This Cinnamon Crumb Cake recipe is a breakfast classic. It has a rich, buttery, and tender cake crumb and a cinnamon crumb topping that is irresistible.
In a medium bowl, whisk together sugar, brown sugar, cinnamon, and butter.
Use a rubber scraper or wooden spoon to mix in cake flour.
PREP THE OVEN AND PAN:
Move the oven rack to the upper-middle positions and preheat the oven to 325 degrees F.
Lightly grease an 8x8-inch baking pan with nonstick cooking spray. Line the pan with foil or parchment paper, leaving an overhang on 2 sides.
MAKE THE CAKE BATTER:
In a large mixing bowl using a handheld mixer or a stand mixer fitted with a paddle attachment, add flour, sugar, and baking powder to the work bowl and mix on low.
With the mixer running, add a couple of butter pieces at a time and mix until the mixture looks like moist crumbs, about 1-2 minutes.
Turn the mixer off, and add in eggs, buttermilk, and vanilla. Beat on low until combined, and then increase the mixer to medium-high and beat until the batter is fluffy, about 1 minute.
ASSEMBLE CRUMB CAKE:
Spread the cake batter in an even layer into the prepared pan.
Crumble to crumb topping in your hands and spread the topping over the cake batter into an even layer.
BAKE:
Bake for 35-40 minutes, or until the crumb topping is golden and a toothpick inserted into the cake comes out clean.
COOL:
Place the pan on a wire rack and cool for 30 minutes.
SERVE:
Using the parchment or foil overhang, lift the crumb cake from the pan.