Are you ready for it? Cuz this Double Crumb Crumb Cake will change the way you view this classic cake. The double crumb is as buttery as it can get, sweet and cinnamony and about two-thirds of the cake itself. It doesn’t get any better than that.
Reasons why you’ll love this crumb cake:
- Incredibly versatile – it can be breakfast, dessert, and/or a snack. Pairs well with coffee!
- Ultra buttery. I mean, c’mon, there’s 4 sticks (1 pound / 450 grams) of butter alone in the crumb topping! Granted, that’s split between two cakes, but still – crazy amounts of butter up in here
- It’s easy to make, it keeps well, and can be frozen easily. This is especially helpful because this recipe makes two cakes. One for now, one for later
- This classic cake appeals to generations young and old. Those of the earlier generations love the classic crumb cake flavors and those of the later generations love indulging in this cake for lazy weekend breakfasts, plus no fancy schmancy ingredients or flavors
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Putting it together
First step to preparing this crumb cake is the fun part! Get in there with your (clean) fingers and mix the four sticks of butter into the flour, cinnamon, and sugars until the mixture resembles large, coarse crumbs.
This is the perfect activity for kids – my daughters love using their hands to bring this cake to life. Plus, they get to taste-test what’s leftover on their hands when all is thoroughly mixed together.
Next, beat the butter and sugar together until light and fluffy and add in the eggs. Then, alternately add the dry ingredients and the milk and vanilla until just combined.
Now your batter is done and ready to be divided into the two prepared pans. Be sure to evenly distribute the batter between the two pans (as best you can, doesn’t have to be perfect!).
Finally, press the crumb topping into large chunks and sprinkle generously and evenly over the top of both cake pans.
As you’ll see, there’s an incredibly generous amount of crumb topping on each one of these cakes! I prefer to press the crumbs into very large chunks – that, to me, is the best part of this crumb cake!
Allow the cakes to cool in their pans for a bit, then invert each one onto a separate plate and invert again onto a wire rack so the crumb side is facing up. Allow to cool completely, if you can wait, before slicing and digging in.
Expected reactions from your family and friends:
- Damn, that’s a lot of crumb! And, I love it!
- More crumb, the better
- At breakfast: can’t wait to have me another slice later for a mid-afternoon snack with some coffee
- Mid-afternoon: can’t wait to have me another slice of this amazing crumb cake for dessert tonight
- At dessert time: Cannot WAIT to dig into this for breakfast again tomorrow!
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