Crumb Cake
intro
Tender vanilla cake capped with a thick, buttery cinnamon crumb layer, perfect paired with hot coffee for a cozy, nostalgic sweet treat.
Ingredients
Steps
Prep oven and pan
Adjust oven rack to the middle position, preheat to 350°F (175°C). Line a 9x9 inch (23cm) square baking pan with parchment paper, leaving a 2-inch overhang on two sides for easy lifting, then lightly coat exposed pan sides with nonstick cooking spray.
Make crumb topping
In a medium mixing bowl, whisk together 2 1/2 cups (310g) all-purpose flour, 3/4 cup (150g) packed light brown sugar, 1/4 cup (50g) granulated sugar, 1 teaspoon ground cinnamon, and 1/2 teaspoon kosher salt. Pour in 3/4 cup (170g) melted, 5-minute cooled unsalted butter, and stir with a fork until large, pea-sized clumps form; set aside at room temperature.
Mix dry cake ingredients
In a large mixing bowl, whisk together the remaining 1 1/4 cups (155g) all-purpose flour, remaining 1/2 cup (100g) granulated sugar, 1 teaspoon baking powder, and remaining 1/2 teaspoon kosher salt until fully evenly combined, with no visible clumps of baking powder.
Blend wet cake batter
Add 1/4 cup (57g) softened room-temperature unsalted butter to the dry cake mix, and beat with an electric hand mixer on low speed for 1 minute until the mixture resembles coarse sand. Add 1 room-temperature large egg, 1/3 cup (80ml) room-temperature whole milk, and 1 teaspoon pure vanilla extract, then beat on medium-low speed for 2 minutes until the batter is smooth, thick, and lump-free.
Layer batter and crumbs
Scrape all cake batter into the prepared pan, and spread into a perfectly even, flat layer with a rubber spatula. Grab handfuls of the reserved crumb topping, squeeze gently to form 1/2-inch clumps, and scatter evenly over the entire batter surface, covering it completely with no bare patches; do not press crumbs into the batter.
Bake until golden
Place the pan on the middle oven rack, and bake for 32 to 35 minutes at 350°F (175°C), until the crumb top is deep golden brown and a toothpick inserted into the cake center comes out with 1 to 2 moist crumbs attached (no runny wet batter). Avoid overbaking to prevent a dry cake layer.
Cool, dust, and serve
Remove the baked cake from the oven, and let it cool fully in the pan on a wire rack for 20 minutes. Use the parchment overhang to lift the cake out of the pan, dust the top evenly with 1 tablespoon powdered sugar, then cut into 8 equal square pieces to serve.
Tips
2.Let melted butter for the crumb topping cool for 5 full minutes before mixing: hot butter will dissolve the sugar and create a sandy, flat topping instead of the signature large, chunky crumbs.
3.Never press the crumb topping down into the cake batter: this will cause crumbs to sink during baking, ruining the distinct thick, crisp crumb layer on top.
OMG this crumb cake is SO good! I made it for my kid’s soccer team potluck last weekend and every single parent asked for the recipe. The crumb topping is perfectly buttery, not too sweet, and the cake is so moist it almost melts in your mouth. 10/10 will be making this for every brunch from now on!
As someone who burns toast 50% of the time, I was shocked how easy this was to pull off! Made it for a lazy Sunday family breakfast and my kids devoured half the pan before I even poured my coffee. The cook time was spot on too, no undercooked middle or burnt edges for once.
Game changer for my morning meal prep! I bake this on Sunday, cut it into squares, and grab a piece with my iced latte on my way to work all week. It stays moist for days in an airtight container, no weird stale texture like other coffee cakes I’ve tried. Obsessed.
I made this last weekend and it was really good! The crumb topping is perfect, but I found the cake just a touch too sweet for my taste. Quick question too – has anyone tried making this with whole wheat flour? I’m trying to swap in a little more whole grain where I can but don’t want to mess up that soft texture I got on my first batch.
Made this for my girls’ brunch yesterday and it was the star of the spread! I served it with fresh strawberries and whipped cream, and everyone was raving. The cinnamon flavor is perfectly balanced, not overpowering at all. 100% adding this to my regular rotation.
Packed a few slices of this for our day hike in the Rockies last weekend and it was the perfect trail snack! Hearty enough to keep us going, sweet enough to feel like a treat, and didn’t get all squished in my pack like other baked goods do. Will definitely make again for our next trip.
Whoops, I accidentally added double the cinnamon when I made this last night and it was still incredible! Even my super picky roommate who hates cinnamon said it was the best thing I’ve ever baked. Guess this recipe is basically foolproof, huh?
I’ve been making crumb cake for my family for 60 years, and let me tell you, this recipe is better than mine! Don’t tell my late grandma I said that, but the crumb ratio is absolutely perfect – not too much, not too little, and it actually stays on the cake instead of falling all over the plate when you pick up a slice.
I made this with a 1:1 gluten free all purpose flour blend and it turned out perfect! I was worried it would be grainy or dry, but it was just as buttery and soft as the regular version my mom used to make. My gluten eating husband didn’t even notice a difference.
Made this in my tiny dorm kitchen with just a mixing bowl and a cheap 9x9 pan, no fancy equipment needed. My floor mates smelled it baking and showed up at my door asking for slices, it was gone in 10 minutes. So easy, so cheap to make, total win for a college budget.
Brought this in for my team’s monthly birthday celebration and everyone thought I bought it from the fancy bakery down the street! Little do they know it took me 10 minutes to throw together the night before. The buttery cinnamon smell fills the whole office, it’s unreal.
Wait, is it normal for the crumb topping to look really clumpy when you’re mixing it? I was worried I messed it up because the butter bits were pretty big, but it baked up perfectly? Just want to make sure I didn’t skip a step for next time!
Made this when my best friend came to visit after having her second baby, and it was the perfect treat to have with coffee while we caught up. It’s not overly sweet, so it works for breakfast or a mid-afternoon snack, and it reheats great in the microwave for 10 seconds. 10/10.
I add a handful of chopped walnuts to the crumb topping for a little extra crunch, and it’s chef’s kiss. The nuttiness pairs so well with the cinnamon and butter, I’ve gotten so many compliments on that little addition. If you’re a nut person, definitely give it a try!
This was the first thing I ever baked from scratch, and it turned out perfect! I was so nervous I’d mess it up, but the instructions were super clear and easy to follow. My boyfriend said it’s better than the crumb cake his grandma makes, which is saying something. Thank you for the great recipe!
Made this on a rainy Saturday when we were stuck inside due to a snowstorm, and it made the whole house smell like a cinnamon candle (but way better, because you get to eat it!). My kids kept sneaking into the kitchen to ask if it was done yet, and they ended up eating two slices each warm with a little butter on top.
I swapped the butter for vegan butter to make this for my dairy free sister, and it was still absolutely delicious! No weird aftertaste, the crumb was still perfectly buttery and rich, and she said it was the best baked good she’d had in months. Love a recipe that’s easy to adapt for dietary needs.
I’m not a morning person at all, but I set my alarm 20 minutes early yesterday to throw this together before work, and it was so worth it. Walking into the office to the smell of warm cinnamon crumb cake made my whole day better, and my coworkers were all super impressed.
I know this is usually a fall/winter treat, but I made this for our Fourth of July cookout and it was a huge hit! It’s way less messy than pie, travels great, and pairs perfectly with vanilla ice cream when it’s warm out. Don’t sleep on making this for summer barbecues, y’all.