Crumb Cake


The world needs more crumb cake. I mean how could your day go wrong if you start it out with a piece of this dreamy and decadent, over-the-top Crumb Cake? How I wish I could have this every day for breakfast.

Crumb Cake | Cooking Classy

You’ll love then generous layer of crisp, buttery, cinnamon laden crumbs atop that pillowy-soft, moist cake that’s swirled with notes of vanilla and an ever so light tang from the sour cream. This is one of my favorite breakfast cakes, like ever. I’m a crumbaholic. If it has crumbs I need it, and this is overloaded with them to the max! I just love the contrast of a fluffy cake next to a dense crumbly crumb.

Last year I attempted several times to make a crumb muffin and it just never worked for me because the crumbs would either end up swallowed up by the muffin or all spread out to the edges (which made since because I never used a super tall cupcake liner to keep everything intact). Luckily, things worked out much better in cake form. This cake turned out to be the best crumb cake I’ve ever had and I already can’t wait to make it again!


Crumb Cake | Cooking ClassyCrumb Cake | Cooking Classy Crumb Cake | Cooking Classy


Crumb Cake

4.6 from 10 votes

Yield: About 9 servings



  • 1 cup + 2 Tbsp (160g) all-purpose flour
  • 1/3 cup (74g) packed light brown sugar
  • 1/3 cup (72g) granulated sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup (4 oz) unsalted butter, melted


  • 1 cup (143g) all-purpose flour
  • 3/4 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp salt
  • 5 Tbsp (2.5 oz) unsalted butter, softened
  • 1/2 cup (109g) granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/4 cup (2 oz) milk
  • 1/4 cup (2 oz) sour cream


  1. Preheat oven to 350 degrees. Butter an 8 by 8-inch baking dish then line with two sheets of parchment, butter parchment (alternately you can just butter and lightly flour the dish if you don't care to lift out the whole cake).
  2. For the crumbs:
  3. In a mixing bowl whisk together brown sugar, granulated sugar, cinnamon and salt. Pour in melted butter (use a spatula to scrape out any excess) and stir to combine. Slowly add flour while mixing with a wooden spoon or spatula, and mix until no streaks of flour remain. Set aside to rest while cake batter is prepared.
  4. For the cake:
  5. In a mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside.
  6. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and granulated sugar until pale and fluffy. Mix in egg and vanilla. In liquid measuring cup used to measure milk, whisk together sour cream with milk. Add in 1/3 of the flour mixture to the butter mixture and blend just until combined, then add 1/2 of the milk mixture and mix just until combined. Repeat process once more, then end by mixing in last 1/3 of the flour mixture until nearly combined. Scape down sides and bottom of bowl using a rubber spatula and fold batter to fully incorporate.
  7. Pour batter into prepared baking dish and spread into an even layer. Break crumb mixture into pea size crumbs and drop evenly over batter. Bake in preheated oven until toothpick inserted into center comes out free of batter and cake doesn't sink when touched in center, about 32 - 35 minutes. Cool in cake pan 10 minutes, then using parchment overhang lift cake from pan and cool on a wire rack. Store in an airtight container.
  8. Recipe source: Cooking Classy

Crumb Cake | Cooking Classy Crumb Cake | Cooking Classy Crumb Cake | Cooking Classy


  • Katrina @ Warm Vanilla Sugar: Crumb cake has got to be one of my favorite things on the planet. Love this!! April 16, 2015 at 4:51pm Reply

  • Elle @ Only Taste Matters: I’m always looking for a good crumb cake recipe and now I’ve found it! Thanks! Pinned. April 16, 2015 at 2:45pm Reply

  • Joanna: Nothing beats a good cumble cake! I’ve recently baked my mini bowls crumble with rasbpberries and oranges. Can I just show off ans say they were good? ;) April 16, 2015 at 10:17am Reply

  • Shelby @ Go Eat and Repeat: This crumb cake is gorgeous! I even like how you plated it with fruit. I always try and get a little fruit in with breakfast so this would be perfect! April 16, 2015 at 7:35am Reply

    • Jaclyn: Thanks Shelby! April 16, 2015 at 8:11pm Reply

  • Laura (Tutti Dolci): That crumb is just perfection, gorgeous cake! April 16, 2015 at 12:08am Reply

    • Jaclyn: Thanks so much Laura! The crumb is definitely the best part. May 11, 2015 at 3:35pm Reply

  • Kathy Nelson: In the cake directions, you refer to the buttermilk mixture. I didn’t see buttermilk in the ingredients list. Am I mis-
    reading the directions? April 15, 2015 at 9:47pm Reply

    • Jaclyn: Sorry that was dumb, even after reading over it 3 times I still managed to miss that word :). I was thinking of it as buttermilk no longer just milk I guess because the sour cream gives it that tang. Thanks for pointing that out! April 15, 2015 at 9:59pm Reply

  • Amanda @ The Chunky Chef: Ohhhhh my goodness… I need this in my life!! Definitely pinning and making soon :) April 15, 2015 at 8:43pm Reply

  • Averie @ Averie Cooks: I LOVE crumb cake!!!! I put a pumpkin version in my pumpkin cookbook and I would love yours! Those big crumbs, oh yes! April 15, 2015 at 7:04pm Reply

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