Crumb Cake is a classic sweet cake topped with a buttery, cinnamon-sugar crumb topping. It’s soft, moist, and perfect for breakfast, coffee breaks, or dessert. 🍰☕
Ingredients
Cake
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup (115 g) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream (or plain yogurt)
- ¼ cup milk
Crumb Topping
- ½ cup all-purpose flour
- ½ cup brown sugar
- 1 tsp cinnamon
- 3 tbsp unsalted butter, melted
- Optional: ¼ cup chopped nuts (walnuts or pecans)
Instructions
1. Preheat Oven
- Preheat oven to 175°C (350°F).
- Grease or line a 9×9-inch baking pan.
2. Make the Cake
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, then vanilla.
- Alternate adding dry ingredients and sour cream/milk until smooth.
- Spread batter evenly in the prepared pan.
3. Make the Crumb Topping
- Mix flour, brown sugar, and cinnamon.
- Stir in melted butter until mixture forms crumbs.
- Add nuts if using.
- Sprinkle evenly over the cake batter.
4. Bake
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool slightly before cutting.
Tips
- For extra flavor, add a pinch of nutmeg or cardamom to the crumb topping.
- Serve warm with coffee or tea for best taste.
- Crumb cake can also be frozen after baking for later enjoyment.
I can also provide:
- A streusel-style crumb cake with extra buttery topping
- Mini crumb cakes/muffins version
- Glazed crumb cake with vanilla icing drizzle
