Best 10 Crumb Cake I Recipes

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Are you looking for a delectable crumb cake recipe that will tantalize your taste buds and leave you craving more? Look no further! In this guide, we've gathered a collection of the best crumb cake recipes, each offering a unique twist on this classic dessert. Whether you prefer a classic crumb cake with a buttery crumb topping or a more modern variation with unique flavors and ingredients, we have something for everyone. So, grab your apron and let's embark on a culinary journey to find the perfect crumb cake recipe for you!

Let's cook with our recipes!

NEW YORK CRUMB CAKE



New York Crumb Cake image

I adopted this recipe from the Recipezaar account. The previous owner said this recipe comes from Martha Stewart. It's a delicious cake!!

Provided by Courtly

Categories     Breads

Time 1h5m

Yield 1 9x13 pan, 16 serving(s)

Number Of Ingredients 12

2 tablespoons canola oil
4 cups all-purpose flour
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup milk
2 teaspoons pure vanilla extract
1 cup light-brown sugar, firmly packed
1 1/2 teaspoons ground cinnamon
1 cup unsalted butter, melted and cooled
confectioners' sugar, for dusting

Steps:

  • Place rack in center of oven, and preheat oven to 325°F Lightly brush a 9-by-12 1/2-inch baking pan with canola oil, dust with flour, and tap to remove excess. Set aside.
  • In a medium bowl, sift together 1 1/2 cups flour, the granulated sugar, baking powder, and salt; set aside.
  • In a second bowl, whisk together the egg, milk, canola oil, and vanilla.
  • Using a rubber spatula, fold dry ingredients into egg mixture.
  • Spread batter evenly into prepared pan, and set aside.
  • In a medium bowl, combine remaining 2 1/2 cups flour, brown sugar, and cinnamon.
  • Pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form.
  • Top batter evenly with crumb topping.
  • Bake for 35 to 40 minutes or until the cake tests done.
  • Turn the pan once during baking.
  • Transfer pan to a wire rack to cool.
  • Dust with confectioners' sugar.
  • Using a serrated knife or bench scraper, cut into 3-inch squares, and serve. Note: This cake can be stored, refrigerated, in an airtight container for up to 3 days.

NEW YORK CRUMB CAKE



New York Crumb Cake image

New York Crumb Cake is quite a popular dessert at Foster's Markets in the Raleigh-Durham area of North Carolina. Owner Sara Foster estimates that her shops sell three to four pounds of crumb cake every day, mostly to transplanted New Yorkers.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-by-12 1/2-inch cake

Number Of Ingredients 12

2 tablespoons canola oil, plus more for pan
4 cups all-purpose flour, plus more for pan
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup milk
2 teaspoons pure vanilla extract
1 cup packed light-brown sugar
1 1/2 teaspoons ground cinnamon
1 cup (2 sticks) unsalted butter, melted and cooled
Confectioners' sugar, for dusting

Steps:

  • Place rack in center of oven, and heat oven to 325 degrees. Lightly brush a 9-by-12 1/2-inch baking pan with canola oil, dust with flour, and tap to remove excess. Set aside. In a medium bowl, sift together 1 1/2 cups flour, granulated sugar, baking powder, and salt; set aside. In a second bowl, whisk together egg, milk, canola oil, and vanilla. Using a rubber spatula, fold dry ingredients into egg mixture.
  • Spread batter evenly into prepared pan, and set aside. In a medium bowl, combine remaining 2 1/2 cups flour, brown sugar, and cinnamon. Pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form. Sprinkle crumbs over batter.
  • Transfer pan to oven, and bake, rotating pan after 10 minutes. Continue baking until a cake tester comes out clean, about 10 minutes more.
  • Transfer baking pan to a wire rack to cool. Dust with confectioners' sugar. Using a serrated knife or bench scraper, cut into 3-inch squares. Store in an airtight container for up to 3 days.

OLD FASHIONED CRUMB CAKE



Old Fashioned Crumb Cake image

A simple, moist mellow spiced crumb cake that is perfect for brunch or any other time. Long time family favorite.

Provided by WALLEN

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 35m

Yield 12

Number Of Ingredients 9

1 cup white sugar
1 ½ cups all-purpose flour
½ cup butter, cut into pieces
1 teaspoon ground cinnamon
½ teaspoon ground cloves
1 teaspoon baking soda
1 pinch salt
1 cup buttermilk
1 egg, lightly beaten

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking pan or casserole dish.
  • Combine sugar, flour and butter. Use a fork to cut butter in until mixture resembles coarse crumbs. Set aside 1/2 cup of this mixture to use as topping.
  • To the remaining flour mixture, add cinnamon, cloves, baking soda and salt. Lightly stir in the buttermilk and egg. Pour batter into prepared pan. Sprinkle cake with reserved topping.
  • Bake in preheated oven for 25 minutes, until a toothpick inserted into center of the cake comes out clean.

Nutrition Facts : Calories 204.1 calories, Carbohydrate 29.8 g, Cholesterol 36.7 mg, Fat 8.4 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 5.1 g, Sodium 187.2 mg, Sugar 17.7 g

OUTRAGEOUSLY BUTTERY CRUMB CAKE



Outrageously Buttery Crumb Cake image

This simple crumb cake is the BEST I ever tasted. The cake is so moist, and there is a ton of buttery crumb topping to die for. It's my aunt's recipe from the 1970's (hence the 1 pound of butter) and therefore of uttermost decadence, but oh so addictive! I've made this recipe so many times, with so many compliments. I basically eyeball the measurements now (I like a lot of cinnamon) but below is the original recipe.

Provided by rgilmore212

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Yellow Cake

Time 1h45m

Yield 16

Number Of Ingredients 10

1 (18.25 ounce) package yellow cake mix
⅔ cup water
3 eggs
½ cup butter, softened
1 ⅓ cups packed brown sugar
1 tablespoon ground cinnamon, or to taste
1 tablespoon vanilla extract
1 ½ cups butter
4 ½ cups all-purpose flour
1 tablespoon confectioners' sugar for dusting

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 12x18-inch jellyroll pan.
  • Beat the yellow cake mix, water, eggs, and 1/2 cup softened butter together with an electric mixer in a mixing bowl until thoroughly blended, about 2 minutes on medium speed. Pour the cake batter into the prepared jellyroll pan.
  • Bake in the preheated oven until the edges of the cake are light brown but the middle of the cake is still slightly gooey, 15 to 17 minutes.
  • While the cake is baking, mix together the brown sugar, cinnamon, vanilla extract, butter, and flour together in a large bowl until the mixture forms medium crumbs. Remove the cake from the oven, and press about 3/4 of the crumb topping onto the top of the almost-baked cake. Reserve the remaining topping.
  • Return the cake to the oven, and bake an additional 10 to 12 minutes, until the crumb topping is firm and the cake is cooked all the way through.
  • Remove the cake from the oven, and sprinkle with the remaining crumb topping. Let the cake cool to room temperature, and sprinkle with confectioners' sugar.

Nutrition Facts : Calories 559.3 calories, Carbohydrate 71 g, Cholesterol 96.5 mg, Fat 28 g, Fiber 1.5 g, Protein 6.5 g, SaturatedFat 15.5 g, Sodium 395.1 mg, Sugar 32.5 g

CRUMB CAKE



Crumb Cake image

A super-generous crumb topping and genius pastry chef trick make this the best crumb cake ever.

Categories     Breakfast & Brunch

Time 1h10m

Yield One 9x13-inch cake (12 squares)

Number Of Ingredients 16

2½ sticks (10 ounces) unsalted butter, melted
½ cup granulated sugar
1½ cups (packed) light brown sugar
2 teaspoons ground cinnamon
½ teaspoon salt
4 cups cake flour, spooned into measuring cup and leveled-off
Confectioners' sugar (for dusting)
2 cups all-purpose flour, spooned into measuring cup and leveled-off
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 stick (4 ounces) unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream

Steps:

  • In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, cinnamon, and salt. Using a spoon, stir in the cake flour one cup at a time, until the mixture forms a cohesive dough, like a very thick and clumpy cookie dough. As you add the last cup of flour, the mixture will be difficult to stir, so feel free to ditch the spoon and use your hands to mix it in. Set aside.
  • Preheat the oven to 350°F and set an oven rack to the middle position. Grease a 9 x 13-in cake pan.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  • In the bowl of an electric mixer, beat the softened butter and granulated sugar on medium-high speed, scraping the bowl as necessary, until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, beating until incorporated after each addition (don't worry if the batter looks a little curdled at this point). Beat in the vanilla and scrape the bowl to make sure everything is evenly combined. Add the flour mixture alternately with the sour cream (half of the flour/all of the sour cream/then the remaining half of the flour), mixing on low speed with each addition, until just combined.
  • Spread the cake batter evenly in the cake pan (it will only come about ¾ inch up the sides of the pan). Top the batter with the streusel crumbs, using your fingers to break it apart and form it into roughly ½-inch chunks. Bake for 40 to 45 minutes, until a cake tester inserted into the middle of the cake comes out clean. Let the cake cool fully on a rack. Dust with powdered sugar and cut into squares to serve. Cover the cake with aluminum foil and store at room temperature; it will keep nicely for up to 3 days. To keep the cake fresher longer, store it in the refrigerator but bring it to room temperature before serving.
  • Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, wrap it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.

Nutrition Facts : Calories 708, Fat 32 g, Carbohydrate 97 g, Protein 8 g, SaturatedFat 20 g, Sugar 45 g, Fiber 2 g, Sodium 318 mg, Cholesterol 128 mg

OLD-FASHIONED CRUMB CAKE



Old-Fashioned Crumb Cake image

My dad grew up in the Bronx of the 1920s and was very fond of the yeasty crumb cakes found in many German-Jewish bakeries there. He calls the moist, tender cakes "crumb buns" and loves to eat them with a cup of coffee.

Provided by Ruth Cousineau

Categories     Cake     Dessert     Bake     Kosher     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Breakfast     Brunch     New York     Bronx

Yield 12-16 servings

Number Of Ingredients 18

For cake:
1 (1/4-ounces) package active dry yeast (2 1/2 teaspoons)
1 cup warm whole milk (105115°F)
1/2 cup plus 1 tablespoon sugar
1 tablespoon fresh lemon juice
3 3/4 cups plus 2 tablespoons all-purpose flour
1 1/2 teaspoons salt
2 large eggs, at room temperature for 30 minutes
1 1/2 teaspoons vanilla
1 1/2 sticks (3/4 cup) unsalted butter, cut into tablespoon pieces and softened slightly
For crumb topping:
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons cinnamon
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into small pieces
1 teaspoon vanilla
Special Equipment
a stand mixer fitted with paddle attachment

Steps:

  • Make dough:
  • Stir together yeast, 1/4 cup warm milk, and 1 tablespoon sugar in bowl of mixer until yeast is dissolved, then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
  • Stir together lemon juice and remaining 3/4 cup milk and let stand until curdled, 1 to 2 minutes.
  • Add 3 3/4 cups flour to yeast mixture along with salt, eggs, vanilla, and remaining 1/2 cup sugar and mix at low speed until just combined. Add curdled milk and beat at medium speed until a dough forms. Add butter, 1 piece at a time, beating, then continue to beat until dough is silky and elastic, 5 to 8 minutes. (Dough will be very sticky.) Sprinkle with remaining 2 tablespoons flour and cover bowl with a clean kitchen towel (not terry cloth). Let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours.
  • Make topping:
  • Pulse together topping ingredients in a food processor until many large clumps form. Transfer to a bowl and chill, covered, until ready to use.
  • Form and bake cake:
  • Butter a 13- by 9-inch baking dish or pan.
  • Stir dough several times with a rubber scraper to release air, then spread evenly in baking dish.
  • Sprinkle dough with half of topping, then cover dish with kitchen towel and let dough rise again in a draft-free place at warm room temperature until almost doubled in bulk, 1 to 1 1/2 hours.
  • Put oven rack in middle of oven and preheat oven to 350°F.
  • Sprinkle remaining topping over top of cake and bake until topping is golden, 55 to 60 minutes. Cool cake in pan on a rack until barely warm, then cut into squares.

EASY CRUMB CAKE



Easy Crumb Cake image

MY FAVORITE time to visit my grandmother was when she'd just taken her crumb cake out of the oven. A warm piece of that cake with a cold glass of milk was the best treat. I remember Grandma was able to simply look at the batter and know if it was right...and it was perfect every time. -Kathy Lucas, Mechanicsburg, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 7

1/2 cup shortening
1 cup sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
Confectioners' sugar

Steps:

  • In a large bowl, cream shortening and sugar until light and fluffy. Combine dry ingredients; add to creamed mixture alternately with buttermilk, beating well after each addition. , Pour into a greased 9-in. round baking pan. Bake at 375° for 35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Just before serving, dust with confectioners' sugar.

Nutrition Facts : Calories 333 calories, Fat 13g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 338mg sodium, Carbohydrate 50g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.

CLASSIC CRUMB CAKE



Classic Crumb Cake image

For a fruity variation of this classic crumb cake, stir blueberries into the batter, and sprinkle over the top along with the crumb topping.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 1 nine-inch cake

Number Of Ingredients 12

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon coarse salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
1 cup granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
1 1/4 cups sour cream
3 cups blueberries (optional)
Crumb Topping for Classic Crumb Cake
Confectioners' sugar for dusting (optional)

Steps:

  • Preheat oven to 350 degrees. Sift together flour, baking soda, baking powder, and salt into a bowl; set aside. Butter a 9-inch square baking pan; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter and granulated sugar until light and fluffy, about 4 minutes. Add eggs, one at a time, until well combined. Add vanilla, and stir until combined. Add reserved flour mixture and the sour cream, and stir just until well combined. Fold in 2 cups blueberries, if using. Spoon batter into prepared pan. Toss remaining cup blueberries, if using, with the crumb topping. Sprinkle the crumb topping over cake. Bake until golden brown and cake tester comes out clean, 50 to 60 minutes. Dust with confectioners' sugar before serving, if desired.

CRUMB CAKE



Crumb Cake image

This crumb cake has been a family favorite for years. The first time I took it to work as a treat for my co-workers, my boss told me that his grandmother used to make the same cake. He said she called it "kuchen" and served it in a bowl, broken into chunks, with milk poured on top. You can serve it plain for breakfast, or with whipped cream as a dessert.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12-16 servings.

Number Of Ingredients 9

2 cups packed brown sugar
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup butter, softened
1 teaspoon ground cinnamon
1/2 cup chopped pecans
1 cup milk
1 tablespoon baking powder
Whipped topping and pecan halves, optional

Steps:

  • In a bowl, combine sugar, flour and salt. Cut in butter until mixture resembles a coarse meal. Remove 1 cup mixture and combine with cinnamon and nuts; set aside. To remaining crumb mixture, add milk and baking powder. Spread into a greased 13x9-in. baking pan. Sprinkle the reserved crumb topping over batter. Bake at 350° for 30 minutes or until cake tests done. Cut into squares. Garnish with whipped topping and a pecan half if desired.

Nutrition Facts :

PENNSYLVANIA DUTCH CRUMB CAKE



Pennsylvania Dutch Crumb Cake image

this is the MOISTEST crumb cake I have ever tried. it's my mother-in-law's recipe, and I just can't get enough of this, and I usually don't like crumb cake.

Provided by Pansori

Categories     Breads

Time 45m

Yield 12-16 slices

Number Of Ingredients 10

3 cups flour
1 teaspoon baking powder
1 1/2 cups sugar
1/2-2/3 cup butter
3 large eggs
1 teaspoon baking soda
1 cup buttermilk
2 teaspoons vanilla extract
1 teaspoon almond extract
salt

Steps:

  • Sift flour, baking power, salt, sugar and soda.
  • Cut in butter until mixture has the consistency of course meal or small peas.
  • Reserve about 1 1/2 cups of this mixture.
  • Combine the eggs, milk and extracts and stire into the remainder of the dry blend.
  • Pour into 2 well-buttered 10-inch pie pans.
  • Brush the top of the dough w/ butter and sprinkle with the reserved crumb mixture.
  • Bake at 350° for 25-30 minutes or until cake is done.

Tips:

  • Use the right ingredients: Make sure you have all the necessary ingredients and that they are fresh and of good quality.
  • Measure accurately: Use a kitchen scale to measure your ingredients for precise results.
  • Follow the recipe instructions carefully: Don't skip any steps or substitute ingredients unless you know what you're doing.
  • Cream the butter and sugar together until light and fluffy: This will help incorporate air into the batter, resulting in a lighter, more tender cake.
  • Add the eggs one at a time, beating well after each addition: This will help prevent the batter from curdling.
  • Gently fold in the dry ingredients: Overmixing can toughen the cake.
  • Pour the batter into a prepared pan and bake according to the recipe instructions: Don't overbake the cake, or it will be dry and crumbly.
  • Let the cake cool completely before frosting: This will help prevent the frosting from melting.
  • Enjoy! Crumb cake is a delicious and versatile dessert that can be enjoyed for breakfast, lunch, or dinner.

Conclusion:

Crumb cake is a classic American dessert that is easy to make and always a crowd-pleaser. With its tender crumb, sweet and tangy filling, and crunchy topping, it's the perfect cake for any occasion. Whether you're looking for a simple snack or a special dessert, crumb cake is sure to satisfy. So next time you're in the mood for something sweet, give crumb cake a try. You won't be disappointed!

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