Ah, homemade crumb cake ☕🍰 — soft, buttery cake topped with a thick layer of sweet, cinnamon crumbs. Perfect with coffee or as a cozy breakfast treat.
Here’s a classic, bakery-style recipe with a generous crumb topping:
🧁 Homemade Crumb Cake
🛒 Ingredients
For the Crumb Topping
- 1 cup (125 g) all-purpose flour
- ½ cup (100 g) brown sugar
- ¼ cup (50 g) granulated sugar
- 1½ tsp cinnamon
- ¼ tsp salt
- ½ cup (115 g) melted butter
For the Cake
- 2 cups (250 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup (115 g) softened butter
- ¾ cup (150 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup (240 ml) sour cream (keeps it moist and tender)
👩🍳 Instructions
1️⃣ Make the Crumbs
- Mix flour, sugars, cinnamon, and salt.
- Pour in melted butter and stir until thick, clumpy crumbs form.
- Set aside.
2️⃣ Prepare the Cake
- Preheat oven to 350°F (175°C).
- Grease and line a 9×9-inch pan.
- In one bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until fluffy.
- Beat in eggs one at a time, then add vanilla.
- Mix in sour cream.
- Gradually fold in dry ingredients until just combined.
3️⃣ Assemble
- Spread batter evenly in the pan.
- Sprinkle crumb mixture generously over the top. (Don’t press it down.)
4️⃣ Bake
- Bake 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool before slicing.
✨ Tips for Bakery-Style Results
- Use cold butter cubed instead of melted if you want chunkier crumbs.
- Add a light dusting of powdered sugar after cooling.
- For extra flavor, add a thin cinnamon-sugar layer between batter and crumbs.
If you want, I can give you a New York–style extra-thick crumb cake version with massive crumb topping and a thinner cake base — just like from a bakery.
