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Classic Diner Crumb Cake recipe from Cake,I Love You. This cookbook offers foolproof cake-making advice for beginning bakers and master mixers alike.

Classic Diner Crumb Cake Recipe from Cake I Love You

Classic Diner Crumb Cake recipe from Cake,I Love You. This cookbook offers foolproof cake-making advice for beginning bakers and master mixers alike.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12 servings
Author Jill O'Connor

Ingredients

Crumb Topping

  • 2 cups firmly packed dark brown sugar
  • 2 1/4 cups all-purpose flour
  • 2 tsp ground cinnamon
  • 1/4 tsp baking powder
  • 1/4 tsp fine sea salt
  • 1 cup unsalted butter melted

Cake Batter

  • 2 cups all-purpose flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp fine sea salt
  • 3/4 cup unsalted butter at room temperature
  • 1 cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 cup sour cream
  • Confectioners' sugar for garnish

Instructions

  1. Position a rack in the center of the oven. Preheat the oven to 350° F. Coat a 9-by-1-in baking pan with nonstick cooking spray,

Crumb Topping

  1. In a medium bowl, stir together the brown sugar, flour, cinnamon, baking powder, and salt. Add the melted butter and stir with a fork until the butter is absorbed and the mixture is crumbly. To get big, chunky pieces grab handfuls of crumbs and compress them together, then break these larger nuggets into slightly smaller pieces to scatter over the batter before baking. Set aside.

To Make the Cake

  1. Sift together the flour, baking powder, baking soda, and salt into a medium bowl, set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together at medium speed until light and fluffy, 3 to 4 minutes. Beat in the eggs, one at a time, beating well after each addition, then beat in vanilla and sour cream. Scrape down the sides of the bowl. Add the dry ingredients and beat on low speed until just combined.
  3. Scrape the batter into the prepared pan, smoothing the top with a spatula. Using your hands, sprinkle the topping evenly over the batter, making sure some of the larger clumps remain as you go and covering the top completely.
  4. Bake for 30 to 35 minutes, until a wooden skewer inserted into the center of the cake comes out clean and the crumb topping is firm. Transfer to a wire rack and let cool for 10 to 15 minutes. Sprinkle with confectioners' sugar. Cut into squares and serve. The cake will keep, tightly covered at room temperature for up to 2 days.