Crumb Cake
Crumb cake is a delightful twist on traditional coffee cakes, featuring a buttery cake base layered with a sweet and crispy crumb topping. This dessert makes for an inviting treat at any gathering, from cozy coffee breaks to festive celebrations. Imagine cutting into a piece of warm cake, where the buttery aroma fills the air and the soft, velvety texture meets the crunch of the crumb topping. It’s an experience that beckons you for just one more slice.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Servings: 12
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 350
- Protein: 4g
- Carbohydrates: 50g
- Fat: 16g
- Fiber: 1g
- Sugar: 20g
- Sodium: 150mg
Why Make This Crumb Cake
Making crumb cake at home is a rewarding process that fills your kitchen with an irresistible aroma. Not only is this recipe easy to follow, but the layers of flavors and textures make it a real standout. The combination of a moist cake and a crumbly topping not only satisfies cravings but also pairs wonderfully with coffee or tea. Whether you’re sharing this at brunch or enjoying a slice with family after dinner, this crumb cake will have everyone coming back for more.
How to Make Crumb Cake
Step 1: Preparation
Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 inch baking pan to ensure that your cake comes out easily once it’s baked.
Step 2: Mixing the Crumb Topping
In a medium bowl, mix together 2½ cups of all-purpose flour, 1½ cups of light brown sugar (packed), ½ cup of granulated sugar, 2½ teaspoons of ground cinnamon, and ¼ teaspoon of salt using a fork. Drizzle in 1 cup of melted unsalted butter and stir just until combined. Set the mixture aside; this will be the crumb topping.
Step 3: Mixing the Cake Ingredients
In another medium bowl, whisk together 2¼ cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt. In a stand mixer or with a hand mixer, beat ½ cup of softened butter and 1 cup of granulated sugar on high speed until creamy. Reduce the speed and add 3 large eggs, one at a time, mixing after each addition just until combined. Then add 1 cup of full-fat sour cream and 1½ teaspoons of vanilla extract, mixing just until incorporated. Gradually add the flour mixture in three intervals, mixing until just combined.
Step 4: Baking and Cooling
Spoon the batter into the prepared baking pan, spreading it evenly. Next, sprinkle the crumb topping over the batter and gently press it into the cake. Bake the cake for 45-50 minutes or until a toothpick inserted in the center comes out mostly clean with just a few moist crumbs. Allow the cake to cool for at least 45 minutes before slicing. Dust the top with powdered sugar before serving for an elegant finish.
How to Serve Crumb Cake
Crumb cake is best served warm or at room temperature. Pair it with a cup of coffee, tea, or milk, and consider adding a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat. It’s perfect for breakfast, dessert, or an afternoon snack.
How to Store Crumb Cake
Store leftover crumb cake in an airtight container at room temperature for up to 3 days. Alternatively, you can refrigerate it for up to one week. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature before enjoying.
Expert Tips for Perfect Crumb Cake
- Use room temperature eggs and sour cream for better mixing and a smoother batter.
- Be careful not to overmix the batter; mix until just combined for a fluffier cake.
- You can add a handful of nuts or chocolate chips to the crumb topping for added flavor.
- If you prefer a sweeter cake, increase the sugar slightly in the cake batter.
Delicious Variations
- Fruit Crumb Cake: Add fresh berries or sliced apples to the batter for fruity flavor.
- Spiced Crumb Cake: Incorporate nutmeg or allspice into the crumb topping for a unique twist.
- Vegan Crumb Cake: Substitute butter with coconut oil and use flax eggs instead of regular eggs.
Frequently Asked Questions
-
Can I use low-fat ingredients?
Yes, you can substitute low-fat sour cream and light butter, but keep in mind the texture may be slightly different. -
What can I use instead of all-purpose flour?
You can use gluten-free flour or whole wheat flour, although this may affect the texture. -
Can I make this crumb cake ahead of time?
Absolutely! You can bake it a day in advance, store it in an airtight container, and dust with powdered sugar just before serving. -
Why is my crumb topping not crunchy?
This can happen if there is too much melted butter or if it isn’t baked long enough. Ensure the crumbs hold their shape before baking. -
Can I add frosting?
While crumb cake is delicious on its own, you can add a light vanilla glaze for extra sweetness if you prefer.
Conclusion
With its delightful layers of buttery cake and a crunchy topping, this crumb cake is sure to become a favorite in your baking repertoire. It’s simple enough for everyday baking while still being elegant enough for special occasions. Don’t hesitate to gather your ingredients and whip up this treat—the warm, inviting aroma and melt-in-your-mouth texture will surely impress. Enjoy every slice and happy baking!
Print
Crumb Cake
- Total Time: 70 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful crumb cake featuring a buttery base and a sweet, crispy topping, perfect for coffee breaks and celebrations.
Ingredients
- 2½ cups all-purpose flour
- 1½ cups light brown sugar (packed)
- ½ cup granulated sugar
- 2½ teaspoons ground cinnamon
- ¼ teaspoon salt
- 1 cup unsalted butter (melted)
- 2¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup softened butter
- 1 cup granulated sugar
- 3 large eggs
- 1 cup full-fat sour cream
- 1½ teaspoons vanilla extract
- Powdered sugar (for dusting)
Instructions
- Preheat your oven to 350°F. Grease a 9×13 inch baking pan.
- In a medium bowl, mix together 2½ cups of all-purpose flour, 1½ cups of light brown sugar, ½ cup of granulated sugar, 2½ teaspoons of ground cinnamon, and ¼ teaspoon of salt. Drizzle in 1 cup of melted unsalted butter and stir until combined. Set aside for crumb topping.
- In another medium bowl, whisk together 2¼ cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt. Beat ½ cup of softened butter and 1 cup of granulated sugar until creamy. Add 3 large eggs one at a time, mixing after each. Add 1 cup of full-fat sour cream and 1½ teaspoons of vanilla extract, mixing until incorporated. Gradually add the flour mixture in three intervals, mixing until just combined.
- Spoon the batter into the prepared pan, spread evenly, and sprinkle the crumb topping over it. Press gently into the cake. Bake for 45-50 minutes or until a toothpick comes out with a few moist crumbs. Allow to cool for at least 45 minutes before slicing and dusting with powdered sugar.
Notes
Serve warm or at room temperature with coffee, tea, or milk. For a special treat, add whipped cream or vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
