Easy Double Crumb Crumb Cake

2 cakes
1 hr 10 min

This Double Crumb Crumb Cake will change the way you view this classic cake. The double crumb is as buttery as it can get, sweet and cinnamony and about two-thirds of the cake itself. It doesn't get any better than that.

Reasons why you'll love this crumb cake:

  1. Incredibly versatile - it can be breakfast, dessert, and/or a snack. Pairs well with coffee!
  2. Ultra buttery. I mean, c'mon, there's 4 sticks (1 pound / 450 grams) of butter alone in the crumb topping! Granted, that's split between two cakes, but still - crazy amounts of butter up in here
  3. It's easy to make, it keeps well, and can be frozen easily. This is especially helpful because this recipe makes two cakes. One for now, one for later
  4. This classic cake appeals to generations young and old. Those of the earlier generations love the classic crumb cake flavors and those of the later generations love indulging in this cake for lazy weekend breakfasts, plus no fancy schmancy ingredients or flavors
  5. Unlike German Crumb Cake, this cake recipe requires no yeast and therefore, no rising time.


This is the perfect activity for kids - my daughters love using their hands to bring this cake to life. Plus, they get to taste-test what's leftover on their hands when all is thoroughly mixed together.

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Easy Double Crumb Crumb Cake
Recipe details
  • 2  cakes
  • Prep time: 30 Minutes Cook time: 40 Minutes Total time: 1 hr 10 min
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Ingredients
Crumb Topping
  • 4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • 3 teaspoons ground cinnamon
  • 2 cups butter room temperature
Cake
  • 2 1/4 cups all-purpose flour
  • 2 1/4 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 1/4 cups granulated sugar
  • 1/2 cup unsalted butter room temperature
  • 3 large eggs room temperature
  • 3/4 cup milk
  • 2 teaspoons vanilla extract
Instructions
Prepare Crumb Topping
In a medium or large bowl, mix together flour, granulated and brown sugars, and cinnamon until well blended. With fingertips, work in butter until mixture resembles coarse crumbs. Set aside
Make Cake
Preheat oven to 350ºF (177ºC). Grease two 9-inch round cake pans; dust lightly with flour and set aside. In a medium bowl, stir together flour, baking powder, and salt. In bowl of a stand mixer, beat granulated sugar and butter on low speed until well blended, scraping the sides of the bowl as needed. Increase speed to medium and beat 2 minutes until fluffy and well mixed. Reduce speed to low and add eggs one at a time, beating well after each addition. In a measuring cup, combine milk and vanilla. With mixer at low speed, add flour mixture alternately with milk mixture, beginning and ending with flour mixture, scraping bowl as needed until batter is smooth. Divide batter evenly between the two prepared pans. With hands, press crumb topping into large chunks and sprinkle evenly over batter. Bake 40-45 minutes until toothpick inserted into centers of cakes comes out clean. Cool cakes in pans on wire racks for 15 minutes. Loosen sides of cake from pans with small metal spatula or knife then invert each cake onto a plate, remove pans, and invert again onto write rack. Allow to cool completely, slice and serve.
Tips
  • Store cooled cakes by covering tightly with plastic wrap. Cakes will keep at room temperature for a few days. Afterwards, store in the fridge or freeze
  • Adapted from Good Housekeeping's Great Baking cookbook
Kim | kickassbaker.com
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Comments
  • MAUREEN COOPER MAUREEN COOPER on Sep 21, 2022

    CAN I USE A BOX CAKE MIX ?

    ADDING- BUTTER-EGGS-MILK-VANILLA ?

    RARELY BAKE ANYMORE KIDS ARE GROWN N GONE

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