Pantry Crumb Cake: A Homey Breakfast or Snack Dessert

• Prep Time: 20 minutes

• Total Time: 1 hour

• Servings: 8–10

• Rating: ★★★★ (2,009 reviews)

• Comments: 403

Introduction

Pantry Crumb Cake is a comforting, unpretentious treat tailored for everyday enjoyment rather than elaborate presentations. Ideal for breakfast, midday snacks, or casual gatherings, it balances a tender cake base with a crunchy, buttery crumb topping. Its adaptability shines—customize with seasonal fruits, spices, or nutty substitutions to suit your pantry’s contents. The result is a moist, flavorful cake perfect for sharing or freezing for later.

Ingredients

For the Cake Batter:

• 1 cup (226g) unsalted butter, room temperature

• 1 cup (200g) granulated sugar

• 2 large eggs, room temperature

• 2 ½ cups (300g) all-purpose flour

• 1 tsp baking powder

• ½ tsp fine sea salt

• 1 tsp vanilla extract

• ½ cup (120ml) whole milk (or dairy-free alternative, e.g., oat milk)

For the Crumb Topping:

• ½ cup (113g) unsalted butter, room temperature

• ½ cup (100g) light brown sugar (packed)

• ½ cup (60g) all-purpose flour

• ½ cup (40g) rolled oats (optional; substitute with chopped nuts or additional flour if preferred)

• ½ tsp ground cinnamon (or other spices like nutmeg, to taste)

For the Fruit Filling (Optional):

• 1 cup fresh berries (e.g., blueberries, strawberries) or 1 ripe banana, sliced, or 1 apple, diced

Instructions

Step 1: Preheat and Prepare the Pan

Preheat oven to 350°F (175°C). Grease and lightly flour a 9×13 inch (23×33 cm) baking pan. Set aside.

Step 2: Make the Crumb Topping

In a medium bowl, combine brown sugar, flour, oats (if using), cinnamon, and spices. Add room-temperature butter and mix with fingertips or a fork until the mixture resembles coarse crumbs (small clumps are acceptable; avoid overmixing). Set aside.

Step 3: Prepare the Cake Batter

In a large bowl, cream butter and granulated sugar with an electric mixer (or wooden spoon) until light and fluffy, 3–4 minutes. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

In a separate bowl, whisk flour, baking powder, and salt. Alternate adding this dry mixture and milk to the batter, beginning and ending with dry ingredients. Mix until just combined (do not overmix to preserve tenderness).

Step 4: Assemble and Bake

Spread half the batter evenly in the pan. Sprinkle crumb topping over the batter, then dot with fruit (if using). Add the remaining batter, gently spreading to cover the fruit and crumbs. Finish with any leftover crumb topping for extra crunch.

Bake 35–40 minutes, until a toothpick inserted into the center emerges with moist crumbs (not wet batter). The top should be golden brown.

Step 5: Cool and Serve

Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Slice into squares and serve.

Storage and Adaptations

Storage:

• Room Temperature: Store in an airtight container for up to 3 days.

• Freezing: Wrap individual slices in plastic wrap, place in a freezer-safe container, and freeze for up to 3 months. Thaw at room temperature for 30–60 minutes before serving.

Adaptations:

• Fruit: Swap berries for applesauce, peaches, or chocolate chips. Use thawed frozen berries for convenience.

• Spices: Add nutmeg, ginger, or cardamom to the crumb topping for warmth.

• Crumb Topping: Replace oats with chopped nuts (walnuts, pecans) or almond flour for a gluten-free twist.

Tips

• Use softened butter (65–70°F/18–21°C) for smooth, even creaming.

• Avoid overmixing the batter to keep the cake tender.

• For extra richness, substitute brown sugar in the crumb topping for dark brown sugar.

This adaptable crumb cake thrives on pantry staples, making it a reliable, crowd-pleasing choice for any occasion.