If you’re anything like me, the words “Crumb Cake” instantly spark warm, cozy memories. Maybe it reminds you of lazy Sunday mornings or those delightful bakery slices that barely make it home. Either way, this Crumb Cake recipe is the real deal — buttery, soft cake with a thick, cinnamon-scented crumb topping that practically melts in your mouth.

The beauty of crumb cake lies in its simplicity. With just a few pantry staples and a little love, you can whip up this crowd-pleaser in under an hour. The star of the show is that thick, golden crumb layer — perfectly sweet, slightly crunchy, and beautifully spiced. Paired with a light and fluffy cake base, it makes every bite a harmony of textures and flavors.

Whether you’re baking for brunch, a family gathering, or a sweet solo treat, this crumb cake promises to steal the spotlight. And the best part? You don’t need fancy equipment or advanced baking skills — just an oven, a mixing bowl, and your appetite!

So, roll up your sleeves and get ready to make this ultimate crumb cake. Trust me, it’s about to become your new favorite go-to recipe.

What Makes This Crumb Cake Special?

Extra thick and buttery crumb topping that holds its crisp texture even after cooling.
Moist and tender vanilla cake base that never turns dry.
No fancy tools required — just basic bowls and a whisk.
Perfect for breakfast, dessert, or coffee breaks.
Foolproof and beginner-friendly with clear step-by-step instructions.

This crumb cake is the perfect blend of texture and flavor, making it ideal for both casual coffee mornings and fancy brunch tables. The recipe uses a slightly higher crumb-to-cake ratio, so you get plenty of that sweet cinnamon goodness in every forkful!

Ingredient Notes

All-purpose flour: The base of both the cake and crumb topping. Substitute with gluten-free flour blend if needed.
Granulated sugar: Sweetens both the crumb topping and the cake. You can use light brown sugar for a richer flavor.
Brown sugar: Adds depth and caramel notes to the crumb topping.
Butter: Use unsalted, melted butter for the crumb and softened butter for the cake. Salted can work, but adjust the salt in the recipe.
Cinnamon: Essential for that warm, aromatic crumb topping.
Baking powder: Gives the cake its fluffy lift. Make sure it’s fresh.
Milk: Whole milk provides the best texture, but plant-based milk can be swapped in.
Eggs: Help bind and add moisture to the cake base.
Vanilla extract: Adds a rich, comforting aroma. Pure vanilla is always best.

Equipment needed: 9×9-inch baking pan, mixing bowls, whisk, and a spatula.

How To Make Crumb Cake

Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper.
Make the crumb topping: In a medium bowl, whisk together 1 cup flour, 1/2 cup brown sugar, 1/4 cup granulated sugar, 1 tablespoon cinnamon, and a pinch of salt. Pour in 1/2 cup melted butter and mix until large crumbs form. Set aside.
Prepare the cake batter: In a large bowl, beat together 1/4 cup softened butter and 3/4 cup granulated sugar until creamy. Add 2 eggs, one at a time, mixing well. Stir in 2 teaspoons vanilla extract.
Combine dry and wet ingredients: In another bowl, whisk 1 1/2 cups flour, 2 teaspoons baking powder, and 1/4 teaspoon salt. Add the dry mix to the wet mix in batches, alternating with 3/4 cup milk. Stir until just combined.
Assemble the cake: Pour the batter into the prepared pan and spread evenly. Sprinkle the crumb topping generously over the batter.
Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. The crumb topping should be golden and crisp.
Cool completely on a wire rack before slicing and serving. (A warm slice with coffee is heaven!)

Storage Options

Room Temperature: Store in an airtight container for up to 3 days.
Refrigeration: Keeps well in the fridge for 5-6 days. Allow to come to room temp before serving for the best texture.
Freezing: Wrap individual slices in plastic and freeze for up to 2 months.
Reheating: Warm in the microwave for 10-15 seconds for a just-baked feel.

Variations and Substitutions

Swap the cinnamon for pumpkin spice for a fall twist.
Use buttermilk instead of regular milk for extra tang and moisture.
Add blueberries or diced apples to the batter for fruity layers.
Use a gluten-free flour blend for a celiac-friendly version.
Drizzle with vanilla glaze for an extra touch of sweetness.

Frequently Asked Questions

Can I make crumb cake ahead of time? Absolutely! Bake and cool the cake, then store in an airtight container. It stays fresh for up to 3 days.

Why is my crumb topping sinking into the cake? If the batter is too wet or the crumb is too fine, it can sink. Make sure to form large crumb clusters.

Can I substitute butter with oil? Butter is key for flavor, but you can use neutral oil for the cake base if needed. The crumb topping still requires butter.

How do I know when the cake is done? A toothpick inserted in the center should come out clean, and the crumb topping should be golden and crisp.

Can I add nuts to the crumb topping? Yes! Chopped pecans or walnuts add a lovely crunch and nutty flavor.

Is this the same as coffee cake? Pretty close! The difference is the crumb-to-cake ratio; crumb cake usually has more topping.

Conclusion

There you have it — the ultimate homemade crumb cake! Simple, cozy, and utterly satisfying. Whether you serve it with coffee, tea, or as a dessert, this cake is bound to win hearts. Give it a try and let me know how it turns out — I’d love to hear about your crumb cake adventures!

Crumb Cake: The Ultimate Homemade Comfort Treat

Author: Sofia

Print Recipe

Ingredients

Scale

2 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup brown sugar
3/4 cup unsalted butter (divided)
2 teaspoons vanilla extract
1 tablespoon ground cinnamon
2 teaspoons baking powder
3/4 cup milk
2 large eggs
Pinch of salt

Instructions

Preheat oven to 350°F (175°C). Grease a 9×9-inch pan.
For the crumb topping, mix flour, brown sugar, granulated sugar, cinnamon, and salt. Add melted butter until crumbs form.
Cream butter and sugar for the cake. Add eggs and vanilla.
Mix flour, baking powder, salt, and milk alternately into the wet mix.
Pour batter into pan and top with crumb mixture.
Bake 35-40 minutes until a toothpick comes out clean.
Cool and enjoy!

Nutrition

Calories: ~320
Sugar: 22g
Fat: 15g
Carbohydrates: 42g
Fiber: 1g
Protein: 4g