Crumb Cake

Soft, buttery, and bursting with flavor, this Crumb Cake recipe is one you’ll want to make again and again. The moist cake base melts in your mouth, and the thick, crunchy streusel topping adds the perfect sweet contrast. Whether served for breakfast or dessert, this timeless treat is sure to be a hit.

If you’ve ever admired bakery-style crumb cakes, you’ll be thrilled with this homemade version. It features a tender, melt-in-your-mouth base infused with a hint of vanilla and a bit of tang, all topped with a rich, buttery cinnamon streusel. It’s not overly sweet and is equally loved by kids and grown-ups alike.

Best of all, it’s a breeze to make and great for serving a crowd. This cake comes together quickly, making it ideal for unexpected visitors. Similar to a cinnamon coffee cake, this pairs perfectly with your favorite coffee or tea — morning or evening.

Ingredients You’ll Need

• Flour – Stick with all-purpose flour for the best balance of softness and structure to hold that thick crumb topping.
• Butter – Unsalted is preferred for more control over the flavor.
• Cinnamon – A must-have for the signature crumb cake flavor.
• Sour Cream – Adds moisture and a light tang, making the cake incredibly rich and soft.
• Milk – Enhances the texture and keeps the cake nice and moist.

How to Make Crumb Cake

Step 1: In a large mixing bowl, whisk together ¾ cup flour, both sugars, cinnamon, and salt.

Step 2: Add melted butter and stir gently with a fork until the mixture is combined but still crumbly.

Step 3: Add in the remaining ¾ cup flour and mix again until large crumbs form.

Step 4: In a separate large bowl, beat the softened butter and granulated sugar on medium speed until pale and fluffy (about 3 minutes).

Step 5: Mix in sour cream, milk, and vanilla extract until combined. The batter will look thin and curdled — that’s normal.

Step 6: Gradually add in the flour mixture on low speed, just until fully combined. Scrape down the sides as needed.

Step 7: Pour the batter into a greased 8×8-inch baking pan. Use a spatula to evenly spread the thick batter.

Step 8: Generously sprinkle the prepared crumb topping over the surface.

Step 9: Bake at 350°F for around 40 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Allow the cake to cool fully in the pan, then dust with powdered sugar before serving.

Tips for Best Results

• Measure flour correctly: Use a kitchen scale if you have one. Otherwise, spoon the flour into your measuring cup and level it off with a knife — don’t scoop directly from the bag.
• Don’t overwork the topping: You want big, sandy crumbs — not a paste.
• Use fresh leavening agents: Check your baking soda and baking powder for freshness, or the cake may not rise well.
• Room temperature ingredients: They mix better and create a smoother batter.
• Tap the pan: Before baking, gently tap the pan on the counter to release any air pockets.
• Soft brown sugar is key: Hard brown sugar won’t mix well. Soften it or make your own with white sugar and molasses if needed.

FAQs

What’s the difference between crumb cake and coffee cake?
Both are quite similar, but crumb cake has a thicker layer of streusel topping. Coffee cake may sometimes be made without any topping or with a thinner layer. New York-style crumb cakes also have extra-large crumbs.

How should I store crumb cake?
Store at room temperature, wrapped tightly or in an airtight container for up to 4 days. For extended storage, refrigerate for 4–5 days.

Can I freeze crumb cake?
Yes! Once fully cooled, wrap the cake tightly with plastic wrap and foil. Freeze for up to 2 months. To serve, thaw overnight in the refrigerator, bring to room temperature, or warm briefly in the oven. Add a dusting of powdered sugar before serving.

Try other cake recipes:

• Apple Dump Cake
• Cassava Cake
• Berry Chantilly Cake