Here’s a classic Crumb Cake recipe—soft, tender cake topped with a sweet, buttery crumb topping. Perfect for breakfast, coffee breaks, or dessert. 🍰✨
Classic Crumb Cake
Ingredients
For the Cake:
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (240 ml) sour cream or plain yogurt
For the Crumb Topping:
- ¾ cup (150 g) brown sugar
- ½ cup (60 g) all-purpose flour
- ½ cup (115 g) unsalted butter, cold
- 1 tsp cinnamon
- Optional: ½ cup chopped nuts
Instructions
- Preheat oven
- 350°F (175°C). Grease a 9×13-inch baking pan or line with parchment paper.
- Prepare the cake batter
- Beat butter and sugar until creamy.
- Add eggs one at a time, then vanilla.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Alternate adding dry ingredients and sour cream to the butter mixture until smooth.
- Prepare crumb topping
- Mix flour, brown sugar, cinnamon, and nuts (if using).
- Cut in cold butter using a pastry cutter or fingers until crumbly.
- Assemble
- Spread cake batter evenly in the prepared pan.
- Sprinkle crumb topping generously over the batter.
- Bake
- Bake 35–45 minutes until a toothpick inserted into the center comes out clean.
- Cool slightly before slicing.
Tips
- Extra crumbly: Use a mix of brown and white sugar in the topping.
- Flavor variations: Add lemon zest, orange zest, or a handful of berries to the batter.
- Storage: Keep in an airtight container at room temperature for 2–3 days, or refrigerate up to a week.
- Serving suggestion: Dust with powdered sugar or drizzle a simple glaze over the top.
I can also give you a quick one-bowl crumb cake recipe that’s ready in under 30 minutes if you want a faster version.
Do you want me to do that?
