Scratch Crumbcake Recipe
Make Scratch Crumbcake Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cake Batter
Scratch Crumb Topping
Optional Glaze
Method
Cake Batter
Prepare oven and pan
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan (or line with parchment) and set aside.
Combine dry ingredients
In a medium bowl, whisk together 2.5 cups all-purpose flour, 1 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp salt until evenly distributed.
Cream butter and sugars
In a large mixing bowl, beat 3/4 cup softened unsalted butter on medium speed until creamy (about 1 minute). Add the dry mixture and beat briefly to incorporate, or alternatively beat butter and sugar together first if you prefer a lighter texture: cream butter with the granulated sugar from the cake ingredients until pale and fluffy (about 2 minutes).
Add eggs and milk
Add the 2 large eggs one at a time, beating briefly after each addition. Mix in 1 tsp vanilla extract. With the mixer on low, add half of the dry flour mixture, then add 1 cup whole milk, then the remaining dry mixture. Mix until just combined — do not overmix; batter should be smooth and slightly thick.
Pour the batter into the prepared 9x13 pan and use an offset spatula to spread it into an even layer.
Scratch Crumb Topping
Mix dry crumb ingredients
In a medium bowl, combine 1.25 cups all-purpose flour, 3/4 cup packed light brown sugar, 1/4 cup granulated sugar, 1.5 tsp ground cinnamon, and 1/4 tsp salt. Whisk to blend.
Cut in cold butter
Add 1/2 cup cold unsalted butter, cut into small cubes. Using a pastry cutter, two forks, or your fingertips, work the butter into the dry mixture until the mixture resembles coarse crumbs and some pea-sized pieces remain. If you want larger crumbs, handle the butter less; for finer crumbs, work a bit more. Chill the crumb mixture in the refrigerator for 10 minutes if your kitchen is warm so crumbs stay distinct.
Top the batter
Evenly scatter the crumb topping over the cake batter in the pan. Gently press with your hands so some crumbs adhere but leave many loose for a crunchy top.
Bake
Bake in the preheated 350°F (175°C) oven for 30–40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not raw batter) and the top is golden brown. If the top browns too quickly, tent loosely with foil for the last 10 minutes of baking.
Remove from oven and place the pan on a wire rack to cool at least 20–30 minutes before slicing so crumbs set and slices hold together.
Optional Glaze
Make the glaze
In a small bowl whisk together 3/4 cup powdered sugar, 1 tablespoon milk, and 1/4 tsp vanilla extract until smooth. Add more milk, a few drops at a time, if needed to reach a pourable but thick consistency.
Finish the cake
When the cake is warm but not hot (about 20–30 minutes after removing from oven), drizzle the glaze over the top in zigzags using a spoon. Allow glaze to set for 10–15 minutes before cutting and serving.