Old Fashioned Crumb Cake
Indulge in the nostalgic charm of an Old Fashioned Crumb Cake, a timeless classic that’s as comforting as it is delicious. This recipe balances a moist and tender buttermilk-infused cake with a buttery, cinnamon-scented crumb topping that’s absolutely irresistible. With just 20 minutes of prep time, this effortless treat features pantry staples like brown sugar, vanilla, and flour, making it an ideal homemade dessert or coffee companion. The generous crumb layer adds a delicate crunch and rustic appeal, while an optional dusting of powdered sugar provides the perfect finishing touch. Whether served warm or at room temperature, this crumb cake is destined to become a family favorite, perfect for breakfast, brunch, or dessert.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 cup unsalted butter
- 0.75 cup brown sugar, packed
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon baking soda
- 0.25 teaspoon kosher salt
- 1 cup buttermilk
- 1 unit large egg
- 1 teaspoon pure vanilla extract
- 2 tablespoons powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan and line the bottom with parchment paper for easy removal.
In a medium bowl, mix together 2 cups of all-purpose flour, 1/2 cup of granulated sugar, and 1/4 teaspoon of salt.
Cut in 1 cup of unsalted butter (cold and cubed) using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Set aside 1 1/4 cups of this crumb mixture to be used as the topping.
In a large mixing bowl, mix the remaining crumb mixture with 1/2 teaspoon of baking soda.
In a separate medium bowl, whisk together 1 cup of buttermilk, 1 large egg, and 1 teaspoon of pure vanilla extract until smooth.
Pour the wet ingredients into the large mixing bowl with the crumb mixture. Stir until just combined, being careful not to overmix.
Pour the batter into the prepared baking pan and spread it out evenly.
To the reserved crumb mixture, add 3/4 cup of brown sugar and 1 1/2 teaspoons of ground cinnamon, mixing until combined.
Sprinkle the crumb topping mixture evenly over the batter in the pan.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cake cool completely in the pan on a wire rack.
Once cooled, dust the top with powdered sugar (optional) before slicing and serving.
Nutrition Facts
Calories |
3706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.3 g | 143% | |
| Saturated Fat | 62.6 g | 313% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 461 mg | 154% | |
| Sodium | 1167 mg | 51% | |
| Total Carbohydrate | 661.2 g | 240% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 473.4 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 529 mg | 41% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 898 mg | 19% | |
*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.
