Crumb cake should be tall and fluffy with a thick, toasty layer of cinnamon crumb topping. And that’s exactly the kind of crumb cake this recipe makes. Here, cinnamon and brown sugar team up to create a soft and moist cake that’s full of nutty caramel notes once baked. It’s so good, you’ll want to keep this recipe in your back pocket for any special occasion or even just Sunday morning brunch at home.
Why You’ll Love It
- This cake is as easy to make as it is delicious. Without the need of a stand mixer or a hand mixer, the batter comes together in minutes with just a few bowls and a whisk.
- Sour cream makes for an extra moist cake. This kitchen staple breaks down gluten strands with its acidity, leaving behind a soft, moist tender cake.
Key Ingredients in Crumb Cake
- Cake flour: Contributes to a soft, tender cake since it has less protein than regular all-purpose flour.
- Cinnamon: The subtle flavor of cinnamon in the crumb topping enhances the overall cake and helps balance the sweetness.
- Sour cream: Helps create and lock in moisture.
- Baking soda: Adding baking soda along with baking powder helps ensure that the cake gets as much lift as possible. Baking soda also helps with browning, which is especially helpful in baking.
Helpful Swaps
- If you happen to have buttermilk in your refrigerator, it’s a great substitute for the whole milk. While it is unnecessary given that the sour cream will help create the reaction that the baking soda needs with its acidity, buttermilk is great at tenderizing gluten, allowing for an even more delicate crumb.
- All-purpose flour can be substituted for cake flour. Although cake flour will create a softer, lighter cake, you won’t lose any moisture by using all-purpose flour; if anything you will end up with a slightly more dense, moist crumb cake.
Storage and Make-Ahead Tips
- The crumb topping can be made up to 24 hours in advance just make sure to bring out to room temperature before crumbling over the batter.
- The cake can be stored in an airtight container at room temperature for up to four days.
Crumb Cake
Serves 16 to 20- 1 1/2 cups cake flour
- 2/3 cup packed dark brown sugar
- 2/3 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon kosher salt
- 8 tablespoons (1 stick) unsalted butter, melted and cooled
- Cooking spray
- 3 cups cake flour
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 cups sour cream, at room temperature
- 1/4 cup whole milk, at room temperature
- 3 large eggs, at room temperature
- 2 large egg yolks, at room temperature
- 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled
- 1 tablespoon vanilla extract
- 3/4 teaspoon kosher salt
- Powdered sugar, for dusting (optional)
1. Whisk 1 1/2 cups cake flour, 2/3 cup packed dark brown sugar, 2/3 cup granulated sugar, 1 1/2 teaspoons ground cinnamon, and 1/4 teaspoon kosher salt together in a medium bowl.
2. Add 1 stick melted unsalted butter. Stir with your hands or a flexible spatula until crumbly and it holds together when squeezed.
Make the cake:
1. Heat the oven to 350 degrees F. Meanwhile, coat a 9-by-13-inch baking dish cooking spray. Line the bottom and two long sides with a sheet of parchment paper long to extend over the sides by at least 2 inches to form a sling.
2. Whisk 3 cups cake flour, 1 1/2 cups granulated sugar, 1 1/2 teaspoons baking soda, and 1 1/2 teaspoons baking powder together in a large bowl.
3. Whisk 1 1/2 cups sour cream, 1/4 cup whole milk, three large eggs, two large egg yolks, 12 tablespoons melted and cooled unsalted butter, 1 tablespoon vanilla extract, and 3/4 teaspoon kosher salt together in a second large bowl until combined and smooth.
4. Pour into the flour mixture and stir with a flexible spatula until just combined (some small lumps are OK).
5. Transfer the batter to the baking dish and smooth out the top. Using your hands, crumble the topping into rough pieces in varying sizes no bigger than a blueberry evenly over the cake. Gently press the crumbs into the batter.
6. Bake, rotating the baking dish halfway through, until a tester inserted into the center comes out clean, 40 to 60 minutes total.
7. Let cool for at least one hour before serving. Serve out of the baking dish. Alternatively, run a knife along the edges of the cake not touching parchment to loosen, then grasp the excess parchment and lift the cake slab onto a cutting board before cutting. Lightly dust with powdered sugar if desired.
