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Crumb Cake Loaf

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1 cup granulated sugar
1/4 cup melted butter
1 egg
1/2 cup light cream
1/2 cup whole milk
1 teaspoon vanilla
1 teaspoon baking powder
2 cups flour
pinch salt
1/3 cup brown sugar
2 teaspoons cinnamon
3/4 cup flour
1/2 cup brown sugar
1 teaspoon cinnamon
6 tablespoons melted butter
2 tablespoons powdered sugar

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Crumb Cake Loaf

  • Serves 4
  • Easy

About This Recipe

If you’ve never had crumb cake before, you are missing something. The classic cake is made of a tender cake topped with about an inch of streusel. The flavor and texture combination is simply out of this world.

But most crumb cake recipes make a big cake in a 9″ x 13″ pan. What if you don’t want such a huge coffeecake?

Make a crumb cake loaf instead. This wonderful recipe is made of a tender cake swirled with cinnamon sugar and topped with streusel.

This recipe serves about 4 people (2 if they really really love crumb cake). And I like the proportion of crumb topping to tender cake better than traditional crumb cake recipes.

This would be a fabulous choice for Christmas morning breakfast.

Now I know that flour and brown sugar are listed several times in this recipe. Just follow the recipe step by step and you’ll be fine.

The whole house smells just like Christmas while this coffeecake is baking.



Preheat the oven to 350°F. Spray a 9" x 5" loaf pan with nonstick baking spray containing flour and set aside.


In a large bowl, combine the granulated sugar and 1/4 cup melted butter. Add the egg and beat well.


Combine the cream, milk, and vanilla in a small bowl and mix. Combine the baking powder, 2 cups flour, and salt in another medium bowl.


Now add the dry ingredients and the wet ingredients alternately to the egg mixture, beginning and ending with the dry ingredients.


In a small bowl, combine 1/3 cup brown sugar and 2 teaspoons cinnamon.


In a medium bowl, combine 3/4 cup flour, 1/2 cup brown sugar, and 1 teaspoon cinnamon and mix. Add the 6 tablespoons melted butter and stir until large crumbs form.


Now it's time to assemble the loaf. Put half of the batter into the prepared pan and sprinkle with all of the cinnamon sugar. Use a knife to marble the two mixtures together. Top with the rest of the batter.


Sprinkle the streusel crumbs on top and pat down gently.


Bake the cake for 45 to 50 minutes or until a toothpick inserted into the center comes out clean. Cool the bread on a wire rack.


Before serving, put the powdered sugar into a sieve and sprinkle all over the cake.


Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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