Here’s a classic, soft, and buttery crumb cake recipe with a crunchy streusel topping:
Ingredients:
For the cake:
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups (250g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (240ml) sour cream or yogurt
For the crumb topping:
- ¾ cup (150g) brown sugar
- ¾ cup (100g) all-purpose flour
- ½ tsp cinnamon
- ¼ tsp salt
- ½ cup (115g) unsalted butter, cold and cubed
Instructions:
- Preheat the oven:
- 175°C (350°F). Grease and flour a 9×13-inch baking pan.
- Make the crumb topping:
- In a bowl, mix brown sugar, flour, cinnamon, and salt.
- Cut in cold butter until the mixture resembles coarse crumbs. Set aside.
- Prepare the cake batter:
- Cream butter and sugar until fluffy.
- Beat in eggs one at a time, then stir in vanilla.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Alternately mix dry ingredients and sour cream into the butter mixture until smooth.
- Assemble the cake:
- Pour the batter into the prepared pan and spread evenly.
- Sprinkle the crumb topping evenly over the batter.
- Bake:
- 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve:
- Let the cake cool for at least 15–20 minutes before slicing.
Tips:
- For extra flavor, add a teaspoon of almond extract or a handful of chopped nuts to the crumb topping.
- Serve warm with coffee or tea for the ultimate cozy treat.
If you want, I can also give a quick mini version using a muffin tin that makes individual crumb cakes in about 25 minutes—great if you don’t want a full pan.
Do you want that version?
