Vanilla Crumb Cake
Vanilla Crumb Cake is a moist, buttery dessert topped with a rich, cinnamon-sugar crumb layer. The cake features a soft vanilla base, offering a classic flavor that pairs well with coffee or tea. Often served at breakfast or brunch, it’s beloved for its texture contrast—tender cake beneath a sweet, slightly crunchy topping.
Equipment
- 9-inch round or square baking pan
- Mixing bowls
- Whisk
- Electric mixer (optional)
- Spatula
- Measuring cups and spoons
- Cooling rack
Ingredients
For the Crumb Topping:
- 1 ¾ cups cake flour
- ⅓ cup light brown sugar packed
- ¾ teaspoon ground cinnamon
- ½ cup unsalted butter melted
- ⅓ cup granulated sugar
- ¼ teaspoon kosher salt
For the Cake Batter:
- 2 ¼ cups cake flour unsifted
- 6 tablespoons unsalted butter at room temperature
- 1 cup sour cream
- 3 large eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ cup sugar
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon salt
- 2 teaspoons pure vanilla extract
Instructions
Preheat Oven & Prepare Pan
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan.
Make the Crumb Topping
- In a medium-sized bowl, combine the cake flour, brown sugar, ground cinnamon, granulated sugar, and kosher salt. Stir to combine. Add the melted butter and mix with a fork or your hands until the mixture forms a crumbly texture. Set aside.
Make the Cake Batter
- In a separate large mixing bowl, cream the butter and sugar together using an electric mixer until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine Dry Ingredients
- In a small bowl, whisk together the cake flour, baking powder, baking soda, ground cinnamon, and salt.
Mix Wet and Dry Ingredients
- Add the dry ingredients to the butter mixture alternately with the sour cream, starting and ending with the dry ingredients. Mix until just combined.
Assemble the Cake
- Pour the cake batter into the prepared pan and spread it evenly with a spatula. Evenly distribute the crumb topping over the cake batter.
Bake
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool & Serve
- Let the cake cool in the pan for about 10 minutes, then remove from the pan and place on a cooling rack. Allow the cake to cool completely before serving.