Easy Crumb Cake (Print Version)
# Ingredients:
→ Sweet Crumb Topping
01 -
1¼ cups all-purpose flour, divided
02 -
½ cup packed light brown sugar
03 -
¼ cup white sugar
04 -
2 teaspoons cinnamon
05 -
½ teaspoon salt
06 -
½ cup melted unsalted butter
→ Tender Cake Base
07 -
1½ cups all-purpose flour
08 -
½ teaspoon baking powder
09 -
½ teaspoon baking soda
10 -
¼ teaspoon salt
11 -
½ cup softened unsalted butter
12 -
½ cup granulated sugar
13 -
1 large egg
14 -
⅓ cup sour cream
15 -
¼ cup milk
16 -
2 teaspoons vanilla extract
17 -
powdered sugar for dusting
# Instructions:
01 -
Heat your oven to 325°F and prepare an 8x8 square baking pan by buttering it well or using cooking spray. Line with parchment paper for easy removal later.
02 -
In a large mixing bowl, whisk together ¾ cup of the flour with both sugars, cinnamon, and salt. Pour in the melted butter and gently stir with a fork until it looks mostly combined but still has that perfect crumbly texture. Fold in the remaining ½ cup flour until you have lovely chunky crumbs.
03 -
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set this mixture aside for now.
04 -
Using a mixer, cream the softened butter and sugar together on medium speed for about 3 minutes until it becomes light and fluffy. Beat in the egg until well incorporated, then scrape down the bowl. Add the sour cream, milk, and vanilla, mixing on medium-low speed until combined - don't worry if it looks a bit curdled at this point!
05 -
With your mixer on low speed, gradually add the flour mixture to the butter mixture, beating just until everything comes together. Don't overmix! Spread this thick batter evenly in your prepared pan, then generously sprinkle all that delicious crumb topping over the surface.
06 -
Bake for 40 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs clinging to it. If the top starts getting too brown before the time is up, loosely cover with foil. Let the cake cool completely in the pan, then dust with powdered sugar before slicing and serving.
# Notes:
01 -
Measure your flour properly by fluffing it first, then spooning it into measuring cups and leveling off - this prevents dense, heavy cake
02 -
Keep your crumb topping texture just right by not overmixing it, or you'll end up with paste instead of lovely crumbs
03 -
Fresh baking soda and baking powder are essential for proper rise - expired leavening agents lead to dense, flat cakes
04 -
Room temperature ingredients mix together much more easily and create better texture
05 -
Tap your filled pan gently on the counter before adding crumbs to release air bubbles and level the batter
06 -
Soft, moist brown sugar works best - if yours has hardened, soften it first for better results