Best 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.

Course breakfast/dessert

Cuisine American

Keyword cinnamon crumb cake, coffee crumb cake, crumb coffee cake recipe

Prep Time 15

Cook Time 45

Servings servings

Calories 641kcal

Author Beth Pierce

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 extract
Powdered sugar for dusting

Instructions

Preheat oven to 350 degrees. Grease a 9x13 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.

Video

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.

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