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A thick slice of cinnamon crumb cake on a speckled plate, topped with a generous buttery streusel and a light dusting of powdered sugar. Cinnamon sticks and a fork sit beside it, with additional slices of the cake, a cup of coffee, and a small bowl of crumble blurred in the background.
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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 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 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

  • Prepare the oven & pan: 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).
  • Begin making the crumb topping: Whisk together 1 ½ cups of flour, both sugars, cinnamon and salt.
    3/4 cup dark brown sugar, 3/4 cup white granulated sugar, 1 Tbsp. ground cinnamon, 1 tsp. salt, 1 ½ cups All-Purpose flour
    Overhead view of a bowl with brown sugar, granulated sugar, flour, cinnamon, and salt before mixing; next frame shows the dry ingredients whisked together into a light brown mixture.
  • Add butter: Mix in the melted butter until mostly combined.
    1 cup unsalted butter
    Melted butter being poured into the dry crumb mixture in a bowl; next frame shows the mixture stirred into a thick, wet paste.
  • Finish making the crumb topping: 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.
    1 cups All-Purpose flour
    Hand squeezing and breaking up the crumb mixture into clumps; next frame shows the bowl filled with coarse, crumbly streusel pieces.
  • Mix the dry ingredients for the cake: Whisk together the cake flour, baking powder, baking soda, cinnamon and salt in a medium sized mixing bowl. Set aside.
    3 cups cake flour, 1 tsp. baking powder, 1 tsp. baking soda, 1 tsp. cinnamon, 1 tsp. salt
    Bowl with flour, baking powder, baking soda, cinnamon, and salt before mixing; next frame shows the dry ingredients whisked together evenly.
  • Cream the butter & sugar: 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. Start Timer
    1 cup unsalted butter, 1 cup white granulated sugar
    Butter and granulated sugar in a mixing bowl before creaming; next frame shows the mixture whipped until pale and fluffy.
  • Add in wet ingredients: 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, 2/3 cup sour cream, 1/3 cup whole milk, 2 Tbsp. vegetable oil, 1 Tbsp. vanilla extract
    Eggs added to the creamed butter mixture; next frame shows the mixture blended but slightly curdled in appearance.
  • Mix in the dry ingredients: Add in the dry ingredients on low speed. Stopping to scrape down sides of bowl as needed. Batter will be thick. 
    Sour cream, milk, and vanilla added to the batter; next frame shows a smoother, loosened batter after mixing.
  • Add to pan: Spread into the prepared pan. Tap the cake on the counter a couple times to release any air bubbles. 
    Dry ingredients added to the wet batter; next frame shows a thick, smooth cake batter fully combined.
  • Add topping: Add the crumb topping, keeping most of the crumbs large and whole, and press down gently.
    Batter being poured into a parchment-lined square baking pan; next frame shows the batter spread evenly across the pan.
  • Bake: Bake for 45-50 minutes or until a toothpick inserted in the very middle comes out clean. Start Timer Careful not to over bake.
    Hand sprinkling crumb topping over the cake batter; next frame shows the pan fully covered with an even layer of streusel.
  • Cool & enjoy: 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
    Baked cinnamon crumb cake in the pan with golden, textured streusel topping; next frame shows the cake dusted lightly with powdered sugar.

Video

Notes

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

Nutrition

Serving: 1slice | Calories: 466kcal | Carbohydrates: 58g | Protein: 8g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 582mg | Potassium: 134mg | Fiber: 2g | Sugar: 32g | Vitamin C: 0.2mg | Calcium: 96mg | Iron: 2mg