Pennsylvania Dutch Crumb Cake

crumb cake
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 12 servings
  • Prep: 10 mins
  • Cook: 40 mins

This is a classic crumb cake, or streuselkuchen, with a lot of streusel.


Crumb base:
-- Cooking spray
4cups all-purpose flour
1/2teaspoon salt
1cup (2 sticks) unsalted butter, chilled and cut into small pieces
1cup granulated sugar
1cup firmly packed brown sugar
2teaspoons ground cinnamon
Topping and Cake:
6tablespoons butter, melted
1/2teaspoon ground ginger
1/2teaspoon freshly grated nutmeg
1/4teaspoon ground cloves
1teaspoon baking soda
1cup buttermilk
1-- egg
2teaspoons vanilla extract
-- Powdered sugar (optional)


  1. Preheat oven to 350F. Coat a 12 x 8-inch baking dish with cooking spray.
  2. To prepare crumb base, stir together flour and salt. Add butter and cut into flour with a pastry blender or two knives until the consistency of medium-fine meal. Add granulated sugar, brown sugar and cinnamon; stir well.
  3. To prepare topping, transfer 4 cups crumb base to a medium bowl. Add melted butter; stir only until blended. Fluff mixture with fingers to make coarse, buttery crumbs.
  4. Add ginger, nutmeg, cloves and baking soda to remaining crumb base; stir well. Add buttermilk, egg and vanilla; beat to make a smooth, thick batter.
  5. Spread batter evenly in prepared pan. Sprinkle topping evenly over batter.
  6. Bake 40 to 45 minutes, until topping is lightly browned and a toothpick inserted into the center comes out clean. Cool in pan on a wire rack.
  7. Dust top of cake with powdered sugar, if using. Serve warm or at room temperature.

Recipe adapted with permission from  A Baker's Odyssey by Greg Patent (John Wiley & Sons., Inc, 2007)

Nutritional Info *per serving

  • Calories 490
  • Glycemic Load 11
  • Fat 22g
  • Saturated Fat 14g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 6g
  • Cholesterol 75mg
  • Sodium 280mg
  • Potassium 125mg
  • Carbohydrate 68g
  • Fiber 1g
  • Sugars 36g
  • Protein 6g
  • Trans Fat 0.5g
  • Vitamin A 15%
  • Vitamin C 0%
  • Calcium 6%
  • Iron 10%