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You are here: Home / Recipes / CLASSIC CRUMB CAKE RECIPE

CLASSIC CRUMB CAKE RECIPE

Published May 13, 2017, Updated January 9, 2019 by Beth Le Manach 7 Comments

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Classic Crumb Cake Recipe

If you need a great brunch recipe for Mother’s Day or Easter this one is the ticket!  It works really well in a cheesecake pan or any regular cake pan will do.

Classic Crumb Cake Recipe

It’s light and moist with a crunchy, nutty top.  The perfect little sweet treat for Mom on her special day.

Classic Crumb Cake Recipe

For a step-by-step demo of this recipe you can watch my video below!

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Don’t have a cheesecake pan?  You can pick up my favorite one in my “Baking Essentials Kit Shop” (these product links go to Amazon where I am an affiliate partner)

 

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Classic Crumb Cake Recipe

CLASSIC CRUMB CAKE RECIPE


★★★★★

5 from 1 reviews

  • Author: Beth Le Manach
  • Prep Time: 1 hour
  • Cook Time: 1 hour
  • Total Time: 2 hours
  • Yield: Serves 8
  • Category: Cake
  • Cuisine: American
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Ingredients

  • FOR THE CAKE:
  • ½ cup (120 g) of salted butter
  • 1 cup (200 g) sugar
  • 2 eggs
  • 1 tbsp (15 ml) vanilla extract
  • 2 1/3 (280 g) cups flour
  • 2 tsp (10 ml) baking powder
  • ½ tsp (.5 ml) baking soda
  • 1 tsp (5 ml) salt
  • 1 1/3 cup (320 ml) sour cream
  • FOR THE FILLING:
  • 1 tbsp (15 ml) cinnamon
  • 1 tbsp (15 ml) sugar
  • 1 cup (150 g) chopped pecans
  • Crumb Topping:
  • ½ cup (60 g) of flour
  • 2 tbsp (15 ml)sugar
  • 2 tbsp (15 ml) brown sugar
  • ¼ tsp (.75) cinnamon
  • 5 tbsp (75 ml) melted butter
  • ½ cup (75 g) of chopped pecans
  • Powdered sugar for garnish

Instructions

  1. Preheat oven to 350F/176C.
  2. Cream butter and sugar until fluffy. Add eggs one at a time until combined. Add vanilla extract.
  3. In a separate bowl whisk together flour, baking powder, baking soda and salt.
  4. Add to the butter mixture in thirds, alternately with the sour cream.
  5. Spray a 9″ spring form with baking spray, turn out half of the batter into pan. Combine cinnamon and sugar together. Sprinkle cinnamon sugar on top of batter, top with 1 cup of chopped pecans. Then spoon over remaining batter and with a spatula carefully cover the first layer cover with remaining batter.
  6. FOR CRUMB TOPPING:
  7. Combine flour, sugars, cinnamon and butter, mix with a fork until crumbs form. Add nuts. Sprinkle on top of batter.
  8. Bake at 350F/176C for 1 hour or until a tooth pick comes out clean. Allow to cool. Unmold from pan, dust top with powdered sugar, and place on a cake stand.

Did you make this recipe?

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Filed Under: Breakfast, Desserts, Recipes Tagged With: breakfast recipes, Brunch Recipes, Christmas Morning Breakfast, mother's day recipes

Previous Post: « Cheesy Pesto Chicken Bake Recipe
Next Post: Jumbo Banana Nut Muffins with Black Bottoms »

Reader Interactions

Comments

  1. Alejandra Canales says

    September 27, 2018 at 10:28 am

    Always a hit in our home !!! Love all your recipes !

    ★★★★★

    Reply
    • entertainingwithbeth says

      October 2, 2018 at 2:11 pm

      YAY! So glad they have been a hit!

      Reply
  2. Anu says

    February 17, 2018 at 6:56 am

    Beth – I am a great fan of your channel and religiously watch many of the amazing videos that you post! I have tried few recipes with great success. However, this one eluded me. Coffee cake was not sweet enough. The cake was moist but the cake was almost like a bread 🙁 Are the coffee cakes not supposed to taste sweet? Is 1 cup of sugar enough?

    Thanks,
    Anu

    Reply
    • entertainingwithbeth says

      February 18, 2018 at 7:23 am

      Exactly the cake part is not to be sweet since the crumble on top is so sweet 🙂 But sure you could take it to 1 1/4 or 1 1/2 cups of sugar if you wanted the cake part sweeter 🙂 And so glad you enjoy the videos! Truly appreciate all the support 🙂

      Reply
  3. Sunita says

    June 20, 2017 at 1:38 am

    Can I replaced the sour cream with Greek Yoghurt or hung curd?? I am unable to find sour cream in our grocery store. Thanks.

    Reply
    • entertainingwithbeth says

      June 20, 2017 at 6:24 am

      Yes you could do that too! Just make sure it’s full fat. Enjoy!

      Reply
      • Sunita says

        June 21, 2017 at 9:42 am

        Hi, I baked it today. It comes perfect and really nice crumbly taste. I baked it for 50 mins. After 30 mins I covered it with silver foil. I have covered it with wax paper, then silver foil and zip log bag has I am travelling by air.. Thanks for the recipe.

        Reply

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