Here’s a classic recipe for Crumb Cake—soft, tender cake with a sweet, buttery crumb topping.
Classic Crumb Cake
Servings: 8–10
Ingredients:
For the cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or plain yogurt
- ¼ cup milk
For the crumb topping:
- 1 cup all-purpose flour
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- ½ tsp cinnamon
- ¼ tsp salt
- ½ cup unsalted butter, cold and cubed
Instructions:
- Preheat oven: 350°F (175°C). Grease a 9×9-inch baking pan.
- Make crumb topping: In a bowl, mix flour, sugars, cinnamon, and salt. Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs. Set aside.
- Make cake batter:
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until fluffy. Add eggs, one at a time, then vanilla.
- Stir in sour cream and milk until smooth.
- Fold in dry ingredients until just combined.
- Assemble: Pour batter into prepared pan. Sprinkle crumb topping evenly over the cake.
- Bake: 35–40 minutes until a toothpick inserted into the cake comes out clean.
- Cool: Let cool in the pan for 10–15 minutes before slicing.
This crumb cake is moist, tender, and perfectly sweet with a crunchy topping—great for breakfast, brunch, or a snack.
If you want, I can also give a quick 1-bowl crumb cake version that’s faster but still delicious. Do you want me to do that?
