Pantry Crumb Cake

By Melissa Clark

Updated March 23, 2020

Pantry Crumb Cake
Julia Gartland for The New York Times. (Photography and Styling)
Total Time
1 hour
Rating
4(1,996)
Comments
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More of a snack or breakfast than a showy dessert, a homey crumb cake doesn’t need the oohs-and-aahs of any guests. It’s the kind of thing a small family can devour in a few days, and a single person can freeze in slices, at the ready whenever the urge for brown sugar and butter hits. (Just wrap each slice up separately and store them in a container in the freezer; a slice will thaw in under an hour on the counter.) This cake is also extremely adaptable: Use whatever spices you like. If you don’t have oats, use more flour or chopped nuts. And feel free to use whatever fruit, fresh, frozen and thawed, or canned, you have on hand.

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Ingredients

Yield:1 (8- or 9-inch) round or square cake

    For the Topping

    • ½cup/110 grams packed light or dark brown sugar
    • ¼cup/55 grams unsalted butter (½ stick), melted
    • ¼cup/30 grams all-purpose flour
    • ¼cup/20 grams old-fashioned oats
    • 1teaspoon ground spices (cinnamon, ginger, cardamom, nutmeg or a combination)
    • ½teaspoon fine sea salt

    For the Cake

    • 1½cups/190 grams all-purpose flour
    • 1teaspoon baking powder
    • ¼teaspoon baking soda
    • ½teaspoon fine sea salt
    • ½cup/115 grams unsalted butter (1 stick), at room temperature
    • ½cup/100 grams granulated sugar
    • 2large eggs
    • 2teaspoons vanilla extract
    • ⅔cup/160 milliliters sour cream, yogurt or nondairy yogurt, buttermilk, crème fraîche, or milk acidified with 1 tablespoon lemon juice
    • 1teaspoon grated lemon or orange zest (optional)
    • ½cup fresh, frozen and thawed, or canned fruit, such as blueberries, raspberries, cherries, grated apple or pear, chopped pineapple (optional)
Ingredient Substitution Guide
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Preparation

  1. Step 1

    Heat oven to 350 degrees. Butter an 8- or 9-inch square pan.

  2. Step 2

    Preparing the topping: Add all the topping ingredients to a medium bowl. Use a rubber spatula until they all start to clump together. Squish or roll the mixture into mostly large crumbs with some smaller ones.

  3. Step 3

    Prepare the cake: In a medium bowl, whisk together the flour, baking powder, baking soda and salt until combined.

  4. Step 4

    In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar at medium speed until creamy and smooth, 1 to 2 minutes. Beat in the eggs, one at a time, then beat in vanilla extract. Add half of the flour mixture, then beat in the sour cream. Add the remaining flour, and mix, just until incorporated, scraping down the sides of the bowl. Fold in the zest and fruit, if using.

  5. Step 5

    Pour the batter into the baking pan and top evenly with the crumbs. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan. It’ll be gone before you know it.

Ratings

4 out of 5
1,996 user ratings
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Comments

Michelle

I halved this recipe as I’m stuck alone in lockdown in Italy but otherwise made it exactly as is (using the scale for ingredients). I added no fruit or zest and used only brown cane sugar and cardamom and cinnamon for the topping and low fat yogurt and this cake is unbelievable! I did cook it for only 35 minutes but I was checking starting at 30 minutes. Love the ease of this because you can use what’s on hand. Next time, I might add nuts!

Wendy

How about re-naming it to Covid Comfort Cake :)

tomrely

This hit the spot, made as is. Butter IS an essential grocery run. Butter is not the enemy and solid vegetable shortening is not the answer. Worried about your cardio vascular system? Walk around the block to buy the butter. Or don't bake a treat, make a kale smoothie instead.

KmsBelle

Pantry crumb cake is one of my most favorite, comforting things to bake — something about how it works with just about any of the options and the crumble topping with tart fruit — so good while we wait for summer and fall buckles and cobblers. I’ve found that dark brown sugar with 1 tsp cardamom and several grates of nutmeg for the topping, with 3/4 cup chopped Wyman’s tart cherries and a mix of sour cream, crème fraiche, buttermilk (cleaning out what was on hand) is a lucky combo. And will try it with rhubarb as soon as that gets going in early summer! Enjoy enjoy!

KayDee

@KmsBelle I love this recipe with rhubarb!!!

M

Used what I had in house, low fat lactose free milk with a tablespoon of white vinegar, everything else the same. A winner!! All gone and will need to make again.

KayDee

I make this with whatever fruit is about to go past its prime ... after baking I wrap individual pieces and freeze. One minute in the microwave (from frozen) and I have the most delightful treat with my coffee in the morning. This recipe is just perfection! I agree with Lindsay's neighbor ... it's worth swearing over!! :)

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