Pantry Crumb Cake Recipe (2024)

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!

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

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.

The directions in step 4 are confusing. No harm, I just dumped everything together and mixed. Very good. What can go wrong with so much sugar, butter, and eggs?

I made this today & it looked exactly like the photo! I used a combo of frozen peaches & blueberries. For the cake I substituted shortening for butter (we're low on butter), and used kefir instead of sour cream. I made layers, first spreading out about 2/3 of the cake batter, then plopping the fruit on the batter, then dropping spoonsful of the remaining batter. The tasty topping went on top. The crumb is lovely, and the fruit became somewhat jammy as the cake cooked, the crumble is just right.

Lazy version - by hand, with a rubber spatula. Didn't feel like getting the mixer out. Also didn't bother melting the butter for the topping (who needs to wash another pan?) - just mashed softened butter with the oats, flour & spices - cinnamon, ginger & cloves. Used plain Greek Yogurt (all I had in the fridge) and fresh pineapple - the batter was a bit stiff, but it pressed into the pan just fine. Cooked for only 40 minutes - ate a corner while still warm. Moist & Delicious! Might not share it.

I did not have any dairy milk, yogurt, sour cream etc., so in the spirit of quarantine induced resourcefulness I combined 1/2 of a mashed banana, a splash of pineapple juice (just because?) and almond milk for the "buttermilk" component. Folded in 1/2 of a chopped apple, lemon zest and grated ginger into batter. Put half of the batter into the pan, dolloped with raspberry preserves, added second half of batter and crumb topping. The result? One of my top favorite things I've baked.

I had only a 9X13 pan so I doubled the recipie, knowing I would have extra. Took the advice of my cooking sister Michelle in Italy (high-5!) and used no fruit or zest, sour cream, and added pecans instead of fruit and zest. Wonderful. Guess what? The extra batter I had (minus the topping) made RIDICULOUSLY good pancakes! Who knew? So the cake part of the recipie is now also my favorite pancake recipie - just as flexible with add-ins of fruit and such. Two recipies for the price of one!

Delicious! I saw this recipe about two hours ago and just ate the first slice. I made as directed with buttermilk as the liquid. I did not add zest or fruit as I wanted a plain and unadorned coffee cake. “Less is more” is a statement to live by some days. Thanks for the great recipe.

I increased the topping by half again and instead of oats used toasted pecans (a favorite). Orange zest and fresh blue berries were my choices. Very satisfying!!

Thanks for flagging that, Harold! I've adjusted the step to be a bit clearer. And now, to make it for myself!

Whenever I make a topping like this I always put it in the fridge or for a shorter time, in the freezer to make crumbling it easier.

Made this recipe with gluten free flour and used a very ripe banana as part of the yogurt. Wonderful flavor and no one new it was GF!

I made this with Greek yogurt, fresh pineapple bits, and cinnamon, which is all I had on hand. It was delicious! The cake was tender and moist, the topping (made exactly as instructed) crunchy and flavorful. I will definitely make it again.

Delighted to see how everyone is making their own version of this with what they have in these strange times. I didn’t have yogurt, sour cream, buttermilk (and didn’t want to make my own with vinegar) but I did have a bunch of ricotta cheese to use. Also Added chopped canned peaches it was delicious!!! Keep sharing, please!

Wow! Enough, said.

My mother's favorite snack cake!

This was superb. Made exactly as the recipe called for. Will be making it again soon. Don't change a thing.

Used Chinese 5 spice in crumbs, soured milk and cranberries in cake. Delicious, will make again. 5 spice is perfect in this.

Made this three times in the past two weeks - so good for getting rid of oldish dairy products and fruit. One of the best low waste dishes to whip up for delicious breakfast/dessert all week :)

Delicious & the cake wasn't super sweet. The topping could have used a second tsp. of cinnamon. Very forgiving recipe...I didn't have yoghurt or buttermilk. I did have oat milk & some Duke's Mayonnaise. Made the requisite liquid ingredient & it worked perfectly. Thanks!

very delicious! buttery flavor, and butter is my favorite flavor! I used fresh strawberries.

For the crumb topping: use melted butter and then after mixing everything together let it rest in the fridge while you make the cake so the butter hardens a bit. That’ll make it more crumbly. Also, if you have a microwave it’s fast and easy to melt butter in that in a small bowl for 30 sec or so. Easy cleanup, too!

Delicious. I added sesame seeds to the topping and added about 1/4c tahini to the batter. I also added chocolate chips. Super cozy and delicious cake. A big hit with everyone.

I used shredded apple and a handful of raisins; for spices 1/4 t each nutmeg and ginger, 1/2 t of cardamom. I was trying to steer away from the Apple-cinnamon combo here. Used sour cream. It tastes amazing! Apple lends moisture but very subtle taste. The crumb is tender and the topping so sweet and crunchy. Total winner recipe!

Difficult to make a crumble topping with melted butter. I think it’s better to cut or rub the butter into the flour, oats etc. in other words, make a standard crumble topping.I used leftover whipping cream with a dash of vinegar in this cake and it produced a rich luscious result.

I prefer a crisp like topping instead of the crumble so a subbed chopped pecans for the oatmeal. Yummy way to use up the end of summer bounty.

This is such a great recipe. Really can be used with any fruit and whatever dairy you have on hand.

This recipe is truly adaptable and wonderfully forgiving. I’ve made it with no fruit, frozen berries, etc. Today I had canned pineapple, some candied peel that I chopped fine, and I added a small very ripe banana to the batter. I added flaked unsweetened coconut in the topping. Unbelievably delicious.

Added nuts to toppings Middle layer - apricot jam, blueberries and frozen apricots.