Crumb Cake
A deliciously moist and fluffy vanilla-infused sheet cake that is generously topped with a thick layer of buttery cinnamon-spiced crumbs. This cake is absolutely AMAZING!
Servings: 16 slices
Calories: 347kcal
Ingredients
For the Cake
- 2 ¼ cups (280g) cake flour*
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 large eggs room temperature
- 1 ⅛ cups (225g) caster/granulated sugar
- 2 teaspoons vanilla extract
- ¼ cup + 2 tablespoons (90ml) vegetable oil
- ¾ cup (180g) Greek-style yogurt
For the Crumb Topping
- 2 ½ cups (312g) plain/all-purpose flour
- 1 ½ cups (300g) light brown sugar
- 2 teaspoons ground cinnamon
- 1 cup (226g) unsalted butter melted
Instructions
For the Cake
- Preheat the oven to 180C/350F/Gas 4, and grease a 13x9-inch pan. Set aside.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a separate large mixing bowl, whisk together the eggs and sugar until combined. Add the vanilla, oil, and yogurt, and whisk until combined.
- Gradually fold in the dry ingredients.
- Pour the batter into the prepared pan, and spread out evenly. Set aside.
For the Crumb Topping
- In a large mixing bowl, whisk together the flour, sugar, and cinnamon.
- Add the butter and mix with a fork until completely combined, and the mixture is chunky.
- Evenly sprinkle the crumbs over the cake batter.
- Bake for 40 - 50 minutes, or until a toothpick inserted into the centre comes out clean.
- Allow to cool completely in the pan on a wire rack before slicing.
Notes
*Make your own cake flour! Measure out 2 and 1/4 cups (280g) of plain/all-purpose flour, remove 4 tablespoons, and replace with 4 tablespoons of cornflour/cornstarch. Sift well.
Leftover cake can be stored, covered tightly, at room temperature or in the fridge for up to 3 days. It also freezes well for up to 3 months. Thaw overnight in the fridge.