Easy Homemade Crumb Cake (Traditional Streusel + Healthy Swaps)

Crumb Cake has a way of wrapping your kitchen in buttery, cinnamon-sugar comfort that feels like a hug from the oven. The first time I made this traditional Crumb Cake was for a rainy Sunday morning — the whole house smelled like cinnamon and brown sugar, and my family gathered around the table with mugs of coffee. This easy homemade crumb cake is perfect whenever you want a cozy treat: weekend brunches, weekday coffee breaks, holiday breakfasts, or as the dessert that disappears fastest at holiday gatherings.

🧂 Ingredients:

• For the cake:
  • 1 1/2 cups (190 g) all-purpose flour
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (115 g / 1 stick) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1/2 cup (120 ml) whole milk (or plant milk for a dairy-free version)
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla extract
• For the classic crumb streusel:
  • 1 cup (125 g) all-purpose flour
  • 3/4 cup (150 g) packed brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup (115 g / 1 stick) cold unsalted butter, cut into small cubes
• Optional glaze:
  • 1/2 cup (60 g) powdered sugar
  • 1–2 tsp milk or lemon juice

Notes: This recipe fits a 9-inch round (or 8×8-inch square) pan. To double for a 9×13 pan, increase ingredients by 1.5–2x.

👩‍🍳 Directions:

1. Preheat the oven to 350°F (175°C). Grease and line a 9-inch round pan with parchment for easy removal.
2. In a medium bowl, whisk together 1 1/2 cups flour, baking powder, and 1/2 tsp salt. Set aside.
3. In a large bowl, cream 1/2 cup softened butter with 3/4 cup granulated sugar until light and fluffy (about 2–3 minutes with a hand mixer).
4. Beat in the eggs one at a time, then stir in the milk and vanilla until combined.
5. Gradually fold the dry ingredients into the wet until just combined — don’t overmix. The batter will be thick but spreadable.
6. Spread the batter evenly into the prepared pan (use an offset spatula or the back of a spoon).
7. Make the streusel: In a bowl, combine 1 cup flour, brown sugar, cinnamon, and 1/4 tsp salt. Add the cold cubed butter and cut in with a pastry cutter or two forks until the mixture forms coarse crumbs (pea-sized pieces). For extra-large crumbs, press fewer times; for fine crumbs, work a little more.
8. Generously sprinkle the streusel over the cake batter, pressing lightly so it adheres.
9. Bake for 40–45 minutes, or until the top is golden and a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). If the top browns too fast, tent loosely with foil after 25–30 minutes.
10. Cool the cake in the pan on a wire rack for 15–20 minutes. If using the glaze, whisk powdered sugar with milk (or lemon) until smooth and drizzle over the warm cake. Let cool completely before slicing for clean pieces.

Baking tip: For deeper crumbs, chill the streusel for 10 minutes before scattering it on the batter so the butter stays cold and produces bigger crumbs.

💡 Tips & Variations:

• Vegan version: Use 1/4 cup melted coconut oil in place of butter in the batter, 2 flax eggs (2 tbsp ground flax + 6 tbsp water), plant milk, and use plant-based butter or coconut oil in the streusel.
• Gluten-free: Substitute a 1:1 gluten-free flour blend for both the batter and streusel. Add 1/4 tsp xanthan gum if your blend doesn’t contain it.
• Lower-carb / low-sugar: Replace granulated sugar with erythritol or monk fruit blend (check 1:1 conversions) and try almond flour for the streusel (texture will be denser). Expect a different crumb texture.
• Whole-grain twist: Swap half the all-purpose flour for whole-wheat pastry flour for more fiber and a nuttier flavor.
• Add-ins: Fold 1 cup fresh berries or chopped apples into the batter before spreading for a fruity crumb cake. Sprinkle chopped pecans or walnuts into the streusel for extra crunch.
• Serving: Serve warm with coffee, a dollop of whipped cream, vanilla ice cream, or a light cream cheese glaze for brunch.
• Storage: Store covered at room temperature for up to 2 days, or refrigerate up to 5 days. To freeze, wrap tightly and freeze up to 3 months — thaw overnight in the fridge and warm briefly in a 300°F (150°C) oven.

🩺 Health & Lifestyle Tie-in:
This crumb cake is an indulgent treat, but small swaps (like using whole-grain flour, reducing sugar, or using healthier fat alternatives) can boost fiber and heart-healthy fats. Making homemade desserts more often than buying processed sweets can help you control ingredients and portions — a small step that may support long-term health and even reduce healthcare costs over time. Treats are part of a balanced life: enjoy them thoughtfully.

❤️ Conclusion:
If you make this easy, traditional homemade Crumb Cake, I’d love to hear how it turns out — leave a comment, share a photo, or tag me on social so I can see your crumbs and tweaks. Warm ovens and shared plates are where memories are made — happy baking!

#fblifestyle