Crumb cake is a timeless treat that combines a tender, moist crumbly topping with a soft, flavorful cake base. Perfect for breakfast, brunch, or a cozy snack, this loaf pan version offers a more manageable and sliceable size that retains all the deliciousness of the traditional crumb cake. Its irresistible streusel topping and moist crumb make it a favorite for both bakers and dessert lovers alike.
Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/2 cup (113g) unsalted butter, cold and cubed
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup (120ml) whole milk
- 1 teaspoon vanilla extract
For the Crumb Topping:
- 1/2 cup (60g) all-purpose flour
- 1/3 cup (65g) packed light brown sugar
- 1/4 teaspoon ground cinnamon
- 4 tablespoons (57g) unsalted butter, cold and cubed
Instructions
- Preheat your oven to 350°F (177°C). Grease a standard 9×5-inch loaf pan with butter or non-stick spray and line it with parchment paper for easy removal.
- Prepare the crumb topping. In a small bowl, combine 1/2 cup flour, brown sugar, and cinnamon. Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Set aside.
- Make the cake batter. In a large bowl, whisk together the flour, baking powder, and salt. In a separate bowl, beat the eggs and sugar until light and fluffy, about 2-3 minutes. Add the vanilla extract and milk, mixing until combined.
- Combine wet and dry ingredients. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix, as this can make the cake dense.
- Pour the batter into the prepared loaf pan. Use a spatula to spread it evenly.
- Sprinkle the crumb topping evenly over the batter. Press lightly to ensure it adheres well.
- Bake for 50-60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean. If the top browns too quickly, tent with foil.
- Cool in the pan for 15 minutes. Then transfer to a wire rack to cool completely before slicing.
Tips
- Substitutions: You can substitute almond or soy milk for whole milk to make it dairy-free. Use gluten-free flour blends if needed, but note texture may vary.
- Storage: Keep the loaf covered at room temperature for up to 2 days or wrapped tightly in plastic wrap. For longer storage, refrigerate for up to 5 days or freeze slices for up to 3 months.
- Prevent sogginess: Ensure the cake is fully cooled before slicing to avoid a soggy bottom. Also, avoid covering the loaf tightly while still warm.
- Common mistake: Overmixing the batter can make the cake dense; mix just until ingredients are combined.
Serving Suggestions
This crumb cake loaf is delightful on its own, but you can elevate it by serving with a dollop of whipped cream, a drizzle of caramel or chocolate sauce, or a side of fresh berries for added brightness and flavor.
Variations
- Apple Crumb Loaf: Fold in 1 cup of finely chopped apples or apple chunks into the batter before baking for a fruity twist.
- Cinnamon Swirl: Mix 2 tablespoons of cinnamon with the brown sugar and swirl into the batter before adding the crumb topping for a cinnamon-rich flavor.
- Lemon Crumb: Add 1 tablespoon of lemon zest to the batter and a squeeze of lemon juice for a bright, citrusy flavor.
- Nutty Crumb: Mix chopped nuts (like pecans or walnuts) into the crumb topping for added crunch.
Storage and Reheating
Store the loaf in an airtight container or wrapped tightly with plastic wrap at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze individual slices wrapped in plastic for up to 3 months. To reheat, microwave slices for 15-20 seconds or warm the entire loaf in a 350°F (177°C) oven for about 10 minutes. Reheating helps restore moisture and freshness, especially if stored in the fridge.
Frequently Asked Questions
Can I make this crumb cake gluten-free?
Yes, you can substitute a gluten-free all-purpose flour blend in equal measure. Be aware that texture and rise may vary slightly, so consider adding a small amount of xanthan gum if your blend doesn’t already contain it.
How do I know when the cake is fully baked?
The best indicator is a toothpick inserted into the center of the loaf; it should come out clean or with just a few moist crumbs. Also, the edges should be slightly pulling away from the sides of the pan.
Can I freeze the crumb topping separately?
Yes, you can prepare the crumb topping ahead of time, freeze it in an airtight container, and sprinkle it over the batter just before baking. This saves time and preserves the topping’s crunch.
What if my crumb topping is too dry or crumbly?
Ensure your butter is cold and cut into small cubes before mixing. If it’s too crumbly, add a teaspoon of melted butter and mix gently to help it bind together better during baking.
Can I add fruit to the batter?
Absolutely. Chopped fruits like blueberries, raspberries, or chopped apples work well. Fold them gently into the batter before pouring into the loaf pan to prevent sinking.
How do I prevent the top from burning?
If the topping starts to brown too quickly, tent the loaf with aluminum foil during the last 10-15 minutes of baking. Keep an eye on it to prevent over-browning while ensuring the cake is cooked through.
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