Classic Crumb Cake Recipe

Introduction

There’s something irresistibly nostalgic about a warm Crumb Cake — the kind with a tender vanilla base and a thick, buttery streusel topping that crumbles perfectly with each bite. Originally inspired by New York-style bakeries, this cake is perfect for breakfast, brunch, or dessert. Whether paired with coffee or served as an afternoon treat, its cozy aroma and melt-in-your-mouth texture make it an all-time favorite for both casual mornings and special gatherings.

Prep Time: 20 minutes

Baking Time: 35–40 minutes

Cooling Time: 15 minutes

Total Time: About 1 hour 15 minutes

Ingredients

For the Crumb Topping:

1 cup (130 g) all-purpose flour

2/3 cup (130 g) brown sugar (light or dark)

1 tsp ground cinnamon

1/4 tsp salt

1/2 cup (115 g) unsalted butter, melted

For the Cake Batter:

1 1/4 cups (160 g) all-purpose flour

1/2 cup (100 g) granulated sugar

1/4 cup (50 g) brown sugar

1/2 tsp salt

2 tsp baking powder

1/2 cup (115 g) unsalted butter, softened

1 large egg

1/2 cup (120 ml) milk (room temperature)

2 tsp vanilla extract

Optional Glaze (for topping):

1/2 cup (60 g) powdered sugar

1–2 tbsp milk or cream

1/4 tsp vanilla extract

Equipment Needed

8×8-inch (20×20 cm) baking pan (or 9-inch round pan)

Mixing bowls

Electric mixer or whisk

Spatula

Oven

Instructions

Preheat and Prepare Pan

Preheat your oven to 350°F (175°C). Grease and lightly flour your baking pan, or line it with parchment paper for easy removal.

Make the Crumb Topping

In a bowl, mix flour, brown sugar, cinnamon, and salt.

Pour in melted butter and stir with a fork until large crumbs form.

Set aside — it should look slightly clumpy and sandy.

Make the Cake Batter

In a large bowl, whisk together flour, both sugars, salt, and baking powder.

Add softened butter and mix with an electric mixer until the mixture looks like coarse crumbs (this helps create a tender crumb).

In a separate small bowl, whisk together egg, milk, and vanilla.

Pour wet ingredients into dry ingredients and mix until smooth and creamy (do not overmix).

Assemble the Cake

Pour the batter evenly into the prepared baking pan.

Sprinkle the crumb topping evenly over the batter, gently pressing some crumbs into the surface for better adhesion.

Bake

Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

The top should be golden brown and the crumbs slightly crisp.

Cool and Glaze (Optional)

Allow the cake to cool in the pan for at least 15 minutes.

If using a glaze, whisk powdered sugar, milk, and vanilla until smooth, then drizzle over the cooled cake.

Pro Tips

For extra flavor, replace half the milk with sour cream or buttermilk — it adds moisture and a subtle tang.

Add a handful of chopped pecans or walnuts to the crumb topping for crunch.

For a fall twist, mix a teaspoon of ground nutmeg or pumpkin spice into the crumb topping.

Don’t overmix the batter — gentle mixing keeps the cake soft and fluffy.

Serving Suggestions

Serve this Crumb Cake:

Warm or at room temperature with coffee or tea

With a dollop of whipped cream or a scoop of vanilla ice cream for dessert

As part of a brunch spread alongside fruit and eggs

Nutrition Facts (Per Slice, Approx. 1 of 9)

Calories: 380

Protein: 4g

Fat: 18g

Carbohydrates: 50g

Sugar: 29g

Sodium: 180mg

Final Remarks

This Classic Crumb Cake is soft, buttery, and crowned with a thick, cinnamon-scented crumble that’s simply irresistible. It’s the perfect balance of sweetness and texture — a comforting treat that’s just as delightful for breakfast as it is for dessert. Once you try it, you’ll understand why crumb cake is a timeless favorite!