Here’s a classic, tender, and buttery Crumb Cake with a sweet, crunchy streusel topping — perfect for breakfast, brunch, or a coffee break.
🍰 Crumb Cake
🛒 Ingredients (9×13-inch pan)
Cake
- 2 cups (250 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup (115 g) unsalted butter, softened
- 1 cup (200 g) sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream or plain Greek yogurt
Crumb Topping
- 1 cup (125 g) all-purpose flour
- ½ cup (100 g) brown sugar
- ½ tsp cinnamon
- ¼ tsp salt
- ½ cup (115 g) cold unsalted butter, cubed
👩🍳 Instructions
1️⃣ Preheat Oven
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×13-inch pan.
2️⃣ Make the Crumb Topping
- In a bowl, mix flour, brown sugar, cinnamon, and salt.
- Cut in cold butter with a pastry cutter or fork until mixture resembles coarse crumbs.
- Set aside.
3️⃣ Make the Cake Batter
- In a bowl, cream softened butter and sugar until light and fluffy.
- Beat in eggs, one at a time, then add vanilla.
- In another bowl, whisk flour, baking powder, baking soda, and salt.
- Alternately fold dry ingredients and sour cream into the butter mixture until just combined.
4️⃣ Assemble the Cake
- Spread cake batter evenly in prepared pan.
- Sprinkle crumb topping generously over the batter.
5️⃣ Bake
- Bake 35–40 minutes, until a toothpick inserted into the cake (not the crumbs) comes out clean.
- Let cool before slicing.
🔥 Tips & Variations
- Extra crunch: Add chopped nuts (walnuts or pecans) to the crumb topping.
- Flavor twist: Add ½ tsp almond extract or lemon zest to the batter.
- Moist cake: Use full-fat sour cream for richer texture.
- Storage: Keep covered at room temperature 2–3 days or refrigerate 4–5 days; freezes well for up to 2 months.
- Serving: Warm slightly and serve with coffee or tea.
If you like, I can provide a bakery-style version with ultra-thick, buttery crumbs and a tender, moist cake layer underneath that’s practically melt-in-your-mouth.
