crumb cake

Grab a cup of coffee and get ready for the best coffee cake ever! Soft vanilla cake with a sweet cinnamon layer inside, topped with buttery crumb topping!

The Best Coffee Cake Recipe Ever

brown sugar

all purpose flour

cinnamon

butter, melted

butter, room temperature

sugar

eggs

vanilla extract

sour cream

salt

baking powder

milk

Preheat oven to 350°F. Coat a 9&#215;13 baking dish with nonstick spray. Set aside.

In a medium bowl prepare the cinnamon filling by whisking together the brown sugar, flour, and cinnamon until combined. Set aside.

To prepare the crumb topping, mix together the melted butter, brown sugar, cinnamon, and flour in a medium bowl until it resembles coarse crumbs. Use your hands to mix to form larger crumb pieces. Set aside.

For the cake, mix the butter, granulated sugar, and light brown sugar in the bowl of your stand mixer fitted with the paddle attachment on medium speed for 2 minutes until light and fluffy.

Add in the eggs, vanilla, sour cream, salt, and baking powder and mix for 1 minute until combined and smooth, scraping the sides of the bowl as necessary.

Turn the mixer to low and add in the flour and milk in alternating portions, beginning and ending with flour. Mix until just combined and smooth, again, scraping the sides of the bowl as necessary.

Spread half of the cake batter into the prepared pan. Sprinkle the cinnamon filling evenly on top of the batter. Carefully spread the remaining cake batter on top of the cinnamon layer.

Evenly sprinkle the crumb topping on top.

Bake for 40-45 minutes, or until the cake is set and a toothpick inserted in the center comes out clean.

Remove cake from oven and place pan on a wire rack to cool completely.

Whisk together the powdered sugar and milk until smooth and drizzle on top of the cooled cake. Or alternately sprinkle with powdered sugar instead of making the icing.

https://content.jwplatform.com/videos/x0qRIqJe.mp4

The Best Coffee Cake Recipe with crumb topping

The Best Coffee Cake Recipe

Pandoro Cake, a layer of leftover Italian Christmas Pandoro, filled with a creamy Italian Pastry Cream, and a little Hazelnut Cream Spread.&nbsp;

Leftover Pandoro Cake With Crumb Topping

Pandoro

coffee

Nutella ((spreadable)**)

cream

vanilla

all-purpose flour

Leftover Pandoro Cake with Crumb Topping

Make the cream first,&nbsp;in a medium pot, over medium / low, heat the milk and cream, do not boil. Remove from heat and let cool to warm.

In a another medium pot add the yolks and sugar, whisk together until combined, then add the flour and vanilla, whisk until smooth.

Place the pot over low / medium heat, add the warm milk/cream, whisking continuously until thickened. Remove to a glass bowl, cover with plastic wrap (make sure wrap touches the cream mixture) and refrigerate 30 minutes. Give the cream a good stirring before spreading on the cake slices.

Pre-heat oven to 350F (180C). Grease and flour an 8 inch (20 cm) cake pan.

Line the cake pan with about 3-4 of the Pandoro slices (make a small border of approximately 1/2 - 1 inch (2cm) ), do not overlap the slices cut them to fit if needed. The remaining slices cut into small cubes (crumbs) and set aside.

Spoon the coffee over the slices of Pandoro. Spread the Italian Cream evenly over the sliced Pandoro.&nbsp; Spoon the spreadable Nutella over the cream filling** and top with the crumbs, press down gently and bake for approximately 15 minutes.&nbsp; Remove and let cool then refrigerate for 2-3 hours or even overnight. Dust with powdered sugar and serve.&nbsp; Enjoy!

ITALIAN PASTRY CREAM

Sour cream adds moisture and great texture to this Sour Cream Chocolate Chip Crumb Cake. Baking it in a loaf pan makes it easy to slice and serve. No fork needed!

Sour Cream Chocolate Chip Crumb Cake

vegetable oil

orange zest

mini chocolate chips

butter

sugar (for sprinkling on cooled cake)

Preheat oven to 350 degrees F. Line an 9- x 5-inch loaf pan with a piece of foil large enough to hang over edges and spray the foil with non-stick cooking spray.

In a medium mixing bowl, combine flour, baking powder, and salt and set aside.

In a large mixing bowl use an electric mixer to combine sugar, vegetable oil, eggs, and vanilla extract. Add sour cream and orange zest and mix until well combined. Using a wooden spoon, add the dry mixture and stir to combine. Add 1 cup chocolate chips and stir, just until combined.

To make crumb topping place flour, brown sugar, butter, and vanilla extract in a medium bowl and use a pastry blender or fork to combine. Finish by working the mixture with your fingers to be sure it is well combined and crumbly.

Transfer batter to prepared loaf pan and  sprinkle with crumb topping and bake for 50 to 65 minutes, or until toothpick inserted in center of bread comes out clean. Remove from oven and immediately sprinkle with 1/2 cup mini chocolate chips. Allow to cool completely in pan. Use the foil edges to lift the cake from the pan and transfer it to a cutting board or serving platter. Dust with a bit of powdered sugar, slice and serve.

Easy Italian Fresh Peach Crumb Cake, a delicious peach dessert recipe, snack, dessert or even breakfast. Alone or with ice cream.Perfect!

Easy Italian Peach Crumb Cake

all purpose flour ((325 grams))

sugar ((100 grams))

butter (very cold)

Pre-heat oven to 350° (180° celsius). Grease and flour an 8" cake pan (20 centimeter). A spring form pan is my recommendation.

In a medium bowl mix together peaches and sugar, set aside.

In a large bowl whisk together flour, sugar, baking powder and salt, add butter using a pastry blender, or fork combine to form a crumbly mixture, add the egg and continue to mix only until still crumbly.

Add approximately 2/3 of the crumbly mixture to the cake pan, spoon peach mixture on top and sprinkle with remaining crumb mixture.

Bake for approximately 30-40 minutes or until lightly golden on top. Let cool. Serve with vanilla ice cream if desired. Enjoy!

This Banana Crumb Cake Recipe results in a moist and tender banana cake with layers of brown sugar crumb topping and a sweet icing drizzle.

Banana Crumb Cake Recipe

tbsp COLD Land O Lakes® Unsalted Butter

bananas

tbsp Land O Lakes® Unsalted Butter

tsp vanilla extract

tbsp baking powder

tbsp milk

Combine the cold butter, flour, brown sugar and cinnamon in a large bowl and use a pastry cutter or sturdy fork to cut the butter into the dry ingredients, creating a crumbly topping. Set aside.

For the Crumb Topping:

Preheat oven to 350 degrees F. Coat a 9x13" baking dish with non-stick spray and set aside.

Mash the bananas in a large bowl until smooth. Add in the melted butter, sugar, eggs and vanilla extract and whisk until combined.

In a separate bowl, whisk together the flour, baking powder and salt. Add half of the dry ingredients to the banana mixture, whisk to incorporate. Add in half of the milk, whisking again to incorporate. Whisk in the remaining dry ingredients followed by the remainder of the milk.

Pour half of the cake mixture into the prepared baking dish. Sprinkle the top with 1/3 of the crumb mixture. Pour the remaining cake batter over the top, followed by the remaining crumb topping.

Bake for 45 to 55 minutes, or until toothpick inserted in center of cake comes out clean.

Let cool slightly before adding glaze.

For the Banana Cake:

Combine the powdered sugar, milk and vanilla in a small dish and whisk until smooth. Drizzle over warm cake. Enjoy!

For the Glaze:

https://content.jwplatform.com/videos/L71BKhHA.mp4

This Banana Crumb Cake Recipe is a moist and tender banana cake with layers of brown sugar crumb topping and a sweet icing drizzle.

Simple and unassuming, this raspberry almond crumb cake is tender and buttery, a balanced contrast to the crunchy cinnamon crumbles on top. Paired with toasted almonds, juicy raspberries, and a dusting of confectioners' sugar-- I can say with confidence that it was love at first bite.

Raspberry Almond Crumb Cake

baking soda

(150 grams) granulated sugar

eggs,

(120 milliliters) full-fat sour cream,

almond extract

(31 grams) all-purpose flour

(50 grams) packed light or dark brown sugar

Tablespoons (30 grams) unsalted butter, melted

(65 grams) sliced almonds

Preheat the oven to 350°F (177°C). Grease and lightly flour a 9-inch springform pan.

Make the cake

 Whisk the flour, baking powder, baking soda, and salt together. Set aside.

In a large bowl using a hand mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs, sour cream, vanilla extract, and almond extract. Beat on medium-high speed until combined. The mixture may look curdled; that&#8217;s ok. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, mix in the dry ingredients until smooth. Do not overmix. The batter will be thick. Spread into prepared pan. Set aside.

Make the crumb topping: 

With a fork, mix the flour, brown sugar, and cinnamon together. Stir in the melted butter until crumbs form.

Dot raspberries all over the top of the cake batter. Sprinkle the crumbs and sliced almonds on top.

Bake for 35-40 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.

Remove the cake from the oven and set on a wire rack. Allow to slightly cool for a few minutes before slicing. I suggest serving with a dusting of confectioners&#8217; sugar!

Cover leftover cake tightly and store in the refrigerator for up to 5 days. Because of the fresh fruit, this cake is best within the first couple days.

This was so easy and tasted great!! The texture and consistency was perfect. Will be making this again soon!

I have made this recipe a zillion times. It’s a favorite with my whole family (now 15 with cousins and grandparents) can I double the recipe and bake in a larger pan? How would that change cooking time? Do I change any other amounts of ingredients

Thanks for a fantastic and easy to make show-stopping recipe - this was an instant family favorite!  The second time we made it we doubled the topping and raspberries (a standard recipe move in our family), cooked for a few extra minutes and loved it even more.

This is my all time favorite recipe! I switch up toppings whatever is on sale or what I have currently at home.

This is my favorite recipe for classic New York-style crumb cake. The cake is buttery and moist and you'll definitely enjoy the thick crumb topping!

New York Style Crumb Cake

cup (200 grams) packed light or dark brown sugar

cup (100 grams) granulated sugar

teaspoon salt

cup (2 sticks; 230 grams) unsalted butter, melted

teaspoon baking soda

teaspoon baking powder

cup (1.5 sticks; 170 grams) unsalted butter, softened to room temperature

(200 grams) granulated sugar

3 large eggs,

cup (240 grams) full-fat sour cream, at room temperature*

teaspoons pure vanilla extract

Preheat the oven to 350°F (177°C) and grease a 9×13 inch baking pan or line with parchment paper. You can use a glass, ceramic, or metal baking pan. The bake time is similar for each, but use a toothpick to test for doneness. Metal baking pans cook cakes faster. Set pan aside.

Make the crumb topping

Mix the brown sugar, granulated sugar, cinnamon, and salt together in a medium bowl. Stir in the melted butter, then gently mix the flour using a fork. Keep the mixture as large crumbles, do not over-mix. If over-mixed, this will turn into a thick paste. Set aside.

 Whisk the flour, baking soda, baking powder, and salt together. Set aside.

Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs, sour cream, and the vanilla. Beat on medium-high speed until combined. The mixture may look curdled; that’s ok. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, mix in the dry ingredients until smooth. Do not over-mix. The batter will be thick, creamy, and sticky.

Spread the batter evenly into prepared baking pan. Top with crumb topping. Using a rubber spatula or the back of a large spoon, press the crumb topping tightly down into the cake so it sticks.

Bake for 45-55 minutes. Baking times vary, so keep an eye on yours and begin checking at 45 minutes. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil.

Remove the cake from the oven and set on a wire rack. Allow to slightly cool for at least 30-45 minutes before cutting. If desired, dust with confectioners&#8217; sugar before slicing and serving. Use a sifter/fine mesh sieve.

The trick with this recipe is to not over mix the crumb topping and to not over bake the cake. Check it way before you think it might be done so you can catch it right when it is no longer wet. I think this is why some cooks think it is the best, moist coffee cake ever &amp; others think it is dry &amp; the topping too hard.

This was absolutely delicious! My crumb topping did sink to the middle of the cake, any tips to prevent this? Didn’t affect the taste but just for presentations sake I would love to know what I did wrong.

I’m making this today for the third time.  It is so delicious and reminiscent of the crumb buns we got as children at a bakery in Levittown NY- after church on Sundays-a long time ago.  Thanks for this fabulous recipe-my family loves it!

Cinnamon Crumb Cake: moist sour cream cake ribboned with brown sugar &amp; cinnamon, and topped with a thick layer of crumbly streusel.  A total classic, so delicious with a cup of coffee!

Cinnamon Crumb Cake

unsalted butter

dark brown sugar, (lightly packed)

unsalted butter, (softened)

lemon juice ((from half a lemon))

sugar ((for garnish))

Place the butter in a small pot and melt over low heat.

Add the flour, brown sugar, cinnamon, and salt, and toss to combine.

To make the cinnamon crumb topping:

Preheat the oven to 350 degrees F, and mist a 9-inch springform pan with non-stick spray.

Place the flour, sugar, baking powder, baking soda, and salt in the bowl of an electric mixer, and stir to combine.

Add the butter, and mix on medium-low speed until the mixture resembles damp sand (about 2 minutes).

Add the eggs, one at a time, mixing on low speed until smooth.

Scrape the bottom and sides of the bowl with a silicone spatula, then add the sour cream, vanilla, and lemon juice.

Beat on medium speed for about 1 1/2 minutes, to aerate the cake batter and build its structure.

Transfer half the cake batter to the prepared pan.

Top with half the topping, then spread the remaining batter on top (layers of cake batter may seem thin, but they will puff up as they bake).

Sprinkle the remaining cinnamon crumb mixture on top, then bake the cake for 30 to 40 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean or with a few moist crumbs.

Cool completely, then dust with powdered sugar for garnish.

To make the cake:

This banana crumb coffee cake is perfect for breakfast, brunch, as an afternoon snack or dessert!&nbsp;

Banana Crumb Coffee Cake

unsalted butter butter

all purpose flour (gradually add more by the tablespoon if needed)

tsp baking powder

bananas,

unsalted butter, softened to room temperature (again, use vegan butter

almond milk

Preheat oven to 350º F. Grease a 9" x 13" baking dish with butter or cooking spray; set aside.

In a large bowl, use your hands or two forks to crumble together the cold butter cubes, flour, sugars, and cinnamon until the mixture resembles a crumbly topping. Set aside the crumb mixture.&nbsp;

In a large bowl, whisk together flour, baking powder, cinnamon, and salt. Set aside.

In a stand mixer, mix softened butter on medium until creamy, about 2 minutes. Add the sugar and mix for another minute, until well incorporated. Then add the eggs, vanilla, and mashed bananas, and mix just until ingredients are incorporated (do not overmix!)&nbsp;

Turn the mixer down to low, and alternate mixing in milk and flour until all ingredients are combined.

Pour half of the cake mixture into the prepared baking dish. Top with 1/3 - 1/4 of the crumb mixture. Then pour the remaining cake mixture on top of that layer and finally, top evenly with the remaining crumb topping.

Bake at 350º for 50-55 minutes, until a toothpick comes out clean.&nbsp;

To make the optional glaze: In a small bowl, whisk together the powdered sugar and 1 tablespoon of milk. Add more milk as needed until you get the glaze consistency you prefer. Set aside.

Cool at room temperature for 5-10 minutes before drizzling the glaze over the top, slicing, and serving.&nbsp;

This gluten free coffee cake is incredibly delicious – soft, buttery and with a melt-in-the-mouth texture, with a cinnamon-sugar ribbon running through its middle and a generous layer of crisp cinnamon crumble to top. It’s also super easy to make and you couldn&#039;t possibly guess that it&#039;s gluten free!

Gluten Free Coffee Crumb Cake

65 g (¼ cup + 1 tbsp) light brown soft sugar

g (3 ½ tbsp) cold unsalted butter, cubed

almond flour

g (½ cup) light brown soft sugar

g (¼ cup) caster/superfine sugar

170 g (1 ½ sticks) unsalted butter, softened

UK medium/US large eggs, room temperature

vanilla bean paste ((or 1 tsp vanilla extract))

60 g (¼ cup + 1 tbsp) caster/superfine or granulated sugar

½ cinnamon

In a bowl, whisk together the gluten free flour blend, light brown soft sugar and cinnamon.

Add cold cubed butter and rub it into the dry ingredients until you get a crumbly mixture that sticks together and clumps up when you press it together. You want a mixture of small “crumbs” and larger pea- and hazelnut-sized pieces.

Chill the crumble/streusel in the fridge for at least 20-30 minutes or until needed.

For cinnamon crumble/streusel topping:

Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line an 8 inch (20cm) square baking tin with baking/greaseproof paper.

In a large bowl (or the bowl of a stand mixer if using it), sift together the gluten free flour blend, almond flour, light brown soft sugar, caster/superfine (or granulated) sugar, baking powder, xanthan gum and salt.

Add the softened butter and, using a stand mixer fitted with the paddle attachment or a hand mixer fitted with the double beaters, work it into the dry ingredients until you get a mixture resembling breadcrumbs or wet sand.Tip: This order of adding the ingredients (that is, working the butter into the dry ingredients plus sugar before adding the wet) is known as the “reverse creaming method”. It gives the cakes a very even aeration, a delicate melt-in-the-mouth texture and a uniform rise (with minimal doming).

Mix together the eggs, yoghurt and vanilla bean paste, and add them to the flour-butter mixture in two batches, mixing well after each addition, until you get a smooth cake batter with no flour clumps. The batter should be on the thicker side.Tip: Using yoghurt instead of milk as the main source of moisture (in addition to the eggs) keeps the cake batter fairly thick, which ensures that the crumble/streusel topping doesn’t sink into the cake during baking.

For cake batter:

In a small bowl, mix together the caster/superfine (or granulated) sugar and ground cinnamon to make the cinnamon-sugar filling.

Transfer half of the cake batter into the lined baking tin and smooth it out into an even layer.

Sprinkle the cinnamon-sugar filling on top in an even layer.

Dollop the remaining cake batter on top of the cinnamon-sugar filling, then spread it out gently into an even layer and smooth out the top.Tip: Dolloping the cake batter evenly across the cinnamon-sugar (instead of placing it all in one spot) allows you to spread it out into an even layer without disturbing up the underlying cinnamon-sugar filling too much.

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Top 25 crumb cake recipes from across the web

The most viewed crumb cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Best Coffee Cake Recipe Ever

Leftover Pandoro Cake With Crumb To...

Sour Cream Chocolate Chip Crumb Cak...

Easy Italian Peach Crumb Cake

Banana Crumb Cake Recipe

Raspberry Almond Crumb Cake

New York Style Crumb Cake

Cinnamon Crumb Cake

Banana Crumb Coffee Cake

Gluten Free Coffee Crumb Cake

Tillie's Ginger Cake

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The most viewed crumb cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine