Martha Stewart Crumb Cake

This Martha Stewart Crumb Cake is a tender and cinnamon-spiced recipe, which includes brown sugar and a buttery crumb topping. It’s a classic, foolproof recipe, ready in about 30 minutes.

Martha Stewart 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 Crumb Cake

1. Prep oven and pan: Place oven rack in center and preheat 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. Mix base batter: In a bowl, sift together 1 1/2 cups flour, granulated sugar, baking powder, and salt. In a separate bowl, whisk together egg, milk, 2 tablespoons canola oil, and vanilla extract.
3. Combine and spread: Fold dry ingredients into the wet mixture using a rubber spatula until combined. Spread evenly in prepared pan and set aside.
4. Make crumb topping: In a separate bowl, combine remaining 2 1/2 cups flour, brown sugar, and cinnamon. Pour melted butter over and toss gently with a rubber spatula until large crumbs form.
5. Top and bake: Sprinkle crumb mixture evenly over the batter. Bake for about 20 minutes total, rotating pan after 10 minutes. Cake is done when a tester inserted in the center comes out clean.
6. Cool and serve: Cool completely in pan on a wire rack. Dust with confectioners’ sugar and cut into 3-inch squares.

Recipe Tips

• Why is my crumb topping dry? Make sure to toss the butter with the topping mixture gently—don’t overmix or the crumbs will be too fine.
• Can I add fruit? Yes, a layer of thinly sliced apples or berries under the crumbs works great.
• How do I know when it’s baked? The crumbs should be golden and a toothpick inserted into the center should come out clean.
• Can I use a different oil? Yes, vegetable oil or melted butter can be substituted for canola.
• How to keep crumbs from sinking: Press the topping gently into the batter before baking.

What To Serve With Crumb Cake

This soft and sweet coffee cake pairs perfectly with:

• A cup of coffee or tea
• Vanilla yogurt
• Fresh fruit
• A glass of cold milk
• A drizzle of maple syrup

How To Store Crumb Cake

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

Refrigerate: Keep covered in the fridge for up to 5 days. Rewarm before serving.

Freeze: Wrap slices individually and freeze up to 1 month. Thaw and dust with sugar before serving.

Crumb Cake Nutrition Facts

• Calories: 410
• Total Fat: 20g
• Saturated Fat: 11g
• Cholesterol: 60mg
• Sodium: 180mg
• Carbohydrates: 52g
• Sugar: 24g
• Protein: 4g

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

FAQs

Can I double this recipe?
Yes, double and bake in two pans or a large sheet pan.

Can I use whole wheat flour?
Partially, yes—replace up to half the all-purpose flour for a heartier texture.

Can I make it dairy-free?
Use a plant-based milk and vegan butter substitute.

Can I skip the dusting sugar?
Yes, the cake is sweet enough on its own.

How do I keep the crumbs from getting soggy?
Cool the cake completely before covering or storing.

Try More Recipes:

• Martha Stewart Crepe Cake
• Martha Stewart Cream Cheese Pound Cake
• Martha Stewart Cream Cheese Cake