Here’s a foolproof homemade version 👇
🍰 Old-Fashioned Crumb Cake
Ingredients
For the crumb topping:
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1 cup all-purpose flour
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½ cup brown sugar (light or dark)
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¼ cup granulated sugar
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1 tsp cinnamon
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¼ tsp salt
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½ cup (1 stick) unsalted butter, melted
For the cake:
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1 ½ cups all-purpose flour
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¾ cup granulated sugar
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½ cup (1 stick) unsalted butter, softened
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2 large eggs
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1 tsp vanilla extract
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½ cup sour cream or plain yogurt
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
Optional topping:
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Powdered sugar, for dusting
🧁 Instructions
1. Preheat oven
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350°F (175°C).
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Grease and line an 8×8-inch or 9×9-inch baking pan.
2. Make the crumb topping
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In a bowl, combine flour, sugars, cinnamon, and salt.
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Stir in melted butter until large crumbs form.
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Set aside while you make the cake.
3. Make the cake batter
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In a large bowl, cream butter and sugar until light and fluffy (about 2–3 minutes).
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Add eggs one at a time, then mix in vanilla and sour cream.
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In another bowl, whisk flour, baking powder, baking soda, and salt.
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Gradually add dry ingredients to wet, mixing until smooth (don’t overmix).
4. Assemble and bake
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Spread cake batter evenly in the pan.
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Sprinkle the crumb topping evenly over the batter, pressing some crumbs together to form large chunks.
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Bake 35–40 minutes, or until a toothpick inserted in the center comes out clean.
5. Cool and serve
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Cool completely in the pan.
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Dust with powdered sugar before serving.
💡 Tips & Variations
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Extra cinnamon flavor: Add a swirl of cinnamon sugar through the batter before baking.
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Fruit twist: Add a layer of thinly sliced apples or blueberries between the cake and crumbs.
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Storage: Keeps at room temperature (covered) for 3 days or refrigerated for up to 5.
Would you like me to give you a New York–style crumb cake version — with extra-thick crumbs and a denser, bakery-style cake base?
