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Crumb Cake

Crumb Cake – A deliciously moist and fluffy vanilla-infused sheet cake that is generously topped with a thick layer of buttery cinnamon-spiced crumbs. This cake is absolutely AMAZING!

Crumb Cake

Crumb Cake

Take my Vanilla Sheet Cake recipe, omit the frosting, and instead top with a thick layer of buttery, cinnamon-spiced crumbs. Sound good?

This cake is incredibly moist and fluffy, and perfectly infused with vanilla. It pairs beautifully with the generous layer of chunky, buttery crumbs.

All you need is simple, staple ingredients, and a mixing bowl – no hand mixer required!

Looking for more cake recipes? Check out my Chocolate Orange Bundt Cake, Carrot Cake Bars with Cream Cheese Swirl, and my Sticky Toffee Banana Cake.

Crumb Cake

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make this cake. You can find my recipe card at the bottom of this post for the complete list with their amounts.

For the cake:

  • Cake flour: If you can’t get hold of cake flour, see my notes below in the recipe card on how to make your own.
  • Baking powder
  • Baking soda
  • Salt
  • Large eggs: You’ll need 3 at room temperature.
  • Caster/granulated sugar
  • Vanilla extract
  • Vegetable oil
  • Greek-style yogurt: Adds to the moisture of the cake.

For the crumb topping:

  • Plain/all-purpose flour
  • Light brown sugar
  • Ground cinnamon
  • Unsalted butter: Melted.

How to make Crumb Cake

To make this cake, start by grabbing a medium mixing bowl and whisk together the flour, baking powder, baking soda, and salt. Set aside.

Flour, baking powder, baking soda, and salt in a mixing bowl.

In a separate large mixing bowl, whisk together the eggs and sugar until combined. Add the vanilla, oil, and yogurt, and whisk until combined.

Eggs and sugar in a mixing bowl.
Whisking together wet ingredients in mixing bowl.

Gradually fold in the dry ingredients. Do not overmix the cake batter. Pour the batter into a greased 13×9-inch cake pan, and spread out evenly. Set aside.

Cake batter in mixing bowl.
Cake batter being spread out in cake pan.

For the crumb topping, grab a large mixing bowl and whisk together the flour, sugar, and cinnamon.

Flour, brown sugar, and cinnamon mixed together in bowl.

Add the melted butter and mix with a fork until completely combined, and the mixture is chunky.

Crumb topping in mixing bowl.

Evenly sprinkle the crumbs over the cake batter.

Crumb topping over cake batter in pan before baking.

Bake for 40 – 50 minutes, or until a toothpick inserted into the centre comes out clean.

Allow to cool completely in the pan on a wire rack before slicing.

Slice of cake on small plate with fork.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Crumb Cake
Crumb Cake

This Crumb Cake is:

  • super quick and easy to throw together
  • deliciously moist and fluffy
  • perfectly infused with vanilla
  • generously topped with a buttery, cinnamon-spiced crumb
  • the BEST easy cake to serve at any occasion!

How long will this Crumb Cake last? This cake can be kept, covered tightly, at room temperature or in the fridge for up to 3 days.

Can I freeze this Crumb Cake? Yes! It also freezes well for up to 3 months. Thaw overnight in the fridge.

TIP: This cake is even more delicious warmed up in the microwave for a few seconds before serving.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Crumb Cake

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Crumb Cake

Crumb Cake

Yield: 16 slices
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes

A deliciously moist and fluffy vanilla-infused sheet cake that is generously topped with a thick layer of buttery cinnamon-spiced crumbs. This cake is absolutely AMAZING!

Ingredients

For the Cake

  • 2 and 1/4 cups (280g) cake flour*
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large eggs, room temperature
  • 1 and 1/8 cups (225g) caster/granulated sugar
  • 2 teaspoons vanilla extract
  • 1/4 cup + 2 tablespoons (90ml) vegetable oil
  • 3/4 cup (180g) Greek-style yogurt

For the Crumb Topping

  • 2 and 1/2 cups (312g) plain/all-purpose flour
  • 1 and 1/2 cups (300g) light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 cup (226g) unsalted butter, melted

Instructions

For the Cake

  1. Preheat the oven to 180C/350F/Gas 4, and grease a 13x9-inch pan. Set aside.
  2. Whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a separate large mixing bowl, whisk together the eggs and sugar until combined. Add the vanilla, oil, and yogurt, and whisk until combined.
  4. Gradually fold in the dry ingredients.
  5. Pour the batter into the prepared pan, and spread out evenly. Set aside.

For the Crumb Topping

  1. In a large mixing bowl, whisk together the flour, sugar, and cinnamon.
  2. Add the butter and mix with a fork until completely combined, and the mixture is chunky.
  3. Evenly sprinkle the crumbs over the cake batter.
  4. Bake for 40 - 50 minutes, or until a toothpick inserted into the centre comes out clean.
  5. Allow to cool completely in the pan on a wire rack before slicing.

Notes

*Make your own cake flour! Measure out 2 and 1/4 cups (280g) of plain/all-purpose flour, remove 4 tablespoons, and replace with 4 tablespoons of cornflour/cornstarch. Sift well.

Leftover cake can be stored, covered tightly, at room temperature or in the fridge for up to 3 days. It also freezes well for up to 3 months. Thaw overnight in the fridge.

Nutrition Information:
Yield: 16 slices Serving Size: 1 slice
Amount Per Serving: Calories: 347Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 66mgSodium: 144mgCarbohydrates: 41gFiber: 1gSugar: 15gProtein: 5g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

Scarlet

Friday 12th of June 2020

This crumb cake looks so good. I think I will have to try it for our special weekend breakfast tomorrow:) Thanks!

Paola Hartman

Friday 12th of June 2020

Can I swap sour cream for the yogurt?

Marsha

Friday 12th of June 2020

Yes :)

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