The Ultimate Cinnamon Crumb Cake Recipe
There’s something truly magical about a well-made crumb cake. A thick layer of buttery, cinnamon-infused crumbs atop a moist, tender coffee cake creates a harmonious balance between textures and flavors. This Crumb Cake recipe takes that classic idea and elevates it, offering a high pile of delicious, melt-in-your-mouth crumbs over a rich, buttery sour cream base. Whether you’re serving it for breakfast, brunch, or dessert, this cake is sure to impress. The subtle tartness of sour cream gives the cake a perfect tenderness, and the cinnamon-brown sugar crumb topping is addictive. It’s easy to see why this is a recipe you’ll want to make again and again!
Let’s dive into the details and take a step-by-step look at how to make this unforgettable crumb cake.
Ingredients Breakdown
Crumb Topping
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2 ½ cups all-purpose flour
This provides the structure for the crumb topping, ensuring it’s crisp and firm. -
1 ½ cups light brown sugar, packed
Adds sweetness and a deep, caramel-like flavor to the crumbs. -
½ cup granulated sugar
For balance and added sweetness. -
2 ½ teaspoons ground cinnamon
Cinnamon is essential for that warm, comforting flavor that defines a crumb cake. -
¼ teaspoon salt
Enhances all the flavors in the crumb mixture. -
1 cup unsalted butter, melted
Acts as a binder for the crumbs, making them rich and buttery.
Cake
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2 ¼ cups all-purpose flour
This provides structure and helps create a tender crumb. -
1 teaspoon baking powder
Helps the cake rise and become fluffy. -
1 teaspoon baking soda
Works with the sour cream to leaven the cake and create a soft texture. -
½ teaspoon salt
Balances the sweetness and enhances flavors. -
½ cup butter, softened
Provides richness and a soft texture for the cake. -
1 cup granulated sugar
Sweetens the cake and helps create a soft, moist texture. -
3 large eggs, at room temperature
Eggs provide structure and richness, ensuring the cake holds together well. -
1 cup full-fat sour cream
Adds moisture and a slight tang, giving the cake a soft, tender crumb. -
1 ½ teaspoons vanilla extract
For flavor and depth. -
Powdered sugar (for dusting)
Optional, but adds a lovely finishing touch and additional sweetness.
Step-by-Step Instructions
Preparing the Crumb Topping
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Mix the dry ingredients:
In a medium bowl, use a fork to combine the all-purpose flour, brown sugar, granulated sugar, ground cinnamon, and salt. These dry ingredients form the base of your crumb topping. -
Add the melted butter:
Drizzle the melted butter into the dry mixture while stirring with a fork. You want to mix until everything is just combined, creating large, delicious crumbs. Set this mixture aside while you prepare the cake.
Preparing the Cake
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Preheat the oven:
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or non-stick spray to ensure your cake doesn’t stick. -
Mix the dry ingredients:
In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt. This will ensure that the leavening agents are evenly distributed throughout the batter. -
Cream the butter and sugar:
Using a stand mixer or a hand mixer, beat the softened butter and granulated sugar together on high speed until the mixture is light, creamy, and fluffy. This usually takes about 2-3 minutes and creates a perfect base for the cake. -
Add the eggs:
Reduce the mixer speed to low and add the eggs, one at a time, mixing just until combined after each addition. It’s important not to overmix at this stage to maintain a soft cake texture. -
Incorporate the sour cream and vanilla:
Add the sour cream and vanilla extract to the butter mixture, and mix just until incorporated. The sour cream is crucial in making the cake moist and tender. -
Combine the wet and dry ingredients:
With the mixer on low, add the flour mixture in three additions, mixing just until everything is combined. Be careful not to overmix, as this can make the cake tough. Scrape down the bowl and the beater as needed.
Assembling and Baking the Cake
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Spoon the batter into the pan:
Evenly spread the cake batter into your prepared baking pan using an offset spatula. Make sure the batter is smooth and even across the pan. -
Add the crumb topping:
Generously sprinkle the crumb topping over the batter, ensuring every inch is covered with the delicious, cinnamon-flavored crumbs. -
Bake the cake:
Place the cake in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs. This ensures the cake is fully baked but still moist. -
Cool and serve:
Remove the cake from the oven and let it cool in the pan for at least 45 minutes before slicing. Dust with powdered sugar just before serving for a beautiful finish.
Tips for Perfect Crumb Cake
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Don’t overmix the crumb topping:
Overmixing will break down the crumbs and result in a finer, less chunky texture. Stir just until combined so that you get large, satisfying crumbs on top. -
Bring your ingredients to room temperature:
Make sure the butter, eggs, and sour cream are all at room temperature before starting. This ensures they incorporate smoothly into the batter, giving you a more even cake texture. -
Use full-fat sour cream:
The fat content in the sour cream plays a crucial role in making the cake moist and tender. Skimping on the fat by using a low-fat version will result in a drier cake. -
Check your cake with a toothpick:
A toothpick test is essential for ensuring the cake is baked through but not overdone. You want a few moist crumbs on the toothpick, but no wet batter. -
Freeze leftovers:
If you want to enjoy your crumb cake later, it freezes beautifully. Simply store in an airtight container in the freezer for up to 3 months.
FAQs
How should I store leftover crumb cake?
Leftover crumb cake should be stored in an airtight container at room temperature. It will stay fresh for up to 4 days. You can also refrigerate it if you prefer, but make sure to bring it to room temperature before serving for the best texture.
Can I freeze crumb cake?
Yes! You can freeze crumb cake for up to 3 months. Wrap individual slices tightly in plastic wrap and place them in an airtight container. When ready to enjoy, let the slices thaw at room temperature for about an hour.
Can I make this crumb cake gluten-free?
While this recipe hasn’t been tested with gluten-free flour, you can try using a 1:1 gluten-free all-purpose flour substitute. The texture might vary slightly, but it should still be delicious.
Can I use Greek yogurt instead of sour cream?
Yes, you can substitute Greek yogurt for sour cream in this recipe. Make sure to use full-fat Greek yogurt for the best results, as it will keep the cake moist and tender.
Why is my crumb topping sinking into the cake?
If your crumb topping sinks into the cake, it may be because the crumbs are too small or the batter is too wet. Make sure to form large crumbs by gently mixing the topping ingredients, and avoid overmixing the cake batter to ensure it’s light and fluffy.
This cinnamon crumb cake is a true classic, with its irresistible crumb topping and tender, moist cake base. Whether you’re enjoying it with your morning coffee or serving it as a dessert, it’s a surefire hit every time!