Crumb cake has always held a place in my heart, but though I’ve tried, I have never been able to make one that was truly right. I had my crumb mixture all wrong, using room temperature butter instead of melted butter, and never having the right ratio of dry to wet for it.
All things vanilla and cinnamon hold a place in my baker’s heart, as I’m not too big of a chocolate fan. This cake recipe is buttery and moist, and the crumb is a perfect cinnamon touch to save you a trip to the nearest coffee house. I won’t claim this is anything healthy, but it is one tasty dish.
Finally, I’ve made a crumb cake I really love, and I think it looks beautiful and tastes way better than what you get in a Starbucks any day! Please feel free to oo and ahhh at my photos taken with my fantastic new camera that makes me feel like a better blogger all the time!
Ingredients
- For the cake:
- 1 stick room temp butter
- 1/2 cup sugar
- 2 eggs
- 2 tsp. vanilla
- 1/4 cup sour cream
- 3/4 cup self rising flour
- 1/4 all purpose flour
- 2 tbs. milk
- For the crumb topping:
- 1 1/4 cup flour
- 1/2 cup packed brown sugar
- 2 tsp. cinnamon
- 1 stick melted butter
Instructions
- For the cake:
- Mix all the ingredients together until smooth, about 1 to 2 minutes. Pour into a greased 8×8 cake pan. Preheat oven to 350.
- For the topping:
- Mix together the flour, brown sugar, and a cinnamon. Pour the melted butter over dry mixture, and stir until combined. Should form large crumbs fairly easily once fully combined.
- Pour the crumbs evenly over the cake batter. Bake for 30-35 minutes, or until an inserted toothpick comes out clean. Cool slightly before serving.
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
In the cake ingredients you say to use "1/4 all purpose flour". I am going to assume you mean 1/4 CUP all purpose flour. Correct?
Hi there! Yes that's correct!
Thanks for this recipe. I like it for two reasons, firstly, it tastes really good. I added roasted fresh pineapple to the bottom of the pan because I needed to use it up. My husband, who is my chief tester, loved it.
Secondly, I have some self-rising flour that I need to use and I am happy to find a recipe that works at high altitude..
Really enjoyed this coffee cake.
That sounds awesome! So glad you liked it!!
This turned into a runny mess for me. The only change I made was to double it and use a larger pan. The topping sank, and only the edges were cooked at the end of the time. I was really looking forward to the flavor, but maybe it MUST be 8×8.
Hi there! You should be able to double the recipe like you mentioned. What altitude are you at? I'd be happy to help!