When it comes to cozy baking, few things can rival the delightful aroma of a freshly baked crumb cake wafting through your kitchen. This indulgent cake is not just a treat for the taste buds but also a feast for the senses, with its buttery crumb topping and rich, moist base. Perfect for brunch, an afternoon snack, or even dessert, crumb cake is a versatile delight that everyone will love. Let’s dive into this scrumptious recipe that’s sure to become a staple in your baking repertoire.
What You’ll Love About This Recipe
This crumb cake is everything you could wish for in a dessert. It boasts a tender crumb and a sweet, crunchy topping that contrasts beautifully with the moist cake beneath. The combination of brown sugar and cinnamon gives it a warm, inviting flavor that can brighten up the gloomiest of days. It’s easy to make, requires simple ingredients, and can be customized to suit your taste. Plus, it’s perfect for sharing—if you can resist eating it all yourself!
Shopping List
- 1 cup + 2 tablespoons (160g) all-purpose flour
- 1/3 cup (74g) packed light brown sugar
- 1/3 cup (72g) granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (4 oz) unsalted butter, melted
- 1 cup (143g) all-purpose flour
- 3/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 5 tablespoons (2.5 oz) unsalted butter, softened
- 1/2 cup (109g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup (2 oz) milk
- 1/4 cup (2 oz) sour cream
Cook’s Kit
- Mixing bowls: For combining your ingredients effortlessly.
- Measuring cups and spoons: Accurate measurements are key to baking success.
- Whisk and spatula: Essential tools for mixing and spreading your batter.
- 9×13 inch baking pan: Ideal for this crumb cake recipe.
- Cooling rack: To let your cake cool properly after baking.
From Start to Finish: Crumb Cake
Step 1: Prepare Your Ingredients
Start by gathering all your ingredients. Preheat your oven to 350°F (175°C) and grease your baking pan to prevent sticking.
Step 2: Make the Crumb Topping
In a bowl, combine 1 cup + 2 tablespoons of all-purpose flour, 1/3 cup packed light brown sugar, 1/3 cup granulated sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt. Pour in the melted butter and mix until the mixture resembles coarse crumbs. Set aside.
Step 3: Prepare the Cake Batter
In another bowl, whisk together 1 cup of all-purpose flour, 3/4 teaspoon baking powder, 1/8 teaspoon baking soda, and 1/4 teaspoon salt. In a separate mixing bowl, cream together 5 tablespoons of softened unsalted butter and 1/2 cup granulated sugar until light and fluffy. Beat in the large egg and 1 teaspoon of vanilla extract. Gradually mix in the dry ingredients, alternating with 1/4 cup milk and 1/4 cup sour cream, until just combined.
Step 4: Assemble the Cake
Pour the cake batter into your prepared baking pan, spreading it evenly. Sprinkle the crumb topping generously over the batter, ensuring it covers the surface well.
Step 5: Bake
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and the crumb topping should look deliciously crunchy.
Step 6: Cool and Serve
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a cooling rack. Let it cool completely before slicing into squares. Enjoy your homemade crumb cake with a cup of coffee or tea!
Seasonal Adaptations
- Fall: Add chopped apples or pears to the batter for a fruity twist.
- Winter: Incorporate some ginger or nutmeg for a warm, spiced flavor.
- Summer: Mix in fresh berries or a lemon zest for a refreshing touch.
- Spring: Top with a light glaze made from powdered sugar and lemon juice for a sweet finish.
Missteps & Fixes
Sometimes things don’t go as planned in the kitchen. Here are some common missteps when making crumb cake and how to fix them:
- If your crumb topping is too dry, add a bit more melted butter until it reaches the right consistency.
- If the cake is too dense, ensure you’re measuring your flour correctly—scooping directly from the bag can pack it too tightly.
- If the cake is over-baked and dry, consider reducing the baking time by a few minutes next time or checking for doneness a little earlier.
- If the cake sticks to the pan, ensure it is well-greased or lined with parchment paper before pouring in the batter.
Keep It Fresh: Storage Guide
To keep your crumb cake fresh and tasty, follow these storage tips:
- Store the cake in an airtight container at room temperature for up to 3 days.
- For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week.
- You can also freeze the crumb cake for up to 3 months. Just make sure it’s well-wrapped to prevent freezer burn.
- To enjoy frozen cake, simply thaw it overnight in the refrigerator before serving.
Common Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the texture may be denser. It’s best to use a combination of both for a lighter crumb cake.
What can I use instead of sour cream?
You can replace sour cream with plain yogurt or buttermilk for a similar tangy flavor and moisture.
Can I make this crumb cake ahead of time?
Absolutely! This crumb cake holds up well and can be made a day in advance. Just store it in an airtight container at room temperature.
How do I make my crumb cake extra flavorful?
In addition to cinnamon, consider adding a dash of nutmeg or vanilla bean paste for an extra layer of flavor. You can also mix in chocolate chips or nuts for added texture.
Time to Try It
Now that you have all the tips and tricks to make the perfect crumb cake, it’s time to roll up your sleeves and get baking! This delightful dessert is bound to impress your family and friends, turning any gathering into a special occasion. So gather your ingredients, follow the steps, and enjoy every delicious bite of your homemade crumb cake!
Crumb Cake
Ingredients
Equipment
Method
- Gather all your ingredients. Preheat your oven to 350°F (175°C) and grease your baking pan to prevent sticking.
- In a bowl, combine 1 cup + 2 tablespoons of all-purpose flour, 1/3 cup packed light brown sugar, 1/3 cup granulated sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt. Pour in the melted butter and mix until the mixture resembles coarse crumbs. Set aside.
- In another bowl, whisk together 1 cup of all-purpose flour, 3/4 teaspoon baking powder, 1/8 teaspoon baking soda, and 1/4 teaspoon salt. In a separate mixing bowl, cream together 5 tablespoons of softened unsalted butter and 1/2 cup granulated sugar until light and fluffy. Beat in the large egg and 1 teaspoon of vanilla extract. Gradually mix in the dry ingredients, alternating with 1/4 cup milk and 1/4 cup sour cream, until just combined.
- Pour the cake batter into your prepared baking pan, spreading it evenly. Sprinkle the crumb topping generously over the batter, ensuring it covers the surface well.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and the crumb topping should look deliciously crunchy.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a cooling rack. Let it cool completely before slicing into squares.
Notes
- Store cake in an airtight container at room temperature for up to 3 days.
- Wrap tightly in plastic wrap and refrigerate for up to a week for longer storage.
- Freeze the crumb cake for up to 3 months; thaw overnight in the refrigerator before serving.
