Crumb Cake

For those who not so sneakily steal just the buttery streusel off muffins, pies, and bars... try this crumb cake recipe! It's got about an equal crumb-to-cake ratio—the kind of math that's hard not to love. The classic vanilla homemade cake is just sturdy enough to support lots (and lots!) of the cinnamon-flecked crumbles while still being wonderfully tender. Remember not to press the crumb topping into the batter underneath so the cake reaches its full height and the topping gets nicely golden. This cake is the perfect breakfast-in-bed treat with a cup of strong coffee.

Can you use all-purpose flour instead of cake flour?

These two types of flour are not a one-for-one swap: Cake flour has a lower protein content than all-purpose flour, which is what makes this cake extra tender. If you don't have cake flour, use all-purpose flour but swap 2 tablespoons of the flour for cornstarch. This will lower the protein content to be about the same as cake flour. The cake might be slightly less tender than a cake made with cake flour, but will still be delicious.

What's the difference between coffee cake and crumb cake?

Some recipes use the name interchangeably, but the usual difference is in the amount of streusel topping: A coffee cake has a generous sprinkle, while a crumb cake is nearly half of the cake itself. Coffee cakes also often have a cinnamon and swirl through the center.