Crumb Cake
New Jersey crumb cake is a decadent, nostalgic bakery classic consisting of two distinct layers: a soft, moist yellow cake base and a generous streusel topping made from butter, flour, brown sugar, and cinnamon. It is beloved throughout the Garden State and beyond and known for its thick, buttery crumb topping that often rivals—or even exceeds—the height of the cake itself.
The key to its signature character lies in the ratio—a true New Jersey-style crumb cake often has as much crumb as cake, if not more. The topping forms chunky, tender crumbles that are slightly crisp on the outside and melt-in-your-mouth soft inside, creating a delightful contrast with the delicate cake below.
This cake traces its roots to German streuselkuchen, brought to the U.S. by immigrants and adapted in American bakeries—especially those across New Jersey and parts of New York. Read more
Over time, local bakers perfected the oversized crumb style, turning it into a staple of diners, Jewish and Italian bakeries, delis, and corner stores, often served alongside coffee for breakfast or as an anytime snack. Traditionally, the cake is baked in large sheet pans, cut into squares, and finished with a heavy dusting of powdered sugar.
No frosting or glaze is necessary—the richness comes entirely from the buttery crumbs and tender cake. New Jersey crumb cake is hearty, comforting, and deeply nostalgic, often associated with childhood treats, weekend bakery runs, or casual brunch tables.
It's a perfect example of how a simple formula—cake plus crumb—can become a cultural icon when executed just right.
