This Easy Crumb Cake with the best crumb topping is incredibly simple to make, even if you’re just starting your baking journey. You won’t need a stand mixer or special flours to create this delectable dessert. It’s the ultimate companion for your morning coffee or afternoon tea, delivering a comforting blend of soft cake and delightful crunchy streusel.
Why You’ll Adore This Easy Crumb Cake Recipe
Are you a devoted fan of crumb cakes? Then get ready to fall in love with this recipe! This isn’t just any crumb cake; it’s a meticulously perfected version that delivers on every promise. What truly sets this recipe apart is its generous, New York-style crumb topping – thick, crunchy, and absolutely irresistible. We believe that a crumb cake should live up to its name, which means an abundance of golden, buttery crumbs crowning a wonderfully tender cake base.
Imagine biting into a slice where a soft, moist cake perfectly complements a substantial, perfectly crunchy streusel. That’s exactly what this recipe offers. The cake layer itself is designed to be soft, fluffy, and just sweet enough to provide a harmonious base without overshadowing the star of the show: the incredible crumb topping. Over the years, I’ve refined this recipe to ensure it’s foolproof, even for novice bakers. It’s the kind of cake that makes any day feel special, whether it’s a quiet morning or a festive gathering.
Beyond its delightful taste and texture, this crumb cake is surprisingly simple to prepare. You won’t be bogged down by complicated steps or fancy equipment. Its approachable nature makes it a fantastic project for anyone looking to bake something impressive yet easy. Serve it warm with a scoop of vanilla ice cream, or enjoy a slice at room temperature with your favorite hot beverage. This cake is guaranteed to become a cherished recipe in your collection.
Essential Ingredients for Your Perfect Crumb Cake
Creating a truly magnificent crumb cake begins with understanding the role each ingredient plays. Here’s a detailed look at what you’ll need for both the cake and the star streusel topping, along with tips for best results:
For the Moist and Fluffy Cake Base:
- All-purpose flour: Crucial for providing the necessary structure to hold the generous crumb topping. Unlike delicate cake flour, all-purpose flour ensures the base is sturdy yet still tender.
- Granulated sugar: Adds sweetness and contributes to the cake’s golden-brown crust and moist texture.
- Salt: A pinch of salt is essential to balance the sweetness and enhance the overall flavor profile of the cake.
- Baking powder & baking soda: These leavening agents work together with the buttermilk to give the cake its characteristic lift and soft, airy crumb. They also aid in achieving that beautiful golden-brown finish.
- Ground cinnamon: A signature spice in coffee cakes, cinnamon infuses the cake with a warm, inviting aroma and flavor that perfectly complements the streusel.
- Large eggs: Eggs provide richness, moisture, and act as a binder, helping all the ingredients come together smoothly. Ensure they are at room temperature for better emulsification.
- Buttermilk: The secret to an incredibly tender and moist crumb. Its acidity reacts with the baking soda, creating a lighter texture and a subtle tang that elevates the flavor. If you don’t have buttermilk, you can easily make your own by adding a tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5-10 minutes.
- Vegetable oil: Using oil instead of solid fats like butter contributes to a consistently moist cake that stays fresh longer. It also results in a finer, more tender crumb.
- Pure vanilla extract: Essential for adding a depth of flavor and a comforting aroma that completes the cake base.
Crafting the Irresistible Crumb Topping (Streusel)
The crumb topping is what truly makes a crumb cake shine, and this recipe delivers an exceptional streusel that’s heavy on the crumb, just like a classic New York-style coffee cake. Each ingredient in this topping plays a vital role in achieving that perfect texture and flavor:
- All-purpose flour: Forms the base of our crumb, giving it structure and body.
- Granulated sugar: Contributes to the crisp, sugary exterior of the crumbs and helps them brown beautifully in the oven.
- Brown sugar (packed light): Adds a wonderful depth of flavor with its molasses notes, providing a slight chewiness and a richer, more complex sweetness to the topping.
- Salt: Just like in the cake, salt is crucial here to balance the sweetness of the sugars and enhance the overall flavor of the streusel.
- Ground cinnamon: Absolutely indispensable for any streusel topping! It infuses the crumbs with a warm, aromatic spice that is characteristic of classic coffee cakes.
- Unsalted butter (melted and cooled): This is the key to creating those large, distinct, New York-style crumbs. Melting the butter first and then cooling it allows it to bind the dry ingredients into substantial clumps, rather than a fine, sandy streusel. It must be cool to the touch – not warm, not solidified – for optimal crumb formation.
With these carefully selected ingredients and a focus on proper preparation, you’re well on your way to baking a crumb cake that will impress everyone with its perfect balance of textures and flavors. Get ready for baking success!
Step-by-Step Guide: How to Make This Easy Crumb Cake
This recipe is designed for simplicity without sacrificing flavor or texture. Follow these easy steps to bake your perfect crumb cake:
Preparing the Cake Batter:
- Step 1: Preheat and Prepare. Begin by preheating your oven to 375°F (190°C). Prepare an 8 or 9-inch square or round baking pan. You can either line it with parchment paper (leaving an overhang on two sides for easy removal) or grease and flour it thoroughly. Set the prepared pan aside.
- Step 2: Whisk Dry Ingredients. In a large mixing bowl, combine the all-purpose flour, granulated sugar, salt, baking powder, baking soda, and ground cinnamon for the cake base. Whisk them together until they are thoroughly combined and there are no lumps. This ensures even distribution of the leavening agents and spices.
- Step 3: Combine Wet Ingredients. In a separate large measuring cup or a medium bowl, whisk together the eggs, buttermilk, vegetable oil, and pure vanilla extract. Make sure these wet ingredients are well-blended.
- Step 4: Gently Combine. Pour the wet ingredients into the bowl with the dry ingredients. Using a wooden spoon or spatula, stir just until the ingredients are combined and no dry streaks of flour remain. Be careful not to overmix the batter; overmixing can lead to a tough cake. A few small lumps are perfectly fine.
- Step 5: Pour into Pan. Evenly pour the prepared cake batter into your greased and floured (or parchment-lined) baking pan. Set aside while you prepare the glorious crumb topping.
Mastering the Crumb Topping: How to Make the Perfect Streusel
The secret to an amazing crumb cake lies in its topping. Here’s how to achieve those large, flavorful, and crunchy crumbs:
- Step 1: Melt and Cool the Butter. In a heat-proof bowl, melt the unsalted butter in the microwave. Start with 20-second increments, stirring in between, until fully melted. This is a crucial step: once melted, allow the butter to cool completely on the counter. It must be cool to the touch – not warm, not hot, but definitely not solidified either. Rushing this step or chilling it in the fridge will cause the butter to solidify, preventing proper crumb formation.
- Step 2: Mix Dry Crumb Ingredients. In a separate bowl, combine the all-purpose flour, packed light brown sugar, granulated sugar, ground cinnamon, and salt for the crumb topping. Whisk these dry ingredients together thoroughly.
- Step 3: Combine Wet and Dry for Crumb. Add the cooled, melted butter to the bowl with the dry crumb ingredients.
- Step 4: Form the Crumbs. Using a fork, stir and mash the mixture until it resembles coarse, substantial crumbs. You want varying sizes of crumbs, from small pea-sized to larger, irregular clumps. Avoid overmixing into a uniform paste.
- Step 5: Top the Cake and Bake. Generously sprinkle the prepared crumb topping evenly over the cake batter in the pan. Gently spread it to cover the entire surface.
- Step 6: Bake to Perfection. Transfer the pan to the preheated oven and bake for 32 to 35 minutes. Baking time can vary slightly depending on your oven, so start checking around the 30-minute mark. To test for doneness, insert a toothpick (or a dry spaghetti noodle) into the center of the cake (avoiding the crumb topping as much as possible). If it comes out clean with no wet batter, your cake is ready! If it has a few moist crumbs, continue baking for another 4 to 5 minutes, then re-test.
- Step 7: Cool Completely. This step is vital for a clean slice and best texture. Allow the cake to cool completely in the pan on a wire rack before slicing and serving. Cooling allows the cake to set and prevents it from crumbling too much when cut.
Congratulations, you’ve just baked an amazing Easy Crumb Cake! Get ready to enjoy the fruits of your labor.
Does a Coffee Cake Have Coffee in It? Unraveling the Mystery
This is one of the most frequently asked questions I encounter when sharing coffee cake recipes, and it’s a common misconception. The truth is, a traditional coffee cake does not contain any actual coffee in its ingredients! The name “coffee cake” simply refers to the fact that it is the perfect dessert or pastry to serve alongside a cup of coffee (or tea) for breakfast, brunch, or an afternoon treat. These cakes are typically unfrosted, often featuring a streusel or crumb topping, a light glaze, or a simple fruit layer, making them an ideal companion to a warm beverage without competing with its flavor. The pairing is harmonious, hence the enduring name.
Expert Tips and Tricks for Crumb Cake Perfection
Achieving the perfect crumb cake is easy with these insider tips and best practices:
- Embrace Buttermilk: I cannot stress enough the importance of using buttermilk in the cake batter. It’s truly a game-changer. The acidity of buttermilk reacts beautifully with the baking soda, creating a wonderfully tender, moist, and fluffy crumb that is unmatched by regular milk. If you don’t have store-bought buttermilk, it’s incredibly simple to make a homemade substitute with milk and a touch of lemon juice or vinegar (see notes in the recipe card for details).
- Master the Melted Butter for Crumb: For the crumb topping, always use butter that has been melted and then cooled. This is the secret to those large, distinct, New York-style crumbs. The butter needs to be cool to the touch, but still liquid. If it’s too warm, it will “cook” the flour and create a greasy paste rather than coarse crumbs. If it solidifies, it won’t mix properly. Patience here is key!
- Avoid Overmixing the Batter: For a tender cake, resist the urge to overmix the batter. Once the wet and dry ingredients are combined, stir only until no dry streaks of flour remain. A few small lumps are perfectly acceptable and actually desirable. A mixer is completely unnecessary for this recipe; a simple wooden spoon or spatula will do the trick.
- Cool Completely Before Slicing: This is a golden rule for many baked goods, and especially for crumb cake. Cooling the cake thoroughly allows its internal structure to set properly. If you slice into it too soon, the cake may crumble, stick to the knife, and appear dense. Patience will be rewarded with neat, perfectly textured slices.
- Choose Your Pan Wisely: This recipe is versatile and works well in either a square or round baking pan of similar volume (e.g., 8×8-inch square or 9-inch round). Adjust baking time slightly if using a pan significantly different in size or material, as thicker cakes will take longer.
- Room Temperature Ingredients: For the cake batter, ensure your eggs and buttermilk are at room temperature. This helps them emulsify better with the oil, resulting in a smoother batter and a more uniform, tender crumb.
- Don’t Peek Too Often: While it’s tempting to open the oven door to check on your cake, try to limit it, especially during the first 20-25 minutes of baking. Frequent temperature fluctuations can cause the cake to sink.
Storing and Freezing Your Delicious Crumb Cake
Proper storage is essential to keep your homemade crumb cake fresh and delicious for as long as possible. Here’s how to handle leftovers:
Storing at Room Temperature:
For optimal freshness and flavor, especially due to the moisture content of the cake, any leftover crumb cake should be stored in an airtight container with a tightly fitting lid or wrapped securely in plastic wrap (saran wrap). You can keep it on the counter at room temperature for up to 2-3 days. This method often yields the best texture, keeping the cake soft and the crumb topping crunchy. Before serving, let it sit at room temperature if it has been refrigerated.
Storing in the Refrigerator:
If you need your crumb cake to last longer, you can store it in the refrigerator. Again, wrap it tightly in plastic wrap or place it in an airtight container to prevent it from drying out or absorbing refrigerator odors. In the fridge, the cake will stay fresh for up to 5-7 days. Keep in mind that the crumb topping might lose some of its crispness when chilled. For best results, allow refrigerated cake to come to room temperature for about 30-60 minutes before serving to restore its optimal texture and flavor.
Freezing for Long-Term Storage:
Crumb cake freezes exceptionally well, making it perfect for meal prep or enjoying a slice whenever a craving strikes. To freeze the cake:
- Individual Slices: Once the cake is completely cooled, slice it into individual portions. Wrap each slice tightly in plastic wrap, then wrap again in aluminum foil. This double layer of protection helps prevent freezer burn.
- Whole or Half Cake: If freezing a larger section, wrap the cooled cake tightly in multiple layers of plastic wrap, then a layer of aluminum foil.
- Freezer Bag: Place the wrapped cake slices or larger portions into a freezer-safe bag or airtight container.
- Storage Duration: Frozen crumb cake can be stored for up to 3 months.
- Thawing: To enjoy, transfer the frozen cake (still wrapped) to the refrigerator and let it thaw overnight. Once thawed, let it come to room temperature on the counter before serving. You can also gently warm individual slices in the microwave for a few seconds or in a toaster oven for a “freshly baked” experience.
With these storage methods, you can savor your delicious homemade crumb cake for days or even months to come!
Recipe FAQs: All Your Crumb Cake Questions Answered
The primary distinction lies in their toppings and typical serving occasions. A “classic cake” typically features a rich frosting, such as buttercream or a powdered sugar glaze, and is often served as a dessert for celebrations. A “coffee cake,” on the other hand, is generally designed to be enjoyed with coffee or tea, especially for breakfast or brunch. It usually boasts a streusel or crumb topping, a light glaze, or even a fruit layer, but rarely a heavy frosting. A “crumb cake” is a specific type of coffee cake where the crumb topping is the undisputed star. The crumbs are usually larger, more abundant, and the topping layer is significantly thicker compared to a standard coffee cake. While coffee cakes can sometimes include fruit, crumb cakes place all the emphasis on that glorious, buttery streusel.
It depends on how long you plan to keep it. If you intend to serve the cake within 2-3 days, it can be perfectly stored on the countertop in an airtight container to maintain its optimal texture, especially the crumb’s crispness. However, if you need the cake to last longer than 3 days, it’s best to wrap it tightly in plastic wrap and store it in the refrigerator. Remember to let refrigerated cake come to room temperature before serving for the best flavor and texture.
The most reliable method is the “toothpick test.” Insert a clean toothpick or a dry spaghetti noodle into the center of the cake (try to avoid going through a large crumb clump). If the toothpick comes out clean or with only a few moist crumbs clinging to it, the cake is done. If you see wet batter, return the cake to the oven for another 4 to 5 minutes, then test again. Be sure not to overbake, as this can lead to a dry cake.
Absolutely! While this recipe focuses on the classic crumb cake experience, you can easily incorporate fruits. Blueberries, raspberries, or finely diced apples are excellent choices. Gently fold about 1 cup of fresh or frozen fruit (no need to thaw) into the cake batter just before pouring it into the pan. If using frozen fruit, it might increase the baking time by a few minutes.
If your crumb topping is too fine, it might be because the butter was too warm, causing it to fully incorporate into the flour. If it’s too sticky, there might be too much butter or not enough dry ingredients, or the butter might not have been cooled sufficiently. Ensure your melted butter is completely cooled to the touch but still liquid. If it’s too fine, you can try adding a tiny bit more flour. If too sticky, a small amount of extra flour worked in gently can help.
Explore More Delectable Cake Recipes
If you’ve enjoyed baking this Easy Crumb Cake, you’ll surely love discovering more delightful cake recipes to add to your repertoire. From rich chocolate indulgences to refreshing fruit-infused treats, there’s a cake for every occasion and craving. Expand your baking skills and explore these other fantastic creations:
- One-Bowl Chocolate Cake Recipe
- Raspberry Cake with Sweet Cream Glaze
- Eggless Chocolate Cake
- The Best Apple Crumb Cake
If you loved this recipe and baked it, don’t forget to snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can see your wonderful creation and leave a comment!
Easy Crumb Cake Recipe
Author: Anna
This Easy Crumb Cake, featuring the absolute best crumb topping, is a breeze to make, even for beginners. No special equipment is needed, just simple ingredients for a perfect dessert with coffee or tea!
Average Rating: 5 from 7 votes
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Ingredients
For the cake:
- 1 ½ cup all-purpose flour
- ½ cup granulated sugar
- ¼ teaspoon salt
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 ½ teaspoon ground cinnamon
- 2 large eggs (room temperature)
- ¾ cup buttermilk (see note)
- ½ cup vegetable oil
- 1 ½ teaspoon pure vanilla extract
For the crumb topping:
- ½ cup unsalted butter (melted and cooled)
- 1 ½ cup all-purpose flour
- ⅓ cup packed light brown sugar
- ⅓ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Instructions
- Preheat the oven to 375° F (190°C). Line an 8 or 9″ square or round baking pan with parchment paper or grease and flour. Set aside.
- In a large mixing bowl, whisk together the dry ingredients for the cake: 1 ½ cup all-purpose flour, ½ cup granulated sugar, ¼ teaspoon salt, 2 teaspoon baking powder, ¼ teaspoon baking soda, and 1 ½ teaspoon ground cinnamon.
- In a large measuring cup or a medium bowl, whisk together the wet ingredients for the cake: 2 large eggs, ¾ cup buttermilk, ½ cup vegetable oil, and 1 ½ teaspoon pure vanilla extract.
- Combine all ingredients: Pour the wet mixture into the dry ingredients. Stir gently with a wooden spoon or spatula until just combined. Do not overmix; a few lumps are fine.
- Pour the cake batter into the prepared pan.
- Prepare the crumb topping: Melt ½ cup unsalted butter in a heat-proof bowl in the microwave, starting with 20-second increments. Cool the melted butter completely on the counter until it is cool to the touch but still liquid. Do not chill in the fridge, as it will solidify too much.
- In a separate bowl, mix the dry ingredients for the crumb topping: 1 ½ cup all-purpose flour, ⅓ cup packed light brown sugar, ⅓ cup granulated sugar, 1 teaspoon ground cinnamon, and ½ teaspoon salt. Add the cooled melted butter to this mixture.
- Stir the crumb mixture with a fork until it resembles coarse crumbs. You want varying sizes of clumps.
- Sprinkle the crumb topping evenly over the cake layer in the pan.
- Bake the cake in the preheated oven for 32 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean (avoiding large crumb pieces).
- Cool the cake completely on a wire rack before slicing and serving for the best texture and clean cuts.
Notes
- You can quickly make homemade buttermilk if you don’t have any on hand. For details, search for “buttermilk substitute recipe” online.
- Please note that the nutrition value can vary depending on the specific products you use. The information provided below is an estimate. Always use a calorie counter you are familiar with for precise values.
Nutrition (Estimated per serving)
Calories: 480 kcal | Carbohydrates: 60g | Protein: 6g | Fat: 24g | Saturated Fat: 17g | Cholesterol: 66mg | Sodium: 265mg | Potassium: 186mg | Fiber: 1g | Sugar: 28g | Vitamin A: 401IU | Calcium: 89mg | Iron: 2mg
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