Crumb Cake Recipe

All-purpose flour: The base for both the cake and the crumb topping, providing structure and texture.

Sugar: Adds sweetness to the cake batter.

Butter: Used in both the cake and the crumb topping for richness and moisture.

Eggs: Help bind the ingredients together and add structure to the cake.

Milk: Adds moisture to the cake batter, making it tender.

Vanilla extract: Enhances the flavor of the cake with a sweet, aromatic note.

Baking powder: A leavening agent that helps the cake rise.

Brown sugar: Used in the crumb topping for a deeper, caramel-like sweetness.

Cinnamon: Adds a warm, spicy flavor to the crumb topping.

When preparing the crumb topping, ensure that the butter is fully melted and the brown sugar is well incorporated. This will help create a consistent, crumbly texture. Use your fingers to sprinkle the topping evenly over the batter, ensuring that every part of the cake is covered for an even, delicious crunch in every bite.

• all-purpose flour - Substitute with whole wheat flour: Adds a nuttier flavor and more fiber, though the texture may be slightly denser.

• sugar - Substitute with coconut sugar: Provides a caramel-like flavor and has a lower glycemic index.

• softened butter - Substitute with coconut oil: Adds a subtle coconut flavor and is a dairy-free option.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This is a vegan alternative that adds fiber.

• milk - Substitute with almond milk: A dairy-free option that is lower in calories and has a slightly nutty flavor.

• vanilla extract - Substitute with almond extract: Provides a different but pleasant flavor profile, though use half the amount as it is stronger.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon of baking soda and ½ teaspoon of cream of tartar for each teaspoon of baking powder.

• brown sugar - Substitute with maple syrup: Adds a rich, natural sweetness and a hint of maple flavor. Reduce other liquids slightly to compensate for the added moisture.

• all-purpose flour - Substitute with oat flour: Adds a mild, slightly sweet flavor and is gluten-free if using certified gluten-free oats.

• melted butter - Substitute with ghee: Provides a rich, buttery flavor and is lactose-free.

• cinnamon - Substitute with nutmeg: Offers a warm, slightly sweet and nutty flavor, though use half the amount as it is stronger.

• Allow the crumb cake to cool completely at room temperature before storing. This helps prevent condensation, which can make the cake soggy.

• Wrap the crumb cake tightly in plastic wrap or aluminum foil to keep it fresh. Ensure that the wrap is snug to avoid air exposure.

• Place the wrapped cake in an airtight container for an extra layer of protection. This helps maintain its moisture and flavor.

• Store the cake at room temperature if you plan to consume it within 2-3 days. Keep it in a cool, dry place away from direct sunlight.

• For longer storage, refrigerate the crumb cake. It can last up to a week in the fridge. Make sure it is well-wrapped to prevent it from drying out.

• To freeze the crumb cake, first wrap it in plastic wrap, then in aluminum foil. This double wrapping helps protect it from freezer burn.

• Label the wrapped cake with the date to keep track of its freshness. Frozen crumb cake can be stored for up to 3 months.

• When ready to enjoy, thaw the cake in the refrigerator overnight. This gradual thawing helps maintain its texture and flavor.

• For a quicker option, you can thaw individual slices at room temperature for about 1-2 hours.

• To refresh the crumb cake, warm it in a preheated oven at 300°F (150°C) for about 10-15 minutes. This will help revive its crumbly topping and moist interior.

• Enjoy the crumb cake as is, or pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the crumb cake on a baking sheet.
  3. Cover the cake loosely with aluminum foil to prevent the crumb topping from burning.
  4. Heat for about 10-15 minutes or until warmed through.
  5. Remove the foil for the last 5 minutes if you want the crumb topping to be crispy.

• Microwave Method:

  1. Place a slice of crumb cake on a microwave-safe plate.
  2. Cover it with a damp paper towel to keep it moist.
  3. Microwave on medium power for 20-30 seconds.
  4. Check if it's warm enough; if not, continue in 10-second intervals until heated through.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the crumb cake on a piece of aluminum foil or a small baking tray.
  3. Heat for about 10 minutes, checking halfway to ensure the crumb topping doesn't burn.

• Steam Method:

  1. Place a steaming rack in a pot with a small amount of water.
  2. Bring the water to a simmer.
  3. Place the crumb cake on a heatproof plate and set it on the steaming rack.
  4. Cover the pot and steam for about 5-7 minutes or until the cake is warmed through.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the crumb cake in the air fryer basket.
  3. Heat for 5-7 minutes, checking halfway to ensure the crumb topping remains intact.

• Oven: Used to bake the crumb cake at the specified temperature of 350°F (175°C).

• Mixing bowl: Essential for combining ingredients; you'll need at least two, one for wet ingredients and one for dry ingredients.

• Electric mixer: Helps to cream the butter and sugar together until light and fluffy, and to beat in the eggs.

• Measuring cups: Necessary for accurately measuring out the flour, sugar, milk, and other ingredients.

• Measuring spoons: Used to measure smaller quantities like vanilla extract and baking powder.

• Whisk: Useful for whisking together the dry ingredients like flour and baking powder.

• Spatula: Handy for scraping down the sides of the mixing bowl and ensuring all ingredients are well combined.

• Baking pan: The vessel in which the batter will be poured and baked; typically a rectangular or square pan.

• Toothpick: Used to check if the cake is done by inserting it into the center to see if it comes out clean.

• Cooling rack: Allows the cake to cool evenly after baking.

• Knife: Useful for cutting the cake into slices once it has cooled.

• Sifter: Optional but helpful for sifting flour to ensure there are no lumps and to aerate it for a lighter cake.

Prepare ingredients in advance: Measure and set out all ingredients before starting to save time during the baking process.

Use a stand mixer: A stand mixer can cream the butter and sugar faster and more efficiently than by hand.

Preheat the oven early: Turn on the oven before you start mixing to ensure it reaches the correct temperature by the time you're ready to bake.

Make the crumb topping first: Prepare the crumb topping before the batter so it's ready to sprinkle immediately.

Clean as you go: Wash dishes and utensils while the cake is baking to save time on cleanup later.