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Jenny’s Crumb Cake

Jenny’s Crumb Cake

A few weekends ago I went to see my friend Jenny in Vermont. I had been looking so forward to going to her house to see her garden. Even in the dead of winter, you can tell that amazing things happen in there.

Jenny is the most incredible gardener and I drool over her Instagram feed all spring and summer. She grows everything, and her fruits and vegetables are the most colorful, exquisite looking things imaginable. She believes that food is medicine (so do I) and that we should be growing the most nutritious food possible. She is inspiring. She and our friend Liz have created a course on how to grow an organic garden that is free from pests and plant disease, and yields the healthiest food possible. I am so excited to take this course this spring. You can follow along and see the progress of my garden on Instagram.

While I was there, Jenny made me this coffee cake. I thought that my coffee cake was the best, but it isn’t. Jenny’s is. I immediately came home and have made it for my family three times. It is moist, buttery, and has the best crumb top. You could make the streusel and put it on top of blueberry muffins or as a topping for a crisp. Even better, you use melted butter, so there is very little effort or time involved. Always a winner in my book.  

This recipe is adapted from Great Coffee Cakes, Sticky Buns, Muffins, and More by Carole Walter. The book is out of print, but I found a used copy. I used Jenny’s adaptations, so I’m giving her the honors.

The Best Coffee Cake Ever

Streusel:

  • ⅔ cup unsalted butter
  • 1 ½ cups flour
  • ¾ cup sugar
  • ¾ teaspoon cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon salt

Butter Cake:

  • 2 cups flour
  • ¾ cup sugar
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup butter, room temperature
  • 1 egg
  • ⅔ cup buttermilk
  • ½ cup sour cream
  • 1 teaspoon vanilla

Streusel Topping

Preheat oven to 350 degrees. Spray a 10-inch springform pan or a 9×9 cake pan with spray. Making the streusel by melting the butter in a medium saucepan. Remove from heat and let cool slightly.

Best streusel recipe

Whisk together flour, sugar, cinnamon, baking powder, and salt. Pour into the saucepan and stir with a fork until it forms crumbs, break apart the large chunks. Let stand for 10 to 15 minutes.

The Best Coffee Cake Ever

To make the cake batter, whisk flour, sugar, baking powder, and salt in a medium bowl.

The Best Coffee Cake Ever

Using your fingertips or a pastry cutter, work the butter into the flour mixture until it forms fine crumbs.

The Best Coffee Cake Ever

In another small bowl, whisk together the egg, buttermilk, sour cream, and vanilla.

The Best Coffee Cake Ever

Make a well in the center of the bowl and pour the liquid ingredients in the center.

The Best Coffee Cake Ever

Gently push the crumbs into the liquid working with the crumbs in the center and working towards the edge of the bowl. Beat for about one minute or until the batter is smooth. This is a really thick batter.

Streusel Topping

You might have some big streusel clumps and you can break them up a little with a fork, but I like to keep them like that.

The Best Coffee Cake Ever

Transfer the batter into the prepared pan. Smooth with an offset spatula. Cover with the streusel.

The Best Coffee Cake Ever

Bake for 40 to 45 minutes. The top will be just golden and a toothpick will come out clean. Let cool completely. Dust with powdered sugar if you like.

The Best Coffee Cake Ever

Dust with powdered sugar.

The Best Coffee Cake Ever

Print

Jenny’s Crumb Cake


Ingredients

Streusel:

  • ⅔ cup unsalted butter
  • 1 ½ cups flour
  • ¾ cup sugar
  • ¾ teaspoon cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon salt

Butter Cake:

  • 2 cups flour
  • ¾ cup sugar
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup butter, room temperature
  • 1 egg
  • ⅔ cup buttermilk
  • ½ cup sour cream
  • 1 teaspoon vanilla

Instructions

  1. Preheat oven to 350 degrees. Spray a 10-inch springform pan or a 9×9 cake pan with spray. Making the streusel by melting the butter in a medium saucepan. Remove from heat and let cool slightly.
  2. Whisk together flour, sugar, cinnamon, baking powder, and salt. Pour into the saucepan and stir with a fork until it forms crumbs, break apart the large chunks. Let stand for 10 to 15 minutes.
  3. To make the cake batter, whisk flour, sugar, baking powder, and salt in a medium bowl. Using your fingertips or a pastry cutter, work the butter into the flour mixture until it forms fine crumbs.
  4. In another small bowl, whisk together the egg, buttermilk, sour cream, and vanilla.
  5. Make a well in the center of the bowl and pour the liquid ingredients in the center.
  6. Gently push the crumbs into the liquid working with the crumbs in the center and working towards the edge of the bowl. Beat for about one minute or until the batter is smooth. This is a really thick batter.
  7. Transfer the batter into the prepared pan. Smooth with an offset spatula. Cover with the streusel. You will have some big clumps and you can break them up a little with a fork, but I like to keep them like that.
  8. Bake for 40 to 45 minutes. The top will be just golden and a toothpick will come out clean. Let cool completely. Dust with powdered sugar if you like.

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  1. Vickie

    April 16th, 2015 at 8:56 am

    yum, that looks awesome! I love cakes with crumble/streusel on top 🙂

  2. bakedbree

    April 21st, 2015 at 9:06 pm

    Me too! I love a simple crumb cake. This is a great recipe. It turns out perfectly every time.

  3. Jenny

    April 27th, 2015 at 6:17 pm

    buttery cake + crumbs/ streusel + jam = heaven!

  4. Brenda @ a farmgirl's dabbles

    April 16th, 2015 at 12:34 pm

    I’m convinced that I need to try this!

  5. bakedbree

    April 21st, 2015 at 9:05 pm

    You DO! It’s so good.

  6. Jenny

    April 27th, 2015 at 6:13 pm

    I highly support your decision : )

  7. Lauren Gaskill

    April 16th, 2015 at 3:38 pm

    I love how simple this recipe is! It looks delicious. 🙂

  8. bakedbree

    April 21st, 2015 at 9:05 pm

    It is simple, and I have made it three times already!

  9. Jenny

    April 27th, 2015 at 6:14 pm

    Plus, your house will smell amazing : )

  10. Jenny

    April 17th, 2015 at 9:05 am

    Bree! I’m so flattered that you liked my cake enough to try the recipe; it’s my favorite thing to make when I want the house to smell good. And thank you for leaving me with your delicious cookies! That’s my kind of trade : )

  11. bakedbree

    April 21st, 2015 at 9:04 pm

    I LOVE this recipe. Thank you for introducing me to that book. I want to make everything in it.

  12. Anke

    April 17th, 2015 at 12:13 pm

    Hi Bree, it sounds very very good!!! But how much is a “cup”? How many “kilogram”? Thanks a lot for a short feedback.

  13. bakedbree

    April 21st, 2015 at 9:03 pm

    A cup is 8 ounces.

  14. Erin @ Miss Scrambled Egg

    April 20th, 2015 at 10:48 am

    Wowza! This looks great. Nothing beats spending quality time with friends. I’ve never been to Vermont, but I’m going in May and can’t wait. I’ve heard that it’s beautiful.

  15. bakedbree

    April 21st, 2015 at 8:57 pm

    I LOVE Vermont. I used to go every summer as a kid. It is beautiful, and has some DELICIOUS food!

  16. Jenny

    April 27th, 2015 at 6:15 pm

    Erin – have so much fun and be glad that you missed a cold & rainy April!

  17. Trisha

    April 27th, 2015 at 4:07 am

    crumb cake is awesome – this one looks so good. its on my list!

  18. Jenny

    April 27th, 2015 at 6:16 pm

    I can definitely vouch for it! I hope you love it : )

  19. Streusel French Toast Casserole - A decadent way to start the day

    January 22nd, 2018 at 11:28 am

    […] French toast base from Sabrina of Dinner Then Dessert but used my favorite streusel topping from my Jenny’s Crumb Cake recipe. (Which happens to be my son William’s favorite cake ever, if you haven’t already made […]

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