Crumb Cake - Breakfast Cake
A classic crumb cake featuring a tender base topped with a crunchy cinnamon sugar crumb, perfect for breakfast or brunch gatherings, appealing to sweet tooths and coffee lovers.
Ingredients
Instructions
- Mix flour, sugar, salt, and butter; reserve 1 cup of slightly packed mix for crumbs.
- Beat the remaining ingredients (baking powder, eggs, milk, vanilla) until smooth.
- Pour the batter into prepared pans.
- Sprinkle the reserved crumb mixture evenly over the batter.
- Bake at 350°F for 35 minutes.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you're out of eggs, unsweetened applesauce can be used as a substitute (1/4 cup per egg). To enhance the crumb topping, add a teaspoon of cinnamon for extra warmth. Ensure your butter is soft but not melted for the best texture.
Serving Suggestions
This crumb cake is delightful for breakfast or as an afternoon snack. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs beautifully with a cup of coffee or tea, making it a perfect addition to your brunch spread alongside dishes like Ambrosia Fruit Dip.
Storage & Reheating
Store any leftover crumb cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, warm individual slices in the microwave for 15-20 seconds or in a 350°F oven for about 10 minutes, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Crumb Cake - Breakfast Cake contains roughly 1785 calories, with 13g protein, 149g carbohydrates, and 130g fat. It is an excellent source of vitamin C (106% of the Daily Value), calcium (72% of the Daily Value), and dietary fiber (39% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2273mg per serving (99% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this crumb cake ahead of time?
Yes, you can prepare the batter and crumb topping a day in advance. Store them separately in the refrigerator. When ready to bake, simply combine them and follow the baking instructions. This is a great way to save time on busy mornings.
What can I use instead of milk in this recipe?
If you need a dairy-free option, almond milk or oat milk can be excellent substitutes for regular milk. They won't significantly alter the flavor but will keep the cake moist. You can also use buttermilk for a tangy twist.
How can I add fruit to this crumb cake?
To incorporate fruit, fold in about 1-2 cups of fresh or frozen berries, such as blueberries or raspberries, into the batter before pouring it into the pan. This will add moisture and a burst of flavor, making the cake even more delightful.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).