There’s something irresistible about a classic crumb cake, with its buttery, tender base and a generous layer of golden, crumbly topping. This recipe delivers the perfect balance of textures—soft, moist cake meets a crisp, cinnamon-spiced crumble that melts in your mouth. In just 25 minutes of prep and 45 minutes of baking, you’ll have a warm, aromatic treat that’s ideal for breakfast, dessert, or an afternoon pick-me-up.
Every bite is a comforting blend of rich, sweet flavors and a hint of warmth from the cinnamon. With 16 generous servings, this crumb cake is perfect for sharing or savoring throughout the week. Its golden crust and tender crumb make it a crowd-pleaser that feels both indulgent and homey.
Ingredients for Crumb Cake
- For the Cake:
- 1 ¾ cups (220 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- ⅓ cup (66 g) light brown sugar (firmly packed)
- ¾ teaspoon baking powder
- ½ teaspoon table salt
- ¼ teaspoon baking soda
- ½ cup (113 g) unsalted butter (softened and cut into 8 pieces)
- 1 cup (240 g) sour cream (can substitute with plain yogurt)
- 1 large egg + 1 large egg yolk
- 1 ½ teaspoons vanilla extract
- For the Crumb Topping:
- 1 ⅔ cups (210 g) all-purpose flour
- ⅔ cup (135 g) light or dark brown sugar (firmly packed)
- ½ cup (100 g) granulated sugar
- 1 teaspoon ground cinnamon (optional but recommended)
- ¼ teaspoon table salt (heaping)
- ½ cup (113 g) unsalted butter (melted)
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×9” (23x23cm) pan or spray with baking spray.
- Prepare the cake batter: In a large bowl (or the bowl of a stand mixer), stir together flour, sugars, baking powder, salt, and baking soda until completely combined.
- Using an electric mixer (or paddle attachment of mixer), add butter 1 tablespoon at a time, not adding the next tablespoon until the previous has been completely incorporated. The mixture will resemble coarse sandy crumbs.
- In a separate bowl or large measuring cup, whisk together sour cream, egg, egg yolk, and vanilla extract until well-combined.
- Turn mixer speed to low and slowly add the sour cream mixture into the batter, stirring until completely combined. Pause to scrape the sides and bottom of the bowl as needed. The batter should be smooth and silky.
- Spread the batter into the prepared pan and set aside while you prepare the crumb topping.
- Make the crumb topping: In a medium-sized bowl, whisk together flour, sugars, salt, and cinnamon.
- Drizzle melted butter over the flour mixture and use a fork to toss the ingredients together until you have a clumpy crumble topping.
- Scatter the crumb topping evenly over the batter in your pan.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow the cake to cool before cutting and serving.
Perfect Pairings: Serving Suggestions
This crumb cake is a star on its own, but it shines even brighter with a few thoughtful accompaniments. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat. For a morning twist, pair it with a cup of coffee or tea—the cinnamon in the crumb topping complements these beverages beautifully. If you’re feeling fancy, drizzle a bit of caramel sauce over the top for extra indulgence.
Keep It Fresh: Storage and Reheating Tips
To store your crumb cake, cover it tightly with plastic wrap or place it in an airtight container. It will stay fresh at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months. To reheat, pop a slice in the microwave for 10-15 seconds or warm it in a 350°F (175°C) oven for 5-7 minutes until it’s just as delicious as the day you baked it.
Mix It Up: Recipe Variations
Want to put your own spin on this classic? Try adding chopped nuts like pecans or walnuts to the crumb topping for extra crunch. For a fruity twist, layer sliced apples or blueberries between the cake batter and crumb topping. If you’re a chocolate lover, mix ½ cup of chocolate chips into the batter or sprinkle them over the crumb topping before baking. The possibilities are endless!
Time-Saving Hacks for Busy Bakers
Short on time? Prep the crumb topping ahead of time and store it in the fridge or freezer until you’re ready to bake. You can also measure out all your dry ingredients the night before to streamline the process. If you’re using a stand mixer, let it do the heavy lifting—just be sure to scrape the bowl occasionally to ensure everything is well combined.
Essential Equipment Guidance
To make this recipe a breeze, you’ll need a 9×9-inch (23x23cm) baking pan, preferably metal for even baking. A stand mixer or hand mixer is helpful for incorporating the butter and mixing the batter, but a sturdy whisk and some elbow grease will work too. Don’t forget a toothpick or cake tester to check for doneness—it’s the best way to ensure your cake is perfectly baked.
Crumb Cake
Ingredients
For the Cake
- 1 ¾ cup all-purpose flour (220 g)
- 1 cup granulated sugar (200 g)
- ⅓ cup light brown sugar firmly packed (66 g)
- ¾ teaspoon baking powder
- ½ teaspoon table salt
- ¼ teaspoon baking soda
- ½ cup unsalted butter softened and cut into 8 pieces (113 g)
- 1 cup sour cream (240 g)
- 1 ½ teaspoons vanilla extract
Crumb Topping
- 1 ⅔ cup all-purpose flour (210 g)
- ⅔ cup light or dark brown sugar firmly packed (135 g)
- ½ cup granulated sugar (100 g)
- 1 teaspoon ground cinnamon optional but recommended
- ¼ teaspoon table salt heaping
- ½ cup unsalted butter melted (113 g)
Instructions
- Preheat oven to 350F (175C) and grease and flour a 9×9” (23x23cm) pan or spray with baking spray.
- In a large bowl (or the bowl of a stand mixer), stir together flour, sugars, baking powder, salt, and baking soda until completely combined.
- Using an electric mixer (or paddle attachment of mixer), add butter just 1 tablespoon at a time, not adding the next tablespoon until the previous has been completely incorporated. Once all butter has been added, mixture will resemble coarse sandy crumbs.
- In a separate bowl or large measuring cup, whisk together sour cream, egg, egg yolk and vanilla extract until well-combined.
- Turn mixer speed to low and slowly add sour cream mixture into batter, stirring until completely combined. Be sure to pause and scrape the sides and bottom of the bowl as needed. Once finished, the batter should be smooth and silky.
- Spread into prepared pan and set aside while you prepare the crumb topping.
- In a medium-sized bowl, whisk together flour, sugars, salt, and cinnamon.
- Drizzle melted butter over the flour mixture and use a fork to toss the ingredients together until you have a clumpy crumble topping.
- Scatter crumb topping evenly over the batter in your pan.
- Transfer to 350F (175C) oven and bake for 45-50 minutes or a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow to cool before cutting and serving.