This homemade crumb cake is all about contrast: a tender cake underneath and a generous, buttery crumb topping above. It works for breakfast, coffee time, or a simple dessert that can be made ahead.
The Secret Is the Crumb Texture
Mix the topping only until clumps form. If it becomes a smooth paste, the finished layer will feel dense instead of crumbly. Scatter the pieces across the batter without pressing them down.
Before You Start
- Bring refrigerated ingredients to room temperature unless the recipe says otherwise.
- Measure flour by spooning it into the cup and leveling it.
- Prepare the pan before mixing the batter.
- Test the center, not only the edges, for doneness.
The Crumb Texture I Look For
I make some crumbs small and leave others closer to the size of a pea. That uneven texture gives every slice a mix of crisp little bits and softer buttery pockets.
Serving Ideas
Let the cake cool before slicing so the topping stays in place. A light dusting of powdered sugar is enough; the crumb layer already provides plenty of flavor.
Keep the Dessert Cluster Moving
If you enjoy bakery-style treats, try our soft and chewy oatmeal cookies next. For a richer option, see these easy chocolate lava cakes.
Storage and Freezing
Keep covered at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze well-wrapped slices for up to 2 months and thaw at room temperature.
Crumb Cake Questions
Why did my topping sink?
The crumbs may have been too wet or pressed into the batter. Place them gently on top.
Can I bake it the day before?
Yes. Cool completely and cover once the cake is no longer warm.
Easy Homemade Crumb Cake Recipe with Crunchy Topping
This delicious crumb cake features a soft, tender sour cream cake base topped with an irresistible crunchy, sweet crumble. Perfect for a snack or with coffee, this cake melts in your mouth and disappears quickly!
For the Crumb Topping
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 cup 113 g unsalted butter, melted
For the Cake
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup 113 g unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/3 cup sour cream
- 1/4 cup milk
- 2 teaspoons vanilla extract
For Dusting
- powdered sugar (as needed)
- Preheat your oven to 325°F (160°C).
- Line an 8×8 inch baking pan with parchment paper.
- For the Crumb Topping: In a medium bowl, combine 1 1/2 cups all-purpose flour, 1/4 cup granulated sugar, 1/2 cup firmly packed brown sugar, 1/2 teaspoon salt, and 2 teaspoons ground cinnamon. Whisk these dry ingredients together, breaking up any clumps of brown sugar.
- Pour in the 1/2 cup (113 grams) melted butter and mix with a fork until a variety of large and small crumbles form. Set this topping aside.
- For the Cake: In a separate medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/4 teaspoon salt, 1/2 teaspoon baking soda, and 1/2 teaspoon baking powder. Set this dry mixture aside.
- In the bowl of a stand mixer, combine 1/2 cup (113 grams) room temperature butter and 1/2 cup granulated sugar. Cream them together on high speed for about 3 minutes until the mixture is light and fluffy.
- Add the egg to the creamed butter and sugar, mixing until well incorporated. Scrape down the sides of the bowl to ensure everything is smooth.
- Now, add the 1/3 cup sour cream, 1/4 cup milk, and 2 teaspoons vanilla extract to the mixer. Mix until just combined. Don’t worry if the mixture looks a little curdled or separated; this is normal.
- With the mixer running on low speed, slowly add the dry flour mixture (from step 5) to the wet ingredients, a little bit at a time. Mix until just combined. Finish mixing the batter by hand until it is homogenous, being careful not to overmix.
- Transfer the thick cake batter into your prepared 8×8 inch pan and smooth it out evenly, working it all the way to the edges to create a good base for the crumble.
- Grab the prepared crumb topping and spread it evenly all over the top of the cake batter. If you see any giant clumps, you can break them up.
- Pop the pan into the preheated oven and bake for 40 minutes.
- Let your cake cool in the pan for about 10 minutes before removing.
- Finish the cake off with a sprinkle of powdered sugar before serving.
Stop mixing as soon as the flour disappears to keep the cake tender. The crumb topping should form irregular clumps, not a paste. Cool completely before dusting with powdered sugar; keep covered for up to 3 days.