Looking for a NJ coffee cake recipe

When we lived in NJ, the local bakeries had a coffee cake everyone called crumb cake or crumb buns.  It was a square yellow cake (somewhat bread-like) with a white powdered crumb topping.  Does anybody have a recipe that might fit that description?  Thanks for the help! -- linnvw52

New Jersey Crumb Cake Recipe

Cake

½ cup margarine or butter

1 cup sugar

2 eggs

¾ cup milk

2 cups all purpose flour

2 teaspoons baking powder

1 teaspoon vanilla

Topping:

½ cup butter or margarine

1 cup sugar

2 cups biscuit mix (Bisquick, etc.)

2 teaspoons cinnamon

½ cup powdered sugar

Cream butter and sugar. Beat eggs and milk; mix with butter mixture.

Sift together the flour and baking powder, add to the creamed mixture. Stir in vanilla.

Pour batter into a greased 9”x 13” baking pan.

For crumb topping, cut butter into sugar, mix, add cinnamon

Spread over cake batter. Bake at 350° for 30 minutes.

Sprinkle with powdered sugar when cool.

I have been making this crumb cake for many years, it's great.

1-1/2 cup flour

1/2 cup sugar

2-1/2 tsp baking powder

1/2 tsp salt

In a different bowl

1 large egg

1/2 cup milk

2 tsp canola oil

2 tsp vanilla

Whisk the wet ingredients together, then add to the dry ingredients above. Mix well and spread into an greased and floured 9 x 13" pan. Spread evenly, even though it looks like theres not enough batter.

Topping

2-1/2 cups flour

1 cup light brown sugar

1 tsp cinnamom

2 sticks of butter(unsalted and melted)

Mix topping with fingers, put on top of batter. Cook 20 minutes(mine cooks for 25 minutes) at 325*. When done and cool sprinkle on powdered sugar.

This is real crummy cake, just like the bakery serves it! Let me know what you think.

Kiwe

NJ girl! 

  THANK YOU SO VERY VERY MUCH.  I was just going through the community board just to see if anyone wrote about pineapple upside down cake and saw your recipe for the NJ Crumb Cake.  I must say that I have not enjoyed Crumb Cake like this since I was a child growing up on Long Island.  I now live in the Republic of Ireland and will make this recipe very soon. Although, I must confess that I will have to tinker it down to about half the size.  Again, my thanks for posting this recipe.

Sincerely,

Retiredtoeire