Pennsylvania Dutch Crumb Cake

Kitchen Tested
  • Yield 12 servings
  • Prep 10 mins
  • Cook 40 mins

The "crumbs" in "crumbcake" are a sweet buttery streusel and the cake features buttermilk and spices.

crumb cake
Mark Boughton Photography / styling by Teresa Blackburn

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


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



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