How To Make Crumb Cake
Pillowy soft and moist, this mildly tangy crumb cake is topped with crisp cinnamon crumbs made with flour, sugar, and butter for a sweet breakfast cake.
Preheat oven to 350 degrees F. Butter an 8×8-inch baking dish then line with 2 sheets of parchment, butter parchment.
In a mixing bowl whisk together brown sugar, granulated sugar, cinnamon and salt. Pour in melted butter and stir to combine.
Slowly add flour and mix with wooden spoon or a spatula until no streaks of flour remain. Set aside to rest while cake batter is prepared.
In a mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and granulated sugar until pale and fluffy. Mix in egg and vanilla. In liquid measuring cup used to measure milk, whisk together sour cream with milk.
Add in ⅓ of the flour mixture to the butter mixture and blend just until combined, then add ½ of the milk mixture and mix just until combined. Repeat process once more, then end by mixing in last ⅓ of the flour mixture until nearly combined. Scape down sides and bottom of bowl using a rubber spatula and fold batter to fully incorporate.
Pour batter into prepared baking dish and spread into an even layer. Break crumb mixture into pea size crumbs and drop evenly over batter.
Bake in preheated oven for 32 to 35 minutes until toothpick inserted into center comes out free of batter and cake doesn’t sink when touched in center.
Cool in cake pan for 10 minutes, then using parchment overhang lift cake from pan and cool on a wire rack.
Serve and enjoy.
- Calories: 365.72kcal
- Fat: 18.84g
- Saturated Fat: 11.59g
- Trans Fat: 0.67g
- Monounsaturated Fat: 4.89g
- Polyunsaturated Fat: 0.90g
- Carbohydrates: 45.92g
- Fiber: 0.90g
- Sugar: 24.39g
- Protein: 4.01g
- Cholesterol: 65.85mg
- Sodium: 194.20mg
- Calcium: 62.35mg
- Potassium: 68.69mg
- Iron: 1.51mg
- Vitamin A: 162.27µg
- Vitamin C: 0.07mg
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