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!

Prep Time30

Cook Time40

Total Time1 10

Course: Cakes

Keyword: cake

Servings: slices

Calories: 347kcal

Author: Marsha

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.

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