Good Morning Crumb Cake
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Good Morning Crumb Cake – This yummy crumb cake is perfect for a breakfast crowd or holiday brunch! It’ll be a hit at your next get together!
I think I would eat cake for breakfast every day if I could. And lunch. And dinner.
I love cake.
I made this crumb cake last week for a family brunch. I thought there would be plenty left over to take home and devour throughout the week. Somehow all of it disappeared.
Good thing I took these pictures beforehand and didn’t rely on a leftover piece to photograph when I got home. This recipe would be picture-less.
This recipe must have pictures. Do you see all that crumbly delicious topping? That tight-crumb cake? Helloooooooo delicious.
I’m calling this Good Morning Cake. Because you can’t eat this for breakfast and have a bad morning. It just doesn’t work like that.
This cake will make your morning good. Promise.
Good Morning Crumb Cake
Ingredients
- 4 ½ cups flour
- 2 ¼ cups sugar
- 1 cup light brown sugar
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ⅛ teaspoon ginger
- ⅛ teaspoon ground cloves
- ⅛ teaspoon nutmeg
- 4 sticks butter, softened
- 1 ½ teaspoons vanilla
- 3 eggs
- ½ teaspoon baking soda
- 1 cup greek yogurt, (may sub sour cream)
- spreadable butter (optional)
Instructions
- Preheat oven to 350. Spray a 10×15 inch pan with cooking spray and set aside.
- For the Topping: In a large bowl combine 2 cups flour, 1/4 cup sugar, brown sugar, 1/2 teaspoon salt, cinnamon, ginger, ground cloves, nutmeg, and whisk to combine. Cut in 2 sticks butter until mixture is crumbly.
- In another bowl, cream remaining butter with remaining sugar. Beat until fluffy. Beat in eggs, vanilla, baking soda, and remaining salt. Add flour and mix until just combine. Mix in greek yogurt (or sour cream). Spread in prepared pan. Crumble topping over batter.
- Bake 35 minutes-40 minutes or until an inserted knife comes out clean. Cut and serve warm with optional butter on top.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you make these into muffins?
How long would you bake them if so?
Making this cake into cupcakes/muffins hasn’t been tested but you can aim for baking them at a slightly higher temperature (around 375 or so) and for less time (probably about 15-20 minutes), keeping an eye on them of course. You’ll know they’re done when a toothpick comes out clean. 🙂
How is this diabetic
It isn’t hun. You’d have to substitute.
Hello there! Found this recipe from your site just now and I am really craving good old fashioned crumb cake. Easy enough to make but my one question is .. can you bake in two round cake pans.. like an 8 or 9 inch pan? I read that someone had an issue with the long cooking time . Personally, making two smaller cakes would be simpler and one all for me and one for another day! Thanks so much!
I’m sure that’s possible!!
Can’t make it because the recipe doesn’t show all the topping ingredients
You have so many advertisements it is hard to find the recipes
INSTRUCTIONS #2 tells you everything you need for topping.
Your recipe looks delicious. I rhink but not sure I have eaten it before. Will definitely try!
I hope that you absolutely love this cake, Linda! Thanks 🙂
Does the 2 cups flour come out of the 4 and 1/2 cups of flour you start with the butter and sugar say use rest of but not the flour so I take it not need 4 and 1/2 cups flour for cake please clarify for me thank you
Delicious cake. Confused on cooking time though–after 40 minutes, cake was still shaking, so cooked another 15 minutes, not done, another 15 minutes, still not done, another 15 minutes. The cake itself was done, but the bottom was burned. I used 9 x 13″ Pyrex pan. Any suggestions? Thank you.