Indulge in the delightful experience of a classic crumb cake, a perfect treat for any occasion. This cake features a moist, tender base topped with a generous layer of sweet, buttery crumbs that add a delightful crunch. Whether enjoyed with a cup of coffee in the morning or as a dessert after dinner, this crumb cake is sure to become a favorite in your household.
Most of the ingredients for this crumb cake are common pantry staples. However, if you don't usually keep brown sugar or cinnamon on hand, you might need to pick these up at the supermarket. Brown sugar adds a rich, caramel-like sweetness to the crumb topping, while cinnamon provides a warm, aromatic flavor that complements the cake perfectly.
Ingredients for 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.
Technique Tip for This Recipe
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.
Suggested Side Dishes
Alternative Ingredients
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.
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How to Store / Freeze Your Cake
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.
How to Reheat Leftovers
Oven Method:
- Preheat your oven to 350°F (175°C).
- Place the crumb cake on a baking sheet.
- Cover the cake loosely with aluminum foil to prevent the crumb topping from burning.
- Heat for about 10-15 minutes or until warmed through.
- Remove the foil for the last 5 minutes if you want the crumb topping to be crispy.
Microwave Method:
- Place a slice of crumb cake on a microwave-safe plate.
- Cover it with a damp paper towel to keep it moist.
- Microwave on medium power for 20-30 seconds.
- Check if it's warm enough; if not, continue in 10-second intervals until heated through.
Toaster Oven Method:
- Preheat your toaster oven to 350°F (175°C).
- Place the crumb cake on a piece of aluminum foil or a small baking tray.
- Heat for about 10 minutes, checking halfway to ensure the crumb topping doesn't burn.
Steam Method:
- Place a steaming rack in a pot with a small amount of water.
- Bring the water to a simmer.
- Place the crumb cake on a heatproof plate and set it on the steaming rack.
- Cover the pot and steam for about 5-7 minutes or until the cake is warmed through.
Air Fryer Method:
- Preheat your air fryer to 320°F (160°C).
- Place the crumb cake in the air fryer basket.
- Heat for 5-7 minutes, checking halfway to ensure the crumb topping remains intact.
Best Tools for This Recipe
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.
How to Save Time on Making This 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.
Crumb Cake Recipe
Ingredients
Cake
- 2 cups All-purpose flour
- 1 cup Sugar
- ½ cup Butter softened
- 2 units Eggs
- 1 cup Milk
- 1 teaspoon Vanilla extract
- 1 tablespoon Baking powder
Crumb Topping
- 1 cup Brown sugar
- 1 cup All-purpose flour
- ½ cup Butter melted
- 1 teaspoon Cinnamon
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract.
- In another bowl, whisk together the flour and baking powder.
- Add the dry ingredients to the wet ingredients alternately with the milk, beginning and ending with the dry ingredients.
- Pour the batter into a greased baking pan.
- For the crumb topping, mix together the brown sugar, flour, melted butter, and cinnamon until crumbly.
- Sprinkle the crumb topping evenly over the batter.
- Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool before serving.
Nutritional Value
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