Good Morning Crumb Cake
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Good Morning Crumb Cake – This yummy crumb cake is perfect for a breakfast crowd or holiday brunch! It’ll be a hit at your next get together!
Want more delicious breakfast cakes? Head on over to myCinnamon Coffee Cake, Cinnamon Pecan Coffee Cake, and Cake Mix Sour Cream Coffee Cake next!
I think I would eat cake for breakfast every day if I could. And lunch. And dinner.
I love cake.
I made this crumb cake last week for a family brunch. I thought there would be plenty left over to take home and devour throughout the week. Somehow all of it disappeared.
Good thing I took these pictures beforehand and didn’t rely on a leftover piece to photograph when I got home. This recipe would be picture-less.
This recipe must have pictures. Do you see all that crumbly delicious topping? That tight-crumb cake? Helloooooooo delicious.
I’m calling this Good Morning Cake. Because you can’t eat this for breakfast and have a bad morning. It just doesn’t work like that.
This cake will make your morning good. Promise.
More Recipes to Try
- French Toast Sticks – you won’t believe how easy these are to make.
- Cinnamon Swirl Monkey Bread – irresistible and oh so ooey gooey.
- Overnight Cinnamon Roll French Toast Casserole – wake up to pure comfort food!
- Cinnamon Muffins – the perfect fall treat!
When you make this recipe, snap a photo and tag me on social – I love connecting with you and seeing what you’re up to in the kitchen!
Good Morning Crumb Cake
Ingredients
- 4 ½ cups flour
- 2 ¼ cups sugar
- 1 cup light brown sugar
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ⅛ teaspoon ginger
- ⅛ teaspoon ground cloves
- ⅛ teaspoon nutmeg
- 4 sticks butter, softened
- 1 ½ teaspoons vanilla
- 3 eggs
- ½ teaspoon baking soda
- 1 cup greek yogurt, (may sub sour cream)
- spreadable butter (optional)
Instructions
- Preheat oven to 350. Spray a 10×15 inch pan with cooking spray and set aside.
- For the Topping: In a large bowl combine 2 cups flour, 1/4 cup sugar, brown sugar, 1/2 teaspoon salt, cinnamon, ginger, ground cloves, nutmeg, and whisk to combine. Cut in 2 sticks butter until mixture is crumbly.
- In another bowl, cream remaining butter with remaining sugar. Beat until fluffy. Beat in eggs, vanilla, baking soda, and remaining salt. Add flour and mix until just combine. Mix in greek yogurt (or sour cream). Spread in prepared pan. Crumble topping over batter.
- Bake 35 minutes-40 minutes or until an inserted knife comes out clean. Cut and serve warm with optional butter on top.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious cake. Confused on cooking time though–after 40 minutes, cake was still shaking, so cooked another 15 minutes, not done, another 15 minutes, still not done, another 15 minutes. The cake itself was done, but the bottom was burned. I used 9 x 13″ Pyrex pan. Any suggestions? Thank you.
Butter is never optional!
Am I adding the remaining 2 1/2 cups of the flour in the batter? For all of the other ingredients it said remaining but not for the flour. Just making sure b/c I am making this for my visiting in laws this weekend 🙂 Thanks!
can I cut this receipt in half
Hi Linda, I haven’t tried cutting it in half myself but I think there is a good chance it would work if you baking the half batter in an 9×9 or 9×9 inch pan!
I’m confused, how much regular sugar and how much brown sugar in the topping?
Is the flour regular or self rising?
Regular all purpose flour. 🙂
Is it 1/8 or 1/2 tsp spices?
Hi Trish – it’s 1/8th 🙂
these look sooo good! And so easy and manageable with what I’ve got in the pantry. Definitely making this tomorrow 🙂
Also, if you dont mind my asking, how did you get that cool recipe formatting? its really nice! Looks like a cookbook!
I love crumb cake and this looks so moist and wonderful!
it looks yummy!
This looks so delicious, YUM! I am going to pin this. I came over from the Time to Sparkle Link Party! Hope you will check out my blog!
Have a great day!