One crisp autumn morning, inspired by the comforting scents of seasonal spices wafting through my favorite bakery, I decided to recreate one of my all-time cozy treats at home—Crumb Cake. This isn’t just any crumb cake; it’s a recipe passed down from my grandmother, who was famous in our family for her incredibly buttery, spice-filled delights. Each bite of this cake is like a warm hug, perfect for those lazy weekend mornings paired with a cup of coffee or as a sweet finale to a family brunch. I remember how my grandmother’s kitchen would smell like a cinnamon paradise every time she baked this, and I’ve tried to capture that same essence and warmth in this recipe.
Crumb Cake
Ingredients:
For the Crumb Topping:
- 2 ½ cups all-purpose flour
- 1 ½ cups light brown sugar, packed
- ½ cup granulated sugar
- 2 ½ teaspoons ground cinnamon
- ¼ teaspoon salt
- 1 cup unsalted butter, melted
For the Cake:
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter, softened
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 1 cup full-fat sour cream
- 1 ½ teaspoons vanilla extract
- Powdered sugar for dusting
Instructions:
- Preheat the Oven and Prepare the Pan:
- Preheat your oven to 350°F (177°C). Grease a 9×13 inch baking pan with butter or non-stick spray.
- Make the Crumb Topping:
- In a medium bowl, mix together the flour, brown sugar, granulated sugar, cinnamon, and salt. Drizzle the melted butter over the mixture, and stir with a fork just until clumps form. Set aside.
- Combine Dry Ingredients:
- In another medium bowl, whisk together the flour, baking powder, baking soda, and salt. These dry ingredients will help create the perfect cake base.
- Cream Butter and Sugar:
- In the bowl of a stand mixer (or using a hand mixer), beat the softened butter and granulated sugar on high speed until creamy and smooth.
- Add Eggs and Vanilla:
- Reduce the mixer speed to low and add the eggs one at a time, mixing just until each is incorporated. Stir in the sour cream and vanilla extract until well combined.
- Incorporate Dry Ingredients:
- Gradually add the flour mixture to the wet ingredients, mixing on low just until combined. Scrape down the sides of the bowl as needed to ensure everything is mixed well.
- Assemble the Cake:
- Transfer the cake batter to the prepared baking pan, smoothing it out evenly with an offset spatula. Generously sprinkle the crumb topping over the batter.
- Bake:
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs attached.
- Cool and Serve:
- Allow the cake to cool in the pan for at least 45 minutes before slicing. Dust with powdered sugar just before serving for a touch of added sweetness.
Serving Suggestions: Serve this crumb cake warm or at room temperature with a dollop of whipped cream or a side of fresh fruit for a delightful breakfast or dessert.
Tips:
- Ensure all ingredients are at room temperature to help them blend more smoothly.
- For a moister cake, you can add a layer of thinly sliced apples under the crumb topping before baking.
Variations:
- Pumpkin Crumb Cake: Add ½ cup of pumpkin puree to the batter and include a teaspoon of pumpkin spice in your crumb topping for a fall twist.
- Blueberry Crumb Cake: Fold 1 cup of fresh blueberries into the cake batter for a fruity version.
This crumb cake stands out as a testament to simple, delicious baking, bringing together buttery, sugary goodness in every bite. It’s a recipe meant to be shared and savored, perfect for making any day feel a bit more special.