Cinnamon Crumb Cake is a classic coffee cake that’s perfect for breakfast, brunch, or even as an afternoon snack with a warm cup of tea or coffee. With its moist, fluffy texture and a sweet, buttery cinnamon crumb topping, this cake is hard to resist. The combination of cinnamon and brown sugar creates a rich, caramelized layer of crumb that contrasts beautifully with the tender cake beneath. Whether served at a gathering or enjoyed on a quiet morning at home, this cake is a comforting and irresistible treat that will fill your kitchen with an inviting, warm aroma.
Ingredients:
For the cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk or buttermilk
For the cinnamon crumb topping:
- 1 cup packed light brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter, melted
- 1 tbsp ground cinnamon
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line it with parchment paper.
- Make the crumb topping: In a medium bowl, mix together the brown sugar, flour, melted butter, and cinnamon until a crumbly mixture forms. Set aside.
- Prepare the cake batter: In a large bowl, whisk together the flour, baking powder, and salt. In a separate bowl, cream the softened butter with the granulated sugar until light and fluffy, about 3-4 minutes. Beat in the eggs one at a time, followed by the vanilla extract.
- Combine the dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk (or buttermilk), starting and ending with the dry ingredients. Mix until just combined; do not overmix.
- Assemble the cake: Pour the batter into the prepared baking dish and spread it evenly with a spatula. Sprinkle the cinnamon crumb topping evenly over the batter, pressing down gently to help it adhere.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool and serve: Let the cake cool in the baking dish for at least 15 minutes before cutting into squares and serving.
This Cinnamon Crumb Cake is best enjoyed warm, but it will stay fresh for up to three days at room temperature, covered, or for up to a week if stored in the refrigerator. You can also freeze individual slices for up to a month for a sweet treat any time. With its perfect balance of soft cake and crunchy crumb topping, this cake is sure to become a favorite in your home.
