Luncheonette Crumb Cake
Indulge in the nostalgic charm of a classic *Luncheonette Crumb Cake*, a buttery, tender coffee cake topped with an irresistible layer of cinnamon-sugar crumbs. This easy-to-make recipe balances the perfect ratio of moist cake to crunchy, spiced topping, evoking memories of cozy diners and weekend brunches. Made with simple pantry staples like buttermilk, brown sugar, and cinnamon, this crumb cake comes together in just under an hour, making it the ideal treat for breakfast, dessert, or an afternoon coffee break. Serve generously dusted with powdered sugar for a bakery-style finish that’s sure to impress. With its rich flavor, crumbly texture, and timeless appeal, this crumb cake is destined to become a household favorite.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 10 tablespoons unsalted butter (cold, cubed)
- 1 teaspoon baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.75 cup buttermilk (room temperature)
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup light brown sugar (packed)
- 2 teaspoons cinnamon
- 2 tablespoons powdered sugar (for dusting)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease an 8x8-inch baking pan.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
Using a pastry cutter or your fingers, cut in the cold, cubed butter until the mixture resembles coarse crumbs.
Scoop out 1 cup of the crumb mixture and set it aside for the topping.
To the remaining crumb mixture in the bowl, add the buttermilk, vanilla extract, and egg. Mix until just combined, forming a thick, smooth batter.
Pour the batter evenly into the greased baking pan, spreading it out with a spatula.
To the reserved crumb mixture, add the light brown sugar and cinnamon. Mix with your hands or a fork until well blended and clumpy.
Sprinkle the cinnamon-sugar crumb topping evenly over the batter in the pan.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Let the crumb cake cool completely in the pan on a wire rack.
Once cooled, lightly dust the top with powdered sugar before slicing and serving.
Nutrition Facts
Calories |
481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.5 g | 20% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 311 mg | 14% | |
| Total Carbohydrate | 82.1 g | 30% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 57.9 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 59 mg | 5% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 114 mg | 2% | |
*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.
