Butter Crumb Cake
Discover the ultimate comfort dessert with this irresistible Butter Crumb Cake—a buttery, tender cake topped with a golden, cinnamon-infused crumb layer that will melt in your mouth. Perfectly sweet and delightfully moist, this recipe combines pantry staples like softened butter, brown sugar, and vanilla for a rich, homemade flavor. The easy-to-make crumb topping adds a delightful crunch that contrasts beautifully with the soft cake beneath. Ready in just an hour and ideal for brunch, afternoon tea, or an indulgent dessert, this cake pairs perfectly with a hot cup of coffee or a dollop of whipped cream. With its simple preparation and universally loved flavor, this Butter Crumb Cake is a guaranteed crowd-pleaser! Perfect keywords: butter crumb cake recipe, moist crumb cake, cinnamon cake with crumb topping.
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Recipe Information
Ingredients
- 200 grams Unsalted butter (softened)
- 200 grams Granulated sugar
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 250 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 120 ml Whole milk
- 100 grams Light brown sugar
- 100 grams All-purpose flour (for crumb topping)
- 75 grams Unsalted butter (melted, for crumb topping)
- 1 teaspoon Ground cinnamon
Instructions
Preheat your oven to 175°C (350°F). Grease and line a 9-inch (23cm) square or round baking pan with parchment paper.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the dry ingredients. Mix just until combined—do not overmix.
Pour the batter into the prepared baking pan and smooth out the top with a spatula.
In another bowl, prepare the crumb topping by combining the light brown sugar, all-purpose flour, melted butter, and ground cinnamon. Use a fork to mix until the mixture resembles coarse crumbs.
Sprinkle the crumb topping evenly over the cake batter.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Slice and serve the Butter Crumb Cake on its own or with a dollop of whipped cream. Enjoy!
Nutrition Facts
Calories |
3794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.1 g | 312% | |
| Saturated Fat | 148.9 g | 744% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1176 mg | 392% | |
| Sodium | 1501 mg | 65% | |
| Total Carbohydrate | 385.9 g | 140% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 307.5 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 8.1 mcg | 41% | |
| Calcium | 399 mg | 31% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 703 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
