Here’s a classic crumb cake recipe that’s moist, soft, and topped with a buttery crumb layer:
Classic Crumb Cake
Ingredients
For the cake:
- 1 cup (200 g) sugar
- ½ cup (115 g) butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1½ cups (190 g) all-purpose flour
- 1½ tsp baking powder
- ½ tsp salt
- ½ cup (120 ml) milk
For the crumb topping:
- ½ cup (100 g) brown sugar
- ½ cup (60 g) flour
- ½ tsp cinnamon
- ¼ cup (57 g) butter, melted
Instructions
- Preheat oven to 350 °F (175 °C). Grease and flour an 8-inch square pan.
- Make the cake batter:
- Cream sugar and butter together until light and fluffy.
- Beat in eggs and vanilla.
- In a separate bowl, mix flour, baking powder, and salt.
- Gradually add dry ingredients and milk alternately to the butter mixture, mixing until smooth.
- Prepare the crumb topping:
- Mix brown sugar, flour, and cinnamon in a bowl.
- Stir in melted butter until crumbly.
- Assemble the cake:
- Pour cake batter into the prepared pan.
- Sprinkle the crumb topping evenly over the batter.
- Bake: 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack. Slice and serve.
✅ Tips:
- For extra flavor, add ½ tsp nutmeg to the crumb topping.
- You can fold in ½ cup of berries or chopped apples into the batter for a fruity twist.
- Use room-temperature ingredients for a smoother batter.
If you want, I can also give a quick one-bowl crumb cake recipe that’s even faster but still super moist and crumbly—great for beginners. Do you want me to do that?
