Sara Lee Crumb Cake Copycat
Recreate the timeless delight of your favorite bakery with this irresistible Sara Lee Crumb Cake Copycat recipe. Featuring a buttery, tender vanilla cake base and a generous layer of cinnamon-scented brown sugar crumb topping, this homemade version perfectly captures the nostalgic flavors of the iconic treat. With simple pantry staples like all-purpose flour, brown sugar, and unsalted butter, you can whip up this delectable cake in just under an hour. Whether dusted with powdered sugar or served as-is, this crumb cake is perfect for breakfast, brunch, or dessert. Ideal for sharing with family and friends, it’s a comforting classic that’ll have everyone coming back for seconds!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsalted butter
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt
- 0.75 cup milk
- 2 teaspoons vanilla extract
- 2 eggs
- 1.5 cups light brown sugar, packed
- 2 teaspoons ground cinnamon
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a medium mixing bowl, combine 2 cups of all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat 0.5 cups of softened unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add eggs, one at a time, mixing well after each addition. Then stir in vanilla extract.
Alternately add the dry flour mixture and milk to the wet ingredients in three additions, beginning and ending with the flour mixture. Mix until just combined; do not overmix.
Pour the batter evenly into the prepared baking dish and smooth the top with a spatula.
In another medium bowl, prepare the crumb topping by combining the remaining 0.5 cups of flour, brown sugar, ground cinnamon, and 0.5 cups of melted unsalted butter. Use a fork to mix until crumbs form.
Sprinkle the crumb topping evenly over the cake batter, ensuring full coverage.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool completely in the pan on a wire rack.
Optional: Dust the top of the cake with powdered sugar before serving for an extra touch of sweetness and presentation.
Cut into squares and serve as a delightful breakfast treat or dessert.
Nutrition Facts
Calories |
4151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.4 g | 144% | |
| Saturated Fat | 61.9 g | 310% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 636 mg | 212% | |
| Sodium | 2173 mg | 94% | |
| Total Carbohydrate | 756.2 g | 275% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 517.1 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 652 mg | 50% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 1208 mg | 26% | |
*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.
