Crumb Cake Recipe
This crumb cake has a soft, tender sour cream base and a thick cinnamon-sugar topping. The crumb-to-cake ratio is generous by design, and the simple creaming method comes together with pantry staples in about 15 minutes of active work.
Servings: 9 Slices
Ingredients
For the Cake
- ½ cup unsalted butter room temperature
- ½ cup granulated sugar
- ⅓ cup light brown sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ⅔ cup sour cream
- 1 teaspoon kosher salt
- 1½ teaspoons baking powder
- 1¾ cups all-purpose flour
For the Crumb Topping
- ¾ cup unsalted butter melted
- 1½ cups light brown sugar
- 1 tablespoon ground cinnamon
- 2¼ cups all-purpose flour
- 1½ teaspoons kosher salt
Instructions
- Preheat the oven to 325°F convection or 350°F conventional. Spray a 9x9 inch baking pan and line the bottom with parchment paper.
Make the Crumb Topping:
- Combine melted butter, brown sugar, cinnamon, flour, and salt in a bowl and mix until combined. Press the mixture into the bottom of a parchment-lined baking sheet or dish and set aside at room temperature to allow the butter to firm up.
Make the Batter
- Whisk together the flour, baking powder, and salt in a bowl and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, and brown sugar together until light and fluffy.
- Beat in the egg until emulsified. In a separate bowl, whisk together the sour cream and vanilla. With the mixer on low, alternately add the dry and wet ingredients, starting and ending with the flour mixture. Finish mixing by hand just until incorporated.
Assemble and Bake
- Spread the batter into the prepared pan. Crumble the topping evenly over the entire surface with a light touch, pressing only gently to anchor it.
- Bake for 42 to 63 minutes depending on bakeware material and oven type, until the center has puffed, the top is golden brown, and a skewer comes out with just clinging crumbs. Cool completely on a wire rack before slicing.
Notes
Doneness cue: The center should visibly puff and the top should be golden brown across the full surface. A skewer should come out with a few clinging crumbs, not wet batter. Start checking at 42 minutes for metal pans; ceramic bakeware can take up to 63 minutes.
Crumb topping: Let the mixed crumb topping rest at room temperature before using it. As the butter firms back up, it creates distinct large chunks and finer crumbles rather than a uniform, compressed layer.
Mixing: Stop mixing the batter the moment the flour disappears. Finishing by hand gives you better control and prevents gluten development that would tighten the crumb beneath the heavy topping.
Storage: Store covered at room temperature for up to 3 days. Wrap individual slices tightly and freeze for up to 2 months.
Crumb topping: Let the mixed crumb topping rest at room temperature before using it. As the butter firms back up, it creates distinct large chunks and finer crumbles rather than a uniform, compressed layer.
Mixing: Stop mixing the batter the moment the flour disappears. Finishing by hand gives you better control and prevents gluten development that would tighten the crumb beneath the heavy topping.
Storage: Store covered at room temperature for up to 3 days. Wrap individual slices tightly and freeze for up to 2 months.
Nutrition
Calories: 687kcal | Carbohydrates: 99g | Protein: 7g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 747mg | Potassium: 161mg | Fiber: 2g | Sugar: 55g | Vitamin A: 927IU | Vitamin C: 0.2mg | Calcium: 122mg | Iron: 3mg