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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!

Double the Crumb Cake

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!!

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Double the Crumb Cake

Double the Crumb Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.6 from 13 reviews
  • 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.


  • 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

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49 comments on “Double the Crumb Cake”

  1. Hi!
    Will it turn out alright if I only use the crumbs for an apple crisp? Like an apple crumble..
    Thanks in advance

  2. Where is the separate Ingredient list for the amounts of light brown sugar and butter that goes on in the middle of baking? I see all the ingredients at the top of the recipe that
    make the crumb topping but then it says in a small bowl combine the light brown sugar cinnamon and butter to drop quickly onto the cake right out of the oven and swirl it in. It doesn’t state the new amounts of sugar cinnamon and butter. Is it gonna be the same as in the original list of ingredients for the crumb mixture? Please I am confused but do so badly want to make this cake! Maybe I’m not qualified if I can’t even read the Ingredients correctly!!!!!

  3. Sandra Newsome

    I tried this recipe but the batter was so thick it was more like dough, couldn’t swirl the cinnamon sugar mixture. Kept the cake an extra 10 minutes in oven and it was not baked, I didn’t realize it was undone as my toothpick never reached into the cake, it only went through the crumb topping. Any idea why the cake batter was so thick.

  4. 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!

  5. 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!

  6. 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. 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!

  7. 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. 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?

      1. wow you need to chill out, and watch how you talk to people. like you said, the WEBSITE has a GLITCH in it.. so no need for the name calling!

      2. Hey….If you want to see the true definition of what a “Imbecile” is, go to your nearest mirror and take a look. You need to clean up your language. If you can’t say anything constructive and worthwhile, move on!

  8. 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?

  9. 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.

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