Fall Baking: New Jersey Coffee Cake Recipe

NJ Coffee Cake Recipe

When I think about Fall, I think about steamy, hot coffee goodness! Then, I often start thinking about this New Jersey coffee cake recipe because what goes better with coffee than coffee cake? Particularly MY coffee cake.

I make a New Jersey style coffee cake, as you can see by the name.

I grew up eating this stuff! You can find it in bakeries and deli’s all through New Jersey, but not here in North Carolina! So, I developed my own recipe so I could have it any time I want it. My coffee cake has more crumb than cake and that is just how I like it!


  • 9×13 pan


  • 1 stick butter salted and softened
  • 1 1/3 cup sugar
  • 2 cups flour
  • 2 tsp baking powder
  • 2 eggs
  • 3/4 cup milk 2%
  • 1 1/2 tsp vanilla
  • Crumb Topping
  • 1 1/2 sticks margarine
  • 2 cups sugar
  • 1 cup brown sugar
  • 6 cups Bisquick
  • 5-6 tsp cinnamon
  • 1/2 cup powdered sugar


  • Preheat oven to 350 degrees.
  • Line a 9×13 pan with no-stick foil.
  • Cream together butter and sugar.
  • While creaming, mix together flour and baking powder in a large bowl.
  • Set aside.
  • Add eggs into creamed mixture.
  • Add milk into creamed mixture.
  • Add flour and powder into wet mixture.
  • Add vanilla and beat until combined.
  • Pour batter into prepared pan.
  • Prepare crumb topping:
  • Add sugars, Bisquick and cinnamon into a large bowl.
  • Cut in margarine and combine with hands until well mixed.
  • Sprinkle topping over cake with hands, squeezing it together as you do. (You want the topping to be lumpy).
  • Bake for 45 to 50 minutes or until cooked through in the center.
  • Cool for 15-20 minutes and top with powdered sugar.
  • You may have about 1/2 cup of topping left over, you do not want topping to run over the sides of the pan.


Save money and make the Bisquick! 


8 cups flour 1 1/4 cups nonfat dry milk powder 1/4 cup baking powder 1 tbsp salt 2 cups shortening 

Combine 1st 4 ingredients into a large bowl. Cut in shortening until course crumbs are formed. Store in an air tight container in the refrigerator. This recipe makes about 10 cups of baking mix.

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