Warm, buttery crumbs, a tender cake base, and a light dusting of powdered sugar — this Crumb Cake is the kind of bake that fills the kitchen with a warm vanilla-and-butter scent and makes people smile. The crumb topping is crisp and sandy, while the cake underneath stays soft and slightly tangy from the sour cream. It works as a breakfast treat, a simple dessert, or a coffee-time snack. If you enjoy easy, comforting recipes, you might also like the flavor pairing in apple yogurt pancakes for another simple morning bake alternative.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 30–35 minutes
- Total Time: 50–55 minutes
- Servings: 12
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving based on 12 servings; icing not included)
- Calories per serving: 590 kcal
- Protein: 5 g
- Carbohydrates: 78 g
- Fat: 28 g
- Fiber: 1 g
- Sugar: 53 g
- Sodium: 130 mg
Why Make This Crumb Cake
This Crumb Cake is comforting and simple. The crumb topping gives a buttery crunch that contrasts with the soft, moist cake beneath. It smells like warm vanilla and butter while baking and tastes rich without being heavy. You can make it quickly with pantry staples, and the texture appeal — tender cake with crisp crumbs — makes it a crowd-pleaser for breakfasts, potlucks, or an easy dessert.
How to Make Crumb Cake
You build a smooth, rich batter with butter, sugars, eggs, vanilla, and sour cream, then top it with a sandy crumb mixture made from flour, brown sugar, and cold butter. The batter bakes into a moist base while the crumb topping crisps in the oven. A light powdered sugar icing is optional for extra sweetness and shine.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 1 cup powdered sugar (for icing optional)
(For the crumb topping used in the directions: 1 cup flour, 1 cup brown sugar, 1/2 cup cold butter — see Directions for details.)
Directions:
Step 1: Preparation
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment for easy removal. Measure your ingredients so they are ready to go.
Step 2: Mixing
In a bowl, whisk together the 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt until combined. In another large bowl, beat the 1 cup softened unsalted butter with 1 cup granulated sugar and 1 cup brown sugar until creamy and light in color. Add the 3 large eggs one at a time, mixing well after each addition, then stir in 2 teaspoons vanilla extract. Alternate adding the flour mixture and 1 cup sour cream to the butter mixture, beginning and ending with the flour mixture. Mix until just combined — do not overmix.
Step 3: Topping and Baking
Pour the batter into the prepared pan and smooth the top. For the crumb topping: in a separate bowl, mix 1 cup of flour, 1 cup of brown sugar, and 1/2 cup cold butter cut into small pieces. Use a pastry cutter, two forks, or your fingertips to rub the butter into the dry ingredients until the mixture becomes coarse crumbs. Sprinkle the crumb topping evenly over the batter. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean and the topping is golden brown.
Step 4: Finishing
Allow the cake to cool in the pan until warm, then fully cool on a wire rack. If you want a simple icing, whisk 1 cup powdered sugar with 1–2 tablespoons milk or lemon juice until smooth and drizzle over the cooled cake. Cut into squares and serve.
How to Serve Crumb Cake
Serve slices warm or at room temperature. It pairs beautifully with coffee, tea, or a cup of milk. For breakfast, add a dollop of whipped cream or a spoonful of yogurt. For dessert, serve with vanilla ice cream or fresh berries. The crumb topping looks attractive as a rustic square, so slice into even pieces for a potluck or afternoon treat.
How to Store Crumb Cake
- At room temperature: Keep covered with plastic wrap or in an airtight container for up to 2 days.
- In the refrigerator: Store in an airtight container for up to 5 days; the crumb topping may soften slightly.
- Freezing: Wrap slices tightly in plastic and place in a freezer bag or container for up to 3 months. Thaw overnight in the fridge or warm gently in the oven to restore crispness.
Expert Tips for Perfect Crumb Cake
- Use cold butter for the crumb topping. Cold butter makes sand-like crumbs that bake into crisp pieces.
- Don’t overmix the batter. Mix until just combined to keep the cake tender.
- Measure flour correctly by spooning it into the cup and leveling off — packing flour makes a dense cake.
- Cool completely before adding powdered sugar icing; warm cake will dissolve the icing and make it runny.
- If the crumb browns too quickly, loosely tent the pan with foil for the last 5–10 minutes of baking.
- For extra flavor, toast the crumb topping briefly in a dry pan before sprinkling (watch closely so it doesn’t burn).
Delicious Variations
- Cinnamon Crumb: Add 1–2 teaspoons ground cinnamon to the crumb topping for warm spice.
- Nutty Crunch: Mix 1/2 cup chopped pecans or walnuts into the crumb for extra texture.
- Lemon Drizzle: Stir 1 teaspoon lemon zest into the batter and use lemon juice in the icing for brightness.
- Apple Cinnamon: Fold 1–2 cups peeled, diced apples into the batter and add cinnamon to the crumb for a fall twist.
- Blueberry Swirl: Gently fold 1 cup fresh or frozen blueberries into the batter for a fruity version.
Frequently Asked Questions
-
Can I make this cake in a different pan?
Yes. A 9×13 pan works best for thickness and baking time. For an 8×8 pan, reduce baking time and expect a thicker cake — check for doneness earlier. For a larger sheet pan, thin the batter and reduce baking time. -
Can I use low-fat sour cream or yogurt instead of full-fat sour cream?
Yes, you can substitute plain Greek yogurt or low-fat sour cream. The cake may be slightly less rich and tender, but it will still be good. If using yogurt, choose full-fat plain Greek yogurt for a similar texture. -
How do I keep the crumb topping from sinking?
Make sure the crumb is coarse and cold and sprinkle it evenly. Don’t press it into the batter; let it sit on top so it bakes into a separate crunchy layer. -
Can I prepare the crumb topping ahead of time?
Yes. Mix the dry topping ingredients and keep the cold butter pieces refrigerated. Combine just before sprinkling to keep the butter cold and the crumbs crisp. -
Will this recipe work without brown sugar?
Brown sugar adds moisture and a deeper flavor. You can use all granulated sugar, but the topping and cake will lack the molasses notes. To mimic brown sugar, add 1 tablespoon molasses per 1 cup granulated sugar. -
Is the powdered sugar icing necessary?
No. The icing is optional and only adds sweetness and shine. The cake and crumb are delicious on their own. -
How can I re-crisp the crumb topping after storing?
Warm the slices in a 325°F (160°C) oven for 5–8 minutes to refresh the crumb. Avoid microwaving, which softens the topping.
Conclusion
This Crumb Cake offers a simple, cozy bake that finishes with a satisfying crunch and a tender, moist base — perfect for mornings, gatherings, or a comforting dessert. For a different regional take and additional technique ideas, you can compare notes with this classic version: New York-Style Crumb Cake – Sally’s Baking. Give this recipe a try and enjoy the aroma and textures that make crumb cake a timeless favorite.
Print
Crumb Cake
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Crumb Cake combines warm, buttery crumbs with a tender cake base, perfect as a breakfast treat, simple dessert, or coffee-time snack.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 1 cup powdered sugar (for icing optional)
- 1 cup flour (for crumb topping)
- 1 cup brown sugar (for crumb topping)
- 1/2 cup cold butter (for crumb topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment for easy removal. Measure your ingredients so they are ready to go.
- Whisk together the 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt until combined. In another large bowl, beat the 1 cup softened unsalted butter with 1 cup granulated sugar and 1 cup brown sugar until creamy and light in color. Add the 3 large eggs one at a time, mixing well after each addition, then stir in 2 teaspoons vanilla extract. Alternate adding the flour mixture and 1 cup sour cream to the butter mixture, beginning and ending with the flour mixture. Mix until just combined — do not overmix.
- Pour the batter into the prepared pan and smooth the top. For the crumb topping: in a separate bowl, mix 1 cup of flour, 1 cup of brown sugar, and 1/2 cup cold butter cut into small pieces. Use a pastry cutter, two forks, or your fingertips to rub the butter into the dry ingredients until the mixture becomes coarse crumbs. Sprinkle the crumb topping evenly over the batter. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the topping is golden brown.
- Allow the cake to cool in the pan until warm, then fully cool on a wire rack. If you want a simple icing, whisk 1 cup powdered sugar with 1-2 tablespoons milk or lemon juice until smooth and drizzle over the cooled cake. Cut into squares and serve.
Notes
For best results, use cold butter for the crumb topping. Don’t overmix the batter to keep the cake tender. Measure flour correctly for a light cake.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 590
- Sugar: 53g
- Sodium: 130mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 78g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg
