The Best Crumb Cake
This easy, crowd-pleasing crumb cake is tailor-made for beginner bakers using Early Bird Farm & Mill’s Organic All-Purpose Flour. With a soft, buttery base and a generous cinnamon-streusel topping, it comes together with pantry staples and no special equipment. The secret twist? A touch of sour cream in the batter for an ultra-moist crumb.
Equipment
- Mixing Bowl
- Whisk
- Rubber Spatula
- 9x13" Baking Dish
Ingredients
Dry Ingredients
- 2 1/2 cups Organic All-Purpose Flour Early Bird Farm & Mill's flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter melted and cooled
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup sour cream
- 1/4 cup milk
Crumb Topping
- 1 cup Organic All-Purpose Flour Early Bird Farm & Mill's flour
- 1/2 cup light brown sugar packed
- 1 tsp ground cinnamon
- 1/2 cup unsalted butter melted
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13" baking dish.
- In a medium bowl, mix crumb topping ingredients with a fork until clumps form. Set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, whisk melted butter, sugar, eggs, vanilla, sour cream, and milk until smooth.
- Add wet ingredients to dry and mix until just combined. Do not overmix.
- Spread batter into the prepared baking dish. Sprinkle crumb topping evenly over the batter.
- Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan before slicing.
Notes
For a fall twist, add a pinch of nutmeg or replace half the milk with apple cider. Swap sour cream with Greek yogurt as needed. Store in an airtight container or freeze individual slices.
Tried this recipe?Let us know how it was!