Here’s a soft, buttery Crumb Cake with a thick cinnamon streusel topping — perfect with coffee or as a dessert.
🍰 Classic Crumb Cake
Serves: 8–10
For the Crumb Topping:
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- Pinch of salt
- 1/2 cup (1 stick) unsalted butter, melted
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream (keeps it moist)
- 1/4 cup milk
🧁 Instructions
1. Preheat
- Preheat oven to 350°F (175°C).
- Grease and line an 8×8 or 9×9-inch baking pan.
2. Make the Crumb Topping
- In a bowl, mix flour, brown sugar, granulated sugar, cinnamon, and salt.
- Stir in melted butter until large crumbs form.
- Set aside.
3. Make the Cake Batter
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until light and fluffy (2–3 minutes).
- Add eggs one at a time, then vanilla.
- Mix in sour cream and milk.
- Gradually fold in dry ingredients until just combined (don’t overmix).
4. Assemble
- Spread batter evenly in prepared pan.
- Sprinkle crumb topping generously over the batter.
5. Bake
- Bake for 35–40 minutes, or until a toothpick inserted in center comes out clean.
6. Cool & Serve
- Let cool at least 15 minutes before slicing.
- Optional: Dust with powdered sugar before serving.
✅ Tips for the Best Crumb Cake
- Use room temperature butter and eggs for a smoother batter.
- Don’t press crumbs down — keep them loose for that classic crumb texture.
- For extra thick crumbs, add 2–3 extra tablespoons of flour to the topping.
If you’d like, I can also give you a New York-style crumb cake version with an even thicker crumb layer and taller cake base.
