Delicious Crumb Cake Recipe

Hey, I’m John Cannellan, today, we’re making a delicious crumb cake. So let’s get started. To make this recipe, you’ll need all purpose flour, white and brown sugar, baking powder, baking soda, milk, butter, one egg, a little bit of salt, some delicious vanilla, cinnamon, sour cream, and just a touch of powdered sugar for dusting at the end.

Why You’ll Love This

This crumb topping is like crunchy, sweet, and just so perfect because the cake itself is soft, and just melts in your mouth through a nice contrast.

This is one of those cakes that is so snackable. If it’s like just hanging out, everyone takes a piece as they walk by and it disappears in a flash, so you might have to go into cake hiding mode.

Now for the cake, and this is a delicious sour cream cake that this is like, oh, it’s so tender. You’re going to love it.

The cake is like clouds. It’s like clouds that became a cake. Top of this crunchy crumble is everything you want and more.

Ingredients

For the Crumb Topping

• three quarters of a cup of flour
• one quarter cup of granulated sugar, 50 grams
• half a cup of firmly packed brown sugar, that’s 110 grams
• half a teaspoon of salt
• two teaspoons of ground cinnamon
• half a cup or 113 grams of sugar butter
• an extra three quarters of a cup of flour

For the Cake

• One and a half cups of flour, 180 grams
• quarter teaspoon of salt
• half a teaspoon of baking soda
• half a teaspoon of baking powder
• half a cup of butter, 113 grams, room temperature
• half a cup of sugar
• a third of a cup of sour cream
• one egg
• a quarter cup of milk
• two teaspoons of vanilla

For Dusting

• powdered sugar

Instructions

1. First off, set that oven to 325.
2. Line an eight by eight inch pan with parchment paper.
3. Break this brown sugar apart since we tamped it down, and now we’re going to whisk this all together.
4. Pour your butter in, just while mixing with your fork.
5. Now we’re going to add the flour, kind of while I stir.
6. This gets set aside and was scattered on top right before it goes into the oven.
7. Whisk this up, just distribute all those leavening agents in the salts, set this aside.
8. In the bowl of your mixer, you’re gonna combine half a cup of butter, 113 grams, room temperature please, and half a cup of sugar right in there.
9. You’re gonna cream your butter and sugar up for about three minutes on high until it’s light and fluffy.
10. I also want to add one egg right in there.
11. I’m gonna mix this in first.
12. Scrape the bowl down and make sure it’s nice and smooth. Scrape, scrape, scrape.
13. Now we have some more delicious things to add. That third of a cup of sour cream.
14. I’m gonna add a quarter cup of milk.
15. And two teaspoons of vanilla.
16. Let’s mix it up.
17. We’re gonna run the mixer on low and slowly add the flour mixture in. So a little bit at a time.
18. And then we’re gonna finish this off my hand.
19. Just mix it all together. As soon as you see the mixture is homogenous, you’re done. Don’t keep mixing.
20. Now we’re gonna transfer this really thick batter that we made right into our pan.
21. I’m gonna smooth this all out just because I want a good base for my crumble to go on to. All right, just work all the way to the edges.
22. Now grab that crumble and spread it evenly all over the top.
23. If you see any giant shards, you can break them up.
24. Spread those crumbles out just so they’re evenly distributed.
25. Now we’re gonna pop this into the oven. 325 for 40 minutes.
26. Let your cake cool in the pan for about 10 minutes.
27. This gets finished off with a sprinkle of powdered sugar.

Cooking Tips

You can add more spices to this if you like, but it’s totally up to you. Cinnamon adds it’s like a little bit of flavor and so delicious.

Whenever I have brown sugar in a recipe, I like to use my hands and just break it up because there ends up being little clumps, and I want this to be like a very uniform mixture, that we’re then going to crumble.

Your goal here is to create some delicious crumbles at very in size from a giant boulders to a little tiny pieces. If it all just kind of forms one big glam like it, that’s because your butter is a little bit hot, so you can just come back and break it up later. It’s not a big deal.

By the way, if you don’t have sour cream around, you can sub in a full fat yogurt.

Don’t worry if it looks a little bit curdled or things have separated. That’s fine.

The mixture is kind of runny and curdled. That’s what you want. So that’s good. Don’t worry if that’s what you see.

I’m really a proponent of just finishing the batter by hand every single time because one of the main problems people have when they bake any cake is over mixing the batter.

The more you scrape out, the less you have to clean. And the more cake you’ll have.

Longer bake time, but lower temperature will give you just a really nice tender delicious crumb.

Serving Suggestions

This is a cake that many people enjoy with a cup of coffee or tea in the morning, so it can also be considered a coffee cake.

It’s optional, but it’s so pretty.

Now for the cut. I had to show you cutting into this because this cake is amazing. You know a cake is good when the crumble looks like that. It is so moist and lovely. This will be gone in a flash. Oh, I’m smiling, you’re dear. I hope you get a chance to make this recipe.