Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Classic Crumb Cake

Amy Albert

Servings: twelve.

Melting all the butter at once and reserving half helps streamline things.

Ingredients

  • 12 oz. (1-1/2 cups) unsalted butter; more for the pan

For the crumb topping:

  • 1/2 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 1-1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • Pinch table salt
  • 12 oz. (2-2/3 cups) all-purpose flour

For the cake:

  • 9 oz. (2 cups) all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 large egg
  • 3/4 cup milk
  • 1 tsp. pure vanilla extract
  • 1 Tbs. confectioners’ sugar for dusting

Preparation

Make the topping:

  • Position a rack in the middle of the oven and heat the oven to 350°F. In a large saucepan, melt all the butter; remove from the heat. Pour 1/2 cup into a measuring cup and reserve for mixing the cake batter. Add the sugar, brown sugar, cinnamon, nutmeg, and salt to the remaining butter in the saucepan. Stir with a fork, pressing when needed, until there are no lumps of sugar. Add the flour and stir gently until well blended and crumbly. Set aside.

Make the cake:

  • Lightly butter a 9×13-inch baking pan. In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a medium bowl, whisk the egg, milk, reserved 1/2 cup melted butter, and vanilla until combined. Pour the liquids over the dry ingredients and gently stir until just blended. Scrape the batter into the prepared pan and spread evenly.
  • Break up the crumb mixture with your fingers and sprinkle it evenly and generously over the cake batter. Bake until the top is lightly browned, the cake springs back when lightly pressed in the center, and a pick inserted in the center comes out clean, about 35 minutes. Cool on a rack and dust with the confectioners’ sugar. Serve warm or at room temperature.

Reviews

Rate or Review

Reviews

  • CheesecakeHeaven | 07/16/2010

    Made it for my husband and the whole thing got eatin up! He loved it! great and easy recipe because it doesnt require a mixer. only complain is that it contains A LOT of butter!

  • jamesbeard | 02/03/2010

    You mean crumby cake. A flat, utterly tasteless cake, with waaaay too much flour in the crumb mixture so it, too had almost no taste. The crumb mixture was so thick and had proportionately so little butter, that it all fell off the "cake". My mother made a wonderful crumb cake with a moist buttery cake topped by a rich crumb topping which ever-so-slightly stuck together when cooked so that it was possible to eat it without the topping falling off. Unfortunately, the recipe got lost with her memory.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Topping, VA (409)

Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks