Copycat Recipe for Entenmann’s Single Serve Crumb Coffee Cakes.
Every time I go grocery shopping at Publix I can’t walk down the first aisle without going by all the baked goods and pastries. I always see the stack of boxes in the middle of the aisle of Entenmann’s Single Serve Crumb Cakes that are individually wrapped. Then if I go a couple more feet I have to walk by the Publix bakery which make their own version of mini crumb coffee cakes too. They always look so delicious but I try not to buy them because I always say to myself that I can make those at home and for cheaper.
The problem was I didn’t have the pan to make them exactly like them but I finally bought one. I used a muffin top pan because they are very shallow. The muffin top pan works perfect for creating mini round crumb coffee cakes.
There are different size muffin top pans out there some are 6 hole pan and some are 12. For these I used a 12 hole muffin top pan. The recipe made about 9 mini coffee crumb cakes.
The batter is a little thick and sticky so it takes a little effort to smooth the batter down in the pan, I used a rubber spatula to spread it out evenly.
- ⅓ cup + 1 tablespoon all-purpose flour (sometimes I need a little more)
- 2½ tablespoons granulated sugar
- 2½ tablespoons packed brown sugar
- ½ teaspoon ground cinnamon
- 2½ tablespoons butter, melted (I used salted)
- 2 tablespoons butter, softened (I used salted)
- ½ cup granulated sugar
- 1 large egg
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup sour cream
- ½ teaspoon vanilla extract
- Make the topping first. In a small mixing bowl mix flour, sugar, brown sugar, & cinnamon together. Add melted butter & mix until dry crumb mixture forms. If it's not very crumbly add in a little extra flour.
- Preheat oven to 350 F. degrees. Grease 1 muffin top pan.
- Make the cake batter: In a mixing bowl stir butter & sugar together. Add in egg. Mix sour cream & vanilla in. In another bowl sift flour, baking powder, & baking soda together.
- Add flour mixture to the sour cream/liquid mixture & mix until smooth.
- Spoon into prepared muffin top pans, I used a spatula to spread it evenly.
- Take the crumb topping and crumble between your fingers onto the top of each mini cake.
- Bake for 14-16 minutes or until tops are starting to turn a slight golden brown.
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These came out delicious! I used a regular muffin pan and cooked for 18 minutes – made 10 muffins. My kids thank you for this amazing recipe!
Hi Casie, I’m so glad your kids liked the recipe. Good to know it works in a muffin pan too. Thanks for taking the time to comment, we appreciate it!
I’ve made these 2 more times – once with blueberries and once with cooked apples! Both turned out great but I think the apple muffins rise to the top. Thanks again for an amazing recipe!
Hi Casie, Love the idea of adding blueberries or apples to this recipe. Thanks for sharing!
These are soooo delicious! They really taste like Entenmann’s. I didn’t have a muffin top pan so I used a regular one. Next time I will double the crumb topping cause we love extra. Thanks so much for this awesome recipe ?
Hi Joslyn, I’m so glad you liked the recipe! Thanks for taking the time to comment, we appreciate it.
Hi there, Do many cakes will this make?
Hi. With my size pan it made 9.
I love these, already made twice❤️Thanks for sharing! My question is can I freeze the dough before baking? Or at what stage can I freeze?
Thanks in advance.
Hi Nargis, So glad you liked the recipe. Yes, I have heard you can freeze the dough before baking. Thanks for taking the time to comment, we appreciate it.