Little Cinnamon Crumb Cakes Recipes

OLD FASHIONED CRUMB CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking pan or casserole dish.
• Combine sugar, flour and butter. Use a fork to cut butter in until mixture resembles coarse crumbs. Set aside 1/2 cup of this mixture to use as topping.
• To the remaining flour mixture, add cinnamon, cloves, baking soda and salt. Lightly stir in the buttermilk and egg. Pour batter into prepared pan. Sprinkle cake with reserved topping.
• Bake in preheated oven for 25 minutes, until a toothpick inserted into center of the cake comes out clean.

NANNA'S OLD WORLD CINNAMON CRUMB COFFEE CAKE

Steps:

• Batter: Sift 1 1/2 cups flour, baking powder, and salt together and set aside. In a separate bowl, beat egg until frothy. Beat in sugar and butter until combined. Add milk, sour cream, and vanilla. Add to flour mixture a little at a time and mix on low until combined. Do not over mix. If the batter is too stiff add a little more milk.
• Streusel topping: Combine last 4 ingredients (make sure your butter for the streusel is chilled) in a small bowl and mix together, then set aside.
• Put 1/2 the batter in a 8x8 - inch greased pan and spread evenly. Sprinkle 1/2 streusel over batter. Repeat. Bake at 350 degrees in a preheated oven for 25 to 30 minutes. Topping with chopped nuts is also an option if you like nuts!

COFFEE CRUMB CAKE RECIPE

Steps:

• Add the brown sugar and cinnamon to a medium sized bowl. Mix together to combine. If it's really lumpy, sift together. Set aside.
• Add the flour, brown sugar, white sugar, salt, cinnamon, and soft (almost melted) butter to a large bowl. Mix together with a spoon or spatula until most of the flour is combined.
• Then use your clean hands to press the topping together. You should have very chunky crumbs, some large and some small. If it's too crumbly and dry, microwave it for about 5 seconds to melt the butter more, then work it with your hands until it comes together. Set aside.
• Preheat your oven to 350ºF (177ºC) and bring your butter, sour cream, cream cheese and egg to room temperature.I place my egg in a bowl of warm water for a few minutes and leave out the butter and sour cream for a few hours. If needed, I microwave them for a few seconds until they're room temperature or a little warm.
• Place room temperature butter and granulated sugar into the bowl of your stand mixer with the whisk attachment. (Or a large bowl if you're using a hand mixer.) Mix on medium/high and cream together until light and fluffy, about 2-3 minutes.Make sure it's fully creamed, if it's not light and fluffy then your cake could collapse.
• Add in your room temperature egg, room temperature sour cream and vanilla. Mix until combined. Your batter should look cohesive at this point. If it has chunks of cold butter in there, one of your ingredients was too cold.
• Add in the flour, baking soda, baking powder and salt. Mix on low until just combined. Don't over mix. (If your flour is really lumpy, sift these dry ingredients before adding them into the mixer.) The batter will be thick.
• Grease an 8"x4" loaf pan with pan release on the bottom and up the sides. I recommend using cake goop! Or you can line the bottom and sides with parchment paper to easily flip it out later.
• Place half of the batter into the greased loaf pan and smooth it out. Sprinkle the cinnamon sugar filling on top until it's completely covered. (Optional: swirl if desired.) Then place the rest of the batter on top and smooth it out with a spatula.
• Sprinkle the thick crumbs evenly on top, covering the surface of the batter.
• Bake at 350ºF for 40-50 minutes, rotating halfway through for even baking. When a toothpick comes out clean from the center, it's done!
• Make the cream cheese glaze while your cake is baking, directions below.
• Once finished baking, rest the loaf at room temperature until the pan is completely cool, about 2 hours. Do NOT flip your cake out while it's warm, it could collapse.
• Loosen the edges with a knife, place a piece of plastic wrap on top of the cake and flip upside down to remove it from the pan. Place on top of a plate or serving tray.
• Place softened cream cheese in a large bowl and blend until smooth with a hand mixer or whisk. Slowly pour in the melted butter a little at a time. Do not pour it all in at once or you could end up with a soupy cream cheese mess.
• Sift in the powdered sugar and mix until you don't see any lumps. If you don't sift you will have lumpy glaze. Add in the vanilla.
• While mixing, pour in the coffee a little at a time. Keep adding until you get the desired consistency of glaze. I like a thinner glaze so it's easy to pipe.
• Place glaze into a piping bag and drizzle on top of the loaf. You can also use a spoon or a plastic bag with the corner cut off.
• Enjoy at room temperature for up to three days. To keep it moist, store in a plastic bag or wrap with plastic wrap.

CINNAMON APPLE CRUMB CAKE

Steps:

• CRUMB TOPPING: In a medium bowl combine the walnuts, flour, brown sugar, granulated sugar, and cinnamon whisk together using a fork. Use the fork to stir while you pour in the melted butter. You'll notice the crumbs start to form. Break up any huge crumbs with the fork. Place the bowl in the refrigerator while you make the batter.
• Position a rack in the center of the oven and preheat the oven to 350ºF. Spray a 9-inch springform pan with cooking spray, set aside.
• CAKE BATTER: In a medium bowl whisk together the flour, baking powder, and baking soda. In the bowl of an electric mixer, beat the butter for 2 minutes until it's light and fluffy. Add the sugar and vanilla and continue to beat for an additional 1-2 minutes. Add the eggs, one at a time until each is incorporated before adding the next. Stop the mixer and scrape down the sides. With the mixer on low speed, add the dry ingredients in three editions alternating with the greek yogurt the first time and the milk the second time. Do not overmix. The batter with be quite thick and it's okay if it has a few lumps.
• Spread the batter into the prepared pan. Top with the sliced apples followed by the crumb topping and bake for 45-55 minutes or until a skewer inserted in the center of the cake comes out mostly clean (or with just a few crumbs). Let cool for 15-20 minutes before removing from springform pan.

BLUEBERRY CINNAMON COFFEE CAKE

Steps:

• Preheat oven to 350 degrees.
• Butter a 9"x13" and line with parchment paper, butter parchment paper.
• Mix together brown sugar, flour and cinnamon. Cut in using a pastry cutter or mix in using a mixer 6 tablespoons cubed butter until crumbly.
• Set aside.
• Add 3/4 cup cold butter to mixing bowl and beat until smooth and creamy. Slowly add sugar while beating at medium speed until light and fluffy.
• Add eggs one at a time beating well between each addition. Scrape sides of bowl between each egg. Then add vanilla and mix well. Batter should look light and fluffy.
• Add baking soda, baking powder and salt. Beat on medium-high speed until well combined. Scrape sides of bowl.
• Stir in flour 1 cup at a time alternating with 1/2 cup sour cream mixing on low speed until just combined being careful not to over mix. Continue until all of flour and sour cream is added.
• Hand stir in blueberries until evenly distributed.
• Spread half of the cake batter into the bottom of prepared pan and spread to the edge. Swirl cinnamon crumb topping with a knife into cake batter.
• Spread 1/3 of of the Brown Sugar Cinnamon Crumb over the batter and cover with remaining blueberry cake batter.
• Press brown sugar crumb topping between fingers to form crumbs and distribute evenly over the top of the cake.
• Bake for 50-60 minutes or until a toothpick inserted into the center of cake comes out clean.
• Allow cake to cool before serving.

CINNAMON CRUMB CUPCAKES

Steps:

• Preheat oven to 325 degrees.
• You will need two muffin pans that hold 12 muffins each. Lightly spray with cooking spray.
• In a large mixing bowl, beat together the butter and sugar. Add the vanilla and eggs one at a time, beating well after each addition.
• Combine the flour and baking powder together in a bowl and add to the butter, sugar, and egg mixture. Mix on low speed until well blended-the batter will be very thick.
• Divide the batter evenly among the 24 cups. This will fill them about half way.
• For the topping, mix together the flour, brown sugar, and cinnamon in a bowl.
• Add the hard butter and cut it in to the dry ingredients until it resembles coarse crumbs-you can use your hands for this, rubbing it between your fingertips. Don't make it too fine, you want it to have some body to it. Note: I use my hand held pastry blender tool.
• Put about 1 tablespoon of the streusel topping over each cake using up all of the topping;you will not see much of the batter.
• Bake in a preheated oven on two shelves for about 18 minutes, switching shelves after the first 10 minutes.
• They are done when a toothpick inserted in the middle comes out clean. Do not overbake;start checking them at about 16 minutes.
• Cool 5 minutes in the pans then remove to a cooling rack.

CINNAMON CRUMB COFFEE CAKE

Steps:

• Preheat the oven to 350F.
• In the bowl of a mixer, cream together the butter and sugar, scraping down the sides occasionally. Add the vanilla and egg, mix in.
• In a separate bowl, mix together the flour, baking powder and salt. Add one half of it to the mixer, and when mostly combined, add the milk. Once the milk is mostly incorporated, add the rest of the flour.
• To make filling: in a small bowl, pinch together the softened butter, flour, sugar and cinnamon until soft crumbs form.
• To make topping: add the butter, flour, brown sugar and cinnamon to a food processor and pulse until coarse crumbs form (You can cut in with forks or a pastry cutter, but I am not patient enough for that!).
• Grease a 9x9 baking pan. Pour in ½ of cake batter, and spread to all four corners. Sprinkle the filling over top, then pour in remaining cake batter, and spread carefully across the top, disturbing the filling layer as little as possible (an offset spatula works well for this).
• Sprinkle the topping over the top and press lightly so it adheres.
• Bake in preheated oven for 45-50 minutes, until a toothpick inserted comes out clean. Cool to warm on wire rack before serving.

COFFEE CAKE MUFFINS (MINI CRUMB CAKE BITES)

Steps:

• Preheat oven to 350°F. Spray mini muffin pans with nonstick cooking spray (I like using the nonstick spray that contains flour for these).
• Stir granulated sugar, oil, egg, and vanilla in a large bowl until combined. Stir in milk.
• In a medium bowl, whisk baking powder, 1/2 teaspoon salt, and 1 1/2 cups flour. Slowly stir dry ingredients into wet ingredients. Fill muffin pans with 1 tablespoon of batter per cavity (33-36 muffins).
• Melt the butter in the same bowl you used for the dry ingredients. Stir in cinnamon, 2 tablespoons flour, a pinch of salt, and brown sugar. Mixture will be crumbly. Place about 1/2 to 3/4 teaspoon of crumb topping on each muffin.
• Bake for 9-10 minutes until a toothpick comes out clean from the center of the muffin. Cool before removing from pan and serving. It's easiest to use a knife to help remove these from the pan.
• Store in an airtight container for up to 3 days for freeze for up to one month. You may also bake them in in mini muffin liners instead of straight in the muffin pan.

BEST MOIST CRUMB CAKE

Steps:

• Preheat oven to 325F. Grease and line an 8×8″ square baking pan with parchment paper. Set aside.
• In a large mixing bowl, toss together all the dry ingredients for the crumb topping. Then stir in the melted butter just until all is moistened and chunky.
• In a large mixing bowl, cream together the butter and sugar. Mix in the eggs, one at a time, then mix in the sour cream and vanilla extract. The mixture might look curdled, but not to worry, it will come together when you add in the dry ingredients.
• Slowly stir in the flour, baking soda, and salt until just combined. The batter will be thick.
• Spoon the cake batter into the prepared baking pan. Evenly crumble the streusel on top.
• Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Let cool and dust with powdered sugar before serving.

CINNAMON CRUMB BANANA BREAD

Steps:

• In a large bowl of a mixer, fitted with a paddle attachment, beat together the sugar, egg and vanilla until combined. Add the butter and beat until smooth and the butter is fully incorporated. Beat in the buttermilk and bananas.
• In a separate bowl, mix together the flour, salt, baking soda, baking powder and cinnamon. Slowly stir the dry ingredients into the wet until all the flour is incorporated. Spray a loaf pan with non-stick spray and pour in the batter. * Note that not all loaf pans are the same size. You may have extra batter, so just pour in enough so there is still about an inch or 2 of space before the top of the pan.
• Make the crumb topping by combining the powdered sugar, flour, cinnamon salt and melted butter. Using your hands, crumble the mixture over the batter in the pan. Bake in a pre-heated 350 degree oven for 45 - 50 minutes or until a toothpick comes out clean.

CRUMB CAKE

Steps:

• In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, cinnamon, and salt. Using a spoon, stir in the cake flour one cup at a time, until the mixture forms a cohesive dough, like a very thick and clumpy cookie dough. As you add the last cup of flour, the mixture will be difficult to stir, so feel free to ditch the spoon and use your hands to mix it in. Set aside.
• Preheat the oven to 350°F and set an oven rack to the middle position. Grease a 9 x 13-in cake pan.
• In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
• In the bowl of an electric mixer, beat the softened butter and granulated sugar on medium-high speed, scraping the bowl as necessary, until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, beating until incorporated after each addition (don't worry if the batter looks a little curdled at this point). Beat in the vanilla and scrape the bowl to make sure everything is evenly combined. Add the flour mixture alternately with the sour cream (half of the flour/all of the sour cream/then the remaining half of the flour), mixing on low speed with each addition, until just combined.
• Spread the cake batter evenly in the cake pan (it will only come about ¾ inch up the sides of the pan). Top the batter with the streusel crumbs, using your fingers to break it apart and form it into roughly ½-inch chunks. Bake for 40 to 45 minutes, until a cake tester inserted into the middle of the cake comes out clean. Let the cake cool fully on a rack. Dust with powdered sugar and cut into squares to serve. Cover the cake with aluminum foil and store at room temperature; it will keep nicely for up to 3 days. To keep the cake fresher longer, store it in the refrigerator but bring it to room temperature before serving.
• Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, wrap it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.