Here’s a classic Crumb Cake recipe—soft, tender cake topped with a sweet, buttery crumb topping. 🍰✨
Crumb Cake
Ingredients (9×9-inch pan)
For the Cake:
- 1 ½ cups (190 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup (115 g) unsalted butter, softened
- ½ cup (100 g) sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120 ml) buttermilk
For the Crumb Topping:
- ½ cup (100 g) brown sugar, packed
- ½ cup (65 g) all-purpose flour
- ¼ cup (60 g) unsalted butter, melted
- 1 tsp cinnamon
- Optional: ½ cup chopped nuts (walnuts or pecans)
Instructions
- Preheat oven
- 350°F (175°C). Grease and flour a 9×9-inch baking pan.
- Make the crumb topping
- In a small bowl, combine brown sugar, flour, cinnamon, melted butter, and nuts if using. Mix until crumbly. Set aside.
- Make the cake
- In a medium bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla.
- Alternately add dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix until smooth.
- Assemble and bake
- Pour batter into prepared pan. Spread evenly.
- Sprinkle crumb topping evenly over the cake.
- Bake 35–40 minutes until a toothpick inserted in the center comes out clean.
- Cool and serve
- Let cool in the pan for 10–15 minutes before slicing. Serve warm or at room temperature.
Tips
- Extra crumbly: Use cold butter cut into the crumb topping for a more textured crumble.
- Flavor variations: Add a teaspoon of almond extract or a pinch of nutmeg to the batter.
- Make ahead: Crumb cake can be stored at room temperature for 2–3 days or frozen for longer.
- Serving: Pairs perfectly with coffee or tea.
I can also give you a super-simple one-bowl crumb cake recipe that’s faster to make and just as delicious.
Do you want me to do that?
