Ah, Crumb Cake—soft, tender cake with a buttery, cinnamon-sugar crumb topping. Perfect with coffee or tea! Here’s a classic recipe:
Ingredients
For the Cake:
- 1 ½ 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
For the Crumb Topping:
- ½ cup all-purpose flour
- ½ cup brown sugar
- 1 tsp ground cinnamon
- ¼ tsp salt
- 4 tbsp unsalted butter, cold and cut into small pieces
Instructions
- Preheat Oven:
- Preheat oven to 350°F (175°C).
- Grease an 8×8-inch or 9×9-inch baking pan.
- Make the Crumb Topping:
- In a small bowl, combine flour, brown sugar, cinnamon, and salt.
- Cut in cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs.
- Set aside.
- Make the Cake:
- 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, one at a time, then stir in vanilla.
- Mix in sour cream (or yogurt) and milk.
- Gradually fold in dry ingredients until just combined.
- Assemble and Bake:
- Spread cake batter evenly in prepared pan.
- Sprinkle crumb topping evenly over the batter.
- Bake 35–40 minutes, until a toothpick inserted in the center comes out clean.
- Cool and Serve:
- Let cool 10–15 minutes before cutting.
- Serve warm or at room temperature.
💡 Tips:
- For extra richness, add ½ tsp nutmeg or a pinch of allspice to the crumb topping.
- Press some of the crumbs lightly into the batter for a thicker topping.
- Can be stored in an airtight container for 2–3 days or frozen for longer.
If you want, I can also give a moist, overnight crumb cake version that’s extra tender and perfect for brunch.
Do you want me to do that?
