Sabrina’s No-Fail Crumb Cake Recipe

A Simple, Sweet and Easy Crumb Cake Recipe for New Bakers

Picture this: it’s a quiet Saturday morning. The sun is peeking through the curtains, birds are busy in the garden, and your kitchen smells like sugar, spice, and warm butter.

That’s what I want for you. To start your day with a crumb cake that’s as comforting as your coziest blanket and easy enough to whip up before your second cup of tea.

This crumb cake is my go-to when I want something sweet without a fuss.

It’s soft, moist, and piled high with cinnamon streusel.

And here’s the secret: a little sour cream in the batter makes the crumb tender and dreamy.

It’s made with pantry staples and our Organic All-Purpose Flour from Early Bird Farm & Mill. That flour? It’s stone-milled and oh so gentle on your gut, just how I like it.

As Ina Garten says, “You don’t have to do everything from scratch, but when you do, make it count.” Trust me, this one counts.

Whether you’re new to baking or just need a no-stress treat, you’re in the right place!

I’ll walk you through every step, and by the end, you’ll have a golden, cinnamon-kissed cake worthy of a handwritten recipe card.

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Sabrina’s No-Fail Crumb Cake Ingredients List

Equipment

• Mixing bowls (1 large, 2 medium)
• Whisk
• Rubber spatula
• 9×13-inch baking dish

Dry Ingredients

• 2 1/2 cups Organic All-Purpose Flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 1/2 cup unsalted butter, melted and cooled
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup sour cream
• 1/4 cup milk

Crumb Topping

• 1 cup Organic All-Purpose Flour
• 1/2 cup light brown sugar, packed
• 1 teaspoon ground cinnamon
• 1/2 cup unsalted butter, melted

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How to Make Crumb Cake: Step-by-Step Instructions for Beginners

1. Preheat and Prep
   Set your oven to 350°F. Grease a 9×13-inch baking dish with butter or line it with parchment if you prefer an easy lift.
2. Make the Crumb Topping
   In a medium bowl, mix 1 cup of our Organic All-Purpose Flour, brown sugar, and cinnamon. Stir in melted butter with a fork until it clumps like wet sand. Set this aside.
3. Combine Dry Ingredients
   In a large bowl, whisk together the flour, baking powder, baking soda, and salt. This gives the cake its lift and balance.
4. Mix the Wet Ingredients
   In another medium bowl, whisk the melted butter with granulated sugar. Add the eggs one at a time, then stir in vanilla, sour cream, and milk until smooth.
5. Bring It All Together
   Pour the wet mix into the dry and stir gently with a spatula. Don’t overdo it, just mix until everything comes together. A few lumps are fine.
6. Assemble the Cake
   Spread the batter evenly in your prepared baking dish. Use the spatula to smooth the top. Then sprinkle the crumb topping all over. Go edge to edge. Be generous.
7. Bake and Cool
   Bake for 35 to 40 minutes. Check with a toothpick, it should come out clean. Let the cake cool in the pan before slicing. Patience makes it perfect.

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What It Should Look, Smell, and Feel Like

When your crumb cake is done, the kitchen will smell like a hug.

Warm cinnamon, brown sugar, and vanilla all mingling together in the air. The top will be golden with little hills of buttery streusel.

Gently press a fingertip to the surface, it should spring back with a little give.

The crumb itself?

Soft, tender, and moist thanks to that touch of sour cream. The edges might pull slightly from the pan.

That’s your signal it’s just right.

Sabrina’s Tips for Success

• Don’t skip the sour cream. It adds a richness you’ll miss if you leave it out. Greek yogurt can work, but go full-fat.
• Mix your crumb topping first. This keeps things smooth once the batter is ready.
• Use room-temperature eggs and milk. It helps everything blend without curdling.

Want a fall twist? Swap half the milk for apple cider or add a pinch of nutmeg. So cozy.

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Crumb Cake FAQs: Your Questions Answered

Q: What is the best flour for crumb cake?
A: All-purpose flour is ideal for crumb cake. It provides the right balance of structure and tenderness, supporting the moist cake and the generous crumb topping. Using a high-quality, organic all-purpose flour can enhance the flavor and texture of your cake.

Q: How do you keep crumb cake moist?
A: Incorporating sour cream into the batter is key to a moist crumb cake. Sour cream adds richness and helps retain moisture during baking. If you don’t have sour cream, full-fat Greek yogurt is a suitable substitute.

Q: Can I make crumb cake without sour cream?
A: Yes, you can substitute sour cream with full-fat Greek yogurt or buttermilk. These alternatives will still provide the necessary moisture and tanginess to the cake. Ensure you use the same quantity as the recipe calls for sour cream.

Q: What’s the difference between crumb cake and coffee cake?
A: While both cakes are similar, crumb cake typically has a thicker layer of streusel topping compared to coffee cake. Coffee cake may have a lighter crumb topping and sometimes includes a swirl of cinnamon or fruit within the cake.

Q: How should I store crumb cake to keep it fresh?
A: Store your crumb cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it, but bring it to room temperature before serving to enjoy its full flavor and texture.

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Baked With Love: Why This Crumb Cake Belongs in Your Recipe Box

There’s something sacred about a recipe that works every time. Especially one that greets your morning with warmth or ends your dinner with a smile.

This crumb cake does just that.

It’s moist, tender, and sweet but not too sweet. The crumb topping is buttery and rich with cinnamon.

And the best part? You made it yourself!

With simple ingredients, no fancy tools, and just enough guidance to feel confident at the oven.

If you try this recipe, I’d love to see it. Share your crumb cake on Instagram and tag #EarlyBirdFarm. Let’s celebrate sweet successes together, one slice at a time.