Double the Crumb Cake

Double the Crumb Cake

Double the Crumb Cake is a tender vanilla cake, swirled with cinnamon sugar and topped with just about as much crumb topping as I could fit in the pan! We all know the crumb is the best part!

Can we all just stop pretending that cake for breakfast is a no-no. Also, don’t ever say no-no again. kthanks.

But you know. Everyone’s all “eat cake for breakfast”, let’s make it a thing… DUDE. IT’S ALREADY A THING. People have been eating coffee cake for like 400 years. Or something. The google tells me that the Germans invented it a loooong time ago. Thanks for that Germany.

ANYWAYYYYY. The thing with cake for breakfast is that it seems that frosting is the difference between “dessert” cake and “breakfast” cake. And leave off the frosting and I’m super not interested. BUT replace the frosting with buttery crumb topping and I’m back. Double the crumb topping and I’m not only back, I’m IN it. Face first.

Double the Crumb Cake

The problem I have found with Crumb Cakes in the past is, while I LOVE the crumb topping, the cake is always a bit on the dry side. Now I do understand why…you need a nice, dense cake to stand up to the crumb topping so it doesn’t all sink in. But in my opinion the cake should be able to stand on it’s own and be equally as tasty without the crumb topping.

Double the Crumb Cake

So not only is this crumb cake recipe moist and soft, it also has a delicious, buttery, cinnamon swirl which adds an extra layer of flavor.

Double the Crumb Cake

And of course the crumb topping has to be good and plentiful. When you’re mixing it up, you’ll start to question the amount. Trust me here, I mean it is DOUBLE the Crumb Cake!

Double the Crumb Cake

My secret is to bake the cake almost halfway BEFORE adding the crumb topping. This way you can use a softer cake recipe. How? Well simple…the cake will start to bake, and adding the topping on partway through ensures it won’t sink to the bottom! Got it?

So, after about 10 minutes of baking your cake you will snatch it out of the oven and pile on that crumb!

Double the Crumb Cake

Work as quickly as you can here, so the cake doesn’t cool off.

Then finish the baking, let it cool and dig the heck in!

Double the Crumb Cake

This is one jam packed crumb cake recipe, and it’s sure to be your new favorite breakfast treat!

Double the Crumb Cake

Soft cake, cinnamon swirl and extra crumb topping. I’m in love!

And if crumb topping is your thing check out my Coffee Cake Cookies!!


Double the Crumb Cake

  • Author: Shelly
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: serves 12 1x
  • Category: Cake
  • Method: baking
  • Cuisine: Dessert


I love cake, but I love crumb topping more! This soft cinnamon swirled cake is topped with the most crumb topping ever!


Crumb Topping:

  • 3 1/2 cups all purpose flour
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla
  • 2 teaspoons ground cinnamon
  • 1 teaspoon kosher salt
  • 1 1/4 cups butter, melted


  • 3/4 cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla
  • 3/4 cup milk
  • 3/4 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons baking powder
  • 2 1/2 cups flour
  • 3/4 cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup butter, melted


  1. Preheat oven to 350°F. Coat a 9×9 baking pan with nonstick spray. Set aside.
  2. Prepare the crumb topping by combining all the crumb ingredients together in a large bowl. Mix using a spoon to combine the ingredients. Use your hands to squeeze the mixture together to create large “crumbs”. Set aside.
  3. To make the cake combine the oil, egg, vanilla, milk, granulated sugar, salt, and baking powder in the bowl of your stand mixer. Mix on medium speed for 1 minute until smooth and combined. Turn the mixer to low and add in the flour and mix until combined, about 30 seconds.
  4. Pour this batter into the prepared pan.
  5. In a small bowl mix together the light brown sugar, cinnamon, and melted butter. Drop this onto the cake batter evenly and then swirl in using a butter knife.
  6. Bake the cake for 10 minutes in preheated oven.
  7. After 10 minutes, remove the cake from the oven and quickly place all the crumb topping evenly on top. Return the cake to the oven and bake for an additional 20-25 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool before slicing.

Keywords:: crumb topping, cake, recipe, crumb cake

Want To Save This Recipe?

Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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30 Responses
  1. Amie

    What is the texture of the crumbs after they bake? Looking for a recipe where crumbs are firm but soft, not crispy. (The last recipe I tried tasted great but we’re a little hard/crispy, even though I covered them lightly while baking). Thank you!

  2. I have not tried this yet but, for those who baked the cake for 10 minutes DID YOU READ THE ENTIRE RECIPE???? After the crumb topping is placed return the cake to the oven bake 20 to 25 minutes longer!

  3. Jessica

    This crumb cake was delicious and easy to make. I love all the crumbs on top. Yum! I wasn’t crazy about the brown sugar, cinnamon, butter mixture that gets swirled into the cake batter. I think I would make half as much next time, and completely mix it in with the batter in the mixing bowl. A definite keeper though. Thanks, Shelly!

    1. Suzanne

      I agree with Jessica, above. I would halve the brown sugar/cinnamon/butter mixture. For my taste buds the cake is too sweet otherwise.

      Also wondering if anyone has considered, or even tried, replacing the oil with butter? I think the cake itself would taste better that way.

      Overall, this is a yummy recipe and the crumb top is fantastic!

  4. Tina

    I really wanted to like this recipe. Albeit, as a baker, I want to share with others and always look for recipes I love. I feel if you’re going to eat something “bad for you” , it needs to be worth it. I don’t want to eat something just because it’s dessert. This just did not make the cut. First, I was surprised to see how thick it was for a cake batter. I tasted the batter because that’s usually a great indicator of the final flavor. It was bland and flat tasting- part of this was likely due to the fact that it was only oil rather than butter. In terms of baking, I had to bake it for well over an hour because it was raw. I still held out hope that it would be good once it finally baked properly, but unfortunately that wasn’t the case. Overall, it was dense with no flavor. As much as I wish I could share this for Easter, I think this will just need to go straight for the garbage 🙁

    1. mikeyg

      You’re an imbecile and clearly didn’t bother reading the comments.
      You like many others did not print out the recipe properly and left out the baking powder.

      The website has a glitch in it and is not printing the bottom of the ingredient list.;

      This is a HUGE topic in the early comments.

      How the fuck do you think this recipe is getting so many great reviews …are all these people morons eating shitty uncooked cake…or are you the dummy that baked a cake with no leavener?

  5. Cindy

    Same thing happened to me — i cooked as directed and the cake was all goey except for the edges — the only thing i think i might have done wrong was using a convection bake on my oven instead of regular bake?

  6. Rhonda

    Some crumb recipes call for cold butter yours says melted. Is this due to the amount of crumb? I’ve never been able to make a good crumb. And I need a crumb in my life.

  7. Megan

    Tried to bake this, followed all the directions, and after over 40 minutes in the oven, the cake layer was still uncooked. I think the cake should be baked for much longer than 10 minutes for the first bake, so that it actually has a chance to cook.

    1. Karenb

      I would DOUBLE the cake base and cinnamon sugar layer. (Add diced apples to cinnamon layer and it will be fantastic!) Bake at 350 for 30 min., check with toothpick, increase time until toothpick tests clean. PLEASE reply & let me know how it turned out.

  8. Lynda

    I made this today. the crumbs are delicious BUT had a big problem with the cake. It never turned into cake. I cooked it an extra 45 minutes and it is still mushy. So, I have just come onto your site. I checked out the recipe again thinking I must have done something wrong. I did!. When I printed the recipe steps 5 and 6 did not print out and I didn’t know it until now. There is the problem. Oh well we can eat all the crumbs and throw the mushy cake away. But, I will make this again and this time it should be fine. I will do an update when I make it.

      1. lynda

        Hi Shelly, Well I made this cake again yesterday. I have to say the process of making it was picture perfect with your pictures. But, alas, again, the cake did not turn into cake. After the 25 minutes it was still thick liquid. I cooked it another 25 minutes. It was then a held together very very dense compressed cake. So again we ate all those delicious yummy crumbs and had to toss the cake. It weighed a ton. Maybe it is me. Is the cake suppose to be cake like or something else? I really want it to turn out and will try 1 more time. Do you have any suggestions. Maybe a bigger pan? The finished cake did not look like yours in the pix. Thanks so much

        1. Shelly

          Did you add the baking powder? I had another reader say that she printed out the recipe and strangely the baking powder came up missing on the ingredients list?

          1. Lynda

            Hi Shelly, I checked the recipe. There was no baking powder in the list. This must be the problem. I will try it again now. Now I think this will do the trick. Thanks Shelly. Lynda

          2. Karen

            Same thing happened to me. Had to throw the entire cake out. And my recipe printed without the baking powder, so of course, I didn’t add any. At the time I thought it was strange that you didn’t have baking powder or baking soda in the recipe.

      2. I had this problem when I first printed it because an add covered up the bottom. If you closed the actual ad, you still had the advertising bar that would cover those two steps. Once I clicked the x to clear the advertising bar, THEN I could print the entire thing.

  9. Karenb

    Made this cake Yesterday and added 2 Large Chopped Tart Apples. I doubled the Cinnamon Sugar Layer, mixed in the apples and layered it on the cake base. It was ABSOLUTELY TO DIE FOR!!! My husband & I could not stop eating it!


    1. Karenb

      Sorry … Forgot to mention I made this in a 9″ x 13″ pan without doubling base or topping ingredients. I only doubled the cinnamon sugar layer. Followed directions as listed , just decreased final baking time to approx. 18 min., until toothpick inserted in center came out clean.

  10. Karenb

    This cake looks GREAT but how would you adjust this recipe for a 9″ x 13″ pan?
    Please reply soon. I got all the ingredients out and am waiting to hear back. THANKS!!

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Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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