Crumb cake

Here’s a classic Crumb Cake — soft, buttery cake topped with a thick cinnamon crumb layer ☕🍰

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Crumb Cake

Ingredients

Crumb Topping

• 1 cup all-purpose flour
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup cold butter, cubed

Cake

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sour cream or milk

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Instructions

1. Preheat oven
   • Preheat to 350°F (175°C). Grease a 9×9-inch baking pan.
2. Make crumb topping
   • Mix flour, brown sugar, cinnamon, and salt.
   • Cut in cold butter until large crumbs form. Set aside.
3. Make cake batter
   • Cream butter and sugars until light and fluffy.
   • Beat in eggs one at a time, then vanilla.
   • In another bowl, whisk dry ingredients.
   • Alternate adding dry ingredients and sour cream to batter.
4. Assemble
   • Spread batter evenly in pan.
   • Sprinkle crumb topping generously over batter.
5. Bake
   • Bake 35–40 minutes until a toothpick inserted comes out clean.
6. Cool & serve
   • Let cool slightly. Slice and enjoy.

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Tips

• Use sour cream for extra moist cake.
• Don’t press crumb topping down — let it stay crumbly.
• Dust with powdered sugar before serving for a bakery look.

If you want, I can also give you a New York–style crumb cake with extra crumbs or a blueberry crumb cake variation.