Ah, crumb cake 🍰—soft, tender cake with a sweet, buttery streusel topping. Classic comfort dessert or breakfast treat! Here’s a reliable recipe:
Classic Crumb Cake (serves 8–10)
Ingredients
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 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
- ¼ cup granulated sugar
- ½ tsp cinnamon
- ¼ cup cold butter, cubed
Instructions
- Preheat oven
- 350°F / 175°C. Grease a 9×9-inch pan or line with parchment.
- Make crumb topping
- In a small bowl, mix flour, sugars, and cinnamon.
- Cut in cold butter with a fork or pastry cutter until it resembles coarse crumbs. Set aside.
- Make cake batter
- In a bowl, cream butter and sugar until light.
- Add eggs one at a time, then vanilla.
- Mix in sour cream and milk.
- In another bowl, whisk flour, baking powder, soda, and salt.
- Gradually fold dry ingredients into wet until just combined.
- Assemble
- Pour batter into prepared pan.
- Sprinkle crumb topping evenly over the batter.
- Bake
- 35–40 minutes, or until a toothpick in the center comes out clean.
- Cool & serve
- Let cool in pan 10–15 min before slicing.
Tips
- Extra crunch: Add chopped nuts (walnuts or pecans) to the crumb topping.
- Flavor twists: Lemon zest, orange zest, or a pinch of nutmeg in the batter.
- Make ahead: Keeps well in an airtight container for 2–3 days; also freezes beautifully.
If you want, I can give a super-moist, bakery-style crumb cake recipe that’s extra buttery and perfect for coffee mornings ☕🍰.
Do you want me to do that version?
