like that'd be way easier.
I am from New Jersey and I tell you these are THE REAL DEAL!!!
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.
The best crumb cake in NJ is B&W in Hackensack!!!
Made this yesterday. Absolutely delicious.
Just the way I remember as a child in the 1960s and ‘70s, in Harvey Cedars, on Long Beach Island. Can’t bring myself to call it “LBI.” 😉
Could go for some b&w bakery right now
This show was so much better with Kimball. The the one in the light shirt just seems fake. Sad, used to be a really good show.
OMG..just remembered going to the bakery on Sunday after church…in Passaic NJ….thanks for the recipe….will try tomorrow!
It is my understanding that crumb buns are yeast leaven and crumb cake is leaven with baking powder like Drakes crumb cake..
I remember Crumb Buns from my childhood in the Bronx.
Does the milk have to be warm for the dough part of the recipe
Came great!
What is cake flour? 😕
One of my favorites when I treat myself with a cup of coffee ☕️ I didn’t know this was on Youtube. So happy to see America’s Test Kitchen on the Tube
These came out perfectly! I didn't need the dough hook. I just used the flat attachment and it turned out perfectly!
I worked at a bakery at the jersey shore and this recipe is pretty spot on just try making 60 trays of it per day 😂😂
Crumb buns? From Jersey and never heard of that. Coffee cake, on the other hand…
It's a fucking crumb cake, okay. It's not specific to New Jersey 🙄.
Crumb buns? I have never heard of them here in Pa…
We use to get crumb cake with a cream filling & the heavy crumbs. My Aunt Muriel taught me how to choose one with heavy crumb. And yes we are from New Jersey. FYI it's crumb cake not buns.
mmm bake several batches of these to last me a whole month please!
I’m from nj did not know crumb buns were a regional item
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!
And the calorie count per piece? 1000?
It's a breakfast sweet. Not really a dessert.
Love you two Ladies ! Thank you for this recipes ! I’m from NY so we called it New York Crumb Cake but thanks for clarifying as to why it’s called NJ Crumb Cake !
What would happen if I use succanat instead?
Seems like the southern Brazilian "cuca". Which itself descends from late 19hundreds germans Kuchen