Martha Stewart Classic Crumb Cake

This Martha Stewart Classic Crumb Cake is a soft and buttery recipe, which uses brown sugar and cinnamon for a thick crumb topping. It’s a classic, foolproof treat, perfect for breakfast or dessert, and ready in just 30 minutes.

Martha Stewart Classic Crumb Cake Ingredients

• 2 tablespoons canola oil, plus more for pan
• 4 cups all-purpose flour, plus more for pan
• 1/2 cup granulated sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup milk
• 2 teaspoons pure vanilla extract
• 1 cup packed light-brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1 cup (2 sticks) unsalted butter, melted and cooled
• Confectioners’ sugar, for dusting

How To Make Martha Stewart Classic Crumb Cake

1. Prep the oven and pan: Preheat oven to 325°F. Lightly brush a 9-by-12 1/2-inch baking pan with canola oil, dust with flour, and tap out excess.
2. Make cake base: In a medium bowl, sift together 1 1/2 cups flour, granulated sugar, baking powder, and salt. In another bowl, whisk together egg, milk, 2 tablespoons canola oil, and vanilla. Fold dry ingredients into the egg mixture with a rubber spatula.
3. Add batter to pan: Spread batter evenly into the prepared pan. Set aside.
4. Make crumb topping: In a medium bowl, mix remaining 2 1/2 cups flour, brown sugar, and cinnamon. Pour in melted butter and toss with a spatula until large crumbs form.
5. Add crumbs and bake: Sprinkle the crumb topping evenly over the batter. Bake for about 20 minutes, rotating the pan after 10 minutes, until a tester inserted comes out clean.
6. Cool and serve: Let the cake cool in the pan on a wire rack. Dust with confectioners’ sugar. Cut into 3-inch squares and serve.

Recipe Tips

• How to make big crumb pieces: Use cool, not hot, melted butter and gently toss the topping to form large clumps.
• Can I use buttermilk instead of milk?
  Yes, for a slightly tangy flavor and extra moisture.
• How to prevent a dry cake: Don’t overbake—test at 20 minutes and remove as soon as the center is set.
• Can I add fruit to this cake?
  Yes, try a layer of thinly sliced apples or blueberries beneath the crumb topping.
• Can I double the recipe?
  Yes, use a larger pan and increase baking time accordingly.

What To Serve With Classic Crumb Cake

This rich, crumbly cake is best enjoyed with:

• Hot coffee or espresso
• Chai or black tea
• Fresh berries
• A dollop of whipped cream or vanilla yogurt

How To Store Classic Crumb Cake

Room Temperature: Store in an airtight container for up to 3 days.

Refrigerate: Store covered for up to 5 days. Warm slices slightly before serving.

Freeze: Wrap slices in foil and freeze for up to 2 months. Thaw at room temperature.

Classic Crumb Cake Nutrition Facts

• Calories: 420 per slice
• Fat: 22g
• Saturated Fat: 13g
• Carbohydrates: 52g
• Sugar: 26g
• Protein: 4g
• Fiber: 1g
• Sodium: 200mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use margarine instead of butter?
Butter is best for flavor, but margarine can be used in a pinch.

Why is my crumb topping sinking?
The batter may be too thin. Make sure to measure flour correctly and fold gently.

Can I use cake flour?
Stick with all-purpose flour for the best crumb texture.

Can I make this in a round pan?
Yes, use a 9-inch round pan and adjust the bake time slightly.

Try More Recipes:

• Martha Stewart Citrus Upside Down Cake
• Martha Stewart Cinnamon Streusel Coffee Cake
• Martha Stewart Cinnamon Coffee Cake