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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.