Baking Double Crumb Cake

Double Crumb Cake

Double Crumb Cake Recipe 1


Crumb Topping

  • 2 cups gingersnaps (any brand; about 5 oz.)
  • 3 cups all-purpose flour
  • 1¾ cups (packed) dark brown sugar
  • 1 Tbsp. ground cinnamon
  • 1¼ tsp. kosher salt
  • 1¼ cups (2½ sticks) plus 2 Tbsp. melted unsalted butter
  • 2 Tbsp. finely grated fresh ginger (from one 3″ piece)

Cake and Assembly

  • 10 Tbsp. unsalted butter, room temperature, plus more for pan
  • 2⅓ cups all-purpose flour
  • 1⅓ cups granulated sugar
  • 2 tsp. baking powder
  • 1 tsp. kosher salt
  • ½ tsp. baking soda
  • 2 large eggs
  • ⅔ cup sour cream
  • 1 Tbsp. vanilla extract

Recipe Preparation

Crumb Topping

  • Process gingersnaps in a food processor until fine crumbs form. Add flour, brown sugar, cinnamon, and salt and pulse until combined. Transfer flour mixture to a large bowl and gradually drizzle in melted butter, mixing until large sandy clumps form and no dry spots remain. Add ginger and mix just to combine. Set crumb topping aside until ready to use. Wipe out food processor bowl (no need to wash it; you’ll use it for the cake).

Cake and Assembly

  • Preheat oven to 350°. Lightly grease a 13×9″ pan with butter, then line with parchment, leaving an overhang on both long sides; butter parchment. Pulse flour, granulated sugar, baking powder, salt, and baking soda in food processor until combined. Add 10 Tbsp. butter and pulse until mixture is sandy. Add eggs, sour cream, and vanilla and pulse continuously until mixture is very smooth and homogenous, about 2 minutes. Scrape down sides and pulse once more.

  • Spread batter in prepared pan. Scatter crumb topping over, squeezing small handfuls with your palms to create some larger crumbs and slightly favoring the outside 2″ around the perimeter.

  • Bake cake until crumb is golden brown and a tester inserted into the center comes out clean, 40–50 minutes. Let cool.

  • Run a thin knife around edge of pan to help release cake. Lift parchment up and transfer cake to a cutting board or platter; discard parchment. Cut cake into squares.

Double Crumb Cake Recipe 2


Crumb Topping:

  • 3 1/2 cups all purpose flour
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla
  • 2 teaspoons ground cinnamon
  • 1 teaspoon kosher salt
  • 1 1/4 cups butter, melted


  • 3/4 cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla
  • 3/4 cup milk
  • 3/4 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons baking powder
  • 2 1/2 cups flour
  • 3/4 cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup butter, melted


  1. Preheat oven to 350°F. Coat a 9×9 baking pan with nonstick spray. Set aside.
  2. Prepare the crumb topping by combining all the crumb ingredients together in a large bowl. Mix using a spoon to combine the ingredients. Use your hands to squeeze the mixture together to create large “crumbs”. Set aside.
  3. To make the cake combine the oil, egg, vanilla, milk, granulated sugar, salt, and baking powder in the bowl of your stand mixer. Mix on medium speed for 1 minute until smooth and combined. Turn the mixer to low and add in the flour and mix until combined, about 30 seconds.
  4. Pour this batter into the prepared pan.
  5. In a small bowl mix together the light brown sugar, cinnamon, and melted butter. Drop this onto the cake batter evenly and then swirl in using a butter knife.
  6. Bake the cake for 10 minutes in preheated oven.
  7. After 10 minutes, remove the cake from the oven and quickly place all the crumb topping evenly on top. Return the cake to the oven and bake for an additional 20-25 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool before slicing.

Double Crumb Cake Recipe 3


For the cake:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 large egg
  • 1/2 cup milk, (or buttermilk for more moistness)
  • 2 Tbsp canola oil
  • 2 tsp vanilla extract

For the crumble topping:

  • 2 1/2 cups all-purpose flour
  • 1 cup light-brown sugar
  • 1-1/2 tsp cinnamon
  • 1 cup butter, melted and cooled (2 sticks)
  • powdered sugar, for dusting


For the cake:

  • Preheat oven to 350F degrees.
  • Spray an 8 x 8 baking dish with nonstick cooking spray. (For a thinner cake, use a 9 x13 baking dish)
  • In a medium bowl combine 1 1/2 cups flour, sugar, baking powder and salt. Stir until combined.
  • In another bowl, combine egg, milk, oil and vanilla extract. Stir until it’s all combined.
  • Combine flour mixture with milk mixture and mix well. Spread the batter into the prepared baking dish.

For the crumble topping:

  • In a medium bowl, combine brown sugar, flour and cinnamon. Mix it together well.
  • Then pour in melted butter and stir until combined and clumps begin to form.
  • Sprinkle those clumps (crumbs) all over the cake batter. If you are using an 8×8 baking dish –  it will be thick.
  • Bake for about 30 minutes for an 8×8 dish. Bake for about 20 minutes for a 9×13 baking dish.
  • Use a toothpick to check for doneness (as oven times vary.)
  • Crumb topping should be golden brown and a toothpick inserted to the middle of the cake should come out clean.
  • Allow cake to cool then dust with powdered sugar and serve.

Double Crumb Cake Recipe 4