This Cinnamon Crumb Cake is a TRUE classic! It is moist, buttery, and has the most delectable tender crumb. Grab a cup of coffee, a slice of this cinnamon crumb cake and you will be oh so happy.
This cake is extra heavy on the crumb topping because let’s face it, we all know that it is the best part!
And what is even better… you can get away with eating cake for breakfast! Count me in!
There is an optional 2 ingredient glaze that you can drizzle over the top for an even more goodness! I say it’s optional, but is it really?!
Jump to Recipe
What Ingredients Do I Need?
Cake:
Butter: softened to room temperature
Sugar: regular granulated white sugar
Sour Cream: use full-fat
Eggs: large
Vanilla Extract: pure vanilla, do not use imitation
Flour: all-purpose
Baking Powder & Baking Soda: leavening agents
Salt: balances flavor
Crumb Topping:
Sugar: brown sugar and regular granulated white sugar
Cinnamon: any cinnamon you have on hand works
Salt: balances sweetness
Butter: melted
Optional Glaze:
Powdered Sugar: make sure there are no clumps
Milk: whole milk, half & half, or cream
Tips for the BEST Cinnamon Crumb Cake:
- Do not overmix once wet and dry ingredients are combined.
- Be generous with the crumb topping!
- Allow to cool almost completely in pan before transferring to a rack.
- Add the easy 2 ingredient glaze (powdered sugar and milk)!
Moist & Buttery Cinnamon Crumb Cake
Course: UncategorizedDifficulty: Easy12
servings15
minutes40
minutesThis Cinnamon Crumb Cake is moist, buttery, and has the most delectable tender crumb. Perfect with a cup of coffee.
Ingredients
- Cake:
1 2/3 cup all purpose flour
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 stick butter unsalted, room temperature
3/4 cup granulated sugar
2 large eggs
1/2 cup sour cream
1 tsp vanilla extract
3/4 cup milk
- Crumb Filling and Topping:
2/3 cup brown sugar
1/3 cup granulated sugar
1/3 cup all purpose flour
1 tbsp cinnamon
1/4 tsp salt
5 tbsp butter unsalted, melted
Optional Glaze:
1 cup powdered sugar
2 tbsp milk or cream
Directions
- Preheat oven to 350 degrees. Grease a tube pan.
- Cream together butter and sugar until creamy. Add eggs, one at a time. Add sour cream and vanilla.
- In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.
- Alternately, add dry ingredients and milk until just combined.
- For the crumb topping, mix brown sugar, sugar, flour, cinnamon, salt, and melted butter until fully combined. Add in flour and combine until it comes together as a crumble.
- Pour half of the batter into the tube pan. Top with half of the crumb topping. Evenly spread the remaining batter on top. Top with the rest of the crumb topping.
- Bake for 35-40 minutes. Cool almost completely in pan and then transfer to a wire.
- To make the glaze, whisk together powdered sugar, milk, and vanilla extract. Drizzle over cooled cake!
- Store covered at room temperature for up to 5 days.
Notes
- Do not overmix once wet and dry ingredients are combined.
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