Go Back
Homemade Classic Crumb Cake photo

Classic Crumb Cake

This Classic Crumb Cake is a must-try! A moist cake topped with a crunchy crumb, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 10 tablespoons unsalted butter at room temperature
  • 1 cup granulated white sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
For the Crumb Topping:
  • 3 cups all-purpose flour
  • 1 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon coarse salt (Kosher)
  • 1 cup unsalted butter at room temperature

Equipment

  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • 9x13 inch baking pan
  • Cooling rack

Method
 

Preparation Steps:
  1. Start by preheating your oven to 350°F (175°C). Grease your 9x13 inch baking pan generously with butter.
  2. In a medium bowl, whisk together the 2 cups of all-purpose flour, baking soda, baking powder, and salt. Set this mixture aside.
  3. In a large mixing bowl, cream together the 10 tablespoons of unsalted butter and 1 cup of granulated sugar until light and fluffy.
  4. Beat in the 3 large eggs one at a time, then mix in the 1 teaspoon of vanilla extract until well combined.
  5. Add the 1 cup of sour cream to the butter mixture, mixing until smooth.
  6. Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined.
  7. In a separate bowl, combine the 3 cups of all-purpose flour, 1 cup of packed light brown sugar, 1 tablespoon of ground cinnamon, and 1 teaspoon of coarse salt. Add the 1 cup of room temperature unsalted butter and mix until crumbly.
  8. Pour the cake batter into the prepared baking pan, smoothing the top, and sprinkle the crumb topping over the batter.
  9. Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
  10. Let the cake cool in the pan for about 15 minutes, then transfer to a cooling rack to cool completely before serving.

Notes

  • Ensure accurate flour measurement to prevent a dry cake.
  • Don’t open the oven door too early to avoid a sunken center.
  • Grease the pan thoroughly or use parchment paper for easy removal.