18 Crumb Cake Recipes for National Dessert Day

Very few desserts evoke the cozy, nostalgic charm of a perfectly crumbly cake. With National Dessert Day approaching, we’re celebrating 18 irresistible crumb cake recipes—from classic cinnamon-topped loaves to fruity, nutty variations. Whether you’re a seasoned baker or just craving comfort, these easy treats promise buttery, streusel-topped bliss in every bite. Ready to preheat your oven?

Classic Cinnamon Crumb Coffee Cake

Wake up to the irresistible aroma of buttery coffee cake with a brown sugar cinnamon crumb topping. This classic recipe is simple to execute yet delivers bakery-worthy results every time.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

Streusel Topping

• 1/2 cup (100g) packed dark brown sugar
• 1/2 cup (63g) all-purpose flour
• 1 1/2 tsp ground cinnamon
• 1/4 cup (57g) unsalted butter, softened (or melted for easier mixing)
• 3/4 cup (80g) chopped walnuts (optional)

Cake

• 2 cups (250g) all-purpose flour (spooned and leveled)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup (113g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 3/4 cup (180g) sour cream (or full-fat yogurt)
• 1/4 cup (60ml) whole milk

Instructions

1. Preheat oven to 350°F (177°C). Grease a 9-inch square baking pan or line with parchment paper.
2. In a bowl, combine brown sugar, 1/2 cup flour, and cinnamon for the streusel. Cut in 1/4 cup softened butter with a fork or your fingers until mixture resembles coarse crumbs. Stir in walnuts if using. Set aside.
3. In another bowl, whisk together 2 cups flour, baking powder, baking soda, and salt.
4. In a large bowl, beat 1/2 cup softened butter and granulated sugar with an electric mixer on medium-high until light and fluffy, about 3 minutes.
5. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
6. In a small bowl, stir together sour cream and milk. (If sour cream is thick, whisk until smooth.)
7. With mixer on low, add the flour mixture in three additions, alternating with the sour cream mixture in two additions, beginning and ending with flour. Mix just until combined; do not overmix.
8. Spread half the batter evenly into prepared pan. Sprinkle half the streusel over batter.
9. Carefully spread remaining batter on top (use a spatula or offset spatula, drop in spoonfuls and spread gently). Sprinkle remaining streusel over top.
10. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pan on a wire rack for at least 15 minutes before slicing.
11. Tip: For a softer crumb, use room-temperature ingredients. For extra crunch, toast the walnuts before adding to streusel. To test doneness without a toothpick, gently press the center; it should spring back.

Cut into generous squares and serve warm—the crumb topping stays crunchy while the cake stays tender. Pair with a hot cup of coffee or serve it as a dessert with a dollop of whipped cream.

Blueberry Crumb Cake

Make your morning with this Blueberry Crumb Cake. Tangy berries meet a sweet, buttery crumb topping, all baked until golden and juicy. It’s a simple, crowd-pleasing treat that comes together fast.

Serving: 9 | Prep Time: 15 minutes minutes | Cooking Time: 40 minutes minutes

Ingredients

For the Cake

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 large egg, room temperature
• 1/2 cup whole milk (or buttermilk for tang)
• 1/3 cup unsalted butter, melted (or any neutral oil)
• 1 tsp vanilla extract
• 2 cups fresh or frozen blueberries (don't thaw if frozen)

For the Crumb Topping

• 1/2 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1/2 tsp ground cinnamon
• 1/4 cup cold unsalted butter, cut into small cubes

Instructions

1. Preheat your oven to 375°F. Grease an 8×8-inch baking pan or line with parchment paper.
2. In a large bowl, whisk together 1 1/2 cups flour, 1/2 cup granulated sugar, baking powder, and salt.
3. In a separate small bowl, whisk the egg, milk, melted butter, and vanilla until smooth.
4. Pour the wet ingredients into the dry ingredients and stir just until combined — do not overmix. Tip: Overmixing makes cake tough.
5. Fold in the blueberries gently with a spatula. If using frozen berries, toss them in 1 tablespoon of flour first to prevent sinking.
6. Spread the batter evenly into the prepared pan.
7. Make the crumb topping: In a medium bowl, combine 1/2 cup flour, brown sugar, and cinnamon. Cut in the cold butter cubes using a pastry blender or your fingers until the mixture forms pea-sized crumbs. Tip: Keep butter cold for the best crumb texture.
8. Sprinkle the crumb topping evenly over the batter.
9. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean and the topping is golden. Tip: If topping browns too fast, tent loosely with foil after 25 minutes.
10. Let the cake cool in the pan on a wire rack for at least 15 minutes before slicing. This helps the crumb set.

Zesty and sweet, this cake stays moist for days — if it lasts that long. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

Apple Crumb Cake with Caramel Glaze

Just when you think apple cake can't get any better, this Apple Crumb Cake with Caramel Glaze comes along. Tart apples, cinnamon-spiced crumb, and a silky homemade caramel—this is autumn in a slice.

Serving: 12 | Prep Time: 25 minutes | Cooking Time: 45 minutes

Ingredients

For the Cake

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 cup unsalted butter, softened (1 stick)
• 1 cup granulated sugar
• 2 large eggs, room temp
• 1 tsp vanilla extract
• 1/2 cup sour cream (full-fat works best)
• 2 medium apples (Granny Smith or Honeycrisp), peeled and diced into 1/2-inch chunks

For the Crumb Topping

• 1 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted

For the Caramel Glaze

• 1/4 cup unsalted butter
• 1/2 cup packed light brown sugar
• 1/4 cup heavy cream
• 1/4 tsp salt
• 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving overhang on two sides.
2. Make the crumb topping: In a medium bowl, whisk together 1 cup flour, 1/2 cup brown sugar, 1 tsp cinnamon, and 1/4 tsp salt. Pour in 1/2 cup melted butter and stir with a fork until crumbly. Set aside.
3. Make the cake: In a separate bowl, whisk 2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tsp cinnamon. In a large bowl, beat 1/2 cup softened butter and 1 cup sugar until light and fluffy, about 2 minutes.
4. Add eggs one at a time, beating well after each. Mix in vanilla. Gradually add the flour mixture in three additions, alternating with sour cream, starting and ending with flour. Fold in diced apples.
5. Spread batter evenly into prepared pan. Sprinkle crumb topping evenly over batter.
6. Bake for 40–45 minutes, until a toothpick inserted in center comes out clean. Let cool in pan on a wire rack for 15 minutes.
7. While cake cools, make caramel glaze: In a small saucepan, melt 1/4 cup butter over medium heat. Stir in 1/2 cup brown sugar and cream. Bring to a gentle boil, stirring constantly, for 1 minute. Remove from heat, stir in salt and vanilla. Let cool for 2 minutes until slightly thickened.
8. Drizzle glaze over warm cake (use a spoon or piping bag). Let set for 10 minutes before slicing. Lift out using parchment overhang.

Enjoy this cake with a hot cup of coffee or a scoop of vanilla ice cream. The crumb stays crunchy even the next day—if it lasts that long.

Pumpkin Crumb Cake

Here's a pumpkin crumb cake that delivers deep fall flavor with minimal fuss. A moist, spiced pumpkin base is topped with a crunchy pecan streusel—perfect for brunch or dessert.

Serving: 9 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 cup canned pumpkin puree (not pie filling)
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 cup vegetable oil (or canola oil)
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• For the streusel:
• 1/2 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1/2 cup chopped pecans
• 1/2 teaspoon ground cinnamon
• 1/4 cup unsalted butter, cold and cut into small pieces

Instructions

1. Preheat oven to 350°F. Grease an 8×8-inch baking pan or line with parchment paper.
2. In a medium bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In a large bowl, beat together pumpkin puree, granulated sugar, 1/2 cup brown sugar, vegetable oil, eggs, and vanilla until smooth.
4. Gradually add dry ingredients to wet ingredients, mixing until just combined. Do not overmix—batter will be thick.
5. Spread batter evenly into prepared pan.
6. Make the streusel: In a small bowl, combine 1/2 cup flour, 1/2 cup brown sugar, chopped pecans, and 1/2 teaspoon cinnamon. Cut in cold butter using a pastry blender or your fingers until mixture resembles coarse crumbs. Tip: Keep butter cold for a crumbly texture.
7. Sprinkle streusel evenly over batter. Press lightly into the batter so it adheres.
8. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Tip: Check at 40 minutes; if browning too fast, tent with foil.
9. Let cake cool in the pan on a wire rack for at least 20 minutes before slicing. Tip: Letting it rest ensures clean slices and sets the crumb.
10. Slice into 9 squares and serve warm or at room temperature.

Go ahead and dust with powdered sugar for a pretty finish, or dollop with whipped cream for extra indulgence. The crumb stays perfectly tender for days—if it lasts that long.

Lemon Crumb Cake

Looking for a bright, sunny dessert that's easy to pull together? This lemon crumb cake delivers a tender crumb, a thick buttery streusel, and a tart glaze that cuts through the sweetness. It's perfect for brunch, coffee breaks, or any day you need a citrus fix.

Serving: 9 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

For the cake

• 1½ cups all-purpose flour (spooned and leveled)
• 1 tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, softened (1 stick)
• ¾ cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 2 tbsp fresh lemon zest (from about 2 lemons)
• ½ cup sour cream (or plain Greek yogurt for tang)
• ¼ cup whole milk

For the crumb topping

• ¾ cup all-purpose flour
• ½ cup packed light brown sugar
• ½ tsp ground cinnamon
• ¼ tsp salt
• 6 tbsp cold unsalted butter, cut into small cubes

For the glaze

• 1 cup powdered sugar (sifted if lumpy)
• 2 tbsp fresh lemon juice (adjust for consistency)

Instructions

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. Make the crumb topping: In a medium bowl, whisk together ¾ cup flour, brown sugar, cinnamon, and ¼ tsp salt. Add cold butter cubes and toss to coat. Using a pastry blender or your fingertips, work the butter into the flour mixture until it resembles coarse sand with some pea-sized butter bits. Set aside in the fridge.
3. Make the cake: In a separate bowl, whisk together 1½ cups flour, baking powder, baking soda, and ½ tsp salt. Set aside.
4. In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium-high until light and fluffy, about 3 minutes. Scrape down sides.
5. Add eggs one at a time, beating well after each. Beat in vanilla and lemon zest.
6. Reduce mixer to low. Add half the flour mixture, then the sour cream, then the remaining flour mixture, alternating with the milk. Mix just until combined—do not overmix. Batter will be thick.
7. Spread batter evenly into the prepared pan. Sprinkle the chilled crumb topping evenly over the batter, pressing lightly so it adheres.
8. Bake for 35–40 minutes, until a toothpick inserted in the center comes out clean (crumbs may cling). The top should be golden and firm. Cool in the pan on a wire rack for 15 minutes.
9. Make the glaze: In a small bowl, whisk powdered sugar with lemon juice until smooth. Drizzle over warm cake (or wait until cool for a thicker glaze). For a thinner drizzle, add more juice; for thicker, add more sugar.
10. Let glaze set for at least 10 minutes. Use the parchment overhang to lift the cake out. Cut into 9 squares.

Let the cake cool completely before slicing for the cleanest cuts. The crumb topping stays crisp for a day if stored in an airtight container. For extra zing, add a pinch of lemon zest to the glaze before drizzling.

Chocolate Crumb Cake

Nothing beats a slice of rich chocolate crumb cake when you need a serious dessert fix. This recipe packs a moist, tender cake with a thick cocoa streusel that adds crunch in every bite. Perfect for chocolate lovers who want something indulgent but easy to pull together on a weeknight.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder (Dutch-process for best flavor)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup buttermilk (or 1/2 cup milk plus 1/2 tbsp lemon juice, let sit 5 min)
• 1/3 cup vegetable oil (or any neutral oil)
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup hot water (helps bloom the cocoa)
• 1/2 cup packed light brown sugar
• 4 tablespoons unsalted butter, melted
• 1/2 cup all-purpose flour (for streusel)
• 1/4 cup unsweetened cocoa powder (for streusel)

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, whisk together 1 1/2 cups flour, granulated sugar, 1/2 cup cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, whisk buttermilk, oil, eggs, and vanilla until smooth.
4. Pour wet ingredients into dry ingredients and stir until just combined. Add hot water and mix until smooth (batter will be thin).
5. Pour batter into prepared pan and spread evenly.
6. In a small bowl, mix brown sugar, melted butter, 1/2 cup flour, and 1/4 cup cocoa powder with a fork until crumbly. Squeeze into clumps for larger crumbs.
7. Evenly sprinkle streusel over the batter. Gently press crumbs slightly into the batter so they stick.
8. Bake for 30-35 minutes until a toothpick inserted in center comes out with a few moist crumbs (not wet batter). Do not overbake.
9. Cool in pan on a wire rack for 15 minutes, then remove from pan and cool completely. Use a serrated knife to slice cleanly.
10. Tip: For extra richness, brush the warm cake with a simple syrup of 2 tbsp sugar and 2 tbsp water dissolved. Dust with powdered sugar before serving.
11. Tip: Buttermilk keeps the cake tender; if you don't have it, the milk-lemon substitute works perfectly.
12. Tip: Let eggs and buttermilk come to room temp for a smoother batter and better rise.

Yes, the crumb topping stays delightfully crunchy while the cake stays moist and fudgy. Serve it with a scoop of vanilla ice cream or a dusting of powdered sugar for a bakery-style finish.

Raspberry Almond Crumb Cake

Juicy raspberries and crunchy almonds are the stars of this tender crumb cake. Perfect for breakfast or dessert, it's simple to whip up with pantry staples. Let's get baking.

Serving: 9 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

Cake Batter

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened (1 stick)
• 1 large egg, room temperature
• 1/2 cup sour cream, room temperature
• 1 teaspoon vanilla extract
• 2 cups fresh or frozen raspberries (do not thaw if frozen)

Almond Crumb Topping

• 1/4 cup sliced almonds
• 2 tablespoons cold unsalted butter, cubed
• 2 tablespoons all-purpose flour
• 2 tablespoons granulated sugar
• 1/4 teaspoon almond extract

Instructions

1. Preheat oven to 350°F. Grease an 8×8-inch baking pan with butter or cooking spray.
2. In a medium bowl, whisk together 1 1/2 cups flour, 1/2 cup sugar, baking powder, baking soda, and salt.
3. Add 1/2 cup softened butter, egg, sour cream, and vanilla extract. Mix with a hand mixer on low until just combined, then increase to medium and beat for 30 seconds until smooth. Do not overmix.
4. Gently fold in raspberries with a spatula, being careful not to crush them. Spread batter evenly into the prepared pan.
5. In a small bowl, combine sliced almonds, 2 tablespoons cold butter, 2 tablespoons flour, 2 tablespoons sugar, and almond extract. Use a pastry blender or your fingers to mix until crumbly.
6. Sprinkle crumb topping evenly over the batter.
7. Bake for 40–45 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If topping browns too quickly, tent with foil after 30 minutes.
8. Let cool in the pan on a wire rack for at least 20 minutes before slicing.

Let the cake cool completely for the cleanest slices; the crumb topping firms up as it sits. Serve with a dollop of whipped cream or a dusting of powdered sugar for extra sweetness. Each bite packs tart berries and nutty crunch against a buttery, tender crumb.

Peach Crumb Cake

A perfect way to use up ripe summer peaches, this crumb cake comes together fast. The juicy fruit layer gets topped with a buttery cinnamon crumb that bakes into a crisp, golden crust. Serve it warm with a scoop of vanilla ice cream for a simple yet showstopping dessert.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

• 4 cups fresh peaches, peeled and sliced (about 4-5 medium peaches)
• 2 tablespoons granulated sugar
• 1 tablespoon lemon juice
• 1/2 cup unsalted butter, melted (for crumb)
• 1 cup all-purpose flour (for crumb)
• 3/4 cup granulated sugar (for crumb)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup all-purpose flour (for cake base)
• 1/2 cup granulated sugar (for cake base)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk (or any neutral milk alternative)
• 1/4 cup unsalted butter, melted (for cake base)
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 375°F. Grease an 8×8-inch baking dish or line with parchment paper.
2. In a medium bowl, combine sliced peaches, 2 tablespoons sugar, and lemon juice. Toss gently and set aside to macerate.
3. For the crumb topping: in a small bowl, mix 1 cup flour, 3/4 cup sugar, cinnamon, and 1/4 teaspoon salt. Pour in 1/2 cup melted butter and stir with a fork until crumbly. Set aside.
4. For the cake base: in a large bowl, whisk together 1 cup flour, 1/2 cup sugar, baking powder, and 1/4 teaspoon salt.
5. Add milk, 1/4 cup melted butter, and vanilla extract to the dry ingredients. Stir just until combined; do not overmix. Batter will be thick.
6. Spread the batter evenly into the prepared baking dish. (Tip: use an offset spatula or your fingers lightly dusted with flour to smooth it out.)
7. Arrange the macerated peach slices evenly over the batter. (Tip: overlap them slightly for a generous fruit layer.)
8. Sprinkle the crumb topping evenly over the peaches, covering completely. (Tip: squeeze clumps in your hand for bigger, crunchy chunks.)
9. Bake for 35-40 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. If the top browns too fast, tent loosely with foil after 25 minutes.
10. Cool in the pan on a wire rack for at least 10 minutes before slicing. (Tip: let it cool longer for cleaner slices, but serve warm for the best flavor.)

Crisp crumb topping gives way to tender cake and soft, jammy peaches. The warm fruit juices mingle with the buttery base, making every bite reminiscent of a summer peach cobbler but more structured. Try it with a dollop of whipped cream or a drizzle of caramel sauce for extra indulgence.

Cranberry Orange Crumb Cake

Cranberries and oranges are a match made in baking heaven, especially when topped with a crunchy oat crumb. This cake is tart, bright, and perfectly sweetened for breakfast or dessert.

Serving: 9 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup buttermilk (or 1/2 cup milk + 1/2 tbsp lemon juice)
• 1 large egg
• 1 teaspoon vanilla extract
• Zest of 1 orange
• 1/4 cup fresh orange juice
• 1 1/2 cups fresh or frozen cranberries (if frozen, do not thaw)
• 1/2 cup rolled oats
• 1/3 cup packed light brown sugar
• 1/4 cup all-purpose flour (for topping)
• 3 tablespoons cold unsalted butter, cut into small cubes

Instructions

1. Preheat oven to 350°F. Grease an 8×8-inch baking pan or line with parchment paper.
2. In a medium bowl, whisk together 1 1/2 cups flour, 1/2 cup granulated sugar, baking powder, baking soda, and salt.
3. Add 1/2 cup softened butter to the flour mixture. Use a pastry cutter or your fingers to work in the butter until the mixture resembles coarse crumbs.
4. In a small bowl, whisk together buttermilk, egg, vanilla, orange zest, and orange juice.
5. Pour the wet ingredients into the flour-butter mixture. Stir just until combined; do not overmix.
6. Gently fold in the cranberries. The batter will be thick. Spread evenly into the prepared pan.
7. In a separate bowl, make the crumb topping: combine oats, brown sugar, and 1/4 cup flour. Add cold butter cubes and use your fingers to pinch into clumps until the mixture resembles wet sand.
8. Sprinkle the crumb topping evenly over the batter. Press lightly so it adheres.
9. Bake for 40-45 minutes, until a toothpick inserted into the center comes out clean (if testing near cranberries, avoid them as they're moist). Cool in the pan on a wire rack for at least 20 minutes before slicing.
10. Tip: For a deeper orange flavor, add 1/2 teaspoon orange extract. If using frozen cranberries, toss them in 1 tablespoon flour before folding to prevent sinking.

Once cooled, the crumb topping stays delightfully crunchy while the cake stays tender. Serve with a dollop of whipped cream or a drizzle of simple orange glaze for extra wow.

Sour Cream Crumb Cake

Sometimes you need a coffee cake that delivers. This sour cream crumb cake is ultra moist with a thick, brown sugar crumb layer that's practically the main event. Ready in one hour, it's a reliable crowd-pleaser.

Serving: 12 | Prep Time: 20 minutes minutes | Cooking Time: 40 minutes minutes

Ingredients

Ingredients

• 1 ½ cups all-purpose flour (spooned and leveled)
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened (1 stick)
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup sour cream, full-fat (room temperature for best texture)
• For the crumb topping:
• 1 ½ cups all-purpose flour
• ¾ cup packed brown sugar, light or dark
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon salt
• ½ cup unsalted butter, melted (1 stick)

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan or line with parchment paper.
2. Make the crumb topping: In a medium bowl, whisk together 1 ½ cups flour, ¾ cup brown sugar, 1 ½ teaspoons cinnamon, and ½ teaspoon salt. Pour in ½ cup melted butter and stir with a fork until clumps form. Set aside. Tip: For extra-large crumbs, press the mixture together in your fists.
3. Make the cake: In a separate bowl, whisk together 1 ½ cups flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Set aside.
4. In a large bowl, beat ½ cup softened butter and 1 cup granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
5. Add 2 eggs one at a time, beating well after each. Mix in 1 teaspoon vanilla extract.
6. Reduce mixer speed to low. Add half of the flour mixture, then half of the sour cream, mixing until just combined. Repeat with remaining flour and sour cream. Do not overmix.
7. Spread batter evenly into prepared pan. Sprinkle crumb topping evenly over batter, pressing lightly so it adheres. Tip: For a thick crumb layer, don't be shy—pile it on.
8. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Cool in the pan on a wire rack for at least 20 minutes before slicing. The cake is delicate when warm.

Absolutely addictive with coffee or tea. The cake stays moist for days thanks to the sour cream. For extra indulgence, drizzle with a simple vanilla glaze or serve warm with a dollop of whipped cream.

Gluten-Free Crumb Cake

Buttery, tender, and piled high with a crisp cinnamon streusel, this gluten-free crumb cake proves you don't need wheat for a perfect morning treat. Made with almond flour, it's moist, nutty, and naturally celiac-friendly. Ready in under an hour, it's a simple bake that delivers big flavor.

Serving: 9 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

• 2 cups almond flour (blanched, finely ground)
• 1/3 cup coconut flour (do not substitute)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, melted (or coconut oil for dairy-free)
• 1/4 cup honey or maple syrup (use maple for vegan option)
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/4 cup milk of choice (almond, dairy, or oat)
• For the Streusel: 1/2 cup almond flour
• For the Streusel: 1/4 cup coconut sugar or brown sugar
• For the Streusel: 1 teaspoon cinnamon
• For the Streusel: 2 tablespoons cold unsalted butter, cubed (or solid coconut oil)

Instructions

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal. Tip: Use metal or ceramic, not glass, for even baking.
2. In a large bowl, whisk together 2 cups almond flour, 1/3 cup coconut flour, baking soda, and salt. Break up any clumps with your fingers.
3. In a separate bowl, whisk melted butter, honey, eggs, vanilla, and milk until smooth. Make sure the melted butter is not hot, or it will scramble the eggs.
4. Pour the wet ingredients into the dry and stir until fully combined. The batter will be thick and slightly sticky. Do not overmix or the cake will be dense.
5. Spread the batter evenly into the prepared pan using a spatula. Wet the spatula slightly to prevent sticking.
6. Make the streusel: In a small bowl, combine 1/2 cup almond flour, coconut sugar, and cinnamon. Cut in cold butter using a fork or pastry blender until the mixture resembles coarse crumbs with some pea-sized pieces.
7. Sprinkle the streusel evenly over the cake batter, covering the entire surface. Press down gently so it adheres a bit.
8. Bake for 30-35 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. Tent with foil if browning too quickly.
9. Cool in the pan on a wire rack for at least 20 minutes before slicing. Use the parchment to lift out the cake. Tip: For cleaner slices, chill the cake for 30 minutes before cutting.

Zesty with cinnamon and richly nutty, this crumb cake is tender yet sturdy enough to hold its streusel crown. Serve it warm with coffee for breakfast or dress it up with a drizzle of lemon glaze for dessert—either way, it’s a crowd-pleaser.

Vegan Crumb Cake

Get ready for a tender, spiced vegan crumb cake that's completely dairy and egg free. The coconut oil crumb topping is rich and crisp, while the cake stays moist thanks to applesauce. Perfect for brunch or a cozy snack.

Serving: 9 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg (optional, for warmth)
• 1/2 cup unsweetened applesauce (room temperature)
• 1/3 cup melted coconut oil (cooled slightly, or any neutral oil)
• 1/2 cup unsweetened almond milk (or oat milk, at room temperature)
• 1 teaspoon apple cider vinegar (or lemon juice, to activate baking soda)
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour (for crumb topping)
• 1/3 cup packed light brown sugar (for crumb topping)
• 1 teaspoon ground cinnamon (for crumb topping)
• 1/4 cup melted coconut oil (for crumb topping, or vegan butter)

Instructions

1. Preheat your oven to 350°F. Grease an 8×8-inch square baking pan with a little coconut oil or line with parchment paper.
2. Make the crumb topping: In a small bowl, whisk together 1/2 cup flour, 1/3 cup brown sugar, and 1 teaspoon cinnamon. Pour in 1/4 cup melted coconut oil and stir with a fork until clumps form. Set aside.
3. In a large bowl, whisk together 1 1/2 cups flour, 1/2 cup granulated sugar, 1/4 cup brown sugar, baking powder, baking soda, salt, 1 teaspoon cinnamon, and nutmeg (if using).
4. In a separate medium bowl, combine applesauce, 1/3 cup melted coconut oil, almond milk, apple cider vinegar, and vanilla extract. Stir until smooth.
5. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined — do not overmix; a few lumps are fine.
6. Pour the batter into the prepared pan and spread evenly. Sprinkle the crumb topping evenly over the batter, pressing lightly so it adheres.
7. Bake for 30–35 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown.
8. Let the cake cool in the pan on a wire rack for at least 15 minutes before slicing. For cleaner slices, cool completely (about 1 hour).
9. Tip: For extra crunch, broil the crumb topping for 30 seconds after baking — watch closely to avoid burning! Also, room-temperature ingredients blend better and prevent the coconut oil from solidifying.

Just a slice of this cake delivers a soft, tender crumb beneath a thick, buttery-crisp topping. The hint of cinnamon and nutmeg makes it feel like a bakery treat, yet it's completely plant-based. Serve it warm with a dollop of coconut whipped cream or a dusting of powdered sugar for extra flair.

Banana Crumb Cake

Craving a moist, tender cake that uses up those overripe bananas? This Banana Crumb Cake delivers with a buttery walnut streusel on top. No mixer needed—just a bowl and a fork.

Serving: 9 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

Streusel

• 1/3 cup all-purpose flour
• 1/3 cup packed brown sugar (light or dark)
• 1/2 cup chopped walnuts (toast for extra flavor if desired)
• 1/2 teaspoon ground cinnamon
• 3 tablespoons cold unsalted butter, cut into small pieces

Cake

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 medium overripe bananas, mashed (about 1 cup)
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar (light or dark)
• 1/3 cup vegetable oil (or any neutral oil, like canola)
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 1/4 cup buttermilk (or 1/4 cup milk + 1/2 tsp lemon juice, let stand 5 min)

Instructions

1. Preheat oven to 350°F. Grease an 8×8-inch baking pan with butter or nonstick spray.
2. Make the streusel: In a small bowl, whisk flour, brown sugar, walnuts, and cinnamon. Cut in cold butter with a pastry blender or your fingers until mixture resembles coarse crumbs. Set aside.
3. In a medium bowl, whisk flour, baking soda, and salt together.
4. In a large bowl, mash bananas with a fork until smooth (some small lumps are fine). Whisk in granulated sugar, brown sugar, oil, egg, vanilla, and buttermilk until combined.
5. Pour the wet ingredients into the dry ingredients. Stir with a spatula just until no dry streaks remain. Do not overmix—batter will be slightly lumpy.
6. Spread batter evenly into prepared pan. Sprinkle streusel evenly over the top, pressing lightly so it adheres.
7. Bake for 40–45 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If browning too fast, tent with foil after 30 minutes.
8. Cool on a wire rack for at least 20 minutes before slicing. For cleaner slices, let it cool completely.

Let the cake cool completely before slicing if you want neat squares. It's even better the next day—wrap tightly and store at room temperature. Serve with a drizzle of salted caramel or a dollop of whipped cream for extra indulgence.

Carrot Cake Crumb Cake

Don't let the name fool you—this carrot cake crumb cake is all about texture, not frosting. A tender, spiced carrot cake base gets topped with a thick layer of cream cheese crumb topping. It's like coffee cake's sophisticated fall cousin.

Serving: 12 | Prep Time: 25 minutes | Cooking Time: 40 minutes

Ingredients

For the Carrot Cake Base

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• ¼ cup packed light brown sugar
• 2 large eggs, at room temperature
• ½ cup buttermilk (or milk + 1 tsp lemon juice)
• 1 teaspoon vanilla extract
• 1 ½ cups finely grated carrots (about 3 medium carrots)

For the Cream Cheese Crumb Topping

• 6 tablespoons unsalted butter, cold and cubed
• ½ cup all-purpose flour
• ½ cup packed light brown sugar
• ½ teaspoon cinnamon
• 4 ounces cream cheese, cold and cubed

Instructions

1. Preheat oven to 350°F. Grease a 9-inch square baking pan or line with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
3. In a large bowl, beat softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
4. Add eggs one at a time, beating well after each addition. Scrape down the bowl.
5. Mix in buttermilk and vanilla extract until combined. The mixture may look slightly curdled—that's okay.
6. Gradually add the dry ingredients to the wet mixture, mixing on low just until combined. Do not overmix.
7. Fold in grated carrots until evenly distributed. Pour batter into the prepared pan and spread evenly.
8. Make the crumb topping: In a medium bowl, combine cold butter cubes, flour, brown sugar, and cinnamon. Use a pastry blender or your fingers to cut the butter into the mixture until coarse crumbs form.
9. Add cold cream cheese cubes and gently toss them into the crumb mixture. Press some clumps together for larger crumbs. Do not overwork; some cream cheese pieces should remain visible.
10. Evenly sprinkle the crumb topping over the batter. It will seem like a lot—that's correct. Press lightly into the batter.
11. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly, tent with foil after 25 minutes.
12. Tip: Let the cake cool in the pan on a wire rack for at least 20 minutes before slicing. This allows the crumb topping to set.
13. Tip: For extra moisture, grate carrots finely—they'll blend better into the batter and release more moisture.
14. Tip: If your cream cheese is too soft, chill it for 10 minutes before cubing to prevent it from melting into the crumbs.

Make it for brunch, a bake sale, or just because. The sturdy crumb topping stays crisp for two days—if it lasts that long.

Pecan Streusel Crumb Cake

Just one bite of this pecan streusel crumb cake and you'll be hooked. The toasted pecan topping adds a nutty crunch to every bite while the cake stays tender and buttery. Perfect for breakfast or an afternoon treat.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 large egg, room temperature
• 1/2 cup whole milk, room temperature
• 1/3 cup unsalted butter, melted (or any neutral oil)
• 1 tsp vanilla extract
• 1 cup chopped pecans, toasted
• 1/3 cup packed light brown sugar
• 1 tsp ground cinnamon
• 1/4 cup cold unsalted butter, cut into small pieces

Instructions

1. Preheat oven to 350°F and grease a 9×9-inch baking pan.
2. Toast chopped pecans in a dry skillet over medium heat, stirring frequently, until fragrant (about 3-4 minutes). Set aside to cool.
3. In a large bowl, whisk flour, granulated sugar, baking powder, and salt. Make a well in the center.
4. In a small bowl, whisk egg, milk, melted butter, and vanilla until combined. Pour into the flour mixture and stir just until no dry streaks remain. Do not overmix.
5. Spread batter evenly into the prepared pan.
6. In a separate bowl, mix toasted pecans, brown sugar, cinnamon, and cold butter pieces. Use a pastry cutter or your fingers to work butter into dry ingredients until mixture resembles coarse crumbs.
7. Sprinkle streusel evenly over the batter.
8. Bake for 40-45 minutes until golden and a toothpick inserted in the center comes out clean. Tip: if topping browns too quickly, tent loosely with foil after 30 minutes.
9. Cool in pan on a wire rack for at least 20 minutes before slicing. Do not cut while hot or the crumbs will fall off.

With its tender crumb and buttery pecan streusel, this cake stays moist for days—if it lasts that long. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a dressed-up dessert.

Strawberry Rhubarb Crumb Cake

Get ready for a classic spring dessert that balances sweet strawberries and tart rhubarb under a buttery crumb crust. This crumb cake is easy to throw together and perfect for brunch or a simple weeknight treat.

Serving: 9 | Prep Time: 20 minutes | Cooking Time: 50 minutes

Ingredients

• 1 cup all-purpose flour (spooned and leveled)
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon (optional, for warmth)
• 1/2 cup unsalted butter, cold and cut into small cubes
• 1 large egg, room temperature
• 1/2 cup buttermilk (or substitute: 1/2 tbsp lemon juice + milk to 1/2 cup)
• 1 teaspoon vanilla extract
• 2 cups fresh strawberries, hulled and chopped (about 12 oz)
• 1 cup fresh rhubarb, sliced into 1/2-inch pieces (about 4 oz)
• 1 tablespoon cornstarch
• 1/2 cup all-purpose flour (for crumb topping)
• 1/2 cup packed light brown sugar (for crumb topping)
• 1/4 cup unsalted butter, melted (for crumb topping)

Instructions

1. Preheat your oven to 350°F. Grease an 8×8-inch baking pan with butter or non-stick spray.
2. In a medium bowl, whisk together 1 cup flour, granulated sugar, 1/2 cup brown sugar, baking powder, baking soda, salt, and cinnamon.
3. Cut in the cold butter cubes using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside 1/2 cup of this mixture for the topping.
4. To the remaining dry mixture, add the egg, buttermilk, and vanilla. Stir just until combined; do not overmix. The batter will be thick.
5. In a separate bowl, toss the chopped strawberries and rhubarb with cornstarch until evenly coated.
6. Gently fold the fruit into the batter. Spread the batter into the prepared pan.
7. For the crumb topping: combine 1/2 cup flour and 1/2 cup brown sugar in a small bowl. Pour in the melted butter and stir with a fork until clumps form. Sprinkle evenly over the batter.
8. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil after 30 minutes.
9. Let the cake cool in the pan on a wire rack for at least 20 minutes before slicing.

Enjoy the contrast of tender cake, juicy fruit, and crunchy crumb topping. Serve warm with a dollop of whipped cream or vanilla ice cream for extra indulgence. This cake keeps well at room temperature for up to 2 days, if it lasts that long.

Coffee Cake Muffins with Crumb Topping

Bite into one of these Coffee Cake Muffins with Crumb Topping and you get all the cozy cinnamon-sugar goodness of classic coffee cake, but in a portable muffin. They're perfect for busy mornings when you need something delicious on the go.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

Muffin Batter

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 large egg, at room temperature
• 1/2 cup buttermilk (or mix 1/2 cup milk + 1/2 tablespoon lemon juice, let sit 5 min)
• 1/4 cup unsalted butter, melted and slightly cooled (or any neutral oil)
• 1 teaspoon vanilla extract

Crumb Topping

• 1/3 cup packed light brown sugar
• 1 tablespoon granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 cup unsalted butter, melted
• 2/3 cup all-purpose flour

Instructions

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease wells.
2. Make the crumb topping: In a small bowl, whisk together 1/3 cup brown sugar, 1 tablespoon granulated sugar, and 1 teaspoon cinnamon. Pour in 1/4 cup melted butter and stir. Add 2/3 cup flour and mix with a fork until crumbly. Set aside.
3. Make the muffin batter: In a large bowl, whisk together 1 1/2 cups flour, 1/2 cup granulated sugar, 1/4 cup brown sugar, baking powder, salt, and baking soda.
4. In a separate bowl, whisk egg, buttermilk, 1/4 cup melted butter, and vanilla until smooth.
5. Pour wet ingredients into dry ingredients. Fold gently with a spatula until just combined—do not overmix, or muffins will be tough. Batter will be thick.
6. Divide batter evenly among muffin cups (about 3/4 full). Sprinkle heaping tablespoons of crumb topping over each, pressing down lightly so it sticks.
7. Bake 18–20 minutes until golden brown and a toothpick inserted into center comes out clean. Tip: Rotate pan halfway for even browning.
8. Cool in pan 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Your kitchen will smell like a bakery while these bake. The crumb topping adds a lovely crunchy contrast to the soft, tender muffin underneath. If you have leftovers, reheat in a 300°F oven for 5 minutes to restore the texture.

Mini Crumb Cake Bites

Kick off your next party with these irresistible Mini Crumb Cake Bites. They pack all the buttery, cinnamon-sugar goodness of a full-size crumb cake into a single, pop-able morsel.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted and slightly cooled
• 1/2 cup buttermilk (or 1/2 cup milk + 1/2 tbsp lemon juice, let sit 5 min)
• 1 large egg (room temperature)
• 1 teaspoon vanilla extract
• 1/3 cup all-purpose flour (for crumb topping)
• 1/4 cup granulated sugar (for crumb topping)
• 1/4 cup packed light brown sugar (for crumb topping)
• 1/2 teaspoon ground cinnamon
• 1/4 cup unsalted butter, cold and cut into small cubes (for crumb topping)
• 1/2 cup powdered sugar (for glaze)
• 2–3 tablespoons milk (for glaze, adjust to thin consistency)

Instructions

1. Preheat oven to 350°F. Grease a 24-cup mini muffin tin with nonstick spray or butter.
2. In a large bowl, whisk together 1 1/2 cups flour, 1/2 cup granulated sugar, 1/2 cup brown sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk melted butter, buttermilk, egg, and vanilla until smooth.
4. Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined — do not overmix; a few lumps are okay.
5. Fill each mini muffin cup about 1/2 full with batter (use a small cookie scoop for even portions).
6. Make the crumb topping: in a medium bowl, stir together 1/3 cup flour, 1/4 cup granulated sugar, 1/4 cup brown sugar, and cinnamon.
7. Cut in the cold butter cubes using a pastry cutter or your fingertips until the mixture forms coarse crumbs the size of peas. Try not to overwork or it'll become paste.
8. Spoon a generous teaspoon of crumb topping onto each muffin cup, pressing lightly so it sticks.
9. Bake for 10–12 minutes until the edges are golden and a toothpick inserted into the cake part comes out clean. The crumbs will be slightly soft.
10. Let the bites cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
11. Make the glaze: whisk together powdered sugar and 2 tablespoons milk, adding more milk a teaspoon at a time until you get a drizzling consistency.
12. Drizzle glaze over cooled bites using a spoon or piping bag. Let set for 5 minutes before serving.

Keen for a crunchy contrast? Try swapping half the crumb topping with chopped pecans. These bites stay moist for days in an airtight container — if they last that long.

Conclusion

Grab your crumb topping and get ready to bake—these 18 crumb cake recipes are perfect for National Dessert Day! Whether you’re craving classic coffee cake or a fruity twist, there’s something here for everyone. Try a few, leave a comment with your favorite, and share this roundup on Pinterest to spread the crumbly love!

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