“Crumb Cake” typically refers to a moist, tender cake topped with a generous layer of buttery, cinnamon-spiced crumb topping. It’s a classic American treat, especially popular in New York and New Jersey bakeries. Would you like:
- A classic crumb cake recipe?
- A specific variation (e.g. gluten-free, apple crumb cake, chocolate chip)?
- Nutrition info?
- Or something else (history, serving suggestions, etc.)?
Let me know how you’d like to explore it!
Here’s a classic Crumb Cake Recipe with a buttery, tender cake base and a thick, cinnamon-sugar crumb topping. Perfect for breakfast, brunch, or dessert!
🍰 Classic Crumb Cake
Ingredients
For the Crumb Topping:
- 1 cup (200g) light brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 1 1/2 tbsp ground cinnamon
- 1/2 tsp salt
- 1 cup (226g) unsalted butter, melted
- 2 1/2 cups (312g) all-purpose flour
For the Cake:
- 1/2 cup (113g) unsalted butter, room temperature
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (120ml) milk
- 1/2 cup (120ml) sour cream or plain Greek yogurt
- 2 cups (250g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Optional Topping:
- Powdered sugar for dusting
Instructions
- Prepare the Crumb Topping:
- In a medium bowl, combine brown sugar, granulated sugar, cinnamon, and salt.
- Stir in melted butter, then mix in flour until thick clumps form. Set aside.
- Make the Cake Batter:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch pan or line with parchment paper.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla.
- Stir in milk and sour cream.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Assemble:
- Spread the batter evenly in the prepared pan.
- Crumble the topping over the batter—don’t press it down.
- Bake:
- Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan before dusting with powdered sugar.
Let me know if you’d like a smaller batch version or gluten-free adaptation!