Here’s a classic, soft, and buttery Crumb Cake recipe with a thick, sweet crumb topping—perfect for breakfast, coffee breaks, or dessert.
Ingredients
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup milk
For the Crumb Topping:
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 tsp cinnamon
- ¼ tsp salt
- ½ cup (1 stick) unsalted butter, cold, cut into small pieces
Instructions
1. Preheat & Prepare Pan
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking pan or line with parchment paper.
2. Make the Cake
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the butter mixture, alternating with milk, beginning and ending with dry ingredients. Mix until smooth.
- Spread batter evenly in the prepared pan.
3. Make the Crumb Topping
- In a medium bowl, mix flour, granulated sugar, brown sugar, cinnamon, and salt.
- Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Sprinkle crumb topping evenly over the cake batter.
4. Bake
- Bake for 40–45 minutes, until a toothpick inserted into the center comes out clean.
5. Cool & Serve
- Let the cake cool in the pan on a wire rack. Slice into squares and serve warm or at room temperature.
💡 Tips:
- For extra flavor, add ½ tsp nutmeg to the crumb topping.
- Crumb cake keeps well in an airtight container for 2–3 days or can be frozen for longer storage.
- You can drizzle a simple powdered sugar glaze over the top after cooling for extra sweetness.
If you want, I can also give a quick one-bowl crumb cake recipe that skips separating ingredients and still gives a thick, delicious topping.
Do you want that faster version?
