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Crumb Cake Recipe

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4.2 from 9 reviews

This classic Crumb Cake features a tender, moist cake base topped with a generous layer of cinnamon-spiced buttery crumb topping. Baked to golden perfection, it is perfect for breakfast, brunch, or dessert. The crumb topping adds a delightful texture contrast and rich flavor that makes this recipe a timeless favorite.

  • Total Time: 1 hour 15 minutes
  • Yield: 15 servings

Ingredients

Crumb Topping

  • 1 ½ cups (340g) salted butter
  • 1 cup (185g) light brown sugar, tightly packed
  • ¾ cup (145g) granulated sugar
  • 4 cups (480g) all-purpose flour, spooned and leveled
  • 2 tablespoons ground cinnamon

Cake Batter

  • 2 ¾ cups (330g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (170g) salted butter, softened
  • 1 cup (190g) granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup (185g) full-fat sour cream, room temperature

Optional

  • Powdered sugar for dusting

Instructions

  1. Prepare the Crumb Topping: Melt the butter in a medium microwave-safe bowl using 30-second intervals. Stir in the light brown sugar and granulated sugar until combined. Fold in the flour and ground cinnamon, mixing until the mixture forms a dough consistency. Set aside for later use.
  2. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking pan with cooking spray or line it with parchment paper to prevent sticking.
  3. Mix Dry Ingredients for Cake: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until combined. Set aside.
  4. Cream Butter and Sugar: Using an electric mixer, cream together the softened butter and granulated sugar in a large bowl until the mixture is light and fluffy, which will take about 2-3 minutes on medium speed.
  5. Add Eggs and Flavorings: Add the eggs one at a time to the creamed butter and sugar, mixing thoroughly after each addition. Then, add the vanilla extract and sour cream and mix until well combined.
  6. Combine Wet and Dry Mixtures: Gradually add the dry flour mixture to the wet ingredients, mixing continuously until the batter becomes thick and smooth.
  7. Fill the Baking Pan: Spoon the batter evenly into the prepared baking pan and spread it out with a spatula to create an even layer.
  8. Add Crumb Topping: Break apart the crumb topping dough into half-inch pebble-sized pieces with your hands and sprinkle evenly over the cake batter, covering the entire surface.
  9. Bake: Place the pan on the middle rack of the oven and bake for 45-50 minutes. The cake is done when a toothpick inserted into the center comes out clean and the crumb topping is golden brown. If the topping browns too quickly around 45 minutes, loosely cover the cake with aluminum foil to prevent burning.
  10. Cool and Serve: Remove the cake from the oven and let it cool completely on a wire rack. Optionally, dust with powdered sugar before slicing and serving.

Notes

  • Use room temperature eggs and sour cream for better batter incorporation and cake texture.
  • The crumb topping can be made ahead and stored in the fridge for up to a day before baking.
  • If you prefer less sweetness, reduce the sugar in the crumb topping by half.
  • For easier cleanup, line the baking pan with parchment paper instead of greasing.
  • Ensure not to overbake to keep the cake moist; begin checking doneness at 45 minutes.
  • Serving suggestion: enjoy warm or at room temperature with coffee or tea.
  • Author: Amelia
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/crumb-cake-recipe/