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Homemade Crumb Cake photo

Crumb Cake

This Crumb Cake is a cozy delight! With a buttery crumb topping and rich, moist base, it’s perfect for brunch or dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crumb Topping:
  • 1 cup all-purpose flour plus 2 tablespoons
  • 1/3 cup packed light brown sugar
  • 1/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter melted
For the Cake:
  • 1 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 5 tablespoons unsalted butter softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
  • 1/4 cup sour cream

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Spatula
  • 9x13-inch Baking Pan
  • Cooling rack

Method
 

Preparation Steps:
  1. Gather all your ingredients. Preheat your oven to 350°F (175°C) and grease your baking pan to prevent sticking.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.