Crumb buns

Crumb Buns These are absolutely delicious but very different than a sweet crumb cake. This is a yeast cake and much less sweet. Perfect when paired with a cup of coffee or tea! Crumb Buns Cake2 1/4 cups 11 1/4 ounces all-purpose flour3/4 cup milk1/4 cup 1 3/4 ounces granulated sugar1 large egg2 1/4 teaspoons instant or rapid-rise yeast3/4 teaspoon salt6 tablespoons unsalted butter (cut into 6 pieces and softened)Topping18 tablespoons 2 1/4 sticks unsalted butter, melted3/4 cup 5 1/4 ounces…

We found that we could pile the crumb topping high on this cake—just like they do in Jersey—by paying special attention to the types of flour and sugar we used in each layer.

Delicious tender rolls , slightly sweet with a hint of cinnamon and lots of Crumbs! I had never heard of or seen crumb buns before. I came across this recipe on Food.com and had to try it. The person that posted the recipe said these are rolls that you would have found in an...

Guest Series: Pastry chef and food writer Janice Kollar is back to share her quest, and ultimate victory, to re-discover and unearth the treasured New Jersey crumb buns of her childhood.

My Copycat Entenmann’s Coffee Cake recipe is a classic New York dense vanilla cake laden with divine brown sugar and cinnamon streusel.

This classic Cinnamon Crumb Buns recipe is the perfect bake to enjoy for breakfast or with your afternoon cup of coffee. Who could resist a crumb-filled bun, hot from the oven?

Here’s the third installment in my Best Ever series! What’s it all about? Click here to get the scoop. Today I’m sharing with you the, Best… Crumb Cake… Ever. If yo…

I remember as a little girl we would have “snack cake” after school. It was usually some type of apple or banana cake. Something that was easy and a little “something something” to tide you over until dinner. This is NOT your mother’s snack cake. No offense Mom. New Yorkers will know this cake; this... Read More

Yield = 15 buns Cake ½ cup 113 grams &nbsp

When it comes to crumb topping, New Jersey says go big or go home. We found that we could pile the crumb topping high on this cake—just like they do in Jersey—by paying special attention to the types of flour and sugar we used in each layer. Using all-purpose flour in the cakey base made it satisfyingly chewy. Cake flour, which is finer and lower in protein than all-purpose flour, gave the topping its signature soft crumbs. Just the right mix of white and brown sugars ensured that the crumb…