Soft and Buttery Crumb Cake
This crumb cake features a tender, buttery base topped with a thick layer of sweet, crunchy crumbs. It’s a classic recipe that brings comforting flavors to your breakfast or dessert table.
Ingredients
- 1 cup brown sugar
- 0.25 cup granulated sugar
- 2 tbsp cinnamon
- 0.5 tsp salt
- 12 tbsp melted butter
- 2 cups all-purpose flour
- 2.5 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp baking powder
- 0.25 tsp salt
- 0.75 cup unsalted butter softened (12 tablespoons)
- 0.75 cup granulated sugar
- 0.25 cup brown sugar
- 3 eggs
- 0.5 cup sour cream
- 2 tsp vanilla extract
- 0.5 cup whole milk
Instructions
- Preheat your oven to 350°F and prepare an 8x8 inch baking pan by lining it with parchment paper or greasing it well.
- To make the crumb topping, combine brown sugar, granulated sugar, cinnamon, and salt in a bowl. Stir in the melted butter, then add the flour. Use a fork to mix until a crumbly texture forms.
- In another bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- Using a mixer, cream the softened butter with both sugars until light and fluffy, about 2 to 3 minutes. Add eggs one at a time, then mix in sour cream and vanilla extract, scraping the bowl as needed.
- Slowly incorporate the dry ingredients into the butter mixture, then blend in the milk. The batter will be thick and rich.
- Spread the cake batter evenly in the prepared pan, then sprinkle the crumb topping over the surface, gently pressing it down.
- Bake for 45 to 55 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan on a wire rack for 30 minutes before slicing.
Notes
This crumb cake offers a comforting blend of tender cake and crunchy buttery crumbs perfect for breakfast or dessert. The generous crumb topping adds a delicious texture contrast in every bite.