This Crumb Cake is a classic favorite, known for it's moist, buttery flavor and thick layer of cinnamon sugar crumb on top! Every bite is so rich it practically melts in your mouth. It's perfect for breakfast, brunch, or an after dinner sweet-treat.
This old-fashioned crumb cake delivers bakery taste with easy, everyday pantry ingredients. If you've ever tried a NYC style crumb cake at a bakery and wanted to recreate it, here's the recipe.
The cake comes together quickly in a few easy steps, and is perfect for hosting or a simple weekend bake with the kids!
The cinnamon sugar crumb is so buttery. It melts into the cake and crisps up while baking. It's truly incredible.
Whether it's for breakfast or dessert, the cake pairs perfectly with a hot cup of coffee or tea!
Reverse Creaming Method
Typically cakes and muffins are baked using the traditional creaming method. This means whipping the butter and sugar, then adding in eggs, vanilla, etc, and the dry ingredients.
Instead, we are doing it in reverse. So the butter and dry ingredients get mixed, then the wet ingredients.
When the butter is mixed into the flour first, it coats the flour with fat, slowing down gluten development. This results in an ultra-tender, soft cake with a perfectly delicate crumb every single time.
Step by step instructions
Here is how to make and bake this Crumb Cake. You will need a 9×9 baking pan lined with parchment paper, 3 mixing bowls, a spatula, a whisk, and an electric handheld mixer.
Step 1: Make streusel. In a bowl, add the softened butter, flour, dark brown sugar, white sugar, and cinnamon. With your hands or a fork, mix until a crumbly streusel forms. Then place it into the fridge.
Step 2: Mix dry ingredients. In a large bowl, add the flour, baking soda, baking powder, white sugar, cornstarch, and salt. Stir to combine.
Step 3: Add in butter. Slowly add the butter in on low speed, about 1/3 at a time, until a crumbly texture forms.
Step 4: Whisk wet ingredients. In a separate bowl, add in the eggs, vanilla, oil, and sour cream. Whisk until well combined.
Step 5: Combine. On low speed, combine the butter/flour mixture and wet ingredients mixing until just combined. Do not over-mix!
At this point the batter will be extremely smooth. If it is clumpy, this means your wet ingredients weren’t at room temperature before beginning.
Step 6: Transfer and bake. Spread the cake batter in the prepared pan. Sprinkle the streusel on top evenly.
Bake for 35-45 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool, slice, and enjoy!
FAQ
How do I store this cake?
This crumb cake is best stored at room temperature. You can store it on a display case, or in an airtight container for up to 3-4 days. It can also be placed in the refrigerator for up to 1 week!
Can I freeze this cake?
Absolutely! Allow the cake to come to room temperature, and slice it.
What's the difference between this and coffee cake?
Both cakes are super similar. Coffee cakes typically have layers in between of cinnamon streusel. Crumb cakes typically have a thicker layer of streusel on top! Both equally as delicious. If you're looking for an easy coffee cake recipe, try my Brown Butter Coffee Cake.
Is crumb cake served for breakfast or dessert?
Crumb cake can be served at any point of the day. It's commonly served at breakfast or brunch, but also works great for dessert or an afternoon snack!
How do you keep crumb cake from drying out?
Using ingredients like butter and sour cream help keep this cake moist for days. When baking, try to use a full fat sour cream if possible!
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Crumb Cake
Ingredients
For the cake
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp cornstarch
- 1/4 tsp salt
- 3/4 cups white sugar
- 2/3 cups unsalted butter softened
- 2 tbsp oil
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 3/4 cups sour cream room temperature
- 1 tbsp vanilla
For the crumb
- 1 1/2 cups all-purpose flour
- 1 1/2 tsps cinnamon
- 1/2 cup white sugar
- 1/3 cup dark brown sugar
- 1/2 cup + 2 tbsp unsalted butter softened 150g
Instructions
- Preheat the oven to 350℉/180℃. Line a 9x9 pan with parchment paper and set aside.
For the streusel
- In a bowl, add the butter, brown sugar, white sugar, flour, and cinnamon. With your hands of a fork, combine until a streusel crumb forms. Set in the fridge while making the batter.1 1/2 cups all-purpose flour, 1 1/2 tsps cinnamon, 1/2 cup white sugar, 1/3 cup dark brown sugar, 1/2 cup + 2 tbsp unsalted butter
For the cake
- In a bowl, add the flour, baking soda, baking powder, cornstarch, and salt. Stir to combine.1 3/4 cups all-purpose flour, 1/2 tsp baking powder, 1/2 tsp baking soda, 1 1/2 tsp cornstarch, 1/4 tsp salt, 3/4 cups white sugar
- Add in about 1/3 of the butter. On low speed, mix until just combined. Then add in the next 1/3 of butter, and mix well, scraping the bowl as needed. Then the last bit of butter, and mix until a crumbly texture forms (see image above for reference). The key to this cake is mixing as little as possible, so only mix each addition in until just combined!2/3 cups unsalted butter
- In a separate bowl, add the egg, egg yolk, oil, sour cream, and vanilla. Whisk until well combined.2 tbsp oil, 1 large egg, 1 large egg yolk, 3/4 cups sour cream, 1 tbsp vanilla
- Combine the butter/flour mixture with the wet ingredients. Using a mixer on low speed, mix until just combined. The batter will be very smooth.
- Transfer into the prepared pan and spread evenly. Sprinkle streusel on top.
- Bake for 35-45 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool, slice, and enjoy!
Comments