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.
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.
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.
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!
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!
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!
This is one jam packed crumb cake recipe, and it’s sure to be your new favorite breakfast treat!
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!!
Print
Double the Crumb Cake
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: serves 12 1x
- Category: Cake
- Method: baking
- Cuisine: Dessert
Description
I love cake, but I love crumb topping more! This soft cinnamon swirled cake is topped with the most crumb topping ever!
Ingredients
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
Cake
- 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
Instructions
- Preheat oven to 350°F. Coat a 9×9 baking pan with nonstick spray. Set aside.
- 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.
- 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.
- Pour this batter into the prepared pan.
- 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.
- Bake the cake for 10 minutes in preheated oven.
- 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.
- Allow the cake to cool before slicing.
Nutrition
- Serving Size: 1 slice
- Calories: 705
- Sugar: 36.6 g
- Sodium: 313.4 mg
- Fat: 38 g
- Carbohydrates: 85.1 g
- Protein: 7.8 g
- Cholesterol: 77.7 mg
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.
How would you adjust to bake in a bundt pan?
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.
Hi Shelly,
The recipe is so simple would definitely make will go prefect with south indian filter coffee.
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.
Oh no! How strange that steps 5 & 6 didn’t print!
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
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?
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
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.
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.
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!
THANKS FOR A GREAT RECIPE!!!
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.
So glad you loved it and what a fantastic idea adding the apples!
Absolutely must make this. If I’m not choking, there’s not enough crumb topping!
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!!
Double it. I would watch the baking time on it.
Yum. There is a cinn crumb bundt cake at the Corner Bakery I always eye. Maybe this would be similar to that.
Yum. I’ll be trying this. There is a cinn crumb bundt coffee cake I always eye at the Corner Bakery, maybe this would be similar…?
Hi,
Your recipe is very simple.
Turkish coffee and this cake would be a perfect combo.
BTW, I love your blog.