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Double Crumb - Crumb Cake
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3 from 1 vote

Double Crumb - Crumb Cake

Double Crumb - Crumb Cake has a double layer of crumbs on top and then another layer of cinnamon crumbs tucked inside of a delicious, moist cake.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Breakfast, Dessert
Cuisine: American
Keyword: breakfast cake, cinnamon cake, coffee cake
Servings: 9 pieces
Calories: 589kcal


  • 9 X 9-inch baking pan


Cinnamon Crumb Center

  • ½ cup white sugar(198g)
  • ½ cup all-purpose flour(240g)
  • ¼ cup finely chopped pecans(57g)
  • 2 tsp cinnamon
  • 3 tbsp butter(43g)

Double Crumb Topping

  • ½ cup packed brown sugar
  • ½ cup granulated sugar
  • ½ tsp salt
  • 1 tsp cinnamon
  • 1 cup melted butter (2 sticks)
  • cups all-purpose flour (300g)


  • 1 cup white sugar(198g)
  • 1 stick butter (1 stick)(113g)
  • 2 large eggs
  • 1 tsp vanilla
  • 1 tbsp lemon juice
  • 2 cups all-purpose flour(240g)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup sour cream (227g)


Cinnamon Crumb Center

  • In a bowl, mix the ingredients: sugar, pecans, flour, cinnamon, and add the melted butter. Mix until crumbly consistency.

Double Crumb Topping

  • Mix the brown and white sugar in a medium-size bowl. Add the melted butter and set aside.
  • Mix the flour, salt, and cinnamon. Then add the flour to the sugar and butter mixture. Stir to mix in lightly. Set aside while you make the cake.


  • Preheat oven to 350°F.
  • In a stand mixer bowl, add the sugar and butter, mix on medium until fluffy. Scrape the sides and bottom of the bowl.
  • Add the eggs one at a time and mix well after each egg. Scrape the bowl before adding the vanilla and lemon juice. Mix on medium for 1 minute and scrape sides and bottom of the bowl.
  • Mix the flour, baking powder, soda, and salt in a separate bowl until well blended.
  • At low speed, alternately add ⅓ of the flour mixture alternating with ⅓ of the sour cream. Beat for 1 minute after each addition and scrape down the sides of the bowl after each addition.
  • Once all of the flour and sour cream is mixed in, add a piece of parchment paper to the bottom of a 9 X 9-inch baking pan; spray with non-stick cooking spray.
  • Add ½ of the batter to the pan and top with the cinnamon crumb center mixture. Lightly swirl the streusel into the cake with a knife. Add the rest of the batter and top with the double crumb topping. (see notes)
  • Bake for 45 - 50 minutes until a toothpick inserted into the center comes out clean. Loosely cover the pan with a piece of aluminum foil to keep the crumb topping from over-browning. Remove from the oven and cool before serving. (see notes for a 9 X 13-inch pan)
  • Store cake at room temperature for 2-3 days in a covered container.



The double crumb topping may clump together while you make the cake batter.  Break up the larger clumps and add it all to the top of the cake.  Yes, it is a LOT of topping, but that is what makes this cake extra yummy.  
For a 9 X 13 inch pan.  Bake for 30 - 40 minutes.  Check cake at 30 minutes for doneness. 


Serving: 1piece | Calories: 589kcal | Carbohydrates: 79g | Protein: 7g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 75mg | Sodium: 493mg | Potassium: 152mg | Fiber: 2g | Sugar: 46g | Vitamin A: 905IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 2mg