Name: Bakery Crumb Cake
Cook time: 25 min
Ingredients: 2 cup all-purpose flour; 1 cup granulated sugar; 2 teaspoon baking powder; 1/4 teaspoon salt; 4 tablespoon (1/2 stick) butter, softened; 3/4 cup milk; 1 egg; 1 teaspoon vanilla extract; Topping; 2 cup all-purpose flour; 1/2 pound (2 sticks) butter, softened; 2 teaspoon ground cinnamon; 1 tablespoon confectioners' sugar

Bakery Crumb Cake

10 Comments

SERVES: 15

COOK TIME: 25 Min

No more rushing out to the local bakery, 'cause our Bakery Crumb Cake is easy to make and uses simple baking ingredients! In just 25 minutes, you'll have a moist, dense cake loaded with crumb topping. Best of all, your guests will love walking into a house filled with the smell of toasted cinnamon sugar.

What You'll Need

2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons (1/2 stick) butter, softened
3/4 cup milk
1 egg
1 teaspoon vanilla extract
Topping
2 cups all-purpose flour
1/2 pound (2 sticks) butter, softened
2 teaspoons ground cinnamon
1 tablespoon confectioners' sugar

What to Do

Preheat oven to 350 degrees F. Coat a 10- x 15-inch rimmed baking sheet with cooking spray.
In a large bowl, combine 2 cups flour, 1 cup granulated sugar, the baking powder, salt, 1/4 cup butter, the milk, egg, and vanilla; mix well. Spread on prepared baking sheet.
In a medium bowl, combine topping ingredients except confectioners' sugar, using a fork or pastry cutter, until coarse crumbs form. Evenly sprinkle over batter and bake 25 to 30 minutes, or until a toothpick inserted in center comes out clean. Let cool then sprinkle with confectioners' sugar.

Serving Suggestion

This recipe is great as is, but, for a little novelty, try baking it in muffin tins for individual portions. Just be sure to adjust the cooking time accordingly to about 18 to 20 minutes.

Nutritional InformationShow More

Servings Per Recipe: 15

Amount Per Serving % Daily Value *
Calories 323
Calories from Fat 146
Total Fat 16g 25 %
Saturated Fat 10g 50 %
Trans Fat 0.6g 0 %
Protein 4.4g 9 %

Amount Per Serving % Daily Value *
Cholesterol 54mg 18 %
Sodium 250mg 10 %
Total Carbohydrates 40g 13 %
Dietary Fiber 1.1g 4 %
Sugars 15g 0 %

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memom58 9091788

Oct 18, 2021

This is absolutely the best crumb cake I've ever made and eaten!! Couldn't be easier. It is a keeper for sure and you will always get asked for the recipe.

meagheret2 8490985

Jan 04, 2019

This reminds me of the Crumb Cake that my Dad used to buy for us on Sundays when I was growing up in New York. It had been dusted with icing sugar so it had white crumbs.

kerrilewiss02 8324 845

Nov 24, 2017

Would I be able to freeze this cake over a long period of time? I need to prepare desserts early on, if this recipe doesn't could someone give me a tip as to what type of dessert would last?

Test Kitchen Team

Nov 28, 2017

Hi there! Yes, this cake can be frozen. :)

MALC

May 09, 2017

How many muffins will this recipe make? It sounds delicious, but I'd rather do muffins than a large cake.

Test Kitchen Team

May 10, 2017

Hi there! The Test Kitchen has not made this recipe in muffin tins so we cannot guarantee the outcome of this recipe if made that way. If you do make it this way, let us know. Enjoy!

jwells3564 2630154

Jul 31, 2017

If you are going to suggest muffin tins as a novelty, then I believe that you should try making them that way.

Moppel

Sep 10, 2015

Amazing cake! Quick and easy to make, and absolutely delicious. Already had to share the recipe with my neighbor. I had to adjust the amounts of some ingredients due to the high altitude here, but I followed the recipe itself to a T. It's moist and quite fluffy, and it makes a crazy amount of topping. Keeper!