This Old-School Cake Will Never Leave My Dessert Rotation

Crumb cake should be tall and fluffy with a thick, toasty layer of cinnamon crumb topping. And that’s exactly the kind of crumb cake this recipe makes. Here, cinnamon and brown sugar team up to create a soft and moist cake that’s full of nutty caramel notes once baked. It’s so good, you’ll want to keep this recipe in your back pocket for any special occasion or even just Sunday morning brunch at home.

In this recipe, I changed just one simple ingredient, which made a world of a difference. Replacing all-purpose flour with cake flour delivers the most tender and soft crumb. That’s because cake flour has a lower protein content, which contributes to less gluten development, leading to a soft and fluffy cake. If you can’t get your hands on cake flour, all-purpose flour is a great substitute (or you could try this cake flour substitute), and you’ll still end up with a deliciously moist cake.

Why You’ll Love It

• This cake is as easy to make as it is delicious. Without the need of a stand mixer or a hand mixer, the batter comes together in minutes with just a few bowls and a whisk.

• Sour cream makes for an extra moist cake. This kitchen staple breaks down gluten strands with its acidity, leaving behind a soft, moist tender cake.

Key Ingredients in Crumb Cake

• Cake Flour: Contributes to a soft, tender cake since it has less protein than regular all-purpose flour.

• Cinnamon: The subtle flavor of cinnamon in the crumb topping enhances the overall cake and helps balance the sweetness.

• Sour cream: Helps create and lock in moisture.

• Baking Soda: Adding baking soda along with baking powder helps ensure that the cake gets as much lift as possible. Baking soda also helps with browning, which is especially helpful in baking.

How to Make Crumb Cake

1. Make the crumb topping. The crumb topping comes together quickly as you whisk together the sugars, cinnamon, and salt in a bowl. To that, add melted butter and combine until the crumb mixture holds its shape when squeezed. Hot tip: Mixing the crumb with your hands or a fork will help with not overmixing and lessen the probability of creating gluten, which ultimately leads to a hard crumb.

2. Make the cake batter. This is a simple, easy technique of combining wet and dry ingredients. To one bowl, add all the dry ingredients: flour, sugar, baking powder and baking soda. To another bowl, combine the wet ingredients: sour cream, milk, eggs, vanilla extract, melted butter, and kosher salt. After giving that a whisk, use a flexible spatula to combine the wet ingredients with the dry ingredients until smooth (some small lumps are okay).

3. Top the cake and bake. Transfer the batter to a parchment-lined baking dish. Crumble the crumb topping over the top of the cake, creating pieces no larger than a blueberry. Bake, rotating the cake halfway through until a tester inserted into the center comes out clean, about 40 to 60 minutes. Let the cake cool for 30 minutes, dust with powdered sugar, and serve.

Helpful Swaps

• If you happen to have buttermilk in your refrigerator, it’s a great substitute for the whole milk. While it is unnecessary given that the sour cream will help create the reaction that the baking soda needs with its acidity, buttermilk is great at tenderizing gluten, allowing for an even more delicate crumb.

• All-purpose flour can be substituted for cake flour. Although cake flour will create a softer, lighter cake, you won’t lose any moisture by using all-purpose flour; if anything you will end up with a slightly more dense, moist crumb cake.

Storage and Make-Ahead Tips

• The crumb topping can be made up to 24 hours in advance just make sure to bring out to room temperature before crumbling over the batter.

• The cake can be stored in an airtight container at room temperature for up to 4 days.

Crumb Cake Recipe

Fluffy, moist, and topped with a tender cinnamon crumb topping, this old-school cake is your coffee's new best friend.

Prep time 30 minutes to 40 minutes

Cook time 45 minutes

Serves 16 t o 20

Ingredients

For the crumb topping:

• 1 1/2 cups cake flour

• 2/3 cup packed dark brown sugar

• 2/3 cup granulated sugar

• 1 1/2 teaspoons ground cinnamon

• 1/4 teaspoon kosher salt

• 8 tablespoons (1 stick) unsalted butter, melted and cooled

For the cake:

• Cooking spray

• 1 1/2 cups sour cream, at room temperature

• 1/4 cup whole milk, at room temperature

• 3 large eggs, at room temperature

• 2 large egg yolks, at room temperature

• 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled

• 3 cups cake flour

• 1 1/2 cups granulated sugar

• 1 1/2 teaspoons baking soda

• 1 1/2 teaspoons baking powder

• 1 tablespoon vanilla extract

• 3/4 teaspoon kosher salt

• Powdered sugar, for dusting (optional)

Instructions

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Make the crumb topping:

1. Whisk 1 1/2 cups cake flour, 2/3 cup packed dark brown sugar, 2/3 cup granulated sugar, 1 1/2 teaspoons ground cinnamon, and 1/4 teaspoon kosher salt together in a medium bowl.

2. Add 1 stick melted unsalted butter. Stir with your hands or a flexible spatula until crumbly and it holds together when squeezed.

Make the cake:

1. Heat the oven to 350ºF. Meanwhile, coat a 9x13-inch baking dish cooking spray. Line the bottom and two long sides with a sheet of parchment paper long to extend over the sides by at least 2 inches to form a sling.

2. Whisk 3 cups cake flour, 1 1/2 cups granulated sugar, 1 1/2 teaspoons baking soda, and 1 1/2 teaspoons baking powder together in a large bowl.

3. Whisk 1 1/2 cups sour cream, 1/4 cup whole milk, 3 large eggs, 2 large egg yolks, 12 tablespoons melted and cooled unsalted butter, 1 tablespoon vanilla extract, and 3/4 teaspoon kosher salt together in a second large bowl until combined and smooth.

4. Pour into the flour mixture and stir with a flexible spatula until just combined (some small lumps are okay).

5. Transfer the batter to the baking dish and smooth out the top. Using your hands, crumble the topping into rough pieces in varying sizes no bigger than a blueberry evenly over the cake. Gently press the crumbs into the batter.

6. Bake, rotating the baking dish halfway through, until a tester inserted into the center comes out clean, 40 to 60 minutes total.

7. Let cool for at least 1 hour before serving. Serve out of the baking dish. Alternatively, run a knife along the edges of the cake not touching parchment to loosen, then grasp the excess parchment and lift the cake slab onto a cutting board before cutting. Lightly dust with powdered sugar if desired.

Recipe Notes

Substitutions

• All-purpose flour can be substituted for the cake flour. The cake will taste the same but be denser.

• 1/4 cup buttermilk can be substituted for the whole milk.

Storage: Store leftovers wrapped tightly with plastic wrap or in an airtight container at room temperature for up to 4 days.

Further Reading

We Asked 3 Chefs to Name the Best Ice Cream, and They All Said the Same Thing

The One Cookware Brand That Gordon Ramsay Can’t Stop Talking About