Kick It Old School with Classic Old Fashioned Crumb Cakes

I like to bake much more than I like to cook. Anybody with me on this?

In my case, this is no surprise, as I like dessert much more than I like main courses. I always prefer brownies and cakes to meats and sauces.

I do make an exception on the more savory side of things for very fresh, hot-out-of-the-oven crusty Italian bread, which can truly hold its own against any pastry. But, bread is baked as well, so it’s really no deviation from my personal norms.

A lot of people seem to frown upon my love for sugar. I’ve heard many gourmets wax eloquent instead about a cheese or a particular vegetable.

I believe I heard one Top Chef contestant proclaim the virtues of a beet – so it’s with a little embarrassment I admit this freely: I have a serious sweet tooth.

A big one.

I’ve never met a chocolate I didn’t love. I happily eat dessert after – and before – dinner. And, when given opportunity, I think cake makes a great breakfast.

That’s probably why I’m especially partial to breakfast pastries, coffee cakes, and doughnuts. I like something a little sweet to start the day. And this is the perfect recipe to satisfy that craving.

Homemade Deliciousness

I like to call these delightful little crumb cakes “individual bites of WOW.” They are small enough to minimize your guilt (portion control is the only weapon I have left), and just sweet enough to make a satisfying pairing with your morning coffee.

The cake proper, the part that sits inside the muffin cup, is fairly average – a simple, basic cake.

It’s good, don’t get me wrong. But what makes these creations so delectable is the streusel topping. Next time, I think I’ll make 50% more of the topping so I can really layer it on to maximize the effect.

A mix of butter, sugar, cinnamon, and flour, the topping becomes a sweet, crystallized complement to the dough. It reminds me a little of toffee in parts – particularly the hardened bits I pulled off the pan and sampled right out of the oven.

Trust me: Whether you have a sweet tooth or not, this breakfast-y dessert is worth trying at home.

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Cooking By the Numbers…

Step 1 – Prep and Measure Ingredients

Preheat your oven to 400°F and liberally grease your muffin tin.

Cooking spray is a great solution, just be sure not to spray your floor (that stuff is slippery!). Some cooks swear by butter, since they say it provides the best release from the pan. The choice is up to you.

Measure out the dry, wet, and topping ingredients. Whenever you are baking, it’s a great idea to measure out all of your ingredients ahead of time so you have them handy.

Also, don’t forget to read through the recipe at least once before you start to cook or bake any dish. You will never run into a panic attack mid-recipe ever again.

Step 2 – Sift Dry Ingredients

In a large bowl, sift together the flour, baking powder, sugar, and salt.

You can use a sifter designed specifically for getting lumps out of flour, but a fine mesh sieve is also a great multitasker to use for this purpose.

Step 3 – Add Wet Ingredients

In a separate bowl (or in the same bowl, to save time), combine the cooking oil, eggs, vanilla, and milk.

Sprinkle the dry mixture on top, then use an electric mixer to beat together until combined.

Be sure not to overmix; stop beating the batter as soon as all of the ingredients are incorporated.

Step 4 – Fill Muffin Cups

Using a large spoon, ice cream scoop, or even a pitcher, scoop or pour the batter into your muffin tin.

Fill each of the cups approximately 2/3 full. Be sure not to completely fill each cup, as these cakes rise a good amount in the oven.

Step 5 – Make Streusel Topping

Place all of the ingredients for the topping in a small bowl. Use your fingers to rub the mixture together, combining the dry ingredients with the butter until it is nice and crumbly.

I like to pinch the butter with the other ingredients between my fingers as I go, making smaller pieces easily.

Step 6 – Top Cakes

Sprinkle the topping on top of each of the cups of batter.

Be sure to divide the mixture evenly between the cups.

Step 7 – Bake

Bake for 20 to 25 minutes. When you insert a toothpick in the center and it comes out clean, the crumb cakes are done.

Cool in the pan for 10 minutes, then remove and cool the rest of the way on a cooling rack.

Serve warm with butter for breakfast or dessert.

The Perfect Dessert… Or Breakfast

If there’s a recipe that can double for breakfast or for dessert, you can bet that I will make it in my kitchen. That’s the magic of these cinnamon crumb-topped cakes.

They are crumbly and sweet, but not too sweet – those who aren’t obsessed with sugary desserts will still love them. The cinnamon flavor and the classic texture of these cakes are a great accompaniment to coffee in the morning, or after a satisfying family meal. They’re just the right size, so you won’t feel guilty about gobbling one up.

Plus, it’s unbelievably easy to quickly heat these up in the microwave or toaster oven and take a few with you if you’re in a rush to get out the door in the morning.