An extra-generous topping of big, buttery brown sugar clumps and a genius pastry chef trick make this the best crumb cake ever. The recipe comes from pastry chef Lisa Kolb Ruland of the blog Unpeeled. Lisa has worked in some of NYC’s best bake shops, and she has spectacular dessert recipes (her pecan shortbread cookies are an absolute must for the holidays!).

Lisa’s trick to making this cake over-the-top perfect? She uses two types of flour: delicate cake flour for the streusel crumb topping and sturdy all-purpose flour for the cake. The cake flour gives the streusel a lovely texture (crisp but not too crunchy), while the all-purpose flour gives the cake base enough structure to prop up the plentiful streusel as it bakes. This cake is wonderful with coffee any time of day. The only problem is that it’s impossible to resist picking off the crumb topping every time you pass by.

What You’ll Need To Make Crumb Cake

Step-by-Step Instructions

Step 1: Make the Crumb Topping

In a large bowl, combine the melted butter, granulated sugar, brown sugar, cinnamon, and salt.

Whisk until evenly combined.

Using a spoon, stir in the cake flour one cup at a time.

The mixture forms a cohesive dough, like a very thick and clumpy cookie dough. As you add the last cup of flour, the mixture will be difficult to stir, so feel free to ditch the spoon and use your hands to mix it in. Set aside.

Step 2: Make the Cake Batter

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

In the bowl of an electric mixer, beat the softened butter and granulated sugar on medium-high speed, scraping the bowl as necessary, until light and fluffy, 2 to 3 minutes.

Add the eggs one at a time, beating until incorporated after each addition.

Beat in the vanilla and scrape the bowl to make sure everything is evenly combined. Don’t worry if the batter looks a little curdled.

Mix in half of the flour mixture.

Followed by all of the sour cream.

Finally, mix in the remaining half of the flour mixture until the batter is evenly combined.

Step 3: Assemble and Bake the Crumb Cake

Spread the cake batter evenly in the cake pan (it will only come about 3/4 inch up the sides of the pan).

Top the batter with the streusel crumbs, using your fingers to break the mixture apart and form it into roughly 1/2-inch chunks.

Bake for 40 to 45 minutes, until a cake tester inserted into the middle of the cake comes out clean. Let the cake cool fully on a rack.

Dust with powdered sugar.

Cut into squares to serve. Cover any leftover cake with aluminum foil and store at room temperature; it will keep nicely for up to 3 days. To keep the cake fresher longer, store it in the refrigerator, but bring it to room temperature before serving.