Servings
Font
Back
4.9 from 234 votes

Cinnamon Crumb Cake

This Cinnamon Crumb Cake is super moist, full of cinnamon flavor, has the best crumb to cake ratio and is really easy to make. Perfect for brunch with tea or coffee, or of course for dessert!

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 12 slices
Calories: 466 kcal
Course: Dessert
Cuisine: American

Ingredients

For the crumb topping
  • 1 cup unsalted butter, melted and slightly cooled
  • 3/4 cup dark brown sugar, packed
  • 3/4 cup white granulated sugar
  • 1 Tbsp. ground cinnamon
  • 1 tsp. salt
  • 2 1/2 cups all purpose flour, divided
For the cake
  • 3 cups cake flour, spooned and leveled
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1 tsp. salt
  • 1 cup unsalted butter, softened to room temperature
  • 1 cup white granulated sugar
  • 2 large eggs, room temperature
  • 2/3 cup sour cream, room temperature
  • 1/3 cup whole milk, room temperature
  • 2 Tbsp. vegetable oil
  • 1 Tbsp. vanilla extract
  • powdered sugar for garnish

Instructions

    Cup of Yum
  1. Preheat the oven to 325°F
  2. Line a 9x9 inch aluminized steel cake pan with parchment paper or grease with baking spray. Set aside. (Note: This recipe was not tested in a glass cake pan).
  3. Make the crumb topping first: whisk together 1 ½ cups of flour, both sugars, cinnamon and salt. Mix in the melted butter until mostly combined. Then slowly add in the remaining 1 cup flour until large crumbles form. I like to use my fingers to make large clumps and careful not over mix. Set aside. 
  4. Make the cake next: whisk together the cake flour, baking powder, baking soda, cinnamon and salt in a medium sized mixing bowl. Set aside.
  5. Using a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar until creamy and fluffy. About 3 minutes on medium high speed. Scrape down the sides once or twice as needed. 
  6. Turn the mixer down to medium low speed and add in the eggs. Then, add in the sour cream, milk, oil and vanilla. The batter will look curdled at this point but it's ok.
  7. Add in the dry ingredients on low speed. Stopping to scrape down sides of bowl as needed. Batter will be thick. 
  8. Spread into the prepared pan. Tap the cake on the counter a couple times to release any air bubbles. 
  9. Add the crumb topping, keeping most of the crumbs large and whole, and press down gently.
  10. Bake for 45-50 minutes or until a toothpick inserted in the very middle comes out clean. Careful not to over bake.
  11. Let cool in the pan completely. Dust powdered sugar on the top. Slice and enjoy! (I think this is best enjoyed the very first or second day. And I love popping it in the microwave for a few seconds to get warm again!)

Notes

  • Stored in an air tight container on the counter, it will stay fresh for 2 - 3 days.  

Nutrition Information

Serving 1slice Calories 466kcal (23%) Carbohydrates 58g (19%) Protein 8g (16%) Fat 35g (54%) Saturated Fat 21g (105%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 121mg (40%) Sodium 582mg (24%) Potassium 134mg (4%) Fiber 2g (8%) Sugar 32g (64%) Vitamin C 0.2mg (0%) Calcium 96mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 12slices

Amount Per Serving

Calories 466

% Daily Value*

Serving 1slice
Calories 466kcal 23%
Carbohydrates 58g 19%
Protein 8g 16%
Fat 35g 54%
Saturated Fat 21g 105%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 9g 45%
Trans Fat 1g 50%
Cholesterol 121mg 40%
Sodium 582mg 24%
Potassium 134mg 3%
Fiber 2g 8%
Sugar 32g 64%
Vitamin C 0.2mg 0%
Calcium 96mg 10%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.