Absolutely! Here’s a classic crumb cake recipe—soft, tender cake with a buttery, cinnamon-sugar streusel topping. Perfect with coffee or tea.
Ingredients
For the cake:
- 2 cups (250 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240 ml) buttermilk (or milk + 1 tsp lemon juice, let sit 5 min)
For the crumb topping:
- 1/2 cup (100 g) granulated sugar
- 1/3 cup (40 g) all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ cup (55 g) unsalted butter, cold, cut into small pieces
Instructions
1. Preheat the oven
- Preheat to 350°F (175°C).
- Grease and flour a 9×9-inch (or 8×8-inch) baking pan.
2. Make the crumb topping
- In a small bowl, mix sugar, flour, and cinnamon.
- Cut in cold butter using a pastry cutter, fork, or fingers until mixture resembles coarse crumbs. Set aside.
3. Make the cake batter
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until creamy.
- Add eggs, one at a time, then vanilla.
- Gradually add dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Mix until just combined.
4. Assemble
- Spread batter evenly in the prepared pan.
- Sprinkle the crumb topping evenly over the batter.
5. Bake
- Bake 35–40 minutes, until a toothpick inserted in the center comes out clean.
- Cool in the pan on a wire rack before slicing.
Tips for Perfect Crumb Cake
- Cold butter for crumbs: Makes the topping crispy and crumbly.
- Don’t overmix: Overmixing the batter makes the cake dense.
- Add nuts: Optional: sprinkle chopped walnuts or pecans on top of the crumbs.
- Storage: Keeps at room temperature 2–3 days; refrigerate longer.
If you want, I can also give a super-moist, buttery crumb cake recipe with a cream cheese swirl, which is extra decadent.
Do you want that upgraded version?
