Here’s a simple guide to a classic crumb cake—soft, moist cake with a buttery, crunchy streusel topping:
Ingredients (for 9×9-inch pan)
For the cake:
- 1 cup (200 g) granulated sugar
- ½ cup (115 g) unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups (190 g) all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup (120 ml) milk
For the crumb topping:
- ½ cup (100 g) brown sugar
- ½ cup (65 g) all-purpose flour
- ¼ cup (55 g) unsalted butter, cold and cubed
- 1 tsp cinnamon (optional)
Instructions
- Preheat oven:
- Set oven to 350°F (175°C). Grease and flour a 9×9-inch pan.
- Make the cake batter:
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, then vanilla.
- In a separate bowl, whisk flour, baking powder, and salt.
- Gradually mix dry ingredients into the butter mixture, alternating with milk.
- Prepare crumb topping:
- Combine brown sugar, flour, and cinnamon.
- Cut in cold butter with a fork or pastry cutter until mixture resembles coarse crumbs.
- Assemble the cake:
- Pour batter into the prepared pan and spread evenly.
- Sprinkle crumb topping generously over the cake.
- Bake:
- Bake 35–40 minutes, or until a toothpick in the center comes out clean.
- Cool & serve:
- Let cake cool slightly before slicing. Enjoy with coffee or tea.
✅ Tips:
- For extra flavor, you can add ½ tsp almond extract to the batter.
- Adding chopped nuts to the topping gives extra crunch.
- This cake can also be baked in a round pan for a coffee cake version.
If you want, I can also give a quick crumb cake recipe that uses just one bowl and no mixer, perfect if you want a faster version with minimal cleanup.
Do you want me to share that version?
