The world needs more crumb cake. I mean how could your day go wrong if you start it out with a piece of this dreamy and decadent, over-the-top Crumb Cake? How I wish I could have this every day for breakfast.
You’ll love the generous layer of crisp, buttery, cinnamon-laden crumbs atop that pillowy-soft, moist cake that’s swirled with notes of vanilla and an ever-so-light tang from the sour cream. This is one of my favorite breakfast cakes, ever. Plus, you probably have most of the ingredients already. I’m a crumbaholic. If it has crumbs I need it, and this crumb cake recipe is overloaded with them to the max! I just love the contrast of a fluffy cake next to a dense crumbly crumb. Last year I attempted several times to make a crumb muffin and it just never worked for me because the crumbs would either end up swallowed up by the muffin or all spread out to the edges (which made sense because I never used a super tall cupcake liner to keep everything intact). I was constantly adjusting the amount of streusel but was never quite satisfied with the crumbly topping. I tried yellow cake mix, adding chocolate chips, and so many things. But finally, I made THIS! Luckily, things worked out much better in cake form. This cake turned out to be the best crumb cake I’ve ever had and I already can’t wait to make it again! I love it warm out of the oven, reheated in the microwave, or even just at room temperature. You could store leftover pieces in the freezer (wrapped in plastic wrap or aluminum foil) and just thaw them one at a time for a decadent breakfast.
