Homemade Crumb Cake

Crumb Cake

In my post “Cinnamon Apple Oatmeal Bread” I had mentioned my mother’s pumpkin nut bread, saying how it was one of my favorite childhood foods that she baked. Well, now I’m posting about my favorite store bought childhood food… Entenmann’s Crumb Cake. Oh my Lord, I could literally eat a whole cake in one sitting, that is how much I was obsessed with those. So anyway, I have a recipe that is just as good, if not better, than my childhood love. Check it out, let me know if you give it a try!

Ingredients (cake):
1/2c Unsalted Butter, melted
1c Granulated Sugar
2 Large Eggs
3/4c Whole Milk
2c All Purpose Flour
2tsp Baking Powder
1tsp Vanilla Extract

Ingredients (topping):
1/2c Unsalted Butter, cold and cubed
1c Granulated Sugar
2c Bisquick
2tsp Ground Cinnamon
1/3c Powdered Sugar

Heat oven to 350F

Grease a 9″x13″ baking pan with butter or shortening.

In a large mixing bowl cream your granulated sugar and melted butter until fluffy. Add your eggs, vanilla extract and milk, continue to mix. Add your baking powder and flour, continue mixing until fully blended. Pour your batter into the greased pan, tap down to release air and level the batter.

In a different bowl mix your bisquick, ground cinnamon and granulated sugar for the topping. Add your cubed cold butter and using your hands completely work it into the mixture. You should be left with a crumble texture. Sprinkle the topping evenly over the batter.

Bake for 30 minutes. Using a toothpick, check the center of the cake, if it comes out clean then the cake is done. If not then continue to cook, re-checking the center every 3 minutes. Once done remove from the oven and allow to cool at room temperature. Once cooled sprinkle the cake with the powdered sugar. Do not do this while the cake is still warm, otherwise you will end up with a sugar paste!

So that’s it, enjoy! You’ll thank me later, even if your scale doesn’t… haha.


Published by Derek Martin

Husband, dad, home cook, wine snob... lover of bacon. I have spent my entire adult life surrounded by fine food and fine wines, starting with fifteen years working at, or running, some of New Jersey's top restaurants, and now the last two years working for one of the top fine wine distributors in the United States. I have absorbed a ton of information on food, wine, pairings and techniques during those seventeen years, and I'd love to share what I've learned with you!

10 thoughts on “Homemade Crumb Cake

    1. High altitude is always tough to gauge with any recipe, as I’m sure you know since you live it! With this particular recipe you’ll probably have to play around a little, but my gut is tell me to add one egg white in addition to the two eggs, and to increase the baking temp by 25 degrees. Let me know how it works out so I have some conclusive facts if this question pops up again.


  1. Amazing recipe! Just made this today- it’s a gloomy, rainy day so this lifted my spirits. Perfect crumb to cake ratio. Added some vanilla ice cream- perfection!


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    Magnificent activity!

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