Homemade Crumb Cake Recipe – Buttery, Soft, and Packed with Cinnamon Streusel

There’s something timeless and comforting about a slice of homemade crumb cake. With its buttery base, generous layer of brown sugar-cinnamon crumbs, and tender, moist crumb, this classic treat is a staple in American bakeries and kitchens alike.

Crumb cake, sometimes called “streuselkuchen” in its German roots, has long been enjoyed alongside coffee in the morning or as a cozy afternoon dessert. What sets it apart is the crumb-to-cake ratio — those chunky, spiced morsels on top are the star of the show.

This recipe delivers everything a perfect crumb cake should: a soft, rich yellow cake base, crowned with thick, buttery streusel and a light dusting of powdered sugar. It’s easy enough for a weekend bake and satisfying enough to serve on special occasions.

Ingredients Overview

Let’s break down the key players in this homemade crumb cake and what makes each one essential:

For the Crumb Topping

• All-Purpose Flour: This forms the structure of the crumb. Be sure to measure it correctly to keep the topping from becoming too dry.

• Brown Sugar: Adds a molasses-like richness and helps create those deeply golden nuggets.

• Granulated Sugar: Balances out the brown sugar for a lighter sweetness.

• Ground Cinnamon: Provides that nostalgic warmth — a hallmark of classic crumb cakes.

• Salt: A pinch enhances all the other flavors.

• Melted Unsalted Butter: This binds the topping together. Use real butter for the best texture and flavor.

For the Cake

• All-Purpose Flour: Again, the base of your batter — sift it for a lighter texture.

• Baking Powder & Baking Soda: This combo ensures the cake rises properly and stays fluffy.

• Salt: Just a touch balances the sweetness.

• Unsalted Butter: Room temperature butter is key for creaming, which creates air pockets in the batter.

• Granulated Sugar: Sweetens the cake without overpowering.

• Eggs: Help emulsify the batter and give structure.

• Sour Cream or Greek Yogurt: Adds moisture and a slight tang that offsets the sweetness. Greek yogurt is a good sub if you’re out of sour cream.

• Vanilla Extract: Rounds out the flavor — use real vanilla for depth.

Optional Garnishes

• Powdered Sugar: A classic finish.

• Drizzle of Glaze: For added sweetness and visual appeal.

• Chopped Nuts: For crunch, mix some walnuts or pecans into the crumb layer.

Ingredient Tips

• Fresh vs. Pre-Packaged: Freshly grated cinnamon or high-quality butter can noticeably improve flavor.

• Gluten-Free: Use a 1:1 gluten-free flour blend.

• Dairy-Free: Swap butter for plant-based sticks and sour cream for coconut yogurt.

Step-by-Step Instructions

1. Preheat & Prepare
   Start by preheating your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan or an 8-inch square for a thicker cake.

2. Make the Crumb Topping
   In a medium bowl, mix together flour, both sugars, cinnamon, and salt. Pour in the melted butter and stir with a fork until large crumbs form. Set aside — this mixture should be clumpy, not sandy.

3. Cream the Butter and Sugar
   In a stand mixer or large bowl, beat the softened butter and sugar until light and fluffy — about 3 minutes. This traps air and helps the cake rise.

4. Add Eggs and Vanilla
   Beat in the eggs one at a time, scraping the sides of the bowl after each addition. Stir in the vanilla extract.

5. Combine Dry and Wet Ingredients
   In a separate bowl, whisk the flour, baking powder, baking soda, and salt. Add this to the wet mixture in thirds, alternating with the sour cream. Mix just until combined — overmixing toughens the cake.

6. Spread Batter in Pan
   Pour the batter into your prepared pan and smooth the top with a spatula.

7. Add the Crumb Topping
   Generously sprinkle the crumb mixture over the cake batter. Gently press it down so it adheres slightly but doesn’t sink.

8. Bake
   Bake for 35–45 minutes or until a toothpick inserted into the center comes out clean and the crumbs are golden. If the crumbs brown too fast, tent loosely with foil halfway through.

9. Cool and Dust
   Let the cake cool in the pan on a wire rack. Dust with powdered sugar before slicing, if desired.

Tips, Variations & Substitutions

• Avoid Overmixing: For the most tender cake, mix just until the flour is incorporated.

• Make It Ahead: This cake tastes even better the next day as the flavors meld — store it covered at room temp.

• Fruit Variation: Add a layer of fresh blueberries or sliced apples beneath the crumb for a fruity twist.

• Mini Crumb Cakes: Bake in muffin tins for individual portions (adjust bake time to 18–22 minutes).

• Chocolate Version: Swap cinnamon for cocoa in the topping and add chocolate chips to the batter.

• Low Sugar: Reduce sugar by 1/4 cup in the cake for a less sweet option.

Serving Ideas & Occasions

Homemade crumb cake shines at any brunch table, especially when paired with fresh coffee or a foamy latte. Serve it warm with a scoop of vanilla ice cream for dessert, or offer it as a sweet snack during book club or potlucks.

It’s ideal for:

• Weekend breakfasts with family

• Holiday brunches (especially Easter or Mother’s Day)

• Coffee dates with friends

• Meal prepping treats for the week

The comforting aroma alone brings warmth to any gathering.

Nutritional & Health Notes

While crumb cake is indulgent, using real ingredients like Greek yogurt, butter, and eggs provides a balance of protein and fat to help with satiety. If you’re aiming for lighter options:

• Portion Control: Slice into smaller squares for bite-sized servings.

• Lighter Crumb: Use half the topping if reducing calories.

• Whole-Grain Version: Replace 1/3 of the flour with whole wheat pastry flour for extra fiber.

This is a treat best enjoyed in moderation, and when made at home, you control the ingredients — a healthier choice than store-bought alternatives.

FAQs

Q1: What’s the difference between crumb cake and coffee cake?

A1: Crumb cake has a much thicker layer of streusel topping compared to coffee cake. While both are similar in flavor and often served with coffee, crumb cake emphasizes the topping more than the cake layer.

Q2: Can I make crumb cake in advance?

A2: Yes, crumb cake can be made a day or two in advance. It actually tastes better after resting overnight. Store it tightly wrapped at room temperature or refrigerate if needed for up to 5 days.

Q3: Why is my crumb topping sinking into the cake?

A3: This usually happens if the batter is too thin or the crumb mixture is too fine. Make sure your crumb topping is chunky and press it lightly into the batter before baking.

Q4: Can I freeze crumb cake?

A4: Absolutely. Once cooled completely, wrap slices individually and store in a freezer-safe bag. It will keep well for up to 2 months. Thaw at room temperature or microwave for 20–30 seconds.

Q5: What kind of pan works best for this recipe?

A5: A 9×13-inch baking dish gives a thinner cake with a generous topping. For thicker slices, use an 8×8 or 9×9-inch square pan and adjust bake time.

Q6: Can I make this gluten-free?

A6: Yes, substitute the flour with a 1:1 gluten-free baking mix. Ensure the blend includes xanthan gum for structure.

Q7: How do I make the crumb topping extra crunchy?

A7: Bake the cake slightly longer and add chopped nuts (like pecans or walnuts) to the crumb mix. Also, using chilled melted butter helps create distinct crumb clusters.

Print