Crumb Cake
User Reviews
5
Crumb Cake
Description
The Crumb Cake starts with mixing flour, baking powder, baking soda, and salt, which is combined into a batter of butter creamed with granulated sugar, egg, sour cream, milk, and vanilla extract. The batter is somewhat runny before flour incorporation. The crumb topping blends flour, brown and granulated sugars, ground cinnamon, salt, and melted butter to a crumbly texture featuring larger clusters.
When baked at 325°F, the batter rises properly thanks to fresh leaveners, producing a soft, moist cake with a fine crumb texture. The topping adds a crunchy, sweet, and spiced layer that contrasts with the cake beneath.
Serving includes dusting with confectioners’ sugar for extra sweetness and visual appeal. The cake is suitable for breakfasts, coffee breaks, or desserts.
For best results, ingredients should be at room temperature, flour measured correctly (fluffed and spooned), and brown sugar softened if hardened. Gently mixing the topping maintains crumbly texture without turning it pasty.
Ingredients
For the Crumb Topping:
- 1¼ cups all-purpose flour divided (150g)
- ½ cup brown sugar 110g, light; firmly packed
- ¼ cup granulated sugar (50g)
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- ½ cup butter melted (113g, unsalted
For the Cake:
- 1½ cups all-purpose flour (180g)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter softened (113g, unsalted
- ½ cup granulated sugar (100g)
- 1 large egg
- ⅓ cup sour cream
- ¼ cup milk (60mL)
- 2 teaspoons vanilla extract
- confectioners’ sugar
Instructions
- Preheat the oven to 325F. Butter an 8x8-inch square baking pan or spray with baking spray. Line with parchment paper.
For the Crumb Topping:
- In a large bowl, whisk together ¾ cup flour, sugars, cinnamon, and salt. Using a fork, stir in the melted butter until mostly combined but still crumbly. Stir in the remaining 1/2 cup flour until the mixture is very crumbly and still has large pieces.
For the Cake:
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large mixing bowl, combine the butter and sugar and beat on medium speed until light and fluffy, about 3 minutes. (Use the paddle attachment if using a stand mixer.) Add the egg and beat until combined. Scrape down the bowl. Add the sour cream, milk, and vanilla, and beat on medium-low speed until combined. (The mixture will look runny and curdled.)
- With the mixer on low speed, slowly add the flour mixture to the butter mixture. Beat just until all of the flour is incorporated, stopping to scrape down the bowl as needed. Transfer the batter to the prepared pan and spread it evenly. (Batter will be very thick.) Sprinkle the crumb topping all over the batter.
- Bake for 40 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. If the cake is browning heavily before 40 minutes, loosely cover with foil. Let the cake cool completely in the pan. Sprinkle with confectioners’ sugar before slicing and serving.
Notes
- Measure flour by fluffing it with a spoon before spooning into a measuring cup and leveling to avoid overpacking.
- Keep brown sugar soft and moist; soften hardened brown sugar before use to maintain topping texture.
- Do not overmix crumb topping to preserve crumbly texture and avoid a paste-like consistency.
- Ensure baking powder and baking soda are fresh to help the cake rise properly.
- Bring all ingredients to room temperature before mixing for easy and even incorporation.
- Tapping the cake pan before adding crumb topping helps release air bubbles for an even bake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 467 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 467kcal | 23% |
| Carbohydrates | 60g | 20% |
| Protein | 5g | 10% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 80mg | 27% |
| Sodium | 303mg | 13% |
| Potassium | 95mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 726IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
