Name: Easy Crumb Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 cups all-purpose flour (sifted); 1 cup granulated sugar (divided); 0.5 cup unsalted butter (melted); 1 teaspoon vanilla extract; 0.5 teaspoon baking powder; 0.5 teaspoon baking soda; 0.5 teaspoon salt

This crumb cake is the kind of thing I make when I want the house to smell like comfort and holiday mornings, but with zero fuss. A tender, buttery coffee cake base topped with a satisfyingly crunchy, cinnamon-scented streusel—flaky edges, soft center, and plenty of crumble for tearing off and snacking before breakfast. It’s simple enough for a weekday coffee but special enough to bring to a brunch or a potluck.

My husband has a ridiculous soft spot for the crumb topping—he literally calls dibs on the corners—and our kids have declared it an acceptable excuse to have dessert for breakfast. It became our Sunday ritual: one of us slices, the other guards the pan while the coffee brews, and someone always manages to sneak a piece before dinner. It’s one of those recipes that quietly migrated from “nice to have” to “please make this every week.”

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Why You’ll Love This Easy Crumb Cake Recipe

– A buttery, tender cake that stays moist for days thanks to a touch of sour cream or yogurt.
– A generous, crunchy streusel that contrasts the soft crumb—enough texture to make every bite interesting.
– Straightforward ingredients you probably already keep in your pantry; no specialty baking skills required.
– Versatile: serve it with coffee, fresh fruit, or a scoop of vanilla ice cream and it feels totally different each time.

Behind the Recipe

This crumb cake is the result of wanting maximum streusel with minimal effort. Over the years I learned to balance two goals: a cake that isn’t dry and a streusel that doesn’t sink. Key lessons: don’t overwork the batter (it keeps the cake tender), and save a portion of the crumb mixture to press on top at the end of baking so you get a crisp crown. People often overbake trying to set the crumb—aim for a toothpick with a few moist crumbs rather than bone-dry cake. Little touches like using light brown sugar in the streusel and a hit of cinnamon make it feel cozy and homey without being cloyingly sweet.

★Top Reader Reviews

This easy crumb cake recipe is a cozy, fuss-free treat—perfect for lazy weekends when you want something comforting without a lot of effort. The crumb topping is the star, generously buttery and crisp, though I’d love a touch more cinnamon next time for extra warmth.

– Ellie

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour and measure by spooning into the cup rather than scooping for lighter cake results; keep both granulated and light brown sugar on hand for the best streusel depth.
– Dairy: Sour cream or plain full-fat yogurt give the batter its tender, moist crumb—don’t substitute with low-fat versions if you can help it.
– Eggs: Use room-temperature eggs for a smoother batter and better rise; they blend more evenly with butter and dairy.
– Fats & Oils: Unsalted butter is ideal for both cake and streusel so you can control seasoning; if using salted, reduce any extra salt added.
– Nuts & Seeds: Chopped walnuts or pecans are optional but add a lovely crunch—buy them raw and toast briefly for extra flavor.

Prep Ahead Ideas

– Make the streusel up to 3 days ahead and store it in an airtight container in the fridge; bringing it to room temperature before using helps it crisp up in the oven.
– The batter can be mixed and kept in the fridge overnight; let it sit at room temperature 20–30 minutes before baking.
– Pre-measure dry ingredients into a jar for a grab-and-bake morning—perfect for busy weekends.

Time-Saving Tricks

– Use room-temperature butter softened in advance or briefly soften in short bursts in the microwave to speed creaming.
– Toast and roughly chop nuts in a food processor for the streusel—much faster and more even than chopping by hand.
– Do your mise en place: measure dry and wet ingredients into separate bowls so assembly is quick and stress-free.

Common Mistakes

– Overmixing the batter: I did this once and ended up with a tough cake; mix just until ingredients are combined.
– Using overly cold butter in the streusel: it can clump into globs rather than sandy crumbs—nip butter into small pieces for even coating.
– Overbaking to “be safe”: that dry cake is avoidable—start checking 5–10 minutes before the suggested time and remove when a toothpick comes out with a few moist crumbs.

What to Serve It With

Serve warm with freshly brewed coffee or tea, a dollop of whipped cream or creme fraiche, or a bowl of berries to brighten the plate. It also pairs beautifully with tangy yogurt or a scoop of vanilla ice cream for dessert.

✔Tips & Mistakes

If you want extra contrast, sprinkle a little coarse sugar over the streusel before baking for sparkle and crunch. If your cake seems underbaked in the center while the edges are golden, tent loosely with foil and give it a few more minutes—carryover heat will finish it without burning the top.

✔Storage Tips

Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works.

✔Variations and Substitutions

– For a citrus lift, stir 1–2 teaspoons of lemon or orange zest into the batter and a touch into the streusel.
– Swap sour cream for full-fat Greek yogurt in equal amounts if that’s what you have.
– To make it nut-free, omit nuts from the streusel and replace with extra oats or crushed cereal for texture.
– For gluten-free, use a 1:1 gluten-free baking flour and be mindful the crumb may be slightly more delicate—chill the batter briefly before baking.

Frequently Asked Questions

Can I make this gluten-free?

Yes. Swap in a trusted 1:1 gluten-free baking flour and avoid overmixing; the texture will be a bit different but still delicious. I’ve had good results with blends that contain xanthan gum already.

How do I get big, bakery-style crumbs?

Keep the streusel on the chunky side: cut or rub cold butter into the dry mixture until you have a variety of pea-sized and larger crumbs rather than a uniform sand—hand-press some on top before baking for a dramatic crown.

Can I freeze the cake or the streusel?

Yes—freeze the whole baked cake wrapped tightly, or freeze unfried streusel in a sealed bag for up to a month. Thaw streusel at room temperature before sprinkling on the cake to bake.

What can I use instead of sour cream?

Full-fat Greek yogurt is the best substitute; it gives the same tender crumb and tang. If you must, buttermilk thinned slightly with a little flour or cornstarch can also work.

My streusel sank into the cake—what happened?

That usually means the streusel was too fine or too wet. Try keeping some larger crumbs and press a thin layer on top in the last 5–10 minutes of baking, or use slightly less streusel so it stays crisp on top.

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