HOMEMADE DOUBLE CRUMB CAKE Recipe

I reworked a classic Crumb Cake Recipe into a double-crumb marvel using a clever method that yields twice the crumb from a single batter.

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I first found The Country Cook’s Double Crumb Cake and couldn’t leave it alone. I wanted bigger crumbs, more butter, and deeper caramel notes so I boosted the unsalted butter and piled on extra light brown sugar for the topping.

What came out was loud, a little messy, and oddly addictive. This Crumb Cake Recipe feels like comfort with an edge, crunchy on top and tender below, with pockets that make you pause.

I still dont know if its the butter or the sugar thats to blame. Either way you wont be able to resist poking it while its cooling, promise.

Ingredients

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Unsalted butter: rich, adds moistness and flavor, mostly fat, makes crumb kinda tender.
Light brown sugar: sweet molasses note, keeps things moist, makes it taste caramel-y.
All purpose flour: gives structure and carbs, makes crumb, not super nutritious though.
Sour cream: tangy, keeps cake moist and tender, adds some protein too.
Ground cinnamon: warm spice, almost no calories, makes it smell amazing and cozy.
Eggs: binders that add protein, help rise and give richness, dont skip em.
Powdered sugar glaze: pure sweet finish, quick to make, adds shiny sugary top.

Ingredient Quantities

For the cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt

For the crumb topping:
- 2 cups packed light brown sugar
- 2 1/2 cups all purpose flour
- 1 tablespoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup unsalted butter, melted

Optional glaze:
- 1 cup powdered sugar
- 2 to 3 tablespoons milk
- 1/2 teaspoon vanilla extract

How to Make this

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1. Preheat oven to 350 F and grease a 9 by 13 inch pan or line it with parchment, set aside.

2. Make the batter: cream 1 cup (2 sticks) unsalted butter, softened, with 1 cup granulated sugar and 1/2 cup packed light brown sugar until light and fluffy, scrape the bowl. Add 2 large eggs one at a time then 1 teaspoon vanilla extract, mix. Stir in 1 cup sour cream until smooth.

3. Whisk together 2 1/2 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt in a separate bowl. Add the dry mix to the wet in two additions, mixing just until combined and no big streaks remain, do not overmix.

4. Make the crumb topping: in a bowl combine 2 cups packed light brown sugar, 2 1/2 cups all purpose flour, 1 tablespoon ground cinnamon and 1/2 teaspoon salt. Pour in 1 cup unsalted butter, melted, and stir until large clumps form. Use a fork or your fingers to break into coarse crumbs, you want big chunks not sand.

5. Assemble the cake: spread about half of the batter evenly into the prepared pan, you can dollop and gently smooth with an offset spatula or wet spoon. Sprinkle half of the crumb topping evenly over that layer and press lightly so crumbs contact the batter.

6. Dollop the remaining batter over the crumbs in spoonfuls and gently spread to cover as best you can, it will be a little lumpy. Sprinkle the remaining crumb topping evenly over the whole pan making sure to get some larger chunks on top.

7. Bake at 350 F for about 35 to 45 minutes until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs but not wet batter. If the top browns too fast tent loosely with foil the last 10 minutes.

8. Cool the cake in the pan on a rack at least 20 to 30 minutes so crumbs set up, then remove or leave in pan to finish cooling before glazing.

9. Optional glaze: whisk 1 cup powdered sugar with 2 to 3 tablespoons milk and 1/2 teaspoon vanilla extract until pourable. Drizzle over cooled cake with a spoon or zip top bag with a corner snipped, let glaze set before slicing.

Equipment Needed

1. 9 by 13 inch baking pan (greased or lined with parchment)
2. Mixing bowls, at least 2 (one for wet, one for dry) plus a small bowl for the glaze
3. Electric mixer (hand or stand) or a sturdy whisk if you want to do it by hand
4. Measuring cups and measuring spoons
5. Rubber spatula and an offset spatula or a spoon to spread the batter
6. Whisk and a fork (or your fingers) to break the crumb topping into big clumps
7. Microwave safe bowl or small saucepan to melt butter
8. Cooling rack and a toothpick or cake tester to check doneness
9. Spoon or a resealable plastic bag with a tiny corner snipped for drizzling the glaze

FAQ

Q: Why is my crumb topping soggy instead of crisp? A: Most likely the cake or crumbs were still warm when assembled, or the topping had too much melted butter for the flour ratio. Let the cake cool 10 to 15 minutes before adding crumbs, chill the crumb mix briefly so it firms up, and bake until the crumbs are golden and the center tests done with a toothpick.

Q: Can I swap the sour cream for something else? A: Yes. Use full fat Greek yogurt 1 to 1 for best texture and tang. You can also use buttermilk but the batter will be looser so reduce any added liquid slightly.

Q: How should I store the cake and how long will it keep? A: Store at room temp in an airtight container for up to 2 days. Because of the sour cream, refrigerate if keeping longer – it will last about 4 to 5 days in the fridge. For longer storage wrap tightly and freeze up to 3 months, thaw overnight in the fridge.

Q: Can I bake this in a 9×13 pan or a Bundt pan? A: Yes. For a 9×13 bake at the same temp but start checking at 35 minutes, it may take 35 to 50 minutes. For a Bundt expect 45 to 65 minutes. Always use the toothpick test – it should come out with a few moist crumbs not wet batter.

Q: Why did my cake sink in the middle? A: Common causes are underbaking, opening the oven door too early, or overmixing the batter which weakens the structure. Make sure your oven is fully preheated, mix just until combined, and bake until the center is set.

Q: Do I press the crumb topping into the batter or leave it loose? A: For a true double crumb feel press a thin layer of finer crumbs lightly into the batter so they stick, then scatter coarser crumbs on top for crunch. Pressing too hard makes the crumbs dense so be gentle.

HOMEMADE DOUBLE CRUMB CAKE Recipe Substitutions and Variations

Unsalted butter (1 cup)
- Swap: Salted butter, 1:1. Reduce the recipe salt by about 1/4 teaspoon, or skip that step if you forgot, the cake will still be fine.
Sour cream (1 cup)
- Swap: Plain full-fat Greek yogurt, equal amount. Same tang and moisture, just stir it smooth before folding it in.
Light brown sugar (for crumb or cake)
- Swap: Granulated sugar + molasses. For 1 cup light brown sugar mix 1 cup granulated sugar with 1 tablespoon molasses; use 2 tablespoons for a darker, richer flavor.
All purpose flour (2 1/2 cups)
- Swap: 1:1 gluten free baking blend (measure by weight if you can) or replace up to half with whole wheat pastry flour for a nuttier taste, just know the crumb may be a bit denser.

Pro Tips

1) Get everything true room temp. Butter eggs sour cream all should be soft so they mix smooth and trap air. If butter is still cold your batter will be lumpy and the crumb could sink, so don’t rush this step.

2) Make big clumps for the topping and lock them in. After you mix the melted butter into the crumb mix squeeze chunks with your hands, then chill those crumbs 10 to 15 minutes or pop them in the freezer 5 minutes. Cold, chunky crumbs hold their shape better in the oven instead of turning to sand.

3) Assemble without smushing the layers. Spread half the batter, sprinkle crumbs and press very lightly so they contact the batter. When you place the remaining batter dollop it on in spoonfuls and gently smooth with a wet spatula or the back of a spoon. This helps keep distinct cake, filling and crumb pockets instead of one blended mess.

4) Watch the top not just the clock. If the top gets too dark, loosely tent with foil and finish baking. Rotate the pan once midway for even color. Test doneness with a toothpick in the center it should come out with a few moist crumbs not wet batter. If the edges are done but center is slow, lower oven to 325 F and keep going a bit longer.

5) Cool and finish smart. Let the cake cool at least 20 to 30 minutes so the crumbs set, then add the glaze. Make the glaze slightly thicker than you think so it sits on the crumbs, thin it with milk drop by drop. Leftovers keep well at room temp for a day in an airtight container, or refrigerate and bring to room temp before serving for best texture.

HOMEMADE DOUBLE CRUMB CAKE Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I reworked a classic Crumb Cake Recipe into a double-crumb marvel using a clever method that yields twice the crumb from a single batter.

Servings

servings

Calories

807

kcal

Equipment: 1. 9 by 13 inch baking pan (greased or lined with parchment)
2. Mixing bowls, at least 2 (one for wet, one for dry) plus a small bowl for the glaze
3. Electric mixer (hand or stand) or a sturdy whisk if you want to do it by hand
4. Measuring cups and measuring spoons
5. Rubber spatula and an offset spatula or a spoon to spread the batter
6. Whisk and a fork (or your fingers) to break the crumb topping into big clumps
7. Microwave safe bowl or small saucepan to melt butter
8. Cooling rack and a toothpick or cake tester to check doneness
9. Spoon or a resealable plastic bag with a tiny corner snipped for drizzling the glaze

Ingredients

For the cake:
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
For the crumb topping:
2 cups packed light brown sugar
2 1/2 cups all purpose flour
1 tablespoon ground cinnamon
1/2 teaspoon salt
1 cup unsalted butter, melted
Optional glaze:
1 cup powdered sugar
2 to 3 tablespoons milk
1/2 teaspoon vanilla extract

Directions

Preheat oven to 350 F and grease a 9 by 13 inch pan or line it with parchment, set aside.
Make the batter: cream 1 cup (2 sticks) unsalted butter, softened, with 1 cup granulated sugar and 1/2 cup packed light brown sugar until light and fluffy, scrape the bowl. Add 2 large eggs one at a time then 1 teaspoon vanilla extract, mix. Stir in 1 cup sour cream until smooth.
Whisk together 2 1/2 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt in a separate bowl. Add the dry mix to the wet in two additions, mixing just until combined and no big streaks remain, do not overmix.
Make the crumb topping: in a bowl combine 2 cups packed light brown sugar, 2 1/2 cups all purpose flour, 1 tablespoon ground cinnamon and 1/2 teaspoon salt. Pour in 1 cup unsalted butter, melted, and stir until large clumps form. Use a fork or your fingers to break into coarse crumbs, you want big chunks not sand.
Assemble the cake: spread about half of the batter evenly into the prepared pan, you can dollop and gently smooth with an offset spatula or wet spoon. Sprinkle half of the crumb topping evenly over that layer and press lightly so crumbs contact the batter.
Dollop the remaining batter over the crumbs in spoonfuls and gently spread to cover as best you can, it will be a little lumpy. Sprinkle the remaining crumb topping evenly over the whole pan making sure to get some larger chunks on top.
Bake at 350 F for about 35 to 45 minutes until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs but not wet batter. If the top browns too fast tent loosely with foil the last 10 minutes.
Cool the cake in the pan on a rack at least 20 to 30 minutes so crumbs set up, then remove or leave in pan to finish cooling before glazing.
Optional glaze: whisk 1 cup powdered sugar with 2 to 3 tablespoons milk and 1/2 teaspoon vanilla extract until pourable. Drizzle over cooled cake with a spoon or zip top bag with a corner snipped, let glaze set before slicing.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.