Few things smell as good as a cinnamon crumb cake baking in the oven on a Sunday morning. This recipe delivers a tender, buttery cake base topped with a thick, sweet layer of cinnamon streusel that stays crisp on top and soft underneath. Whether you are a home baker just starting out or a seasoned pro looking for a reliable go-to recipe, this cinnamon crumb cake is simple enough for a weekday breakfast and impressive enough for weekend guests.
This recipe uses everyday pantry staples and comes together in one bowl for the cake batter and a second quick bowl for the crumb topping. Bake it in a 9×13 inch pan for a classic crumb cake shape, or use a round cake pan if you prefer a taller, more dramatic presentation. For consistent, even baking every time, we recommend using heavy gauge anodized aluminum bakeware, which distributes heat evenly and prevents warping over years of use.
Cinnamon Crumb Cake: Easy Like Sunday Morning
The secret to a great crumb cake is the ratio of cake to crumb. Too little topping and the cake feels plain. Too much and it becomes an unbalanced, crumbly mess. This recipe strikes the right balance with a moist, lightly sweetened cake base and a generous, buttery cinnamon crumb layer that holds together in satisfying clumps rather than sandy dust.
A Simple, Foolproof Method
You do not need a stand mixer or special equipment. A whisk, two mixing bowls, and a reliable baking pan are all it takes. The batter is forgiving, making this an excellent recipe for beginner bakers who want a guaranteed win on the first try.
Tips for the Best Cinnamon Crumb Cake
– Use room temperature eggs and milk. This helps the batter combine smoothly and bake more evenly.
– Do not skip the cooling time. Cutting into the cake too soon can cause the crumb topping to slide off.
– Choose the right pan. A heavy gauge anodized aluminum pan prevents hot spots and helps the cake bake evenly from edge to center, which is especially important for a batter topped with a dense streusel layer.
– Make the crumbs generously. Pinch the topping mixture together with your fingers rather than just stirring, which creates the classic bakery style clumps.
Ingredients
For the Cake
– 2 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1 cup whole milk
– 1/2 cup unsalted butter, melted and slightly cooled
– 2 large eggs
– 2 teaspoons vanilla extract
For the Cinnamon Crumb Topping
– 1 cup packed light brown sugar
– 1/2 cup all-purpose flour
– 1 tablespoon ground cinnamon
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
For the Optional Vanilla Glaze
– 1 cup powdered sugar
– 2 to 3 tablespoons whole milk
– 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350° F (177° C). Grease a 9×13 inch anodized aluminum baking pan (POB-9132 or POB-9133) with butter or nonstick spray, then set aside.
- In a medium bowl, make the crumb topping by whisking together the brown sugar, flour, cinnamon, and salt. Pour in the melted butter and stir with a fork until the mixture forms clumpy, moist crumbs. Set aside.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt for the cake batter.
- In a separate bowl, whisk together the milk, melted butter, eggs, and vanilla extract until fully combined.
- Pour the wet ingredients into the dry ingredients and gently whisk just until no streaks of flour remain. Do not overmix, as this can make the cake dense.
- Pour the batter into the prepared pan and use a spatula to spread it evenly into the corners.
- Sprinkle the cinnamon crumb topping evenly over the batter, breaking up any large clumps with your fingers as needed for even coverage.
- Bake at 350° F (177° C) for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean and the crumb topping is golden brown.
- Remove the cake from the oven and allow it to cool in the pan for at least 20 minutes.
- While the cake cools, whisk together the powdered sugar, milk, and vanilla extract for the glaze until smooth. Drizzle over the cooled or slightly warm cake before slicing and serving.
Storage and Make Ahead Instructions
Store leftover cinnamon crumb cake covered at room temperature for up to 3 days, or refrigerate for up to a week. To freeze, wrap individual slices tightly in plastic wrap and store in an airtight container for up to 2 months. Thaw at room temperature before serving.
More Baking Favorites to Try
If you enjoyed this recipe, explore more trusted, tested favorites from our kitchen: try our classic white cake recipe for a versatile celebration cake, our no-knead bread recipe for an easy homemade loaf, or our New York style cheesecake for a rich, creamy dessert centerpiece.
