A deliciously moist New York Style Crumb Cake with an extra large helping of brown sugar cinnamon crumb topping over a buttery sour cream coffee cake base. The end result is a little piece of heaven that will leave you longing for another piece. Serve with a fresh cup of coffee and get ready to soak up the praises.
What is a Crumb Cake?
It is one of the most delicious cakes you will ever have. It has a butter sour cream base like a coffee cake and an extra thick generous layer of streusel crumb topping hence the name crumb cake. This amazing cake is always a huge hit with family and friends. I like to serve it for brunch but it is equally delicious anytime of the day.
How to make Crumb Cake
In a medium bowl stir together the flour, brown sugar, granulated sugar, cinnamon, and salt. Then drizzle in the melted butter stirring with a fork just until combined. Now set is aside for a little bit. It will be kind of lumpy but do not worry as you want some large crumbs for your cake.
Now in another medium bowl whisk together flour, baking powder, baking soda, and salt. Then using a stand mixer or a hand mixer on high speed beat the butter and granulated sugar until creamy and smooth. Now reduce the speed to stir and add the eggs on at a time just until combined. Then mix in the sour cream and vanilla just until incorporated. Keeping the mixer on stir add the flour mixture in three intervals mixing just until combined.
Spoon the cake batter into a well greased 9×13 inch baking dish. Use an offset spatula to even the batter. Sprinkle the crumb topping over the cake mixture and bake for about 45 minutes. Remove from the oven and let cool for at least 45 minutes before slicing.
Recipe notes and helpful tips
- Prepare in advance and soften the butter for the cake by setting it out on the counter. If you forgot try these handy dandy suggestions.
- Don’t overmix the crumb mixture. Mix just until combined so you have plenty of large crumbs for the cake.
- Likewise do not overmix the cake mix. Mix in the eggs, sour cream, vanilla, and flour mixture with the mixer on low or stir just until combined. Scarpe the beater and bowl down as needed.
- Let the cake cook for at least 45 minutes before slicing.
- Use full fat sour cream for this recipe.
- Bring the eggs and sour cream to room temperature.
- An offset spatula is a necessity in today’s kitchen. Use it to evenly spread the cake batter in the baking dish.
- Store leftovers in airtight container on the counter top for up to 4 days.
- Freeze crumb cake in a sturdy freeze container for up to 3 months.
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Crumb Cake
This scrumptious Crumb Cake recipe is piled a mile high with cinnamon brown sugar crumbs over a buttery sour cream coffee cake base. The end result is a cake that is pure heaven and one you will want to make over and over again.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: breakfast/dessert
- Method: bake
- Cuisine: American
Ingredients
Crumb Topping
- 2 ½ cups all purpose flour
- 1 ½ cups light brown sugar packed
- ½ cup granulated sugar
- 2 ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup unsalted butter, melted
Cake
- 2 ¼ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter softened
- 1 cup granulated sugar
- 3 large eggs at room temperature
- 1 cup full fat sour cream
- 1 ½ teaspoons vanilla
- Powdered sugar for dusting
Instructions
- Preheat oven to 350 degrees. Grease a 9×13 inch baking pan.
- In a medium bowl using a fork stir together the flour, brown sugar, granulated sugar, ground cinnamon, and salt. Drizzle in the melted butter stirring with a fork just until combined; set aside for a few minutes.
- In another medium bowl whisk together flour, baking powder, baking soda, and salt.
- Using a stand mixer or a hand mixer on high speed beat the butter and granulated sugar until creamy and smooth. Reduce the speed to stir and add the eggs on at a time mixing just until combined. Add the sour cream and vanilla mixing just until incorporated. Keeping the mixer on stir add the flour mixture in three intervals mixing just until combined. Scrape down the bowl and beater as needed.
- Spoon the cake batter into the prepared baking pan. Use an offset spatula to even the batter. Sprinkle the crumb topping over the cake mixture and bake for 45-50 minutes or until a toothpick inserted in the center comes out mostly clean with just a few moist crumbs.
- Remove from the oven and let cool for at least 45 minutes before slicing. Dust with powdered sugar before serving.
Notes
- Prepare in advance and soften the butter for the cake by setting it out on the counter.
- Don’t overmix the crumb mixture. Mix just until combined so you have plenty of large crumbs for the cake.
- Likewise do not overmix the cake mix. Mix in the eggs, sour cream, vanilla, and flour mixture with the mixer on low or stir just until combined. Scarpe the beater and bowl down as needed.
- Let the cake cook for at least 45 minutes before slicing.
- Use full fat sour cream for this recipe.
- Bring the eggs and sour cream to room temperature.
- An offset spatula is a necessity in today’s kitchen. Use it to evenly spread the cake batter in the baking dish.
- Store leftovers in airtight container on the counter top for up to 4 days.
- Freeze crumb cake in a sturdy freeze container for up to 3 months.
Keywords: coffee crumb cake, cinnamon crumb cake, crumb coffee cake recipe
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