Classic Crumb Cake Recipe for 8x8 Pan

Crumb cake is a beloved dessert that combines a tender, moist cake base with a crunchy, buttery streusel topping. Perfect for breakfast, brunch, or a comforting treat, this classic recipe yields a delicious crumbly topping that balances sweetness and crunch, all baked in an 8×8-inch pan for easy sharing and serving.

Ingredients

1 cup (125g) all-purpose flour
1/2 cup (100g) granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, cold and cubed
1 large egg
1/2 cup (120ml) whole milk
1 teaspoon vanilla extract

For the Streusel Topping:

1/2 cup (65g) all-purpose flour
1/2 cup (100g) packed light brown sugar
1/4 teaspoon ground cinnamon (optional)
1/4 teaspoon salt
1/4 cup (60g) unsalted butter, cold and cubed

Instructions

Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper for easy removal.
Prepare the cake batter: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold, cubed butter and use a pastry cutter or fork to cut it into the dry ingredients until the mixture resembles coarse crumbs.

In a separate small bowl, beat the egg, milk, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; the batter will be slightly lumpy.
Pour the batter into the prepared pan and spread evenly with a spatula. Set aside.
Make the streusel topping: In a medium bowl, combine flour, brown sugar, cinnamon (if using), and salt. Add the cold, cubed butter. Using your fingers or a pastry cutter, work the butter into the dry ingredients until the mixture forms coarse crumbs. Sprinkle the streusel evenly over the batter in the pan.

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and the cake set.
Remove from oven and allow to cool in the pan for about 15 minutes. Transfer to a wire rack or serve directly from the pan once cooled slightly.

Tips

Use cold butter for the streusel and batter to ensure a crumbly texture and tender cake.

For a richer flavor, add a teaspoon of lemon zest or almond extract to the batter.
If you prefer a nuttier streusel, toss in chopped pecans or walnuts before baking.
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat briefly in the microwave for a warm treat.

Serving Suggestions

Serve crumb cake as is for a simple breakfast or brunch. It pairs beautifully with a dollop of whipped cream, a drizzle of icing, or a side of fresh fruit like berries or sliced bananas. For a more indulgent experience, add a scoop of vanilla ice cream or a dusting of powdered sugar just before serving.

Variations

To customize your crumb cake, consider adding mix-ins like blueberries, raspberries, or chopped apples into the batter before baking. You can also swap out the vanilla for almond or lemon extract for a different flavor profile. For a gluten-free version, use a 1:1 gluten-free flour blend and ensure your baking powder is gluten-free.

Storage and Reheating

Leftover crumb cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days. To reheat, microwave a slice for about 20-30 seconds until warm and soft. You can also reheat in a 350°F (175°C) oven for about 10 minutes. For best results, reheat slices covered with foil to prevent drying out.

Frequently Asked Questions

Can I make crumb cake ahead of time?

Yes, you can prepare the cake a day in advance. Store it covered at room temperature or refrigerated, depending on your preference. Reheat slightly before serving for the freshest taste.

Can I freeze crumb cake?

Absolutely. Wrap individual slices tightly in plastic wrap and store in a freezer-safe container or bag for up to 3 months. Thaw at room temperature or reheat in the microwave or oven before serving.

What if I don’t have buttermilk?

If you prefer buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1/2 cup of milk, letting it sit for 5 minutes before using. Alternatively, use regular milk, but buttermilk adds a tangy flavor and tenderness.

How do I prevent the streusel from burning?

Ensure your oven is correctly calibrated and bake at 350°F. Keep an eye on the cake during the last 10 minutes. If the streusel starts browning too quickly, loosely cover the top with foil to prevent burning while the cake finishes baking.

Can I make this cake dairy-free?

Yes, substitute the butter with a dairy-free butter or coconut oil, and use plant-based milk such as almond, soy, or oat milk. Keep in mind that the texture may vary slightly, but it will still be delicious.

What is the best way to cut crumb cake?

Allow the cake to cool completely before slicing to prevent it from crumbling. Use a sharp serrated knife and wipe it clean between cuts for neat slices. For even pieces, measure and mark the pan beforehand.

Classic Crumb Cake Recipe for 8×8 Pan