I made it pretty clear in my Strawberry Buckle post that I LOVE CRUMB. I can never have enough crumb on cake. So why make a normal crumb cake when you can make a Double Crumb Cake?
This cake is outstanding. I mean, look at that crumb to cake ratio! I like my crumb to be on the crispier side, and this was perfect. The crumb was pleasantly crisp on the outside but soft, crumbly, rich, and buttery once you bit into it. The second star of the show, the cake on the bottom, was moist, pillowy, and very fragrant because of the vanilla. This crumb cake keeps well for a few days.
I doubled the recipe so I could make two cakes: one for myself and one for my boyfriend. I only have one 8-inch square pan, so I used a 9-inch springform pan for the other cake. It worked out fine. You could also use one 9×13 pan if you double the recipe, or you can substitute a 9-inch round pan for the 8-inch square or 9-inch springform pan.
The cake in the springform pan was for my boyfriend. He likes his crumb to be on the softer side, so I pulled that one out five minutes earlier than the one baking in the square pan. The cake was still baked through, but the crumb was a bit softer and sandier after cooling. Keep in mind though that the crumb will continue to soften as it ages. If you like your crumb on the crispier side like me, leave it in the oven for a few extra minutes or until the crumb doesn’t dent easily when you press on it. It will crisp up as it cools.
The cake batter is quite thick and sticky, and you may think there is not enough. You will need to spread the batter across the entire bottom surface of your pan with your fingers. Don’t worry if you think the cake layer is too thin – it actually rises surprisingly high during baking. You may also think there is too much crumb mixture – trust me, pile all of it in. I promise you won’t regret it.
The recipe below is for one 8-inch or 9-inch cake. If you’re craving something buttery, soft, crumbly, comforting, and not very sweet, you’re in for a real treat.
Double Crumb Cake
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1 large egg
1/2 cup buttermilk
2 Tbsp. canola oil
2 tsp. vanilla extract
2 1/2 cups all-purpose flour
1 cup light brown sugar
1 1/2 tsp. cinnamon
1/4 tsp. salt
1 cup butter, melted
powdered sugar for dusting
- Preheat oven to 350ºF. Grease an 8-inch square pan.
- Make the Crumb Topping: Stir together the 2½ cups flour, brown sugar, cinnamon, and ¼ tsp salt in a medium bowl. Pour in melted butter and stir until fully combined and clumps have formed. Set aside.
- Make the Cake: In another bowl, stir together the 1½ cups flour, granulated sugar, baking powder, and ½ tsp salt. In a liquid measuring cup, measure out buttermilk, and then add the egg, canola oil, and vanilla extract. Whisk wet ingredients together until combined. Pour wet ingredients into flour mixture and stir until combined. Spread batter into prepared pan.
- Sprinkle crumb topping over batter.
- Bake for 30 minutes if using an 8-inch pan. If using a larger sized pan, reduce baking time accordingly. A toothpick inserted into the middle of the cake should come out clean. Allow cake to cool.
- Once cooled, dust cake with powdered sugar. Use a serrated knife to cut into slices.