Crumb Cake Recipe
This old-fashioned crumb cake is a vintage favorite—brown sugar, warm spices, and a generous crumb topping. It’s quick to mix, bakes in about 30 minutes, and is perfect with coffee or tea.
If you don’t have sour milk on hand, you can make a quick substitute in minutes (see the FAQ below).
Crumb Cake
Ingredients
- 2 cups brown sugar
- 2 cups sifted flour
- 1/2 cup butter
- 1 egg, well beaten
- 1 cup sour milk
- 1 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
Preheat oven: 350°F
Instructions
- Preheat oven to 350°F. Grease and flour an 8×12-inch pan.
- Mix brown sugar, flour, and butter until crumbly.
- Divide mixture in half.
- To one half, add egg, sour milk, baking soda, and spices; mix well to form the batter.
- Pour batter into prepared pan. Sprinkle remaining crumb mixture evenly on top.
- Bake about 30 minutes. Cool slightly and serve.
Total Cook Time: about 30 minutes
Equipment: 8×12-inch pan
Servings: 8–10
Crumb Cake FAQ
What is sour milk and how do I make it?
Sour milk is milk that has been acidified—stir 1 teaspoon vinegar or lemon juice into 1 cup milk and let it stand 5–10 minutes.
Can I reduce the spices?
Yes. You can use only cinnamon if you prefer a simpler flavor.
How do I know when crumb cake is done?
The top should look set and a toothpick inserted near the center should come out clean or with a few moist crumbs.
How should crumb cake be stored?
Store covered at room temperature for 1–2 days or refrigerate for longer freshness.