Try this Classic Crumb Cake recipe, or contribute your own.
- 1 1/2 teaspoons cinnamon
- 1 egg, lightly beaten
- for the crumb topping
- 1/4 teaspoon (1 gram) sea salt
- for the cake batter
- 1 cup + 1 tablespoon (150 grams) flour
- 1/4 cup (50 grams) granulated natural sugar
- 1/4 teapsoon (1 gram) sea salt
- 1 1/2 teaspoons (8 grams) baking powder
- 1/2 cup (237 ml) milk
- 2 tablespoons (28 grams) butter melted
- 1/2 teaspoon (5 ml) vanilla extract
- confectioners’ sugar to finish (optional)
- 3/4 cup (90 grams) flour
- 5 tablespoons (62 grams) granulated natural cane sugar
- 5 tablespoons (70 grams) butter melted
- Carbohydrate 0.7857525 g
- Cholesterol 0 mg
- Fat 0.01209 g
- Fiber 0.517724985122681 g
- Protein 0.0389025 g
- Saturated Fat 0.00336375 g
- Serving Size 1 1 Serving (4g)
- Sodium 1118.84192614671 mg
- Sugar 0.268027514877319 g
- Trans Fat 0.00566475 g
- Calories 2 calories
Step-by-step
- Preheat your oven to 375ºF (190ºC). Generously grease the sides and bottom of a 6-inch round pan. Add a bit of flour, and tip the pan from side to side until it’s well coated. Tap the pan to remove any excess flour.
- Prepare the crumb topping first. Add the flour, sugars, salt, and cinnamon to a deep bowl; whisk to combine. Using a fork, stir in the melted butter, making sure there are no dry bits of flour.
- To make the crumb cake batter, add the flour, sugar, salt, and baking powder to a clean deep bowl. Whisk to blend.
- Add the milk, egg, melted butter, and vanilla. Stir with a fork just until combined.
- Spoon into the prepared cake tin. Evenly sprinkle the crumb topping over the top, pressing it in gently so it sticks.
- Bake until golden brown, and a metal skewer inserted in the center comes out clean, about 35 minutes. Remove from the oven. Set the tray on a wire rack, and allow cake to cool at least 30 minutes before serving. Sift some confectioners’ sugar over the top before serving, if desired.
Cinnamon does the heaviest structural and aromatic lifting in this bake, infusing both the dense crumb layer and the buttery topping with distinct warmth. To ensure the spices distribute evenly without clumping, whisk them thoroughly into the dry ingredients before introducing any fats. When preparing the six-inch round pan, grease it thoroughly and dust it with flour, tapping out any excess to prevent the delicate batter from sticking during baking.
Mix the crumb topping using melted butter rather than cold cubes, stirring until no dry pockets of flour remain to guarantee uniform pebble-sized clusters. For the cake batter itself, add the wet ingredients to the dry bowl and stir with a fork only until combined. Overworking this mixture develops gluten strands that result in a tough, rubbery texture instead of a tender crumb.
Evaluate the doneness of the cake by inserting a metal skewer into the center rather than relying on guesswork. A finished cake should yield a skewer that emerges completely clean, free of wet batter, after approximately thirty-five minutes in an oven preheated to 375 degrees Fahrenheit. Let the baked cake rest on a wire rack for at least thirty minutes before slicing to allow the interior structure to set properly.
Store leftovers in an airtight container at room temperature for up to three days, or freeze tightly wrapped individual slices for longer storage. Reheat frozen portions briefly in a warm oven to restore the crisp texture of the cinnamon crumb topping before serving with an optional dusting of confectioners' sugar.
