Here’s a classic Crumb Cake recipe—soft, buttery cake topped with a thick, sweet cinnamon crumb layer. Perfect with coffee ☕
🧁 Classic Crumb Cake
Ingredients
For the crumb topping:
- 1 cup (125g) all-purpose flour
- ½ cup (100g) brown sugar
- 1 tsp ground cinnamon
- Pinch of salt
- ½ cup (115g) melted butter
For the cake:
- 1½ cups (190g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup (115g) softened butter
- ¾ cup (150g) sugar
- 2 eggs
- 1 tsp vanilla extract
- ½ cup (120ml) sour cream or plain yogurt
Instructions
- Preheat oven
- Set to 175°C (350°F).
- Grease an 8×8-inch (20×20 cm) baking pan.
- Make the crumb topping
- Mix flour, brown sugar, cinnamon, and salt.
- Stir in melted butter until crumbly. Set aside.
- Prepare the cake batter
- In one bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla.
- Mix in sour cream.
- Gradually add dry ingredients and mix until just combined.
- Assemble
- Spread batter evenly into pan.
- Sprinkle crumb topping generously over the batter.
- Bake
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & serve
- Let cool before slicing.
- Optional: Dust with powdered sugar.
💡 Tips
- For extra thick crumbs, slightly reduce the melted butter in the topping.
- Add chopped nuts for crunch.
- A light drizzle of vanilla glaze makes it bakery-style.
If you’d like, I can give you a New York-style extra thick crumb cake version with a taller crumb layer.
