This is 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 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 buttery 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 any time of the day.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Brown sugar: Use light brown sugar for a softer crumb.
- Butter: You can use unsalted or salted. If using salted butter, reduce the added salt to 1/4 teaspoon.
- Sour cream: For the best texture and flavor, use full-fat sour cream.
- Vanilla extract: Use the pure stuff for the best flavor.
How to make Crumb Cake
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
In a medium bowl, stir together the flour, brown sugar, granulated sugar, cinnamon, and salt. Drizzle in the melted butter, stirring with a fork just until combined. Now, set it aside for a little bit.
Whisk the flour, baking powder, baking soda, and salt in a medium bowl. Use a hand or stand mixer on medium-high speed to beat the butter and granulated sugar until creamy and smooth. Reduce the speed to low and add the eggs one at a time, mixing just until combined. Mix in the sour cream and vanilla extract 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 spread the batter evenly. Sprinkle the crumb topping over the cake mixture and gently press it in – just a touch. Bake for about 45 minutes. Remove from the oven and let cool on a wire rack for at least 45 minutes before slicing.
Preparation Tips
- Do not overmix the cake mix. Mix in the eggs, sour cream, vanilla, and flour mixture with the mixer on low just until combined. Scrape the beater and bowl down as needed.
- Soften the butter and 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.
Frequently Asked Questions
If a softer crumb is desired, use cake flour instead of all-purpose flour. Or use this recipe to make a cake flour substitute.
Don’t overmix the crumb mixture. Mix just until combined so you have plenty of large crumbs for the cake.
Store it covered with plastic wrap or in an airtight container on the countertop for up to 4 days.
To freeze it, cool thoroughly. Store it in a sturdy freezer container or wrap it in a couple of layers of plastic wrap followed by aluminum foil. Freeze for up to 3 months.
More Crumb Topping Recipes
Best Crumb Cake
Ingredients
Crumb Topping
- 2½ cups all purpose flour
- 1½ cups light brown sugar packed
- ½ cup granulated sugar
- 2½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup unsalted butter melted
Cake
- 2¼ 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
- 1½ teaspoons vanilla extract
- 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 gently press it lightly into the cake. 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.
Video
Notes
- Do not overmix the cake mix. Mix in the eggs, sour cream, vanilla, and flour mixture with the mixer on low just until combined. Scrape the beater and bowl down as needed.
- Soften the butter and 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.
Nutrition
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Lynndee
I have a sweet tooth but haven’t had crumb cake in a while. That looks delish!
Msjane90
I would love to try this recipe. Looks really delicious and easy to make! My family would surely lover this.
Tami Creates
Ooh, I love this crumb cake with coffee! It is a fantastic recipe.
IceCreamnStickyFingers
Yummy! My mom used to make crumb cake and it was always so good. I’ll have to make it for me and my son.
Gervin Khan
Wow! This cake was so delicious! I just love anything with crumb topping!
Tara Pittman
My family loves crumb cake. I will be making this recipe soon.
Kelly
I love crumb cake and love your recipe. A great treat for the long weekend ahead!
Forever My Little Moon
I have never had crumb cake like this before! It was so good! Thanks for sharing your recipe!
Megan-Cecil
Use your head- Don’t be like me
When the recipe said 9×13, there was a reason. Now fortunately I was able to adjust the heat and time so it’d cook all the way through in an 8×8 pan without being burnt. But that’s not where I went wrong, no. If I’d thought for a moment about it, I’d have realized that the crumbles were not meant to be in some ratio to the cake in overall mass. It’s the amount that is so it’s enough to cover a 9×13 inch space. Which if you didn’t know, is a lot more than 8×8. I was about a third of the way through the crumble topping when the cake was well and covered. I could have just cut my losses and set aside the rest of the crumbles, but I doubled down, putting what was supposed to be 117 square inches of crumbles into a 64 square inch space. This created a veritable sand castle on the batter, nearly 2″ deep. Despite my hubris, this cake is really delicious! Highly recommend. Especially if you have a 9×13 pan.
Beth Pierce
Thanks Megan and Cecil! I am glad that it all worked out for you and I really enjoyed reading about it. You made me laugh at the humorous spin you put on your crumb cake debacle.
Catalina
Mmmmm….. This cake looks amazing and so inviting! My family will love it for sure!
Beth Pierce
Thanks Catalina! Enjoy!