How To make Old Fashioned Crumb Cake

How to make Easy Old Fashioned Coffee Cake with Cinnamon-Streusel Topping | Allrecipes.com

Reminiscent of a pound cake, this deliciously moist and buttery coffee cake is anything but dry! Between the cinnamon swirl layer and the generous amount of streusel topping, every bite is a perfect combination of flavor and texture. With just a few ingredients you probably have in your pantry, you could whip up this easy and affordable dessert without having to make a special trip to the store.

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00:00 Introduction
00:08 3 Components
00:32 Cinnamon Layer
00:44 Streusel Topping
02:05 Cake Batter
03:05 Put it all together
04:02 Final Result
04:17 Taste Test

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How to make Easy Old Fashioned Coffee Cake with Cinnamon-Streusel Topping | Allrecipes.com

Moist Crumb Cake

This incredible crumb cake is deliciously moist and buttery and covered in a thick blanket of crispy crumb topping.

Full recipe details:

Old Fashioned Crumb Cake Recipe

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How to make: HOMEMADE DOUBLE CRUMB CAKE

This Homemade Double Crumb Cake has double the crumb topping for double the flavor! A New Jersey homemade bakery favorite for generations!
Grab the FULL recipe and a FREE printable recipe HERE:

OLD SCHOOL CRUMB CAKE/FRIDAY NIGHT CAKE OF THE WEEK/GREAT WITH COFFEE/MILK

Ingredients
For the Crumb Topping:
1¼ cups all-purpose flour divided
½ cup firmly packed light brown sugar
¼ cup granulated sugar
2 teaspoons ground cinnamon
½ teaspoon salt
½ cup unsalted butter melted

For the Cake:
1½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter softened
½ cup granulated sugar
1 large egg
⅓ cup sour cream
¼ cup milk
2 teaspoons vanilla extract
confectioners’ sugar
Instructions
Preheat the oven to 325F. Butter an 8x8-inch square baking pan or spray with baking spray. Line with parchment paper.
For the Crumb Topping:
In a large bowl, whisk together ¾ cup flour, sugars, cinnamon, and salt. Using a fork, stir in the melted butter until mostly combined but still crumbly. Stir in the remaining ¾ cup flour until the mixture is very crumbly and still has large pieces.
For the Cake:
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a large mixing bowl, combine the butter and sugar and beat on medium speed until light and fluffy, about 3 minutes. (Use the paddle attachment if using a stand mixer.) Add the egg and beat until combined. Scrape down the bowl. Add the sour cream, milk, and vanilla, and beat on medium-low speed until combined. (The mixture will look runny and curdled.)
With the mixer on low speed, slowly add the flour mixture to the butter mixture. Beat just until all of the flour is incorporated, stopping to scrape down the bowl as needed. Transfer the batter to the prepared pan and spread it evenly. (Batter will be very thick.) Sprinkle the crumb topping all over the batter.
Bake for 40 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. If the cake is browning heavily before 40 minutes, loosely cover with foil. Let the cake cool completely in the pan. Sprinkle with confectioners’ sugar before slicing and serving.

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the best coffee cake ever, made with a brown sugar cinnamon swirl and buttery pecan crumb streusel

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