Yesss 🤍 crumb cake = soft buttery base + extra crumb (as it should be).
🍰 Classic Crumb Cake (Bakery-Style)
Ingredients
Cake
- 1½ cups (190 g) all-purpose flour
- ¾ cup (150 g) sugar
- ½ cup (115 g) butter, softened
- 2 eggs
- ½ cup (120 ml) milk or sour cream (extra moist)
- 1½ tsp baking powder
- ½ tsp salt
- 1 tsp vanilla
Crumb Topping (the star ⭐)
- 1 cup (130 g) all-purpose flour
- ⅔ cup (130 g) brown sugar
- 1 tsp cinnamon
- ½ cup (115 g) melted butter
Instructions
1️⃣ Heat oven
- Preheat to 180°C / 350°F
- Line or grease an 8×8 in (20×20 cm) pan.
2️⃣ Make crumbs
- Mix flour, brown sugar, cinnamon.
- Stir in melted butter until chunky. Set aside.
3️⃣ Cake batter
- Cream butter + sugar until light.
- Beat in eggs, then vanilla.
- Mix in flour, baking powder, salt alternately with milk/sour cream.
4️⃣ Assemble
- Spread batter evenly in pan.
- Sprinkle crumbs generously (yes, all of it).
5️⃣ Bake
- Bake 35–40 minutes until a toothpick in cake (not crumbs) comes out clean.
6️⃣ Finish
- Cool slightly.
- Dust with powdered sugar if you’re feeling fancy ✨
🔥 Pro Tips
- Sour cream = bakery-level moistness
- Big crumbs? Don’t overmix
- Let it cool a bit so crumbs set
🔄 Variations
- New York style: double the crumb topping
- Apple crumb: add thin apple slices to batter
- Lemon: add lemon zest + glaze
- Coffee cake vibes: add swirl of cinnamon sugar
Want a one-bowl version, high-protein, or gluten-free crumb cake next?
