Here’s a detailed, step-by-step crumb cake recipe that results in a moist, tender cake with a buttery, crunchy topping. I’ll break it down so it’s easy to follow.
Classic Crumb Cake Recipe
Ingredients
For the 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) granulated sugar
-
2 large eggs
-
1 tsp vanilla extract
-
1 cup (240 ml) sour cream or plain yogurt (for extra moisture)
For the Crumb Topping:
-
1 cup (120 g) all-purpose flour
-
½ cup (100 g) brown sugar, packed
-
½ cup (115 g) unsalted butter, melted
-
1 tsp ground cinnamon
-
Optional: pinch of salt, or ½ cup chopped nuts (walnuts or pecans)
Instructions
1. Preheat and Prepare Pan
-
Preheat oven to 350°F (175°C).
-
Grease a 9×13-inch baking pan and lightly dust with flour, or line it with parchment paper.
2. Make the Crumb Topping
-
In a medium bowl, combine flour, brown sugar, cinnamon, and optional salt/nuts.
-
Pour in melted butter and mix with a fork until large crumbs form. Set aside.
3. Prepare the Cake Batter
-
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
-
In a large bowl, cream butter and sugar until light and fluffy (about 2–3 minutes).
-
Beat in eggs, one at a time, then add vanilla.
-
Mix in sour cream until smooth.
-
Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Do not overmix, or the cake may be dense.
4. Assemble the Cake
-
Spread the batter evenly in the prepared pan.
-
Sprinkle the crumb topping evenly over the batter. Don’t press it down; leave it loose so it stays crumbly.
5. Bake
-
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
-
The top should be golden brown and slightly crispy.
6. Cool and Serve
-
Let the cake cool in the pan for 10–15 minutes before slicing.
-
Serve warm or at room temperature. Excellent with coffee or tea!
Tips for Perfect Crumb Cake
-
Butter consistency: Use softened butter for the batter, melted for the topping.
-
Crumble size: Mix the topping gently; bigger crumbs give a more dramatic look and crunch.
-
Extra flavor: Add a teaspoon of almond extract to the batter or a pinch of nutmeg to the topping.
-
Storage: Keeps in an airtight container at room temp for 3 days or refrigerated for up to a week.
If you want, I can also give you a variant with a layer of cinnamon sugar swirl inside so it tastes extra decadent—almost like coffeehouse crumb cake.