Name: chunky crumb cake + glaze
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Ingredients: 1 cup unsalted butter; 2 -1/2 cups all-purpose flour; 1 cup dark brown sugar, packed; 1/2 cup light brown sugar, packed; 2 tablespoons cinnamon; 1/2 teaspoon kosher salt; 1-1/2 teaspoons vanilla extract; 3-1/2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon kosher salt; 1 cup unsalted butter, softened; 1-1/2 cups baker’s sugar (superfine); 3 large eggs; 1-1/2 teaspoons vanila extract; 1-1/2 cups sour cream; 3/4 cups powdered sugar; 1/4 cup whole milk; 1/2 teaspoon vanilla extract

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Saturday mornings, I love waking early to bake this chunky crumb cake with glaze , a snack cake with crumb-topping, while everyone still sleeps. Quitely, I pull out my mixer, pan, and bowls out of the cupboards. Then, I pre-measure all my ingredients so I can easily and quitely whip up this luscious and chunky crumb cake before anyone wakes up.

Why do I attempt to bake this cake in complete silence? Because nothing is better than enjoying a square of this warm chunky crumb cake, along with a cup of coffee all by myself, before the mayhem of the day begins. I enjoy taking a bite of the cake then a sip of the coffee, repeating until both the cake and my coffee have disappeared. This cake is super yummy but eating it while drinking coffee makes it even better. This is my way of meditating.

It does give me joy when my family wakes up to the aroma of cake and cinnamon, then joins me in the kitchen for their piece of warm out-of-the-oven chunky crumb cake.

So, what is the difference between crumb cake and coffee cake?

Crumb Cake is a cake similar to a coffee cake in that it has a moist cake bottom and a streusel topping. The main difference between the two is that the majority of the crumb cake is the crumb topping, whereas the coffee cake is more cake with a much smaller amount of topping. So have some cake with your crumb!

Just look at that thick layer of chunky crumbs. The crumbs are really the best part of the cake. However, the glaze makes it super special, so don’t skip on the glaze.

Be sure not to over mix the crumbs as this can cause the crumbs to be tough in texture.

This recipe is made in 3 steps, so be sure to pre-measure your ingredients to simplify the process. Here are the 3 steps:

Make the crumb mixture, set aside
Make the batter , sprinkle on crumb mixture and bake
Make the glaze, pour onto warm cake

Chunky crumb cake + glaze is a bit time consuming to make, but follow these steps and you will save yourself some time and less likely to make any mistakes. Unfortunately, I can’t help with washing the dishes.

Not every crumb cake is created equal. This cake has huge chunks of cinnamon flavored crumbs that you can pick off and throw in your mouth. The vanilla flavored cake is super moist. Enjoy this chunky crumb cake + glaze for breakfast or as a snack.

chunky crumb cake + glaze

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Author: Dori
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes

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Description

Snack cake with crumb-topping and glaze

Ingredients

Scale

For the crumbs:

1 cup unsalted butter
2 –1/2 cups all-purpose flour
1 cup dark brown sugar, packed
1/2 cup light brown sugar, packed
2 tablespoons cinnamon
1/2 teaspoon kosher salt
1–1/2 teaspoons vanilla extract

For the batter:

3–1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup unsalted butter, softened
1–1/2 cups baker’s sugar (superfine)
3 large eggs
1–1/2 teaspoons vanila extract
1–1/2 cups sour cream

For the glaze:

3/4 cups powdered sugar
1/4 cup whole milk
1/2 teaspoon vanilla extract

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Instructions

Preheat the oven to 350 degrees. Butter a 12x9x2-inch pan.

Make the crumbs:

In a mixer, add melted butter and allow to cool for 5 minutes. Add remaining ingredients and gently stir on low speed until the mixture becomes coarse and crumbly. Do not over mix, as this will make the crumb mixture tough. Set aside.

Make the batter:

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a mixer, cream the butter and sugar until light and fluffy, approximately 6 to 8 minutes. Add the eggs, one at a time, beating well after each. Stir in the vanilla. On low speed, alternately add the flour mixture and sour cream, beginning and ending with the dry ingredients. Mix only until just combined. Spread the batter in the prepared pan and smooth with a spatula. The batter will be thick, so it needs to be nudged into the corners and evened out. Grab a handful of the crumb mixture and gently squeeze it. Break large clumps into smaller ones as you scatter over the batter. There will be assorted size of crumbs, which is precisely what you want. Make sure crumbs are spread out evenly, covering the batter. Yes, you will have a lot of crumbs, but this is a chunky crumb cake after all. Now, gently pat the crumbs into the batter.

Bake cake for 45 to 50 minutes, or until golden brown, and starting to pull away from the sides of the pan. The cake may test done sooner than it is, so make sure the middle starts to dome. Cover loosely with foil if the crumbs get too dark. Make the glaze while the cake is cooking.