Pennsylvania Dutch Crumb Cake
Indulge in the rustic charm of a classic Pennsylvania Dutch Crumb Cake, a dessert that combines a tender, buttery cake base with a generous layer of sweet, cinnamon-spiced crumb topping. Perfect for breakfast, brunch, or a comforting afternoon treat, this beloved recipe is easy to make with pantry staples like all-purpose flour, brown sugar, and unsalted butter. The crumb topping, made with softened butter and a hint of cinnamon, creates a golden, melt-in-your-mouth contrast to the moist and fluffy cake beneath. With just 15 minutes of prep time and a bake time of 35 minutes, this crumb cake bakes to perfection in a 9-inch square pan, making it ideal for serving a crowd or treating your family to a cozy, homemade dessert. Serve it warm with a cup of coffee or tea for a nostalgic, crowd-pleasing delight!
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Recipe Information
Ingredients
- 2 cups all-purpose flour (for cake)
- 1 cup granulated sugar (for cake)
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cup unsalted butter, melted and slightly cooled
- 0.75 cup milk
- 1 teaspoon vanilla extract
- 1 unit large egg
- 1.5 cups all-purpose flour (for crumb topping)
- 1 cup brown sugar, packed
- 0.5 cup unsalted butter, softened
- 1 teaspoon ground cinnamon
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan or line it with parchment paper.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt for the cake base.
In another bowl, combine the melted butter, milk, vanilla extract, and egg. Whisk until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
Pour the cake batter evenly into the prepared baking pan and spread it smooth with a spatula.
To make the crumb topping, combine the all-purpose flour, brown sugar, softened butter, and ground cinnamon in a medium bowl.
Using your fingers or a pastry cutter, mix the ingredients for the topping until they form large, coarse crumbs.
Sprinkle the crumb topping evenly over the cake batter in the pan, ensuring the surface is fully covered.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10-15 minutes before slicing and serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
5021 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.0 g | 263% | |
| Saturated Fat | 126.1 g | 630% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 719 mg | 240% | |
| Sodium | 2313 mg | 101% | |
| Total Carbohydrate | 746.2 g | 271% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 405.2 g | ||
| Protein | 59.9 g | 120% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 567 mg | 44% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1163 mg | 25% | |
*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.
