Cinnamon Crumb Cake (Soft, Moist & Bakery-Style)
There is something about a thick slice of cinnamon crumb cake that feels instantly comforting. Warm cinnamon, buttery crumbs, and a soft cake underneath somehow make the kitchen smell like a bakery within minutes. This recipe has quickly become one of my favorite things to bake because it gives you everything you want from a bakery-style crumb cake without being overly complicated. And yes, it’s better than Grandma’s.
Unlike dry coffee cakes that barely have any crumble on top, this cinnamon crumb cake is layered with buttery streusel both inside and on top for the perfect crumb-to-cake ratio. The cake itself is soft, moist, and fluffy thanks to a few key ingredients like oil, sour cream, and cake flour.
If you love bakery-style breakfast cakes, this one belongs on your list immediately. It is cozy, cinnamon-packed, and the perfect excuse to eat cake for breakfast.
What Is Crumb Cake?
Crumb cake is similar to coffee cake, but with a much heavier streusel topping. Traditional coffee cake usually has more cake than crumb, while crumb cake focuses on thick, buttery crumbs layered generously over the cake.
This version combines the best of both. You still get a soft cinnamon cake underneath, but with plenty of bakery-style crumble in every bite.
What Makes This the Best Cinnamon Crumb Cake?
There are a lot of crumb cake recipes online, but most fall into one of two categories: dry cake with barely any crumble, or a heavy, greasy cake with a dense center. This recipe was tested and adjusted carefully to avoid both.
Here’s what makes this cinnamon crumb cake different:
Thick Streusel Inside and On Top
Instead of adding all the crumble on top, this recipe layers buttery streusel inside the cake too. You get cinnamon crumble in every bite without the topping overwhelming the cake.
The Perfect Flour Combination
Using both cake flour and all-purpose flour creates the best texture. Cake flour keeps the crumb soft and tender, while all-purpose flour provides enough structure to support the heavy streusel layers. It’s not typical, but it makes the best crumb cake!
Sour Cream + A Little Oil
Sour cream adds richness and moisture, while a small amount of oil keeps the cake soft for days. The combination gives you a moist crumb without making the cake greasy or heavy.
Ingredients You’ll Need
- All-Purpose Flour – All-purpose flour gives the cake and streusel structure. In the crumble, it helps create thick, buttery chunks instead of a topping that melts flat.
- Cake Flour – Cake flour keeps the cake soft, plush, and tender. I like using it with all-purpose flour so the cake stays fluffy but still has enough structure to hold the streusel.
- Cinnamon – This is where most of the flavor comes from. Cinnamon is used in both the cake batter and the streusel, so every bite tastes warm and cozy.
- Baking Powder and Baking Soda – These help the cake rise. Baking powder gives lift, while baking soda reacts with the sour cream to help create a softer crumb.
- Salt – Salt balances the sweetness and makes the cinnamon and butter flavor pop.
- Salted Butter – Butter adds flavor, richness, and moisture. In the batter, softened butter is creamed with sugar to create a lighter texture. In the streusel, cold butter creates chunky bakery-style crumbs.
- Granulated Sugar – Granulated sugar sweetens the cake and helps the butter cream properly, which gives the cake its soft, fluffy structure.
- Light Brown Sugar – Brown sugar adds a deeper caramel-like sweetness to the streusel and helps make the crumbs taste rich and buttery.
- Eggs – Eggs give the cake structure and help bind everything together. Room-temperature eggs mix more smoothly into the batter.
- Sour Cream – Sour cream is the secret to a moist, plush crumb. It adds flavor, richness, and tenderness without making the batter too thin.
- Whole Milk – Milk loosens the batter just enough so the cake bakes up soft instead of heavy.
- Oil – A little oil keeps the crumb moist and tender for days without making the cake greasy.
- Vanilla Bean Paste or extract – Vanilla rounds out the cinnamon flavor and makes the cake taste warmer, richer, and more bakery-style.
How to Make Cinnamon Crumb Cake
1. Make the Streusel
Mix together the flour, sugars, cinnamon, and salt. Cut in the cold butter until pea-sized crumbs form, then mix in the vanilla. When squeezed together, large chunks should form. Refrigerate while you make the cake batter.
2. Cream the Butter and Sugar
Beat the butter, sugar, and oil together until pale and fluffy. This step is important for creating a soft crumb.
3. Finish the Batter
Add the eggs and vanilla. Then alternate adding the dry ingredients with the sour cream and milk. The batter will be thick and fluffy.
4. Layer the Cake
Spread half the batter into the pan, then sprinkle some of the streusel over the top.
Add the remaining batter and finish with the rest of the crumble. Layering the streusel inside the cake gives you cinnamon flavor throughout while keeping the crumb soft and even.
5. Bake
Bake until golden brown, and a knife inserted into the center comes out clean.
Tips for the Best Crumb Cake
- Measure Flour Correctly – Too much flour can dry out the cake. For best results, use a kitchen scale or spoon and level the flour.
- Use Room-Temperature Ingredients – Room-temperature ingredients mix together more evenly and help create a smoother batter.
- Use Cake Flour and All-Purpose Flour – Cake flour creates a softer, lighter cake while all-purpose flour provides structure. For the best textured cake, use a mixture of both.
- Do Not Overmix – Once the flour is added, mix just until combined. Overmixing can create a dense cake.
- Chill the Streusel – Cold streusel creates thicker crumbs and prevents the topping from melting flat in the oven.
Storage Instructions
Store the cinnamon crumb cake tightly covered at room temperature for up to 3 days. The streusel will stay buttery, and the cake will remain soft and moist.
For longer storage, refrigerate the cake for up to 5 days in an airtight container. I recommend warming individual slices in the microwave for 10–15 seconds before serving to soften the crumb and restore that fresh, bakery-style texture.
You can also freeze the crumb cake for up to 2 months. Wrap slices tightly in plastic wrap and store in a freezer-safe container or bag. Thaw at room temperature before serving.
Frequently Asked Questions
Crumb cake typically has a much thicker streusel topping than traditional coffee cake. This recipe is almost a cross between the two, giving the best of both worlds.
Your butter may have been too warm. Keeping the streusel cold helps create thick bakery-style crumbs. Remember to place it in the refrigerator while you make the cake batter.
You can, but the texture will not be quite as soft and tender. The combination of cake flour and all-purpose flour gives this crumb cake its bakery-style texture while still providing enough structure for the heavy streusel layers.
Yes! In fact, the flavor gets even better the next day. Store it tightly covered at room temperature and warm slices slightly before serving for the best texture.
More Breakfast Recipes You’ll Love
- Better than Krispy Kreme Glazed Donuts
- Coffee Cake Banana Bread
- Blueberry Muffins
- Gooey Cinnamon Rolls
- Banana Muffins
Get to Baking!
If you have been searching for the perfect cinnamon crumb cake recipe, this is the one. It is soft, moist, loaded with buttery streusel, and packed with warm cinnamon flavor in every bite.
The balance of fluffy cake and thick bakery-style crumbs makes it feel like something straight from a bakery case, only better and warm from your own kitchen.
Don’t forget to leave a review and tag me on social media @everythingjustbaked! I love seeing what you create!
Ingredients
- 1 ½ cups (185g) all-purpose flour
- ⅔ cup (125g) packed light brown sugar
- ⅓ cup (65g) granulated sugar
- 1 tablespoon + 2 teaspoons ground cinnamon
- ¾ cup (170g) cold salted butter, cubed
- ½ teaspoon vanilla bean paste or vanilla extract
- Pinch of salt
- 1 cup (120g) all-purpose flour
- 1 cup (115g) cake flour
- 1 tablespoon ground cinnamon
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113g) salted butter room temperature
- 1 cup (200g) granulated sugar
- 2 tablespoons neutral oil
- 2 large eggs room temperature
- ¾ cup (180g) sour cream room temperature
- ⅓ cup (80g) whole milk room temperature
- 2 tablespoons vanilla bean paste or vanilla extract
- Powder Sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
Make the Streusel
- In a medium bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, and salt.
- Add the cold butter and cut it in using a pastry cutter or your fingertips until pea sized crumbs form.
- Add the vanilla and gently toss together. Refrigerate while you make the batter.
Make the Cake
- In a large bowl, beat the butter, sugar, and oil together on medium speed for 2–3 minutes, until pale and fluffy.
- Add the eggs one at a time, mixing well after each addition.Mix in the vanilla. Scrape down the bowl as needed.
- In a separate bowl, whisk together the all-purpose flour, cake flour, cinnamon, baking powder, baking soda, and salt.
- Add the dry ingredients to the butter mixture in three additions, alternating with the sour cream and milk. Mix just until combined. The batter should be thick, fluffy, and spreadable.
Assemble
- Spread half of the batter evenly into the prepared pan. Remove the refrigerated streusel from the fridge and sprinkle about ⅓ of it evenly over the batter. Squeeze some of the streusel together with your hands to create larger bakery-style crumbs.
- Top with the remaining batter and gently spread it out. Finish with the remaining streusel on top, again squeezing together to create some larger crumbs. It will be a thick layer.
- Bake on the middle oven rack for 45 to 55 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
- Allow the cake to cool for at least 30 minutes before slicing and top with a dusting of powder sugar. Enjoy!
Video
Notes
- Use room temperature ingredients: Room temperature butter, eggs, sour cream, and milk blend together more smoothly and help create a lighter, more even crumb.
- Chill the streusel: Keeping the crumble cold helps create larger bakery-style crumbs that hold their shape while baking.
- Cake flour matters: The combination of cake flour and all-purpose flour gives this cake a soft, plush texture while still supporting the heavy streusel layers. You can substitute the cake flour with all-purpose flour, but expect a denser cake.
- Check the cake layer, not the crumbs: When testing for doneness, insert the knife into the cake portion rather than a streusel pocket.
This cake is amazing!!!! My family is very hard to please, and every person loved it! I was told it was the best dessert I ever made! There was a lot of streusel! The cake was moist and filled with cinnamon! I can’t wait to buy your cookbook!
This Crumb Cake is the Bomb.com!!! Thanks for sharing this recipe!😊
This recipe was everything it advertised to be! The cake is scrumptious & the crumble is decadent. I enjoyed making this as much as everyone enjoyed eating it. I was only able to snag a small corner piece so I’m going to make another one now!