To make this morning staple the New Jersey way, we're talking a 1:1 ratio of soft crumb to tender cake.
A good crumb cake—like the ones I grew up with in New Jersey—is top heavy. The simple vanilla cake supports a thick second story of tender, cinnamon-laced, brown sugar streusel and a snowcap of powdered sugar. At New Jersey bakeries, crumb cake is typically sold by the rectangular slice directly from the sheet pan; at delis, you’ll often find slices wrapped individually in plastic .
So how does the crumb topping bake off in a neat layer but stay soft? Some say baking powder brings lift and tenderness; I found it added unnecessary crispness, where the goal was always to keep things moist. Other bakers swear that cake flour, even a DIY version with cornstarch and all-purpose, is crucial: Jessie Sheehan, author of Snackable Bakes, notes in her recipe for Extra Crumb Snacking Cake that “the softness of the crumb topping and tenderness of the cake owe everything to it.
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