Cinnamon Crumb Cake – Soft, Buttery, and Perfect With Coffee

There’s something comforting about a warm slice of crumb cake. Soft, tender cake on the bottom, a thick layer of cinnamon-streusel on top, and a light dusting of sugar—it’s simple and just right. This Cinnamon Crumb Cake is the kind of bake you can pull together on a weekend morning and enjoy all week.

It’s easy to make, forgiving, and tastes like something from a cozy bakery. Whether you serve it for brunch or as an afternoon treat, it’s one of those recipes that just makes people smile.

Why This Recipe Works

• High crumb-to-cake ratio: The generous streusel topping stays chunky and crisp, giving every bite a good cinnamon crunch.
• Moist, tender crumb: Using sour cream (or yogurt) keeps the cake soft without making it heavy.
• Balanced sweetness: The cake isn’t too sweet on its own, which lets the cinnamon-sugar topping shine.
• Simple mixing method: No fancy techniques. You only need two bowls and a whisk or hand mixer.
• Great make-ahead option: The flavor improves the next day, and it reheats beautifully.

What You’ll Need

• For the streusel topping:
  • 1 cup all-purpose flour
  • 2/3 cup light brown sugar, packed
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon fine salt
  • 1/2 cup unsalted butter, melted
• For the cake:
  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 3/4 cup sour cream (or plain Greek yogurt)
  • 2 teaspoons pure vanilla extract
  • 1/4 cup milk (whole or 2%)
• Optional finishing: Powdered sugar for dusting

Step-by-Step Instructions

1. Preheat and prep: Heat your oven to 350°F (175°C).

   Grease and line an 8-inch square pan (or a 9-inch round) with parchment, leaving a slight overhang for easy removal.
2. Make the streusel: In a medium bowl, whisk flour, brown sugar, cinnamon, and salt. Pour in melted butter and stir with a fork until large clumps form. Chill the streusel in the fridge while you make the batter so it sets and stays chunky.
3. Combine dry ingredients: In a separate bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
4. Cream butter and sugar: In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 2 minutes.

   This step helps the cake rise and creates a tender texture.

5. Add eggs and flavor: Beat in the eggs one at a time. Mix in vanilla. Scrape the bowl so everything is evenly combined.
6. Mix in the sour cream: Add sour cream and blend until smooth.

   The batter may look slightly thick—this is good.

7. Finish with dry ingredients and milk: Add the dry ingredients in two additions, alternating with the milk. Mix just until combined. Don’t overmix or the cake will be tough.
8. Assemble: Spread the batter evenly in your prepared pan.

   Sprinkle the chilled streusel all over the top, breaking up any extra-large clumps but keeping nice chunky pieces for texture.

9. Bake: Bake for 35–45 minutes, depending on your pan and oven. The cake is done when a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
10. Cool and finish: Let the cake cool in the pan for at least 20–30 minutes. Lift it out using the parchment and dust with powdered sugar if you like.

    Slice and serve warm or at room temperature.

How to Store

• Room temperature: Keep the cake in an airtight container for up to 3 days. The streusel stays crisp if you avoid condensation, so let it cool completely before sealing.
• Refrigerator: Store for up to 5 days. Warm slices in the microwave for 10–15 seconds to refresh the crumb.
• Freezer: Wrap individual slices tightly and freeze for up to 2 months.

  Thaw at room temperature or warm in a low oven (300°F/150°C) for 10–12 minutes.

Health Benefits

This is a comfort bake, but you can still make a few mindful choices. Sour cream or Greek yogurt adds protein and creates a satisfying texture, so smaller portions feel more filling. Cinnamon brings a natural warmth and pairs with less sugar without sacrificing flavor.

If you’re looking to lighten it up, use part whole-wheat pastry flour, which adds fiber while keeping the cake tender.

You’ll also find that a slow, homemade treat can help curb cravings for packaged sweets. Enjoying a slice with coffee or tea can feel indulgent without going overboard. It’s all about balance and portion size.

What Not to Do

• Don’t overmix the batter: Stirring too much will make the cake tough and dense.
• Don’t skip chilling the streusel: Warm streusel collapses and melts into the cake instead of forming crunchy crumbles.
• Don’t overbake: Dry crumb cake is hard to rescue.

  Start checking at 35 minutes.

• Don’t use cold butter for creaming: It won’t aerate properly, and the cake won’t rise as well.
• Don’t slice while piping hot: Let it set for cleaner cuts and better texture.

Variations You Can Try

• Brown butter streusel: Brown the butter before mixing it into the topping for a nutty, toffee-like flavor.
• Cinnamon-swirl layer: Spread half the batter in the pan, sprinkle a mix of 1/3 cup brown sugar and 1 teaspoon cinnamon, then add the rest of the batter and top with streusel.
• Nutty crunch: Add 1/2 cup chopped pecans or walnuts to the streusel for extra texture.
• Apple crumb cake: Fold 1 cup finely diced, peeled apple into the batter. Keep the pieces small so the cake still bakes evenly.
• Lemon glaze: Whisk 1/2 cup powdered sugar with 1–2 tablespoons lemon juice and drizzle over the cooled cake for brightness.
• Lighter swap: Use half whole-wheat pastry flour in the cake and reduce granulated sugar to 2/3 cup; the cinnamon topping keeps it tasty.
• Dairy-free option: Use a neutral oil in the cake (7 tablespoons) and dairy-free yogurt; swap plant-based butter in the streusel.

FAQ

Can I make this cake the night before?

Yes. Bake, cool completely, and cover tightly.

The flavor actually improves by the next day. Dust with powdered sugar right before serving.

What if I don’t have sour cream?

Use plain Greek yogurt. For a looser batter, add an extra splash of milk.

Regular yogurt works too, but choose a thicker style if possible.

How do I know it’s done baking?

Look for set edges and a center that bounces back lightly when tapped. A toothpick should come out with a few moist crumbs. If it’s dry, it’s gone too far.

Can I bake this in a 9×13 pan?

You can double the recipe for a 9×13 pan.

Start checking around 38–40 minutes, but it may need closer to 45–50 minutes depending on your oven.

Can I add a glaze instead of powdered sugar?

Absolutely. A simple vanilla glaze (powdered sugar, milk, and vanilla) adds a sweet finish without overpowering the cinnamon.

Why did my streusel sink?

If the streusel was warm or the batter was too thin, it can sink. Chill the streusel and avoid overmixing the batter so it stays thick enough to support the topping.

How do I keep the cake moist?

Don’t overbake, and store it airtight.

The sour cream helps hold moisture, and a quick 10-second warm-up in the microwave brings it back to life.

In Conclusion

Cinnamon Crumb Cake is the kind of recipe that fits any moment—easy mornings, relaxed brunches, or a late-night slice with tea. It’s soft, cinnamon-scented, and beautifully topped with crunchy streusel. Keep this version as your base, then play with the variations to make it your own.

Simple ingredients, a few smart steps, and you’ll have a reliable, bakery-style cake every time.