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Crumb Cake

A pillowy-soft and moist cake with generous layer of crisp, buttery crumb on top.

Ingredients

INGREDIENTS

For the crumbs

  • 1 cup + 2 Tbsp 160g all-purpose flour
  • 1/3 cup 74g packed light brown sugar
  • 1/3 cup 72g granulated sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup 4 oz unsalted butter, melted

For the Cake

  • 1 cup 143g all-purpose flour
  • 3/4 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp salt
  • 5 Tbsp 2.5 oz unsalted butter, softened
  • 1/2 cup 109g granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/4 cup 2 oz milk
  • 1/4 cup 2 oz sour cream

Instructions

DIRECTIONS

  • Preheat oven to 350 degrees. Light
  • Butter an 8 by 8 inch baking dish and then line it with two sheets of butter paper/parchment paper.

For the crumbs

  • Whisk together brown sugar, granulated sugar, cinnamon and salt in a mixing bowl.
  • Pour in the melted butter and stir well to combine.
  • Add in the flour little by little while mixing with a wooden spoon or spatula. Mix well.
  • Keep this aside.

For the Cake

  • In a mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside.
  • In an electric mixer, whip together the sugar and butter until it turns pale and fluffy.
  • Add in egg and vanilla extract.
  • In another bowl,whisk together the milk and sour cream.
  • Add in 1/3 of the flour mixture to the butter mixture and blend just until combined, then add 1/2 of the milk mixture and mix just until combined. Repeat process once more, then end by mixing in last 1/3 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 the batter into prepared dish and spread into an even layer.
  • Break crumb mixture into pea size crumbs and spread over batter.
  • Bake untill toothpick inserted comes out clean and when the cake doesn’t sink when touched in center, which maybtake about 30-35 minutes.
  • Cool in pan for 10 mins, and then lift the cake with the parchment overhang from the pan.

Notes

NOTES:
* You can store the cakes in an air tight container.
* If you dont want to lift the cake from the pan, just butter and lightly flour the baking dish.