Crumb cake

Crumb cake

  • Servings: 9
  • Print

Breakfast or dessert?



  • ½ cup AP flour
  • ½ cup sugar
  • ¼ teaspoon salt
  • 1 tablespoon cinnamon
  • ¼ cup butter, melted


  • ¼ cup butter, softened
  • ½ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ cup Greek yogurt
  • 1 ¼ cup AP flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt


  1. Preheat oven to 350 degrees F. Grease an 8×8 or 9×9 inch baking pan.
    2. Whisk together streusel ingredients and set aside. 
    3. In a separate bowl, beat butter and sugar together on medium for 2 minutes, or until light and creamy. 
    4. Add eggs and vanilla extract, one at a time, beating well after each. 
    5. Mix in greek yogurt. 
    6. Mix in flour, baking powder, baking soda and salt. Don’t overbeat, batter will be thick!
    7. Spread batter into pan, doing your best to make sure it gets distributed evenly. 
    8. Spread streusel topping on top of batter. 
    9. Bake for 50 minutes or until toothpick comes out clean.

  • If you’d like to add an icing, add 2 parts powdered sugar to 1 part water. Or substitute half of the powder sugar for your favorite flavored creamer! I used Leaner Creamer’s hazelnut creamer for this post to add a bit of hazelnut flavor!
  • Use any sugar you like, white, brown, coconut!


Per serving: 454 calories; 23.9g fat; 46.3g carbohydrates; 15.2g protein; 96mg cholesterol; 253mg sodium.

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