Here’s a classic crumb cake 🍰—soft, buttery cake with a thick cinnamon crumb topping.
Ingredients (9×9-inch pan)
Crumb Topping
- 1 cup all-purpose flour
- ½ cup brown sugar
- 1 tsp cinnamon
- ¼ tsp salt
- ½ cup cold butter, cubed
Cake
- 1½ cups all-purpose flour
- ¾ cup sugar
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup butter, softened
- 2 large eggs
- ½ cup milk
- 1 tsp vanilla extract
Instructions
- Preheat oven:
- Set to 350°F (175°C). Grease the pan.
- Make crumb topping:
- Mix flour, brown sugar, cinnamon, and salt.
- Cut in cold butter until large crumbs form. Set aside.
- Make cake batter:
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then vanilla.
- Mix in flour, baking powder, salt, and milk until smooth.
- Assemble:
- Spread batter evenly in pan.
- Sprinkle crumb topping generously over batter.
- Bake:
- Bake 35–40 minutes, until a toothpick inserted in the center comes out clean.
- Cool & serve:
- Let cool slightly. Serve warm or at room temperature.
Tips & Variations
- Extra crumb: Double the topping for bakery-style crumb cake.
- Glaze: Drizzle with powdered sugar + milk glaze after baking.
- Fruit layer: Add sliced apples or blueberries under the crumbs.
- Spice twist: Add nutmeg or cardamom to crumbs.
If you want, I can give a New York–style thick crumb cake or a quick coffee cake version.
