Here’s a soft, buttery Crumb Cake recipe with a thick cinnamon streusel topping — perfect for breakfast or dessert. 🍰✨
Classic Crumb Cake (Coffee Cake Style)
Ingredients (9×13-inch pan)
Crumb Topping
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 tsp ground cinnamon
- ¼ tsp salt
- 1 cup all-purpose flour
- ½ cup (1 stick) unsalted butter, melted
Cake Batter
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1 cup sour cream (for moisture and richness)
Instructions
1. Preheat Oven
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking pan or line with parchment paper.
2. Make the Crumb Topping
- In a bowl, mix brown sugar, granulated sugar, cinnamon, salt, and flour.
- Pour in melted butter and stir until crumbly.
- Set aside.
3. Prepare the Cake Batter
- In a bowl, whisk together flour, baking soda, baking powder, and salt.
- In a separate large bowl, beat softened butter and sugar until light and fluffy (3–4 minutes).
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- Gradually mix in dry ingredients, alternating with sour cream, until just combined.
4. Assemble
- Spread cake batter evenly in prepared pan.
- Sprinkle crumb topping generously over the entire surface.
5. Bake
- Bake 40–50 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool before slicing.
Tips
- For extra crumb topping, increase topping ingredients by 25%.
- Add chopped pecans or walnuts to the streusel for crunch.
- Dust with powdered sugar after cooling for a bakery-style finish.
If you’d like, I can also give you a New York–style crumb cake version with an extra-thick crumb layer and slightly denser base — it has that bakery look with big crumb chunks on top.
