Pantry Crumb Cake
This cozy pantry crumb cake features a tender sour cream base, bright fruit, and a buttery oat streusel topping that bakes into rich, golden clusters.
Equipment
- 8-by-8-inch baking pan
- Medium bowl
- Electric Mixer
Ingredients
Topping
- 1/2 cup brown sugar
- 1/4 cup unsalted butter melted
- 1/4 cup flour
- 1/4 cup old-fashioned oats
- 1 teaspoon ground spices such as cinnamon, ginger, cardamom, nutmeg or a combination
- 1/2 teaspoon salt
Cake
- Cooking spray
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick unsalted butter softened
- 1/2 cup sugar
- 2 large eggs
- 2 teaspoons vanilla
- 2/3 cup sour cream may substitute with yogurt
- 1 teaspoon lemon or orange zest
- 1/2 cup fresh or frozen fruit of choice
Instructions
Topping
- Stir the brown sugar, melted butter, flour, oats, ground spices, and salt together in a medium bowl. Stop when the mixture holds uneven crumbs and several firm clusters rather than looking smooth.
Cake
- Set the oven to 350°F and coat an 8-by-8-inch pan with cooking spray. The prepared pan should have an even, light coating so the cake releases cleanly after cooling.
- Whisk the flour, baking powder, baking soda, and salt in a medium bowl. Breaking up any leavener lumps now helps the cake rise evenly.
- Beat the softened butter and sugar with an electric mixer on medium speed for 1 to 2 minutes. The mixture should look creamy and lighter in color, with no large butter pieces remaining.
- Add the eggs one at a time, beating after each addition, then mix in the vanilla. The batter should look smooth and cohesive before the dry ingredients go in.
- Mix in half of the flour mixture, then add the sour cream. The batter will become thick and creamy as the sour cream blends through it.
- Add the remaining flour mixture and mix only until it disappears into the batter. Stop promptly to keep the finished cake tender rather than tight or dry.
- Fold in the lemon or orange zest and the fruit of choice. The fruit should stay evenly distributed without being crushed into the batter.
- Spread the thick batter into the prepared pan and scatter the topping evenly over it. Press only the largest crumb clusters lightly into the surface so they stay in place.
- Bake for 45 to 55 minutes, then cool the cake in the pan. The edges should be golden brown, the topping firm, and a toothpick from the center should come out clean.
Notes
Topping tip: Let the melted butter cool slightly before mixing the topping so the brown sugar stays crumbly instead of turning into a smooth paste.
Storage: Cool the cake completely before covering it to prevent steam from softening the oat streusel, then keep in an airtight container at room temperature.
Reheating: Heat individual slices briefly in a low oven to restore the crisp streusel texture rather than microwaving.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.