This incredible crumb cake is deliciously moist and buttery and covered in a thick blanket of crispy crumb topping. Every bite of this cake is a match made in heaven with its rich cake layer and signature sweet-cinnamony streusel.

A slice of crumb cake on a plate with a fork.


 

What is crumb cake:

Crumb cake is a dessert made up of a rich and buttery yellow cake topped with a generous amount of chunky crumb topping then finished with a dusting of powdered sugar.

Crumb cake vs coffee cake:

A overhead view of a crumb cake cut into squares.

Both cakes are similar, especially with the cake layer. The major difference is the amount of streusel topping. Coffee cake has less streusel topping and more cake. Crumb cake has a thicker and chunkier layer of streusel on top.

Why this recipe is so great:

  • Easy to make – Both the cake layer and crumb topping is made in one bowl and this whole dessert comes together in less than an hour.
  • Soft and moist cake layer – The cake layer is soft and moist, yet sturdy enough to hold all that chunky streusel on top. The vanilla-scented butter cake is not too sweet to counterbalance the amount of streusel topping.
  • Perfect crumb topping – The crumb topping is perfectly soft and tender to melt in your mouth, yet delicately crispy to create a nice contrast to the soft cake.
  • Here are some reviews:

“I made this for a small brunch get together and everyone raved about it! It’s the moistest crumb cake I’ve ever had and best crumb topping ever. Thanks for the recipe!” – Monica

“This is the best crumb cake recipe. It’s easy and quick to make. The only recipe I’ll ever use!” – Barbara

How to make crumb cake:

(the ingredient amounts are listed in the printable recipe card further below)

Process pictures of how to make crumb cake.
  1. Start by making the crumb mixture: toss together all the dry ingredients, then stir in the melted butter just until all is moistened.
  2. In a large mixing bowl, cream together the butter and sugar. Mix in the eggs, one at a time, then mix in the sour cream and vanilla extract.
  3. Slowly stir in the flour, baking soda, and salt until just combined.
  4. Spoon the cake batter into a parchment paper-lined 8×8″ square baking pan. Evenly crumble the streusel on top. Bake at 325F for about 40-45 minutes.

How to store:

This crumb cake will stay fresh stored at room temperature, tightly covered in saran wrap or placed in an airtight container for 3-4 days.

How to freeze:

A slice of crumb cake on a plate with the rest of the cake slices in the background.

Tightly double wrap in aluminum foil or saran wrap, label and date, and store in the freezer for up to 2 months. Thaw overnight in the fridge. Bring to room temperature and dust with powdered sugar before serving.

You might also like:

Did you make this recipe? Please kindly leave a comment with your star rating below.

5 from 16 reviews

Best Moist Crumb Cake

Yield: 9 slices
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Author: Lily Ernst
Course: Dessert
Method: Bake
This incredible crumb cake is deliciously moist and buttery and covered in a thick blanket of crispy crumb topping. Every bite of this cake is a match made in heaven with its rich cake layer and signature sweet-cinnamony streusel.
Print Leave a Review Pin Recipe

Ingredients

Crumb Topping:

  • 1 1/2 cups (190g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 1/3 cup (65g) lightly packed brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup (114g) unsalted butter, melted

Cake:

  • 1/2 cup (114g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs
  • 1/3 cup sour cream
  • 2 tsp vanilla extract
  • 1 1/4 cup (155g) all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • powdered sugar for dusting

Instructions
 

  • Preheat oven to 325F. Grease and line an 8×8″ square baking pan with parchment paper. Set aside.
  • In a large mixing bowl, toss together all the dry ingredients for the crumb topping.
    1 1/2 cups (190g) all-purpose flour, 1/3 cup (65g) granulated sugar, 1/3 cup (65g) lightly packed brown sugar, 1 tsp ground cinnamon, 1/4 tsp salt
  • Stir in the melted butter just until all is moistened and chunky.
    1/2 cup (114g) unsalted butter, melted
  • In a large mixing bowl, cream together the butter and sugar. Mix in the eggs, one at a time, then mix in the sour cream and vanilla extract. The mixture might look curdled, but not to worry, it will come together when you add in the dry ingredients.
    1/2 cup (114g) unsalted butter, softened, 1/2 cup (100g) granulated sugar, 2 large eggs, 1/3 cup sour cream, 2 tsp vanilla extract
  • Slowly stir in the flour, baking soda, and salt until just combined. The batter will be thick.
    1 1/4 cup (155g) all-purpose flour, 1/2 tsp baking soda, 1/4 tsp salt
  • Spoon the cake batter into the prepared baking pan. Evenly crumble the streusel on top.
  • Bake for 40-50 minutes or until a toothpick inserted into the center comes out clean. Let cool and dust with powdered sugar before serving.

Notes

Leftovers can be stored at room temperature, tightly covered in saran wrap or placed in an airtight container for 3-4 days.
To freeze: Tightly double wrap in aluminum foil or saran wrap, label and date, and store in the freezer for up to 2 months. Thaw overnight in the fridge. Bring to room temperature and dust with powdered sugar before serving.

Substitutions:

  • unsalted butter – salted butter (just omit the salt)
  • brown sugar – granulated sugar
  • all-purpose flour – cake flour or self-rising flour (omit the baking soda)
  • sour cream – plain yogurt or buttermilk
Calories: 456kcal, Carbohydrates: 56g, Protein: 6g, Fat: 23g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 96mg, Sodium: 213mg, Potassium: 85mg, Fiber: 1g, Sugar: 27g, Vitamin A: 738IU, Vitamin C: 0.1mg, Calcium: 35mg, Iron: 2mg
Did you make this recipe?Tag @littlesweetbaker on Instagram and hashtag it #littlesweetbaker.

Recipe adapted from Shugary Sweets.