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A piece of crumb cake on parchment paper.

Crumb Cake

Soft, buttery, and full of sugary crumbs, this crumb cake has everything you want in a simple, traditional cake. The crumbs take up half the cake with their buttery brown sugar base.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course: Breakfast, Dessert
Cuisine: American
Ingredients Method

Ingredients
  

Crumb Topping
  • 1 cup brown sugar
  • ¼ cup granulated sugar
  • 2 tablespoon cinnamon
  • ½ teaspoon salt
  • 12 tablespoon melted butter
  • 2 cups all-purpose flour
  • 2 ½ cups all-purpose flour
Cake
  • 1 teaspoon baking soda
  • ½ tsp baking powder
  • ¼ teaspoon salt
  • ¾ cup, 12 tbsp, unsalted butter, softened
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • 3 eggs
  • ½ cup sour cream
  • 2 teaspoon vanilla extract
  • ½ cup whole milk

Method
 

  1. Preheat the oven to 350 and prepare an 8x8 pan with parchment or grease. Set to the side.
  2. Make the crumb topping. In a medium-sized bowl, combine the brown sugar, granulated sugar, cinnamon, and salt. Pour over the melted butter, followed by the flour. Use a fork to mix it together to assemble the crumbs.
  3. Make the cake. In a medium-sized bowl, combine the flour, baking soda, baking powder, and salt. Set to the side.
  4. In a large bowl with a hand mixer or in a bowl with a stand mixer, cream the butter with the sugars, until light and fluffy, about 2-3 minutes. Add in the eggs, sour cream, and vanilla, scraping down the sides of the bowl as needed.
  5. Mix in the dry ingreidents, followed by the whole milk. The mixture will be very thick.
  6. Add the cake mixture to the prepared pan and add the crumb topping on top. Use a rubber spatula to evenly distribute the crumb mixture.
  7. Bake the crumb cake in the oven for 45-55 minutes. When a toothpick comes out clean, the cake is done. Let the cake cool in the pan on a cooling rack for 30 minutes.