Here’s a delicious recipe for a Cream Cake with Crunchy Crumb Topping — soft, creamy inside with a satisfyingly crunchy topping. Perfect for dessert or tea time!
Cream Cake with Crunchy Crumb Topping
Ingredients
For the Cake:
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1 cup (120g) all-purpose flour
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1 tsp baking powder
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1/4 tsp salt
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1/2 cup (115g) unsalted butter, softened
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3/4 cup (150g) granulated sugar
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2 large eggs
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1 tsp vanilla extract
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1/2 cup (120ml) whole milk
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1/2 cup (120ml) heavy cream
For the Crunchy Crumb Topping:
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1/2 cup (60g) all-purpose flour
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1/3 cup (65g) brown sugar (light or dark)
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1/4 cup (30g) chopped nuts (walnuts, pecans, or almonds) — optional
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1/4 cup (55g) cold unsalted butter, cubed
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1/2 tsp ground cinnamon (optional)
Instructions
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Preheat oven & prepare pan
Preheat your oven to 350°F (175°C). Grease an 8-inch square or round cake pan and line the bottom with parchment paper. -
Make the crumb topping
In a bowl, combine flour, brown sugar, nuts (if using), and cinnamon.
Add cold butter cubes and use your fingers or a pastry cutter to mix until crumbly and coarse crumbs form. Set aside. -
Make the cake batter
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat the softened butter and granulated sugar until light and fluffy (about 3-4 minutes).
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Alternately add the dry ingredients and milk, starting and ending with the dry ingredients, mixing just until combined.
Finally, gently fold in the heavy cream for extra richness and moisture. -
Assemble & bake
Pour the batter into the prepared pan and spread evenly.
Sprinkle the crumb topping evenly over the batter.
Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean and the crumb topping is golden and crunchy. -
Cool & serve
Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Slice and enjoy!