Easy Crumb Cake Recipe

Author: Sandra Flegg | Total Time: 45 minutes | Yield: 9 servings

This easy crumb cake delivers a moist, buttery cake with a thick brown sugar streusel that practically melts on the tongue. The tender cake layer and generous, cinnamon-spiced crumble topping combine to create a classic, comforting dessert that’s equally perfect for brunch or a holiday morning with coffee or tea.

New York-Style Crumb Cake

New York-style crumb cake is known for an especially thick, chunky streusel. If you love a heavy, buttery crumble, this style is ideal. The crumb topping in this recipe uses buttermilk in the cake layer and just the right amount of cinnamon to balance the brown sugar and butter in the streusel.

Serve it warm or room temperature — it’s so delicious that many people prefer it for breakfast the next day.

What is the difference between crumb cake and coffee cake?

Crumb cake features a heavier, thicker layer of buttery crumble that often becomes the star of the dessert. Coffee cake usually has a lighter streusel and can include berries, nuts, or other add-ins, and the crumb layer is typically not as dominant. Both make excellent treats for dessert, brunch, or holiday gatherings.

Why you’ll love this crumb cake

• Simple to make and great for serving a crowd
• Ideal for potlucks, family gatherings, and holiday breakfasts
• Rich, buttery streusel with a moist cake layer
• Tastes even better the next day — perfect for make-ahead serving

Ingredients

• For the crumble topping:
  • 8 tablespoons melted butter
  • 1/3 cup white sugar
  • 1/3 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 3/4 cups cake flour
• For the cake:
  • 1 1/4 cups cake flour
  • 1/2 cup white sugar
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, softened
  • 1/3 cup buttermilk
  • 1 egg plus 1 yolk
  • 1 teaspoon vanilla extract

Substitutions

If you don’t have buttermilk, make a quick substitute by stirring 1 tablespoon vinegar into 1 cup milk and letting it sit for a few minutes. You can also use 1/3 cup plain low-fat yogurt in place of the buttermilk in this recipe.

Step-by-step instructions

1. Preheat the oven to 325°F (163°C). Line an 8-inch square baking pan with parchment paper, leaving 1½–2 inches of overhang on two sides to form a sling, and lightly spray the paper with nonstick spray.
2. Make the crumb topping: In a bowl, whisk together the white sugar, brown sugar, cinnamon, and 1/2 teaspoon salt. Stir in the melted butter, then add the 1 3/4 cups cake flour and mix until the mixture forms pea-sized crumbs. Set aside.
3. Prepare the cake batter: In the bowl of a stand mixer fitted with the paddle attachment, combine 1 1/4 cups cake flour, 1/2 cup white sugar, 1/4 teaspoon baking soda, and 1/2 teaspoon salt. Mix briefly to combine.
4. With the mixer running on low, add the softened butter one tablespoon at a time until the mixture resembles coarse crumbs (about 1–2 minutes).
5. Add the buttermilk, egg, egg yolk, and vanilla. Increase speed to medium and beat until the batter is light, about 1 minute.
6. Pour the batter into the prepared pan and spread into an even layer using a spoon or offset spatula.
7. Scatter the crumb topping over the batter, breaking it into pea-sized pieces as you go. Do not press the crumbs into the batter; you want them to remain loose and chunky.
8. Bake for about 35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
9. Cool on a wire rack for 10 minutes, then use the parchment sling to lift the cake from the pan and finish cooling on the rack. Dust with powdered sugar before serving, if desired.

Variations

• Add chocolate chips to the batter for a chocolate chip crumb cake.
• Sprinkle slivered almonds over the top for extra crunch and a nutty flavor.
• Use a gluten-free cake flour blend to make this recipe gluten-free.

Tips for the best crumb cake

• Use room-temperature butter and eggs for the best texture.
• Choose fresh, high-quality ingredients for the best flavor.
• Avoid overworking the topping; you want tender clumps, not a paste.
• Allow the cake to cool slightly before dusting with powdered sugar.

What to do with leftover crumb cake

Leftover or crumbled cake is great to repurpose. Use it to make:

• Cake pops — an easy shortcut for cake pop base.
• Trifles — layer crumbs with pudding and fruit for an elegant dessert.
• Parfaits — alternate crumbs with pudding and whipped cream.
• Ice cream or yogurt topping — sprinkle crumbs over your favorite frozen treat.
• No-bake bases — use as the crust for cheesecakes or other no-bake desserts.

Storage & freezing instructions

Store leftover crumb cake at room temperature in an airtight container for up to 3 days.

Can you freeze crumb cake?

Yes. Wrap tightly in a double layer of plastic wrap or place in a freezer-safe container and freeze for 1–2 months. Thaw at room temperature and dust with powdered sugar before serving.

You may also enjoy these recipes

• Best Lemon Poke Cake
• Raspberry White Chocolate Bundt Cake
• Peach Cobbler Pound Cake
• Biscoff Cheesecake
• Chocolate Mousse
• Apple Spice Dump Cake