4.9 from 54 votes
Crumb Cake
This crumb cake is a moist, delicious bakery-style cake topped with loads of cinnamon sugar crumble and dusted with powdered sugar.
Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 9
Calories: 431 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Crumb Topping
- ⅓ cup sugar
- ⅓ cup brown sugar
- ¾ teaspoon cinnamon
- ⅛ teaspoon salt
- ½ cup Butter, melted
- 1¾ cup cake flour
Cake
- 1¼ cup cake flour
- ½ cup sugar
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoons Butter, cut into pieces, softened but cool
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- ⅓ cup buttermilk
- powdered sugar for dusting
Instructions
- Preheat oven to 325°F and adjust an oven rack to the upper middle position. Line an 8x8-inch square pan with parchment paper. Set aside.
Cup of Yum
Crumb Topping
- In a medium bowl, whisk 1/3 cup granulated sugar, 1/3 cup brown sugar, 3/4 teaspoon cinnamon, 1/8 teaspoon salt, and 1 3/4 cup flour.
- Pour 1/2 cup melted butter over the mixture and mix thoroughly. Mixture will be thick and doughy. Set aside.
Cake
- With a hand or stand mixer, combine the 1 1/4 cup flour, 1/2 cup sugar, 1/4 teaspoon baking soda, and 1/4 teaspoon salt.
- With the mixer on low, add 6 tablespoons butter one piece at a time. Mix until flour mixture resembles moist crumbs with no visible butter chunks remaining, about 1-2 minutes.
- Add 1 egg, 1 yolk, 1 teaspoon vanilla, and1/3 cup buttermilk. Beat at medium for 1-2 minutes until the batter becomes light and fluffy, scrape down the sides of the bowl if necessary.
- Spread the cake batter evenly into the prepared pan. Top the batter with an even layer of pea-sized crumble topping pieces.
- Bake the cake for 35-40 minutes or until golden brown and a toothpick inserted comes out clean and crumb-free. Cool on a wire rack for at least 30 minutes.
- Remove the cake from the pan by lifting it out of the pan by the edges of the parchment paper and dust it with powdered sugar.
Notes
- Make sure to use Cake Flour and NOT all-purpose flour. With all-purpose flour, you'll end up with a dry, tough cake. Cake flour ensures the batter is light, fluffy and moist.
- STORE the cake in an airtight container for 2-3 days at room temperature or 4-5 days in the fridge.
- FREEZE. Wrap the slices in plastic wrap and again with aluminum foil. Store in the freezer for up to 3 months.
Nutrition Information
Calories
431kcal
(22%)
Carbohydrates
57g
(19%)
Protein
6g
(12%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Trans Fat
1g
Cholesterol
88mg
(29%)
Sodium
305mg
(13%)
Potassium
80mg
(2%)
Fiber
1g
(4%)
Sugar
27g
(54%)
Vitamin A
620IU
(12%)
Vitamin C
1mg
(1%)
Calcium
36mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 431
% Daily Value*
| Calories | 431kcal | 22% |
| Carbohydrates | 57g | 19% |
| Protein | 6g | 12% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 88mg | 29% |
| Sodium | 305mg | 13% |
| Potassium | 80mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 620IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.