Here’s a classic crumb cake recipe — soft, buttery cake with a sweet, crunchy crumb topping. 🍰✨
🛒 Ingredients (9×9-inch pan)
For the Cake
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or plain yogurt
- ¼ cup milk
For the Crumb Topping
- ½ cup all-purpose flour
- ½ cup brown sugar
- ½ tsp cinnamon (optional)
- ¼ cup (½ stick) unsalted butter, cold and cubed
🍰 Instructions
1. Preheat Oven
- Preheat oven to 350°F / 175°C. Grease a 9×9-inch baking pan.
2. Make the Crumb Topping
- In a small bowl, mix flour, brown sugar, and cinnamon.
- Cut in cold butter using a fork or pastry cutter until mixture resembles coarse crumbs. Set aside.
3. Make the Cake
- In a medium bowl, whisk flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs and vanilla.
- Add sour cream and milk, mixing until smooth.
- Gradually fold in the dry ingredients until just combined.
4. Assemble and Bake
- Pour batter into prepared pan and smooth the top.
- Sprinkle crumb topping evenly over the batter.
- Bake 35–40 minutes or until a toothpick inserted in the center comes out clean.
5. Cool and Serve
- Let the cake cool for 10–15 minutes before slicing. Serve warm or at room temperature.
🍽️ Tips
- Use cold butter in the crumb topping for maximum crunch.
- Add chopped nuts or chocolate chips to the topping for extra flavor.
- This cake pairs perfectly with coffee or tea.
I can also give a quick sheet-pan crumb cake version that’s easier for larger batches if you want. Do you want me to?
