Here’s a classic, tender Crumb Cake recipe — soft, buttery cake with a sweet, crunchy topping 🍰✨
Classic Crumb Cake
Serves: 8–10
Time: 1 hour (15 min prep + 45 min baking)
Ingredients
For the Crumb Topping:
- 1 cup all-purpose flour
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ tsp cinnamon
- ¼ tsp salt
- ½ cup unsalted butter, cold and cubed
For the Cake:
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or plain yogurt
- ¼ cup milk
Instructions
1️⃣ Preheat Oven
- Preheat oven to 175°C (350°F).
- Grease a 9×9-inch (or 8×8-inch) baking pan.
2️⃣ Make the Crumb Topping
- In a bowl, combine flour, brown sugar, granulated sugar, cinnamon, and salt.
- Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs. Set aside.
3️⃣ Make the Cake Batter
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, cream butter and sugar until light and fluffy.
- Beat in eggs and vanilla.
- Mix in sour cream and milk.
- Gradually fold in dry ingredients until just combined.
4️⃣ Assemble
- Pour cake batter into prepared pan and spread evenly.
- Sprinkle crumb topping evenly over the batter.
5️⃣ Bake
- Bake 40–45 minutes, until a toothpick inserted into the center comes out clean.
6️⃣ Cool & Serve
- Let cool at least 15 minutes before slicing.
- Optional: dust with powdered sugar or drizzle with a simple glaze.
Tips & Variations
- Add ½ cup chopped nuts (walnuts or pecans) to the crumb topping for extra crunch.
- For extra flavor, fold ½ tsp cinnamon into the cake batter as well.
- Serve warm with coffee or tea for a perfect breakfast or dessert.
If you want, I can also give a super-moist sour cream crumb cake variation that’s extra tender and keeps well for several days.
