This incredible crumb block is deliciously moist and buttery and covered in a thick coating of crispy nibble topping. Every seize with teeth of this block is a friction match made in heaven with its rich cake layer and signature sweet-cinnamony streusel. A slice of crumb cake on a plate with a fork.

What is crumb cake:

Crumb cake is a dessert fabricated up of a rich and buttery yellow cake topped with a generous amount of chunky crumb topping then finished with a dusting of powdered saccharide.

Nibble cake vs coffee cake:

Both cakes are similar, specially with the block layer. The major difference is the amount of streusel topping. Coffee cake has less streusel topping and more cake. Crumb block has a thicker and chunkier layer of streusel on top. A overhead view of a crumb cake cut into squares.

Why this recipe is so great:

  • Easy to make – Both the cake layer and nibble topping is made in one bowl and this whole dessert comes together in less than an hour.
  • Soft and moist block layer – The cake layer is soft and moist, nonetheless sturdy enough to hold all that chunky streusel on top. The vanilla-scented butter block is not likewise sweetness to counterbalance the amount of streusel topping.
  • Perfect crumb topping – The nibble topping is perfectly soft and tender to cook in your rima oris, yet delicately crispy to create a nice contrast to the soft cake.
  • Here are some reviews:

"I made this for a small brunch gather and everyone raved about it! It'due south the moistest crumb block I've always had and all-time crumb topping e'er. Thank you for the recipe!" – Monica

"This is the best nibble cake recipe. Information technology's piece of cake and quick to make. The merely recipe I'll always use!" – Barbara

How to make crumb cake:

(the ingredient amounts are listed in the printable recipe card further below)

Process pictures of how to make crumb cake.

  1. Start by making the crumb mixture: toss together all the dry ingredients, then stir in the melted butter just until all is moistened.
  2. In a big mixing bowl, cream together the butter and sugar. Mix in the eggs, 1 at a time, then mix in the sour cream and vanilla excerpt.
  3. Slowly stir in the flour, baking soda, and salt until only combined.
  4. Spoon the cake concoction into a parchment paper-lined viii×8″ foursquare blistering pan. Evenly crumble the streusel on acme. Bake at 325F for about 40-45 minutes.

How to store:

This crumb cake will stay fresh stored at room temperature, tightly covered in saran wrap or placed in an airtight container for 3-4 days.

How to freeze:

Tightly double wrap in aluminum foil or saran wrap, label and date, and store in the freezer for up to 2 months. Thaw overnight in the fridge. Bring to room temperature and dust with powdered saccharide before serving. A slice of crumb cake on a plate with the rest of the cake slices in the background.

You might also like:

  • Sour Foam Coffee Cream
  • Rhubarb Coffee Cake
  • Peaches and Cream Coffee Cream
  • Pumpkin Spice Java Cake

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Description

This incredible crumb block is deliciously moist and buttery and covered in a thick blanket of crispy crumb topping. Every bite of this cake is a match made in heaven with its rich cake layer and signature sweet-cinnamony streusel.

Crumb Topping:

  • 1 one/two cups (190g) all-purpose flour
  • 1/iii loving cup (65g) granulated sugar
  • 1/three loving cup (65g) lightly packed chocolate-brown sugar
  • one tsp basis cinnamon
  • ane/iv tsp table salt
  • 1/ii cup (114g) unsalted butter, melted

Cake:

  • 1/2 cup (114g) unsalted butter, softened
  • 1/ii cup (100g) granulated carbohydrate
  • 2 large eggs
  • 1/3 cup sour cream
  • 2 tsp vanilla extract
  • one 1/iv cup (155g) all-purpose flour
  • i/2 tsp baking soda
  • 1/4 tsp salt
  • powdered saccharide for dusting
  1. Preheat oven to 325F. Grease and line an 8×8″ square baking pan with parchment paper. Set aside.
  2. In a large mixing bowl, toss together all the dry ingredients for the crumb topping. So stir in the melted butter just until all is moistened and chunky.
  3. In a large mixing bowl, cream together the butter and sugar. Mix in the eggs, one at a time, then mix in the sour cream and vanilla excerpt. The mixture might wait curdled, simply not to worry, information technology will come up together when yous add in the dry ingredients.
  4. Slowly stir in the flour, baking soda, and salt until just combined. The batter will be thick.
  5. Spoon the cake batter into the prepared baking pan. Evenly crumble the streusel on height.
  6. Broil for twoscore-45 minutes or until a toothpick inserted into the center comes out clean. Let cool and dust with powdered saccharide before serving.

Notes

Leftovers can be stored at room temperature, tightly covered in saran wrap or placed in an airtight container for 3-iv days.

To freeze: Tightly double wrap in aluminum foil or saran wrap, label and engagement, and store in the freezer for up to 2 months. Thaw overnight in the fridge. Bring to room temperature and dust with powdered carbohydrate earlier serving.

Substitutions:

  • unsalted butter – salted butter (just omit the salt)
  • brown saccharide – granulated sugar
  • all-purpose flour – cake flour or self-ascent flour (omit the baking soda)
  • sour cream – manifestly yogurt or buttermilk
  • Prep Time: 15 min
  • Cook Time: 35 min
  • Category: dessert
  • Method: bake
  • Cuisine: American

Keywords: nibble cake recipe, new york crumb cake

Recipe adapted from Shugary Sweets.