Crumb Cake Recipe
American · Dessert · 55 min total
A classic American crumb cake with a thick, buttery crumb topping over a tender vanilla cake. Perfect for breakfast or dessert.
15
min prep
min prep
40
min cook
min cook
9
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 cup unsalted butter, cold and cut into small cubes
- 1/2 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch square baking pan.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.
- Add cold butter cubes to the flour mixture. Using a pastry blender or your fingers, cut in the butter until the mixture resembles coarse crumbs. Set aside 1 cup of the crumb mixture for the topping.
- In a small bowl, whisk together buttermilk, egg, and vanilla. Add to the remaining crumb mixture and stir just until combined (do not overmix).
- Spread the batter evenly into the prepared pan. Sprinkle the reserved crumb topping evenly over the batter.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan on a wire rack for at least 20 minutes before serving.
Tips
- For extra crunch, add 1/2 cup chopped nuts to the crumb topping.
- Store leftovers covered at room temperature for up to 3 days.
- Serve warm or at room temperature; dust with powdered sugar if desired.
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