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.
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!
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Crumb Cake
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A deliciously soft and tender cake topped with a crisp buttery crumble. Perfect for a weekend breakfast or holiday brunch.
Ingredients
Crumbs
- 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
Cake
- 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
Instructions
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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).
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For the crumbs:
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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.
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For the cake:
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In a mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside.
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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.
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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.
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Recipe source: Cooking Classy
Kathryn Zarcone: Kathy Z: I made this crumb cake tonight, read all the reviews and it sounded delicious. I wanted a bigger cake so I used a Pyrex 10 x 15 buttered and floured. I doubled the cake and crumb recipe ingredients and it worked out perfectly. It took 32 minutes in the oven. I couldn’t wait to taste it so I took a small corner piece. This cake is absolutely delicious! I’ve always made my crumbs from scratch but used a box cake mix for the cake itself and it was good. I’ve been looking for a great scratch recipe for crumb cake and have finally found it, light, buttery, just perfect! Thank you so much for this recipe. February 14, 2019 at 5:16pm
Barbara: This is the best crumb cake I’ve ever made and eaten. Its much better than Entenmanns crumb cake. Thank you for the recipe. I make a double batch of crumbs because I like a little extra crumb. February 5, 2019 at 5:59pm
Alli: This little cake is perfect! Easy to put together & delicious. Would recommend & will definitely make again. November 22, 2018 at 3:50pm
Rebecca: Great with coffe in the morning. Served warm with my husband. November 22, 2018 at 4:53am
Karen: Hello. I’ve made this cake in the past a few times in the last and I absolutely love it. I tried making the cane again today but the mixture of the crumbs was more like sand this time. No crumble at all, was the recipe updated?? November 21, 2018 at 3:05am
Jaclyn: No sorry I haven’t changed this one. Maybe the flour was a little over-measured. You could try adding a little more butter and that should help. November 21, 2018 at 8:07am
J.Audinis: The crumb recipe calls for 1/2 cup or 4 ounces of butter, 1/2 cup of butter is 8 ounces, did you use 1/2 cup or 4 ounces hope this helps. February 7, 2019 at 3:14pm
Jaclyn: 1/2 cup butter is actually 4 oz. :) if you check the box of butter you’ll see there’s 1 lb or 16 oz divided by four sticks. but thanks for trying to help. February 12, 2019 at 11:52pm
Susan: My husband loves this recipe. I never make any other kind of crumb cake. November 10, 2018 at 8:03pm