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Classic Crumb Cake

This Classic Crumb Cake is irresistibly buttery with a crunchy cinnamon streusel topping—perfect for cozy mornings or anytime indulgence!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: Baking, Classic, Comfort Food, Crumb Cake, Easy
Servings: 8 servings

Ingredients

For the Cake Batter:

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 10 tablespoons unsalted butter at room temperature
  • 1 cup granulated white sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream

For the Crumb Topping:

  • 3 cups all-purpose flour
  • 1 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon coarse salt Kosher salt recommended
  • 1 cup unsalted butter at room temperature

Instructions

Preparation

  • Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan generously with butter.

Make the Batter

  • In a medium bowl, whisk together 2 cups of all-purpose flour, baking soda, baking powder, and salt. Set aside.
  • In a large mixing bowl, cream together 10 tablespoons of unsalted butter and 1 cup of granulated white sugar until light and fluffy, about 3-5 minutes.
  • Add the 3 large eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract until fully incorporated.
  • Gently fold in 1 cup of sour cream to add moisture and richness.
  • Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Avoid overmixing to keep the cake tender.

Prepare the Crumb Topping

  • In a separate bowl, mix together 3 cups flour, 1 cup packed light brown sugar, 1 tablespoon ground cinnamon, and 1 teaspoon coarse salt.
  • Add 1 cup of unsalted butter at room temperature. Use your hands or a pastry cutter to mix until crumbly.

Assemble and Bake

  • Pour the batter evenly into the prepared pan. Sprinkle the crumb topping generously over the batter.
  • Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Cool and Serve

  • Remove the cake from the oven and let it cool in the pan on a wire rack. Cool completely before slicing and serving.

Equipment

  • Mixing Bowls
  • Measuring Cups and Spoons
  • Whisk
  • Spatula
  • 9x13 inch baking pan
  • Cooling Rack

Notes

  • Use room temperature butter and eggs to ensure a tender, well-mixed batter.
  • Do not overmix the batter to avoid a dense cake texture.
  • Store the cake in an airtight container at room temperature for up to 3 days or freeze slices for up to 3 months.
  • Customize by adding nuts, fruits, or chocolate chips to the batter or topping.
  • Allow the cake to cool completely before slicing to maintain crumb structure.