Get ready to crumble with excitement! Whether you’re hosting a brunch, craving a cozy treat, or simply love that irresistible buttery topping, crumb cakes are the ultimate comfort dessert. We’ve gathered 16 mouthwatering recipes that promise to delight any crowd. From classic streusel to creative twists, there’s a perfect slice waiting for you—so let’s dive in and find your new favorite!
Classic New York-Style Crumb Cake
Mornings in my tiny Brooklyn kitchen always feel a little brighter when I’m whipping up this nostalgic treat. There’s something about the scent of cinnamon and brown sugar that instantly transports me back to weekend bakery runs with my dad, and I’ve spent years perfecting this version to capture that exact memory. It’s become my go-to for lazy Sunday brunches or when I need a comforting pick-me-up with my afternoon coffee.
Serving: 9 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– 2 cups all-purpose flour, sifted
– 1 cup granulated sugar
– 1/4 cup light brown sugar, packed
– 1 1/2 tsp ground cinnamon
– 1/2 tsp fine sea salt
– 1 cup unsalted European-style butter, cold and cubed
– 1 large pasture-raised egg, lightly beaten
– 1/2 cup whole milk, at room temperature
– 1 1/2 tsp pure vanilla extract
– 1 1/2 tsp baking powder
– 1/4 tsp baking soda
Instructions
1. Preheat your oven to 350°F and generously grease an 8×8-inch square baking pan with softened butter.
2. In a large mixing bowl, whisk together 1 1/2 cups of the sifted all-purpose flour, the granulated sugar, baking powder, baking soda, and 1/4 teaspoon of the fine sea salt until fully aerated.
3. Create a well in the center of the dry ingredients and add the lightly beaten pasture-raised egg, whole milk, and pure vanilla extract.
4. Using a rubber spatula, gently fold the wet ingredients into the dry until just combined and no dry pockets remain, being careful not to overmix.
5. Transfer this cake batter to the prepared pan and spread it into an even layer with an offset spatula.
6. For the crumb topping, combine the remaining 1/2 cup of sifted all-purpose flour, the packed light brown sugar, the remaining 1/4 teaspoon of fine sea salt, and the ground cinnamon in a separate bowl.
7. Add the cold, cubed unsalted European-style butter to the crumb mixture and use your fingertips to work it in until the mixture resembles coarse, pea-sized crumbs and begins to clump together.
8. Evenly distribute all of the crumb topping over the surface of the cake batter, pressing it down very lightly to adhere.
9. Place the pan on the center rack of the preheated oven and bake for 38-42 minutes, or until a toothpick inserted into the center of the cake (not just the crumbs) comes out clean and the top is golden brown.
10. Transfer the pan to a wire cooling rack and allow the cake to cool completely in the pan for at least 1 hour before slicing.
Buttery and tender with a crisp, sugary crumb that shatters delightfully with each forkful, this cake is a textural dream. The deep caramel notes from the brown sugar topping perfectly balance the soft, vanilla-kissed base. For a truly decadent twist, I love serving a slightly warm square alongside a scoop of vanilla bean ice cream, letting the cold cream melt into all those craggy crumb pockets.
Lemon Glazed Crumb Cake
Oftentimes, the simplest desserts are the ones that truly capture the heart, and this Lemon Glazed Crumb Cake is a perfect example. I first baked it on a rainy afternoon when I needed a bright, comforting treat, and now it’s my go-to for impromptu gatherings or a quiet moment with a cup of coffee.
Serving: 9 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– 2 cups all-purpose flour, sifted
– 1 cup granulated sugar
– ½ cup unsalted butter, clarified and cooled to room temperature
– 2 pasture-raised eggs, lightly beaten
– 1 cup whole milk
– 1 tablespoon pure vanilla extract
– 2 teaspoons baking powder
– ½ teaspoon fine sea salt
– Zest of 2 large lemons, finely grated
– ¼ cup fresh lemon juice
– 1 cup confectioners’ sugar, sifted
Instructions
1. Preheat your oven to 350°F and grease an 8×8-inch baking pan, then line it with parchment paper for easy removal.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, and fine sea salt until fully combined.
3. Add the clarified butter, lightly beaten pasture-raised eggs, whole milk, pure vanilla extract, and finely grated lemon zest to the dry ingredients.
4. Using a spatula, fold the mixture gently until just incorporated, being careful not to overmix to ensure a tender crumb.
5. Pour the batter into the prepared pan and spread it evenly with an offset spatula.
6. Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
7. While the cake bakes, prepare the glaze by whisking the fresh lemon juice into the sifted confectioners’ sugar in a small bowl until smooth and pourable.
8. Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes.
9. Drizzle the lemon glaze evenly over the warm cake, allowing it to soak in slightly for added moisture.
10. Let the glazed cake cool completely in the pan before slicing into 9 squares.
Creating this cake yields a moist, tender crumb with a zesty lemon punch that balances the sweet glaze perfectly. Serve it slightly warm with a dollop of whipped cream or alongside fresh berries for a delightful contrast.
Chocolate Chip Crumb Cake
Wandering through my grandmother’s recipe box last weekend, I stumbled upon her handwritten card for a chocolate chip crumb cake—the very one she’d bake every Christmas Eve. It’s a cozy, nostalgic treat that fills the kitchen with the warm scent of butter and cocoa, perfect for sharing with loved ones during the holidays. I’ve tweaked her version slightly over the years, but it still brings back those cherished memories of snowy evenings and family gatherings.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups all-purpose flour, sifted
– 1 cup granulated sugar
– 1/2 cup unsalted butter, clarified and cooled to room temperature
– 2 large pasture-raised eggs, lightly beaten
– 1 cup whole milk, at room temperature
– 1 tablespoon pure vanilla extract
– 1 teaspoon baking powder
– 1/2 teaspoon fine sea salt
– 1 cup semisweet chocolate chips
– 1/2 cup light brown sugar, packed
– 1 teaspoon ground cinnamon
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan with clarified butter, ensuring an even coat to prevent sticking—a tip I learned from my pastry chef friend.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, fine sea salt, and ground cinnamon until fully combined.
3. Add the clarified unsalted butter and lightly beaten pasture-raised eggs to the dry ingredients, mixing with a spatula until just incorporated to avoid overworking the batter, which can lead to a tough cake.
4. Gradually pour in the whole milk and pure vanilla extract, stirring gently until the batter is smooth and no streaks remain, about 1-2 minutes.
5. Fold in the semisweet chocolate chips using a folding motion to distribute them evenly without crushing them, preserving their texture in the baked cake.
6. Pour the batter into the prepared baking pan, spreading it into an even layer with the spatula.
7. In a small bowl, combine the packed light brown sugar with 1/4 cup of the reserved flour mixture to create the crumb topping, rubbing it between your fingers until coarse crumbs form—this adds a delightful crunch.
8. Sprinkle the crumb topping evenly over the batter in the pan.
9. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean with no wet batter, and the top is golden brown.
10. Remove the cake from the oven and let it cool in the pan on a wire rack for at least 30 minutes before slicing to allow it to set properly, preventing it from crumbling.
11. Slice the cake into 12 equal portions using a sharp knife for clean edges.
As you take that first bite, you’ll notice the tender, buttery crumb gives way to pockets of melted chocolate, while the cinnamon-spiced topping adds a satisfying crunch. I love serving it warm with a dollop of whipped cream or alongside a hot cup of coffee for a comforting breakfast treat that feels like a hug in dessert form.
Pumpkin Spice Crumb Cake
Unbelievably cozy and perfect for holiday gatherings, this pumpkin spice crumb cake has become my go-to autumn treat ever since I first experimented with it during a rainy October afternoon. The warm spices and tender crumb always remind me of crisp fall leaves and cozy sweaters, making it the ultimate comfort dessert I love sharing with friends over coffee.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1 cup unsalted butter, cold and cubed
– 1 cup pumpkin puree
– 2 pasture-raised eggs, lightly beaten
– 1 tsp pure vanilla extract
– 2 tsp pumpkin pie spice
– 1 tsp baking powder
– ½ tsp baking soda
– ¼ tsp fine sea salt
– ½ cup buttermilk
– ½ cup chopped pecans
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking pan with clarified butter.
2. In a large mixing bowl, combine 1½ cups all-purpose flour, ½ cup granulated sugar, and the cold cubed unsalted butter.
3. Use a pastry cutter or your fingertips to blend the mixture until it resembles coarse crumbs, then set aside for the topping.
4. In a separate bowl, whisk together the pumpkin puree, lightly beaten pasture-raised eggs, and pure vanilla extract until smooth.
5. Sift the remaining ½ cup all-purpose flour, pumpkin pie spice, baking powder, baking soda, and fine sea salt into the wet ingredients.
6. Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
7. Stir in the buttermilk to create a smooth, pourable batter.
8. Pour the batter evenly into the prepared baking pan, using a spatula to spread it to the edges.
9. Sprinkle the reserved crumb mixture evenly over the batter, then top with chopped pecans.
10. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
11. Remove from the oven and let the cake cool in the pan on a wire rack for at least 30 minutes before slicing.
12. Serve warm or at room temperature.
Lusciously moist with a buttery, crunchy topping, this cake offers a perfect balance of sweet pumpkin and aromatic spices. For a festive twist, I sometimes drizzle it with a simple maple glaze or serve it alongside a scoop of vanilla bean ice cream—it’s always a hit at brunch or as an afternoon treat.
Raspberry Almond Crumb Cake
Remember those lazy weekend mornings when you crave something sweet but not overly indulgent? Raspberry Almond Crumb Cake has become my go-to for such moments—it’s a cozy, crowd-pleasing treat that fills the kitchen with the warm scent of toasted almonds and tart berries. I love baking it on Sundays to share with neighbors, and it always disappears faster than I can snap a photo for the blog!
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 ½ cups all-purpose flour
– ¾ cup granulated sugar
– ½ cup unsalted butter, cold and cubed
– 1 teaspoon baking powder
– ½ teaspoon fine sea salt
– 2 pasture-raised eggs, lightly beaten
– ½ cup whole milk
– 1 teaspoon pure vanilla extract
– 1 cup fresh raspberries
– ½ cup sliced almonds
– ¼ cup light brown sugar
– 1 teaspoon ground cinnamon
Instructions
1. Preheat your oven to 350°F and grease an 8-inch square baking pan with butter, ensuring even coverage to prevent sticking.
2. In a large mixing bowl, combine 1 cup of all-purpose flour, granulated sugar, baking powder, and fine sea salt, whisking until uniformly blended.
3. Add the cold, cubed unsalted butter to the dry ingredients, using a pastry cutter or your fingertips to work it in until the mixture resembles coarse crumbs—this creates a tender crumb topping.
4. Reserve ½ cup of the crumb mixture in a small bowl for the topping later.
5. To the remaining mixture in the large bowl, pour in the lightly beaten pasture-raised eggs, whole milk, and pure vanilla extract, stirring just until combined to avoid overmixing, which can toughen the cake.
6. Gently fold in the fresh raspberries with a spatula, being careful not to crush them to maintain their vibrant texture.
7. Transfer the batter to the prepared baking pan, spreading it evenly with an offset spatula for a level bake.
8. In the reserved crumb bowl, mix in the sliced almonds, light brown sugar, ground cinnamon, and the remaining ½ cup of all-purpose flour until clumps form.
9. Sprinkle the almond-cinnamon crumb topping evenly over the batter, pressing lightly to adhere.
10. Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean and the topping is golden brown.
11. Remove the cake from the oven and let it cool in the pan on a wire rack for at least 30 minutes before slicing to allow the structure to set.
12. Slice into squares and serve warm or at room temperature.
Vividly buttery and moist, this cake boasts a delightful contrast between the tender crumb and the crisp almond topping, with bursts of tart raspberries cutting through the sweetness. For a creative twist, I sometimes drizzle it with a lemon glaze or pair it with a dollop of whipped cream for an extra indulgent treat—it’s perfect with a cup of coffee on a chilly morning.
Peach Cobbler Crumb Cake
Baking this Peach Cobbler Crumb Cake always reminds me of summer afternoons at my grandmother’s farm—where the scent of ripe peaches filled the air and a warm, buttery crumble was never far from the table. It’s the perfect marriage of a tender, fruit-filled cobbler and a rich, crumb-topped cake, ideal for any gathering or a cozy treat at home. I love how the juicy peaches peek through the golden crumble, making it as beautiful as it is delicious.
Serving: 9 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups all-purpose flour, sifted
– 1 cup granulated sugar
– 1/2 cup unsalted butter, cold and cubed
– 1/2 cup clarified butter, melted
– 1 tsp baking powder
– 1/2 tsp kosher salt
– 2 pasture-raised eggs, lightly beaten
– 1/2 cup whole milk, at room temperature
– 1 tsp pure vanilla extract
– 3 cups fresh peaches, peeled and sliced into 1/2-inch pieces
– 1/4 cup light brown sugar, packed
– 1 tsp ground cinnamon
– 1/4 cup sliced almonds, for garnish
Instructions
1. Preheat the oven to 350°F and grease a 9×9-inch baking pan with clarified butter.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, and kosher salt until fully combined.
3. Add the cold, cubed unsalted butter to the dry ingredients and use a pastry cutter to blend until the mixture resembles coarse crumbs, about 2-3 minutes.
4. Reserve 1 cup of the crumb mixture in a small bowl for the topping; set aside.
5. To the remaining crumb mixture in the large bowl, add the lightly beaten pasture-raised eggs, whole milk, melted clarified butter, and pure vanilla extract, stirring just until a smooth batter forms—avoid overmixing to keep the cake tender.
6. Pour the batter into the prepared baking pan and spread it evenly with a spatula.
7. In a medium bowl, toss the sliced peaches with light brown sugar and ground cinnamon until evenly coated.
8. Arrange the peach mixture in a single layer over the batter in the pan.
9. Sprinkle the reserved crumb topping evenly over the peaches, then scatter the sliced almonds on top for added crunch.
10. Bake at 350°F for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the crumb topping is golden brown.
11. Remove from the oven and let cool in the pan on a wire rack for at least 30 minutes before serving to allow the flavors to meld.
During baking, the peaches release their juices into the cake, creating a moist, fruity layer that contrasts beautifully with the crisp, buttery crumb. Serve it warm with a dollop of vanilla ice cream for an indulgent twist, or enjoy it at room temperature as a delightful afternoon snack—the tender crumb and sweet-tart peaches make every bite a comforting treat.
Double Chocolate Crumb Cake
Holiday baking always brings back memories of my grandmother’s kitchen, where the scent of chocolate and warm spices filled the air. This Double Chocolate Crumb Cake is my modern twist on those cozy afternoons—a rich, tender cake topped with a buttery, chocolate-studded crumble that’s perfect for sharing (or keeping all to yourself!). I love making it on lazy weekends when I crave something indulgent yet simple enough to whip up without fuss.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 ½ cups all-purpose flour
– ¾ cup granulated sugar
– ½ cup unsweetened cocoa powder
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ¼ teaspoon fine sea salt
– 2 large pasture-raised eggs, lightly beaten
– ¾ cup whole milk
– ½ cup clarified butter, melted and cooled
– 1 teaspoon pure vanilla extract
– ½ cup semisweet chocolate chips
– ½ cup light brown sugar
– ¼ cup unsalted butter, chilled and cubed
Instructions
1. Preheat your oven to 350°F and grease a 9-inch square baking pan, lining it with parchment paper for easy removal.
2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and fine sea salt until fully combined.
3. In a separate bowl, combine the lightly beaten pasture-raised eggs, whole milk, melted clarified butter, and pure vanilla extract, stirring until smooth.
4. Pour the wet ingredients into the dry mixture, folding gently with a spatula until just incorporated—avoid overmixing to keep the cake tender.
5. Spread the batter evenly into the prepared pan using an offset spatula for a smooth surface.
6. For the crumb topping, in a small bowl, mix the semisweet chocolate chips and light brown sugar with the chilled, cubed unsalted butter, using your fingers to press it into pea-sized crumbs.
7. Sprinkle the crumb mixture uniformly over the batter, pressing lightly to adhere.
8. Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
9. Allow the cake to cool in the pan on a wire rack for 20 minutes before transferring it to a serving plate.
10. Slice into squares while slightly warm for the best texture. The cake emerges with a moist, fudgy crumb from the cocoa and clarified butter, balanced by the crunchy, chocolate-laden topping. Serve it with a dollop of whipped cream or alongside a scoop of vanilla ice cream for an extra-decadent treat that’s sure to disappear quickly!
Strawberry Rhubarb Crumb Cake
Zesty and vibrant, this strawberry rhubarb crumb cake is the perfect way to celebrate the fleeting spring season. I always look forward to the first rhubarb stalks at the farmer’s market, and pairing them with sweet, ripe strawberries creates a nostalgic flavor that reminds me of my grandmother’s kitchen. It’s a simple, comforting cake that’s equally perfect for a weekend brunch or a sweet afternoon treat with a cup of tea.
Serving: 9 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 ½ cups all-purpose flour
– ¾ cup granulated sugar
– ½ cup unsalted butter, cold and cubed
– 1 teaspoon baking powder
– ¼ teaspoon fine sea salt
– 1 large pasture-raised egg, lightly beaten
– ½ cup whole milk
– 1 teaspoon pure vanilla extract
– 2 cups fresh strawberries, hulled and quartered
– 1 ½ cups fresh rhubarb, trimmed and diced into ½-inch pieces
– ¼ cup light brown sugar, packed
– 1 tablespoon cornstarch
– ½ teaspoon ground cinnamon
Instructions
1. Preheat your oven to 350°F (175°C) and grease an 8×8-inch square baking pan, then line it with parchment paper for easy removal.
2. In a large mixing bowl, whisk together 1 cup of the all-purpose flour, the granulated sugar, baking powder, and fine sea salt until fully combined.
3. Add the cold, cubed unsalted butter to the dry ingredients and use a pastry cutter or your fingertips to work it in until the mixture resembles coarse crumbs; this creates the tender crumb topping and base.
4. Set aside ¾ cup of this crumb mixture in a separate bowl for the topping later.
5. To the remaining crumb mixture in the large bowl, add the lightly beaten pasture-raised egg, whole milk, and pure vanilla extract, then stir just until a thick, cohesive batter forms—avoid overmixing to keep the cake tender.
6. Spread this batter evenly into the bottom of your prepared baking pan using a spatula.
7. In a medium bowl, gently toss the hulled and quartered strawberries and diced rhubarb with the packed light brown sugar, cornstarch, and ground cinnamon until the fruit is evenly coated; the cornstarch will thicken the juices as it bakes.
8. Spoon the fruit mixture evenly over the batter layer in the pan.
9. Sprinkle the reserved ¾ cup of crumb mixture evenly over the top of the fruit layer.
10. Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs.
11. Transfer the pan to a wire rack and allow the cake to cool completely in the pan for at least 1 hour before slicing to let the structure set.
Perfectly balanced, this cake offers a delightful contrast: the soft, jammy fruit layer melds with a buttery, tender crumb, while the crunchy topping adds a satisfying texture. I love serving it slightly warm with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream to highlight the sweet-tart flavors. It’s a versatile dessert that tastes even better the next day, as the flavors deepen and meld together beautifully.
Oatmeal Crumble Coffee Cake
Unwrapping a fresh coffee cake on Christmas Eve has become my family’s sweet little tradition—it fills the kitchen with the warm, buttery scent of cinnamon and toasted oats, promising a cozy morning ahead. This oatmeal crumble version is my favorite twist, with a tender, moist crumb and a crisp, nutty topping that makes every bite feel like a holiday hug. I love baking it the night before so we can wake up to a ready-made treat, still slightly warm from resting on the stovetop.
Serving: 9 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 ½ cups all-purpose flour
– 1 cup rolled oats
– ¾ cup granulated sugar
– ½ cup light brown sugar, packed
– ½ cup unsalted butter, clarified and cooled to room temperature
– 2 large pasture-raised eggs, lightly beaten
– 1 cup full-fat sour cream
– 1 teaspoon pure vanilla extract
– 2 teaspoons baking powder
– ½ teaspoon baking soda
– ¼ teaspoon fine sea salt
– 1 ½ teaspoons ground cinnamon
– ¼ teaspoon freshly grated nutmeg
Instructions
1. Preheat your oven to 350°F and generously grease an 8×8-inch square baking pan with clarified butter, then line it with parchment paper for easy removal.
2. In a medium bowl, whisk together 1 cup all-purpose flour, rolled oats, light brown sugar, 1 teaspoon ground cinnamon, and ¼ teaspoon fine sea salt to form the crumble topping.
3. Drizzle ¼ cup of the clarified butter over the crumble mixture and use a fork to combine until coarse, pea-sized crumbs form; set aside.
4. In a large mixing bowl, cream the remaining ¼ cup clarified butter with granulated sugar using an electric mixer on medium speed for 3–4 minutes until light and fluffy.
5. Tip: Scrape down the bowl’s sides with a spatula halfway through creaming to ensure even incorporation.
6. Add the lightly beaten pasture-raised eggs one at a time, mixing on low speed for 30 seconds after each addition until fully blended.
7. Stir in the full-fat sour cream and pure vanilla extract with a spatula until the mixture is smooth and homogeneous.
8. In a separate bowl, sift together the remaining ½ cup all-purpose flour, baking powder, baking soda, remaining ½ teaspoon ground cinnamon, and freshly grated nutmeg.
9. Tip: Sifting aerates the dry ingredients, which helps create a lighter cake texture—don’t skip this step!
10. Gradually fold the sifted dry ingredients into the wet mixture using a spatula, mixing just until no flour streaks remain to avoid overworking the batter.
11. Pour the batter into the prepared pan and spread it evenly with an offset spatula.
12. Evenly sprinkle the reserved crumble topping over the batter, pressing it gently with your fingertips to adhere.
13. Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean and the topping is golden brown.
14. Tip: Rotate the pan halfway through baking to ensure even browning, especially if your oven has hot spots.
15. Remove the cake from the oven and let it cool in the pan on a wire rack for at least 30 minutes before slicing.
Kindly let this cake rest—it’s worth the wait, as the crumble sets into a delightful crunch while the interior stays impossibly moist from the sour cream. Each slice offers a perfect balance of spiced warmth and buttery richness, making it ideal for serving slightly warm with a dollop of whipped cream or alongside a strong cup of coffee for a festive breakfast.
Caramel Pecan Crumb Cake
Zesty holiday baking always brings me back to my grandmother’s kitchen, where the scent of toasted pecans and caramel would fill the air every Christmas Eve. This Caramel Pecan Crumb Cake is my modern take on her classic, perfect for sharing with loved ones on a cozy winter night. I love making it ahead—the flavors deepen beautifully overnight.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups all-purpose flour, sifted
– 1 cup granulated sugar
– 1/2 cup unsalted butter, clarified and cooled to room temperature
– 3 pasture-raised eggs, lightly beaten
– 1 cup whole milk, at room temperature
– 2 tsp pure vanilla extract
– 1 tsp baking powder
– 1/2 tsp fine sea salt
– 1 cup pecan halves, toasted and roughly chopped
– 1/2 cup dark brown sugar, packed
– 1/4 cup heavy cream
– 2 tbsp unsalted butter
– 1/2 tsp ground cinnamon
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan, lining the bottom with parchment paper for easy release.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, fine sea salt, and ground cinnamon until fully combined.
3. Add the clarified butter, lightly beaten pasture-raised eggs, whole milk, and pure vanilla extract to the dry ingredients.
4. Gently fold the wet ingredients into the dry using a spatula until just incorporated, being careful not to overmix to ensure a tender crumb.
5. Pour the batter into the prepared springform pan, smoothing the top with an offset spatula for an even bake.
6. In a small saucepan over medium heat, combine the dark brown sugar, heavy cream, and unsalted butter, stirring constantly until the sugar dissolves and the mixture thickens slightly, about 3-4 minutes.
7. Drizzle the caramel sauce evenly over the batter in the pan, then sprinkle the toasted and roughly chopped pecan halves on top.
8. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
9. Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes to set the caramel layer.
10. Carefully release the springform pan and transfer the cake to a serving plate, allowing it to cool completely before slicing.
11. Tip: Toasting the pecans in a dry skillet over medium heat for 5-7 minutes enhances their nutty flavor—watch closely to avoid burning.
12. Tip: Bring all refrigerated ingredients to room temperature before mixing to prevent the batter from curdling and ensure a smooth texture.
13. Tip: Check for doneness a few minutes early, as ovens vary; if the top browns too quickly, tent it loosely with aluminum foil.
Radiant with a buttery crumb and gooey caramel swirls, this cake offers a delightful contrast of textures—crisp pecans give way to a moist, tender interior. Serve it warm with a dollop of whipped cream or alongside a scoop of vanilla bean ice cream for an indulgent treat that’s sure to become a holiday staple.
Cherry Cheesecake Crumb Cake
Unbelievably, the holiday season always has me craving something that feels both decadent and comforting, and this Cherry Cheesecake Crumb Cake is my latest obsession—it’s like a cozy hug in dessert form, blending the creamy richness of cheesecake with the buttery crumble of a classic coffee cake. I first whipped this up on a snowy afternoon when my pantry was nearly bare, and now it’s become my go-to for potlucks because it never fails to disappear within minutes. Trust me, once you try that tangy cherry swirl against the velvety cheesecake layer, you’ll be hooked just like I am.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
– 2 cups all-purpose flour, sifted
– 1 cup granulated sugar
– 1/2 cup unsalted butter, cold and cubed
– 1/2 cup clarified butter, melted
– 1 cup full-fat cream cheese, softened to room temperature
– 1/2 cup sour cream
– 2 pasture-raised eggs, lightly beaten
– 1 teaspoon pure vanilla extract
– 1/2 teaspoon fine sea salt
– 1 cup pitted tart cherries, drained and patted dry
– 1/4 cup light brown sugar, packed
– 1 teaspoon ground cinnamon
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan with clarified butter, ensuring an even coat to prevent sticking.
2. In a large mixing bowl, combine the sifted all-purpose flour, granulated sugar, and fine sea salt, whisking until fully incorporated for a uniform base.
3. Add the cold, cubed unsalted butter to the flour mixture, using a pastry cutter or your fingertips to work it in until coarse crumbs form, which should take about 3-4 minutes—this creates the perfect crumb texture.
4. Reserve 1 cup of the crumb mixture in a small bowl for the topping later, pressing it lightly to set aside.
5. Press the remaining crumb mixture firmly into the bottom of the prepared baking pan to form an even crust layer, using the back of a spoon to smooth it out.
6. In a separate bowl, beat the softened full-fat cream cheese with an electric mixer on medium speed for 2 minutes until smooth and creamy, scraping down the sides as needed to avoid lumps.
7. Add the sour cream, lightly beaten pasture-raised eggs, and pure vanilla extract to the cream cheese, mixing on low speed just until combined, about 1 minute, to maintain a light texture without overbeating.
8. Pour the cream cheese mixture over the crust in the pan, spreading it evenly with a spatula to cover the entire surface.
9. Scatter the drained and patted-dry pitted tart cherries evenly over the cream cheese layer, gently pressing them in slightly to prevent sinking during baking.
10. In the reserved crumb bowl, mix the light brown sugar and ground cinnamon into the crumbs until well blended, then sprinkle this mixture uniformly over the cherries for a spiced topping.
11. Bake in the preheated oven for 50-55 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean, rotating the pan halfway through for even cooking.
12. Remove the cake from the oven and let it cool completely in the pan on a wire rack for at least 2 hours to set properly before slicing, as this prevents the layers from collapsing.
13. Slice into 12 equal portions using a sharp knife wiped clean between cuts for neat edges.
Buttery and tender, this cake boasts a luscious cheesecake layer that melts in your mouth, contrasted by the juicy burst of tart cherries and a cinnamon-kissed crumb that adds a delightful crunch. Serve it slightly warmed with a dollop of whipped cream or alongside a hot cup of coffee for an indulgent breakfast treat—it’s so versatile, I’ve even enjoyed it chilled straight from the fridge for a refreshing twist.
Coconut Pineapple Crumb Cake
Yesterday, while dreaming of tropical escapes, I found myself craving something that blended the sweet tang of pineapple with the creamy richness of coconut—a craving that led straight to this crumb cake. It’s the kind of treat that feels like a vacation in every bite, perfect for lazy weekend brunches or a sweet afternoon pick-me-up when you need a little sunshine on your plate.
Serving: 9 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups all-purpose flour, sifted
– 1 cup granulated sugar
– 1/2 cup unsalted butter, cold and cubed
– 1/2 cup clarified butter, melted and cooled
– 3 pasture-raised eggs, lightly beaten
– 1 cup crushed pineapple, drained and patted dry
– 1/2 cup sweetened shredded coconut
– 1 teaspoon pure vanilla extract
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon fine sea salt
– 1/4 cup whole milk, at room temperature
Instructions
1. Preheat your oven to 350°F and grease an 8×8-inch baking pan, lining it with parchment paper for easy removal.
2. In a large mixing bowl, combine the sifted all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt, whisking until evenly incorporated.
3. Add the cold, cubed unsalted butter to the dry ingredients, using a pastry cutter or your fingertips to work it in until the mixture resembles coarse crumbs—this creates the crumb topping and base.
4. Reserve 3/4 cup of the crumb mixture in a small bowl for the topping later.
5. In a separate bowl, whisk together the lightly beaten pasture-raised eggs, melted and cooled clarified butter, pure vanilla extract, and whole milk until smooth and emulsified.
6. Pour the wet ingredients into the remaining dry crumb mixture, folding gently with a spatula until just combined to avoid overmixing, which can lead to a tough cake.
7. Gently fold in the drained and patted-dry crushed pineapple and sweetened shredded coconut until evenly distributed throughout the batter.
8. Spread the batter evenly into the prepared baking pan using an offset spatula for a smooth surface.
9. Sprinkle the reserved 3/4 cup of crumb mixture evenly over the top of the batter, pressing lightly to adhere.
10. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown—check at 40 minutes to prevent overbaking.
11. Allow the cake to cool in the pan on a wire rack for 15 minutes before transferring it to the rack to cool completely, which helps it set without becoming soggy.
12. For best results, let the cake cool fully before slicing to maintain clean edges and optimal texture.
Here, the crumb cake emerges with a tender, moist crumb infused with juicy pineapple and a subtle coconut aroma, topped by a buttery, crisp streusel that adds a delightful crunch. Serve it warm with a dollop of whipped cream or alongside a cup of coffee for a cozy treat that balances tropical sweetness with comforting richness.
Maple Glazed Crumb Cake
Mmm, there’s something about the cozy aroma of maple and cinnamon that instantly makes my kitchen feel like a holiday haven, especially on a crisp December evening like today. I’ve been tweaking this crumb cake recipe for years, and this version—with its rich, buttery crumb and glossy maple glaze—has become my go-to for lazy weekend brunches or impromptu gatherings with friends. Trust me, one bite of this tender cake with its crackly topping, and you’ll understand why I always keep a jar of pure maple syrup in my pantry.
Serving: 9 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 1½ cups all-purpose flour
– ¾ cup granulated sugar
– ½ cup unsalted butter, cold and cubed
– 1 teaspoon ground cinnamon
– ¼ teaspoon fine sea salt
– 1 large pasture-raised egg, lightly beaten
– ½ cup whole milk
– 1 teaspoon pure vanilla extract
– 1 teaspoon baking powder
– ¼ cup pure maple syrup
– 1 tablespoon clarified butter
Instructions
1. Preheat your oven to 350°F and grease an 8×8-inch baking pan with clarified butter, ensuring an even coat to prevent sticking.
2. In a medium bowl, whisk together 1 cup of all-purpose flour, granulated sugar, ground cinnamon, and fine sea salt until fully combined.
3. Add the cold, cubed unsalted butter to the dry mixture, and use a pastry cutter or your fingers to work it in until coarse crumbs form; this creates the signature crumb topping, so avoid overmixing for optimal texture.
4. Set aside ½ cup of the crumb mixture for the topping later.
5. In a separate bowl, combine the remaining ½ cup of all-purpose flour and baking powder, sifting them together to ensure a light, airy cake base.
6. Add the lightly beaten pasture-raised egg, whole milk, and pure vanilla extract to the flour mixture, stirring gently until just incorporated—overmixing can lead to a dense cake, so stop as soon as no dry streaks remain.
7. Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
8. Sprinkle the reserved ½ cup of crumb mixture evenly over the batter, pressing lightly to adhere.
9. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
10. While the cake bakes, warm the pure maple syrup in a small saucepan over low heat for 2–3 minutes until slightly thickened, which enhances its glossiness for the glaze.
11. Remove the cake from the oven and let it cool in the pan for 10 minutes on a wire rack.
12. Drizzle the warmed maple syrup evenly over the warm cake, allowing it to soak in slightly for a moist, flavorful finish.
13. Cool completely before slicing into 9 squares.
Crunchy, buttery crumbs give way to a soft, tender crumb that’s perfectly sweetened by the maple glaze, making each bite a delightful contrast of textures. Serve it warm with a dollop of whipped cream or alongside a hot coffee for a comforting treat that feels both rustic and refined.
Spiced Pear Crumb Cake
Kind of like a cozy hug in dessert form, this Spiced Pear Crumb Cake is my go-to when autumn’s chill sets in and I’m craving something warmly spiced yet elegantly simple. I love baking it on lazy Sunday afternoons, the scent of cinnamon and baking pears filling the kitchen—it’s the kind of treat that makes the whole house feel like home, and honestly, it’s become a staple in my holiday baking lineup too.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups all-purpose flour, sifted
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened to room temperature
– 2 pasture-raised eggs, lightly beaten
– 1 tsp pure vanilla extract
– 1/2 cup whole milk
– 2 ripe pears, peeled, cored, and diced into 1/2-inch pieces
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp ground cloves
– 1/2 cup brown sugar, packed
– 1/4 cup clarified butter, melted
– 1/2 cup chopped pecans
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan with a light coating of clarified butter.
2. In a large mixing bowl, combine the sifted all-purpose flour and granulated sugar.
3. Add the softened unsalted butter to the bowl and use a pastry cutter or fork to blend until the mixture resembles coarse crumbs.
4. In a separate small bowl, whisk together the lightly beaten pasture-raised eggs, pure vanilla extract, and whole milk until fully incorporated.
5. Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined, being careful not to overmix—this keeps the cake tender.
6. Fold in the diced pears, ground cinnamon, ground nutmeg, and ground cloves until evenly distributed throughout the batter.
7. Transfer the batter to the prepared cake pan and spread it into an even layer using the back of a spoon.
8. In another bowl, mix the packed brown sugar, melted clarified butter, and chopped pecans to create the crumb topping.
9. Sprinkle the crumb topping evenly over the batter in the pan, pressing it down lightly with your fingers to adhere.
10. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
11. Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes before transferring it to a serving plate.
12. Slice and serve warm or at room temperature.
This cake boasts a moist, tender crumb from the pears, with a crunchy, spiced topping that adds a delightful contrast. The flavors meld beautifully as it cools, making it perfect for a cozy dessert or even a brunch treat—I sometimes serve it with a dollop of whipped cream or a drizzle of caramel for an extra indulgent touch.
Summary
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Variety is the spice of life, and these 18 crumb cake recipes offer just that—a delicious treat for any gathering or cozy day at home. We hope you find a new favorite to bake and share! Don’t forget to let us know which recipe you loved most in the comments and pin this article to your Pinterest boards for easy reference. Happy baking!
