Here’s a classic Crumb Cake—soft, buttery cake with a thick cinnamon crumb topping 🍰
Crumb Cake
Ingredients (9×13-inch pan)
Crumb topping:
- 1 cup brown sugar
- 1 cup granulated sugar
- 1 tbsp cinnamon
- 1 tsp vanilla (optional)
- 2½ cups all-purpose flour
- 1 cup melted butter
Cake:
- 3 cups all-purpose flour
- 1½ cups sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup milk or buttermilk
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat oven
- 350°F (175°C). Grease a 9×13-inch pan.
- Make crumb topping
- Mix sugars, cinnamon, flour, and vanilla.
- Stir in melted butter until large crumbs form. Set aside.
- Make cake batter
- In a bowl, whisk flour, sugar, baking powder, and salt.
- Add milk, melted butter, eggs, and vanilla. Mix until smooth.
- Assemble
- Spread batter evenly in pan.
- Sprinkle crumb topping generously over batter.
- Bake
- Bake 40–50 minutes, until a toothpick inserted comes out clean and crumbs are golden.
- Cool & serve
- Cool slightly. Dust with powdered sugar if desired.
Tips & Variations
- Extra thick crumbs: Double the crumb topping (bakery-style!).
- Coffee crumb cake: Add 1 tsp espresso powder to the crumbs.
- Fruit layer: Add a thin layer of apple or blueberry pie filling between cake and crumbs.
- Storage: Keeps 2–3 days covered at room temp or refrigerate up to 5 days.
If you want, I can give you a New York bakery–style crumb cake with even thicker crumbs or a quick one-bowl version.
