Crumb Cake
A buttery, tender cake topped with a thick, cinnamon-sugar crumb topping. Perfect for breakfast or dessert.
- Total time
- 40 min
- Servings
- 9
- Calories
- 320
- Protein
- 4g
Ingredients
- 2 cups all-purpose flour
- 1 cup brown sugar
- ¾ cup butter
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 large egg
- ½ cup milk
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat oven to 375°F (190°C). Grease an 8x8-inch baking pan.
- 2
In a medium bowl, mix 2 cups flour, 1 cup brown sugar, and 1/2 teaspoon salt. Cut in 3/4 cup cold butter with a pastry blender until coarse crumbs form. Set aside 1 cup of crumbs for topping.
- 3
To the remaining crumbs, stir in 2 teaspoons baking powder. In a small bowl, whisk 1 egg, 1/2 cup milk, and 1 teaspoon vanilla. Pour into the flour mixture and stir just until combined—batter will be thick.
- 4
Spread the batter evenly in the prepared pan. Sprinkle the reserved crumb topping over the top, pressing lightly.
- 5
Bake until a toothpick inserted in the center comes out clean and the top is golden, about 25-30 minutes. Cool in the pan on a rack for 10 minutes before slicing.
- 6
Serve warm or at room temperature.
Tools you’ll need
- 8x8-inch baking pan
- mixing bowls
- pastry blender or fork
- whisk
- measuring cups and spoons
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