Cinnamon Crumb Cake

This Cinnamon Crumb Cake is super moist, full of cinnamon flavor, has the best crumb to cake ratio and is really easy to make. Perfect for brunch with tea or coffee, or of course for dessert!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings slices

Calories 466kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

For the crumb topping

1 cup unsalted butter, melted and slightly cooled
3/4 cup dark brown sugar, packed
3/4 cup white granulated sugar
1 Tbsp. ground cinnamon
1 tsp. salt
2 1/2 cups all purpose flour, divided

For the cake

3 cups cake flour, spooned and leveled
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. salt
1 cup unsalted butter, softened to room temperature
1 cup white granulated sugar
2 large eggs, room temperature
2/3 cup sour cream, room temperature
1/3 cup whole milk, room temperature
2 Tbsp. vegetable oil
1 Tbsp. vanilla extract
powdered sugar for garnish

US Customary - Metric

Instructions

Preheat the oven to 325°F
Line a 9x9 inch aluminized steel cake pan with parchment paper or grease with baking spray. Set aside. (Note: This recipe was not tested in a glass cake pan).
Make the crumb topping first: whisk together 1 ½ cups of flour, both sugars, cinnamon and salt. Mix in the melted butter until mostly combined. Then slowly add in the remaining 1 cup flour until large crumbles form. I like to use my fingers to make large clumps and careful not over mix. Set aside.
3/4 cup dark brown sugar, packed, 3/4 cup white granulated sugar, 1 Tbsp. ground cinnamon, 1 tsp. salt, 2 1/2 cups all purpose flour, divided, 1 cup unsalted butter, melted and slightly cooled
Make the cake next: whisk together the cake flour, baking powder, baking soda, cinnamon and salt in a medium sized mixing bowl. Set aside.
3 cups cake flour, spooned and leveled, 1 tsp. baking powder, 1 tsp. baking soda, 1 tsp. cinnamon, 1 tsp. salt
Using a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar until creamy and fluffy. About 3 minutes on medium high speed. Scrape down the sides once or twice as needed.
1 cup unsalted butter, softened to room temperature, 1 cup white granulated sugar
Turn the mixer down to medium low speed and add in the eggs. Then, add in the sour cream, milk, oil and vanilla. The batter will look curdled at this point but it's ok.
2 large eggs, room temperature, 2/3 cup sour cream, room temperature, 1/3 cup whole milk, room temperature, 2 Tbsp. vegetable oil, 1 Tbsp. vanilla extract
Add in the dry ingredients on low speed. Stopping to scrape down sides of bowl as needed. Batter will be thick.
Spread into the prepared pan. Tap the cake on the counter a couple times to release any air bubbles.
Add the crumb topping, keeping most of the crumbs large and whole, and press down gently.
Bake for 45-50 minutes or until a toothpick inserted in the very middle comes out clean. Careful not to over bake.
Let cool in the pan completely. Dust powdered sugar on the top. Slice and enjoy! (I think this is best enjoyed the very first or second day. And I love popping it in the microwave for a few seconds to get warm again!)
powdered sugar for garnish

Video

Notes

Stored in an air tight container on the counter, it will stay fresh for 2 - 3 days.

Nutrition