If you’ve ever drooled over the crumb cake at the bakery, then you’re in luck. This recipe is going to blow the store-bought ones out of the water with its pillowy-soft and moist cake with hints of vanilla and tangy flavor and the sweet buttery streusel topping. Perfectly sweetened, this cake is loved by both adults and kids.
Even better, this recipe is very simple to make and is perfect for feeding a hungry crowd. It comes together quickly, making it great for when surprise guests show up. Similar to my cinnamon coffee cake, this cake goes perfectly with a cup of coffee or tea for breakfast or as an after-dinner dessert.
What You Need to Make This Recipe
Flour — all-purpose flour works best for this cake as it will yield a cake that’s tender but strong enough to hold the crumb layer.
Butter — I recommend using unsalted butter as the salt content in salted butter is inconsistent between different brands.
Cinnamon — you can’t make this crumb cake without cinnamon.
Sour cream — using sour cream in a cake provides a subtle and delicious tangy flavor as well as makes the cake become richer and more moist.
Milk — not only does milk add flavor to the cake, but it also adds moisture and improves the texture of the cake.
How to Make Crumb Cake
1. In a large bowl, whisk together ¾ cup flour, sugars, cinnamon, and salt.
2. Using a fork, stir in the melted butter until mostly combined but still crumbly.
3. Add the remaining ¾ cup flour.
4. Stir until the mixture is very crumbly and still has large pieces.
5. In a large mixing bowl, combine the butter and granulated sugar and beat on medium speed until light and fluffy, about 3 minutes.
6. Add the sour cream, milk, and vanilla, and beat on medium-low speed until combined. The mixture will look runny and curdled.
7. With the mixer on low speed, slowly add the flour mixture to the butter mixture. Beat just until all of the flour is incorporated, stopping to scrape down the bowl as needed.
8. Transfer the batter to the prepared 8×8-inch square pan.
9. Using a spatula, spread the batter out evenly as the batter will be thick.
10. Sprinkle the crumb topping all over the batter and bake for 40 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let the cake cool completely in the pan. Sprinkle with confectioners’ sugar before slicing and serving.
Pro Tips for Making This Recipe
- Make sure to measure your flour correctly. I highly recommend always using a scale to measure. However, if you don’t have a scale, be sure to fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup.
- Do not over mix the crumb topping, or it may become paste-like in texture. You want there to be some crumbly texture to the topping.
- Ensure that the baking soda and baking powder are fresh and haven’t expired. One of the main reasons that cakes don’t rise and become dense is because the baking soda and powder have expired.
- Bring all the ingredients to room temperature so they mix quickly and easily.
- I recommend tapping the cake pan on your counter to pop any air bubbles before adding the crumb topping. Doing so will help the batter even out in the pan as well.
- Make sure your brown sugar is soft and moist for the crumb and cake. If your brown sugar has hardened, don’t worry, it’s an easy fix! I wrote a detailed post on how to soften brown sugar. If you don’t have brown sugar, you can follow this post on homemade brown sugar.
Frequently Asked Questions
What is the difference between this and coffee cake?
Both cakes are very similar. The main difference between the two cakes is the amount of streusel topping. Crumb cake has a thicker layer of streusel topping than coffee cake. Coffee cake can also be made without the streusel topping. You might also see that there’s a New York-style crumb cake as well, which has much bigger crumbs.
How do I store this cake?
This crumb cake will stay fresh stored at room temperature. Tightly covered in plastic wrap or transfer the cake into an airtight container for 3 to 4 days. For longer storage, you can place it in the fridge for 4 to 5 days instead.
Can I freeze this?
This crumb cake recipe is freezer-friendly! To freeze, allow the cake to cool to room temperature before wrapping it tightly with plastic wrap and then tin foil. Store for up to 2 months. When ready to eat, thaw in the fridge overnight, bring to room temperature, or reheat in the oven and dust with powdered sugar before serving.
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If you’ve tried this Crumb Cake recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Crumb Cake
Equipment
- Mixer
- 8x8 inch baking dish
Ingredients
For the Crumb Topping:
- 1¼ cups all-purpose flour divided (150g)
- ½ cup firmly packed light brown sugar (110g)
- ¼ cup granulated sugar (50g)
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter melted (113g)
For the Cake:
- 1½ cups all-purpose flour (180g)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened (113g)
- ½ cup granulated sugar (100g)
- 1 large egg
- ⅓ cup sour cream
- ¼ cup milk (60mL)
- 2 teaspoons vanilla extract
- confectioners’ sugar
Instructions
- Preheat the oven to 325F. Butter an 8x8-inch square baking pan or spray with baking spray. Line with parchment paper.
For the Crumb Topping:
- In a large bowl, whisk together ¾ cup flour, sugars, cinnamon, and salt. Using a fork, stir in the melted butter until mostly combined but still crumbly. Stir in the remaining ¾ cup flour until the mixture is very crumbly and still has large pieces.
For the Cake:
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large mixing bowl, combine the butter and sugar and beat on medium speed until light and fluffy, about 3 minutes. (Use the paddle attachment if using a stand mixer.) Add the egg and beat until combined. Scrape down the bowl. Add the sour cream, milk, and vanilla, and beat on medium-low speed until combined. (The mixture will look runny and curdled.)
- With the mixer on low speed, slowly add the flour mixture to the butter mixture. Beat just until all of the flour is incorporated, stopping to scrape down the bowl as needed. Transfer the batter to the prepared pan and spread it evenly. (Batter will be very thick.) Sprinkle the crumb topping all over the batter.
- Bake for 40 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. If the cake is browning heavily before 40 minutes, loosely cover with foil. Let the cake cool completely in the pan. Sprinkle with confectioners’ sugar before slicing and serving.
Notes
- Make sure to measure your flour correctly. I highly recommend always using a scale to measure. However, if you don’t have a scale, be sure to fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup.
- Do not overmix the crumb topping, or it may become paste-like in texture. You want there to be some crumbly texture to the topping.
- Ensure that the baking soda and baking powder are fresh and haven’t expired. One of the main reasons that cakes don’t rise and become dense is because the baking soda and powder have expired.
- Bring all the ingredients to room temperature so it mixes quickly and easily.
- I recommend tapping the cake pan on your counter to pop any air bubbles before adding the crumb topping. Doing so will help the batter even out in the pan as well.
- Make sure your brown sugar is soft and moist for the crumb and cake. If your brown sugar has hardened, don’t worry, it’s an easy fix! I wrote a detailed post on how to soften brown sugar. If you don’t have brown sugar, you can follow this post on homemade brown sugar.
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