This Classic Crumb Cake recipe is reminiscent of the types of coffee cakes I used to grow up back East. These coffee cakes, don't include a coffee flavor, they actually get their name because they were sold in local coffee and donut shops and would be enjoyed with a hot cup of coffee.
They are typically comprised of a soft and fluffy cake, with a center of cinnamon sugar and nuts and topped with a crunchy, chewy crumb topping.
This is one of my favorites Sunday Brunch Recipes because guests go nuts for it! You can also bake it a day ahead and reheat it before guests arrive. It also freezes beautifully. If you enjoy this recipe you may also enjoy my Blueberry Crumb Cake Recipe or my Raspberry Almond Brunch Cake.
How-To Make a Classic Crumb Cake Recipe
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STEP#1: Beat Butter and Sugar
The secret to this cake's fluffy texture is using room temperature butter, eggs, and sour cream. This will help the ingredients blend together better. Especially, the butter and the eggs.
Combining butter and eggs is a bit like creating an emulsion. Butter and eggs really don't want to combine when cold, but will do so willingly when at room temperature! Just place your sticks of butter on your countertop before going to bed and they will be at the perfect temperature when you awake.
How to Heat Up Eggs for Baking?
The easiest way to warm up a cold egg is to place it in a Pyrex pitcher of warm water for at least 5-8 minutes. I like to use a Pyrex Pitcher because the eggs are easily submerged on all sides.
STEP#2: Grease a Non-Stick Cheesecake Pan
This cake can definitely be made in a 9"-cake pan, but I really love the height you get in a removable bottom cheesecake pan. Cheesecake pans are higher than cake pans, and that extra room will allow for a beautifully, high slice of cake.
STEP#3: Mix up the Cinnamon Pecan Filling
Next to the crumb topping, the best thing about this cake is the cinnamon nut filling! It may look like a lot of filling, but it will bake into the cake while in the oven, so when it's done you'll have just the right amount of sweet cinnamon center with buttery pecans.
STEP#4: Add the Second Layer of Batter
This batter is thick and sticky, so the best way to add the second layer is by placing small dollops of batter around the cake. Then connect the dollops gently by spreading them together with an offset or icing spatula.
STEP#5: Make the Crumb Topping
In my opinion, the best crumb toppings are sweet and crunchy with a little bit of chewiness. This crumb topping gets its chewiness from the use of brown sugar and butter and not too much flour.
I also like to add a bit of baking powder to my crumb topping as well, because it forces the topping to puff up and in doing so it creates a softer crumb. Not only does it look pretty once the cake is baked, but the extra softness creates a wonderful texture to the cake too!
If you're a fan of crumb toppings, you'll also enjoy my Apple Cinnamon Muffins with Crumb Topping or my Fresh Fig Cake with Crumb Topping.
Be sure to distribute the crumb topping equally, keeping in mind it will puff up and expand in the oven. That way you'll be assured the crumb topping will cover the cake completely.
STEP#6: Dust with Powdered Sugar
Allow the cake to cool slightly and then dust it with powdered sugar. The nooks and crannies in the crumb topping create a beautiful surface to hold the sugar in place.
MORE GREAT BRUNCH RECIPES!
- Flakey Blueberry Scones
- Easy Herby Egg Bake
- Mexican Scramble with Hashbrown Waffles
- Lemon Ricotta Pancakes with Raspberry Sauce
If you Enjoyed this Classic Crumb Cake Recipe
Please Leave a Review Below!
Classic Crumb Cake
This Classic Crumb Cake recipe is reminiscent of the types of coffee cakes I used to grow up back East. These coffee cakes, don't include a coffee flavor, they actually get their name because they were sold in local coffee and donut shops and would be eaten with a cup of coffee. They are comprised of a soft and fluffy cake, with a center of cinnamon sugar and nuts and topped with a crunchy, chewy crumb topping.
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 ⅓ (280 g) cups flour
- 2 tsp (10 ml) baking powder
- ½ tsp (.5 ml) baking soda
- 1 tsp (5 ml) salt
- 1 ⅓ 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
- ¼ tsp (1.25ml) Baking Powder
- 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
- Preheat oven to 350F/176C.
- Cream butter and sugar until fluffy. Add eggs one at a time until combined. Add vanilla extract.
- In a separate bowl whisk together flour, baking powder, baking soda and salt.
- Add to the butter mixture in thirds, alternately with the sour cream.
- 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.
FOR CRUMB TOPPING:
- Combine flour, sugars, cinnamon and butter, mix with a fork until crumbs form. Add nuts. Sprinkle on top of batter.
- 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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Wusthof Classic 7-piece Slim Knife Block Set (Acacia) -
Wilton Icing Spatula, 13-Inch, Angled Cake Spatula
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John Boos Block RA03 Maple Wood Edge Grain Reversible Cutting Board, 24 Inches x 18 Inches x 2.25 Inches
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Bodum Chambord French Press Coffee Maker, 1 Liter, 34 Ounce, Chrome
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Hiware 9 Inch Non-stick Cheesecake Pan Springform Pan with Removable Bottom/Leakproof Cake Pan Bakeware - Black
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KitchenAid KP26M1XBZ 6 Qt. Professional 600 Series Bowl-Lift Stand Mixer - Black Storm
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 291Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 73mgSodium: 83mgCarbohydrates: 33gFiber: 1gSugar: 19gProtein: 4g
SUZANNE AUTEN says
I'd like to try this recipe but I don't have a springform pan. I have a 9" metal square pan and an 8" glass square pan. Which one should I use? Change the baking time?
Beth Le Manach says
I would use the 9-inch square pan. And wouldn't think you'd need to change the baking time. I hope you enjoy!
Jane says
Hi Beth: Love your recipes! I found the coffee cake needed more sugar. I used chopped pecans from a package and should have chopped finer as well.
Thanks, Jane.
Cuci says
Hi Beth. Can i sub homemade buttermilk for the sour cream?
Thank you !
Beth Le Manach says
Sure you could try that too! You made need a little bit more flour since buttermilk is runnier than the sour cream. Just add 2-3 tbsp of flour at a time until your batter has the same consistency as mine in the video. I hope you enjoy!
Alejandra Canales says
Always a hit in our home !!! Love all your recipes !
entertainingwithbeth says
YAY! So glad they have been a hit!
Anu says
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
entertainingwithbeth says
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 🙂
Alondra says
Hi beth!! is there a problem if i don’t use the salted butter? i find that it’s a little salty for my preference. thanks!!
Beth Le Manach says
No problem at all :). You can use unsalted too! :). Hope you enjoy it!
Sunita says
Can I replaced the sour cream with Greek Yoghurt or hung curd?? I am unable to find sour cream in our grocery store. Thanks.
entertainingwithbeth says
Yes you could do that too! Just make sure it's full fat. Enjoy!
Sunita says
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.