Double Crumb – Crumb Cake is, truth be told, really triple crumb – crumb cake. Farmer Fred said to me the other night, can you make your extra yum – crumb cake. He really said can you make your extra crumb-crumb cake. I liked that name so much I just had to share it with you. So from me to you, here is my extra yum – crumb cake!
Key Takeaways:
- Triple Crumb Delight: Despite its name, the Double Crumb – Crumb Cake has three layers of crumb—an extra middle layer of cinnamon pecan crumbs.
- Rich, Moist Cake Base: The cake batter uses sour cream and lemon juice for moisture and structure, preventing thinning while supporting the heavy crumb layers.
- Two Different Crumb Styles: The center and top crumbs are prepared differently for texture contrast—center crumbs are simple, while top crumbs require a delicate toss.
- Layering Process Matters: Center crumbs are layered in the middle of the batter, while top crumbs are generously piled on before baking (even if it looks like too much).
- Baking Tips: Bake at 350°F, adjusting time based on pan size. Use foil to prevent over-browning and dust with powdered sugar once cooled.
- Storage: The cake stays fresh at room temperature for 2–3 days or can be frozen for up to 3 months in an airtight container.
Overview
Looking for the ultimate crumb cake experience? Meet the Double Crumb – Crumb Cake — or as Farmer Fred playfully named it, the Extra Crumb-Crumb Cake! This extra-yummy treat isn’t just double crumb — it’s actually triple crumb, thanks to a sneaky extra layer of cinnamon pecan crumbs tucked right into the middle of the cake. Then it’s finished with a generous double batch of buttery, cinnamon-laced crumbs on top, creating the most deliciously crummy (and irresistibly yummy) cake ever.
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So why is this double crumb – crumb cake really triple crumb – crumb cake? It’s because I snuck an extra layer of cinnamon pecan crumbs into the middle of the cake. Then I topped it with a double recipe of crumb cake crumbs. Whew, now that’s a really crummy (I mean yummy) crumb cake.
What Should you Gather Together for the Cake?
For the crumbs: you will need butter, flour, sugar, and cinnamon. Plus, a few pecans for the middle layer of crumbs.
For the Cake: you will need butter, sugar, eggs, and vanilla for plenty of moisture. In addition, some lemon juice to activate the baking soda and a whole cup of sour cream to add additional moisture without thinning the batter. A thick, dense batter is important for holding up to the weight of all of those yummy double crumbs. For the cakes’ dry ingredients, flour, baking powder, baking soda, and salt
Let’s Make the Crumbs:
The center crumbs are different than the crumbs on the top. You mix all the dry ingredients, add the melted butter, stir, and done.
For the top crumbs, you want to mix the melted butter into the sugar first. Then in a separate bowl, mix the flour, cinnamon, and salt. Add the flour mixture to the sugar and light toss together until the crumbs are just moistened.
I make the center crumbs first. Then I make the cake and layer it in the pan with the center crumbs. Then I make the top crumbs and gently pile them on top of the cake. It will look like you have way too many crumbs. But trust me, use them all to make a yummy crumb cake.
I make the center crumbs first. Then I make the cake and layer it in the pan with the center crumbs. Then I make the top crumbs and gently pile them on top of the cake. It will look like you have way too many crumbs. But trust me, use them all to make a yummy crumb cake.
How to Make the Cake.
- Cream together the sugar and butter until fluffy.
- Add the eggs, one at a time. Be sure to mix each egg well and scrape down the sides of the bowl after each egg.
- Mix the dry ingredients and alternate the dry ingredients with the sour cream. Add in 3 separate portions, mix well after each addition and scrape down the sides of the bowl.
- Layer the batter in the pan with the cinnamon pecan center crumbs in the middle. Top with the double top crumbs.
- Bake until a toothpick comes out clean. For a 9 X 9-inch cake pan, bake for 45 to 50 minutes. For a larger 9 X 13-inch cake pan, bake for 30 to 40 minutes—Bake at 350 degrees F. To prevent over-browning of the top, loosely tent with aluminum foil. Once the cake has cooled, lightly dust with powdered sugar.
Store the cake at room temperature for 2-3 days, or freeze in an airtight container for 2-3 months. For more yummy cakes, try my Pineapple Upside-Down Cake or my Lemon Streusel Pound Cake.
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FAQ:
Q: Why is it called a Double Crumb – Crumb Cake if it has three layers?
A: It’s affectionately called “double crumb” because it features a generous double topping of crumbs—plus a hidden third layer of cinnamon pecan crumbs in the middle.
Q: What ingredients are needed for the crumbs and cake?
A: For crumbs: butter, flour, sugar, cinnamon, and pecans. For the cake: butter, sugar, eggs, vanilla, lemon juice, sour cream, flour, baking powder, baking soda, and salt.
Q: How should I layer the crumbs and batter?
A: Start with batter, add the cinnamon pecan center crumbs, add more batter, then finish with a thick layer of top crumbs before baking.
Q: How do I prevent the top from burning while baking?
A: Lightly tent the cake with aluminum foil during baking if you notice it getting too brown.
Q: How long can I store the crumb cake?
A: You can store it at room temperature for 2–3 days or freeze it in an airtight container for up to 3 months.
Q: Can I try other similar cake recipes from you?
A: Yes! You might also love the Pineapple Upside-Down Cake or the Lemon Streusel Pound Cake linked on the same page.
Double Crumb - Crumb Cake
Equipment
Ingredients
Cinnamon Crumb Center
- ½ cup white sugar(198g)
- ½ cup all-purpose flour(240g)
- ¼ cup finely chopped pecans(57g)
- 2 tsp cinnamon
- 3 tbsp butter(43g)
Double Crumb Topping
- ½ cup packed brown sugar
- ½ cup granulated sugar
- ½ tsp salt
- 1 tsp cinnamon
- 1 cup melted butter (2 sticks)
- 3½ cups all-purpose flour (300g)
Cake
- 1 cup white sugar(198g)
- 1 stick butter (1 stick)(113g)
- 2 large eggs
- 1 tsp vanilla
- 1 tbsp lemon juice
- 2 cups all-purpose flour(240g)
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup sour cream (227g)
Instructions
Cinnamon Crumb Center
- In a bowl, mix the ingredients: sugar, pecans, flour, cinnamon, and add the melted butter. Mix until crumbly consistency.
Double Crumb Topping
- Mix the brown and white sugar in a medium-size bowl. Add the melted butter and set aside.
- Mix the flour, salt, and cinnamon. Then add the flour to the sugar and butter mixture. Stir to mix in lightly. Set aside while you make the cake.
Cake
- Preheat oven to 350°F.
- In a stand mixer bowl, add the sugar and butter, mix on medium until fluffy. Scrape the sides and bottom of the bowl.
- Add the eggs one at a time and mix well after each egg. Scrape the bowl before adding the vanilla and lemon juice. Mix on medium for 1 minute and scrape sides and bottom of the bowl.
- Mix the flour, baking powder, soda, and salt in a separate bowl until well blended.
- At low speed, alternately add ⅓ of the flour mixture alternating with ⅓ of the sour cream. Beat for 1 minute after each addition and scrape down the sides of the bowl after each addition.
- Once all of the flour and sour cream is mixed in, add a piece of parchment paper to the bottom of a 9 X 9-inch baking pan; spray with non-stick cooking spray.
- Add ½ of the batter to the pan and top with the cinnamon crumb center mixture. Lightly swirl the streusel into the cake with a knife. Add the rest of the batter and top with the double crumb topping. (see notes)
- Bake for 45 - 50 minutes until a toothpick inserted into the center comes out clean. Loosely cover the pan with a piece of aluminum foil to keep the crumb topping from over-browning. Remove from the oven and cool before serving. (see notes for a 9 X 13-inch pan)
- Store cake at room temperature for 2-3 days in a covered container.
