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Classic Crumb Cake Recipe | In Jennie's Kitchen

Classic Crumb Cake

5 from 2 votes
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins


  • For the crumb topping
  • ¾ cup 90 grams flour
  • 5 tablespoons 62 grams granulated natural cane sugar
  • ¼ teaspoon 1 gram sea salt
  • 1 ½ teaspoons cinnamon
  • 5 tablespoons 70 grams butter, melted
  • For the cake batter
  • 1 cup + 1 tablespoon 150 grams flour
  • ¼ cup 50 grams granulated natural sugar
  • ¼ teapsoon 1 gram sea salt
  • 1 ½ teaspoons 8 grams baking powder
  • ½ cup 237 ml milk
  • 1 egg lightly beaten
  • 2 tablespoons 28 grams butter, melted
  • ½ teaspoon 5 ml vanilla extract
  • Confectioners’ sugar to finish (optional)


  • Preheat your oven to 375ºF (190ºC). Generously grease the sides and bottom of a 6-inch round pan. Add a bit of flour, and tip the pan from side to side until it’s well coated. Tap the pan to remove any excess flour.
  • Prepare the crumb topping first. Add the flour, sugars, salt, and cinnamon to a deep bowl; whisk to combine. Using a fork, stir in the melted butter, making sure there are no dry bits of flour.
  • To make the crumb cake batter, add the flour, sugar, salt, and baking powder to a clean deep bowl. Whisk to blend.
  • Add the milk, egg, melted butter, and vanilla. Stir with a fork just until combined.
  • Spoon into the prepared cake tin. Evenly sprinkle the crumb topping over the top, pressing it in gently so it sticks.
  • Bake until golden brown, and a metal skewer inserted in the center comes out clean, about 35 minutes. Remove from the oven. Set the tray on a wire rack, and allow cake to cool at least 30 minutes before serving. Sift some confectioners’ sugar over the top before serving, if desired.