Crumb Cake is a classic dessert that strikes the perfect balance between a moist, tender cake base and a buttery, cinnamon-scented crumb topping. This cake is the perfect companion to a warm cup of coffee or tea and is ideal for breakfast, brunch, or an afternoon snack. The dense crumb layer adds a delightful crunch and sweetness, making every bite irresistibly good.
This recipe is simple yet indulgent, combining pantry staples to create a rich and comforting treat. The addition of sour cream keeps the cake moist and flavorful, while the crumb topping is generously piled on for that bakery-style look and taste. Dusting the cake with powdered sugar before serving adds an extra touch of sweetness and visual appeal.
Why You’ll Love This Recipe:
• Generous Crumb Topping: Thick, buttery crumbs provide a satisfying crunch with each bite.
• Moist and Tender Cake Base: The sour cream ensures a moist and flavorful cake.
• Perfect for Any Occasion: Enjoy it as a breakfast treat, a snack, or a dessert.
Ingredients:
Crumb Topping:
• 2 ½ cups all-purpose flour
• 1 ½ cups light brown sugar, packed
• ½ cup granulated sugar
• 2 ½ teaspoons ground cinnamon
• ¼ teaspoon salt
• 1 cup unsalted butter, melted
Cake:
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup butter, softened
• 1 cup granulated sugar
• 3 large eggs, at room temperature
• 1 cup full-fat sour cream
• 1 ½ teaspoons vanilla extract
• Powdered sugar for dusting
Instructions:
1. Preheat and Prepare the Pan:
• Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and set aside.
2. Make the Crumb Topping:
• In a medium bowl, stir together the all-purpose flour, brown sugar, granulated sugar, ground cinnamon, and salt using a fork.
• Drizzle the melted butter over the mixture and stir with a fork until crumbly. Set aside.
3. Prepare the Dry Ingredients for the Cake:
• In another medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
4. Cream the Butter and Sugar:
• Using a stand mixer or a hand mixer, beat the softened butter and granulated sugar on high speed until creamy and smooth.
• Reduce the speed to low and add the eggs one at a time, mixing just until combined.
• Add the sour cream and vanilla extract, mixing until just incorporated.
5. Combine the Wet and Dry Ingredients:
• With the mixer on low, gradually add the flour mixture in three intervals, mixing just until combined. Scrape down the sides of the bowl and the beater as needed.
6. Assemble the Cake:
• Spoon the cake batter into the prepared baking pan, smoothing it with an offset spatula.
• Evenly sprinkle the prepared crumb topping over the cake batter.
7. Bake:
• Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs.
8. Cool and Serve:
• Remove the cake from the oven and let it cool for at least 45 minutes before slicing.
• Dust with powdered sugar just before serving for a touch of added sweetness.
Tips:
• Crumb Topping Texture: Be careful not to overmix the crumb topping; you want it to stay in chunks for that classic crumb cake texture.
• Room Temperature Ingredients: Make sure the eggs and sour cream are at room temperature to ensure even mixing and a smooth batter.
• Storage: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Storage Options:
• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: For longer freshness, store in the fridge for up to a week. Bring to room temperature before serving.
• Freezer: Wrap individual slices in plastic wrap and place them in a freezer-safe container for up to 2 months. Thaw at room temperature and dust with powdered sugar before serving.
Enjoy this homemade Crumb Cake with a hot beverage for a perfect, cozy treat that brings the bakery to your kitchen!
