Birthday Crumb Cake
User Reviews
5
Birthday Crumb Cake
Description
The Birthday Crumb Cake combines a creamy batter of softened cream cheese, butter, sugar, eggs, and vanilla extract blended with cake flour and leavened by baking powder. The batter is poured into a greased and floured 13”x9” pan.
The topping is prepared by creaming butter with granulated and brown sugar, vanilla, and then adding flour, baking powder, salt, and natural-colored sprinkles. The crumbly, streusel-like topping is pinched into clusters and spread over the batter.
Once baked, the cake offers a soft, tender crumb beneath a sweet, crunchy topping speckled with sprinkles for a festive appearance. An optional glaze made from powdered sugar, milk, and vanilla can be drizzled over the cooled cake for added sweetness and moisture.
The cake can be stored at room temperature in an airtight container for up to five days or frozen tightly wrapped for longer storage. All-purpose flour can be substituted for cake flour in both cake and topping with slight measurement adjustments.
Ingredients
Topping
- ½ cup butter softened, unsalted
- 1 cup granulated sugar
- 3 Tablespoons light brown sugar firmly packed
- 2 teaspoons vanilla extract
- 2 cups cake flour
- ¼ teaspoon baking powder
- ⅛ table salt heaping teaspoon
- ¼ cup Sprinkles (these are the natural-colored sprinkles I use)
Cake
- 8 oz cream cheese softened
- ½ cup butter softened, unsalted
- 1 ½ cups granulated sugar
- 2 egg room temperature preferred, large
- 1 teaspoon vanilla extract
- 3 cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup buttermilk room temperature preferred
Glaze (optional)
- ½ cup powdered sugar
- 1 - 1 ½ Tablespoons milk
- ¼ teaspoon vanilla extract
Instructions
- Preheat oven to 350F (175C) and lightly grease and flour the bottom and side of a 13”x9” baking dish. Set aside.
For the topping
- In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment) use an electric mixer to cream butter and sugars together until well creamed.
- Add vanilla extract and mix until combined.
- In a separate medium sized bowl whisk together flour, baking powder, and salt.
- Gradually add flour mixture to butter mixture, stirring until just combined. Mixture will be dry and sandy.
- Add sprinkles and use your hands to evenly incorporate them into the mixture, pinching dough together to make clusters. Mixture should resemble streusel with varying size of clumps. Set aside while you prepare your cake.
For the cake
- In a large mixing bowl (or the bowl of stand mixer fitted with the paddle attachment), use an electric mixer to beat together cream cheese, butter and sugar until light, creamy, and free of lumps.
- Add eggs and vanilla and stir well. Scrape down the sides and bottom of the bowl to be sure to incorporate all ingredients into batter.
- In a separate, medium-sized bowl whisk together flour, baking powder, and salt.
- Gradually add flour mixture to the batter, alternating with the buttermilk, until all flour and buttermilk have been combined. I typically add the flour in 4 parts and the buttermilk in 3, starting and ending with the dry ingredients.
- Spread just under half of the batter evenly into the prepared pan. Take half of the crumble topping and spread evenly over top of the batter. Dollop the rest of the batter over top of the crumbles and gently spread evenly over top. Sprinkle the remaining crumbles overtop, pressing gently into the surface of the batter.
- Bake in center rack of 350F (175C) oven for 45-50 minutes, until a toothpick inserted in the center comes out clean or with moist crumbs. Allow to cool before adding glaze (if using) and cutting and serving.
- To make the glaze: In a medium sized bowl, whisk together powdered sugar, 2 Tablespoons of milk, and vanilla extract. Add additional milk as needed until glaze is smooth and reaches desired consistency. Drizzle over completely cooled cake and enjoy!
Notes
- All-purpose flour can replace cake flour in cake and topping with adjusted amounts.
- Store wrapped or airtight at room temperature up to 5 days.
- Freeze wrapped tightly for several months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 462 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 462kcal | 23% |
| Carbohydrates | 69g | 23% |
| Protein | 7g | 14% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 66mg | 22% |
| Sodium | 181mg | 8% |
| Potassium | 86mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 41g | 82% |
| Vitamin A | 590IU | 12% |
| Calcium | 80mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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