Some mornings, I just want something soft, warm, and sweet on the table—without messing around with layers or frosting or twenty steps.
That’s how this breakfast cake became a regular in my kitchen. It’s not fancy. It’s not fussy. But it smells like cinnamon, feels like a quiet weekend, and disappears faster than anything else I bake.
I love how the crumb on top is thick and cozy, while the cake underneath stays fluffy and buttery.
It’s the kind of recipe I reach for when I want to make something easy that still feels special. If you’ve got a bowl, a spoon, and a little time, this cake will do the rest.
Breakfast Crumb Cake Recipe
Yields: 9 servings
Prep Time: 20 minutes
Bake Time: 35–40 minutes
Total Time: 1 hour
Ingredients
For the Crumb Topping:
- 1 cup (130g) all-purpose flour
- 2/3 cup (130g) packed light brown sugar
- 1 tablespoon ground cinnamon
- 1/8 teaspoon salt
- 6 tablespoons (85g) unsalted butter, melted (room temperature, not hot)
For the Cake Base:
- 1 ½ cups (195g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- 2/3 cup (135g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2/3 cup (160g) plain yogurt or sour cream (not nonfat)
- ¼ cup (60ml) milk, room temperature (whole or 2%)
Instructions
- Preheat your oven to 350°F (175°C).
- Lightly grease an 8×8 inch (20×20 cm) square baking pan or line with parchment paper.
- In a medium bowl, combine flour, brown sugar, cinnamon, and salt.
- Pour in the melted butter and mix with a fork until large crumbs form.
- Set aside. Do not refrigerate — you want soft clumps.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy — about 2–3 minutes.
- Beat in the eggs, one at a time, making sure each is fully mixed before adding the next.
- Stir in the vanilla extract.
- Add half of the dry ingredients into the butter mixture. Mix gently.
- Add yogurt and milk, then mix again just until combined.
- Add the remaining dry ingredients and stir until smooth. Do not overmix.
- Pour the batter into the prepared pan and smooth the top.
- Sprinkle the crumb topping evenly over the batter. It should fully cover the top with thick, bumpy clusters.
- Place the pan on the center rack and bake for 35 to 40 minutes.
- A toothpick inserted in the center should come out clean (a few moist crumbs are okay, but no wet batter).
- Let the cake cool in the pan for 20 minutes before slicing.
- Serve warm or at room temperature. Optional: lightly dust with powdered sugar before serving.
- Keep any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to Warm slightly in the microwave before enjoying to bring back the soft texture.
Can I Eat Cake For Breakfast?
Yes, you can eat cake for breakfast—especially when it’s made with simple ingredients like flour, eggs, yogurt, and a little sugar. Breakfast cakes are usually less sweet than desserts and don’t have heavy frostings.
- Balance with protein: Add eggs, nuts, or milk on the side.
- Avoid rich frosting: Skip buttercream or heavy icing.
- Control portions: A small square is enough for energy without feeling heavy.
- Choose better ingredients: Use whole wheat flour, yogurt, or fruits when possible.
Is Breakfast Cake Healthy?
It depends on how it’s made. Some breakfast cakes are light and made with good ingredients, while others are high in sugar and fat.
- Use plain yogurt or applesauce: These give moisture without too much fat.
- Cut down on sugar: You can often reduce the sugar by 25% without affecting taste.
- Add fiber: Whole wheat flour or oats can help you stay full longer.
- Skip frostings: They add extra sugar and calories you don’t need in the morning.
Can I Make Breakfast Cake The Night Before?
Yes, making it the night before is actually a great idea. The flavors settle, and it’s ready to grab in the morning without any extra work.
- Let it cool fully: Covering a warm cake makes it soggy.
- Use plastic wrap or airtight container: Keeps it fresh and soft.
- Store at room temp: If it doesn’t have cream or fresh fruit, room temp is fine.
- Warm slightly before eating: It brings back the softness and flavor.
What’s The Best Way To Reheat Breakfast Cake?
Reheating breakfast cake is easy and brings back its soft, fresh-baked texture.
Microwave:
- Cut a slice.
- Heat for 10–15 seconds.
- Cover with a paper towel to keep moisture.
Oven:
- Preheat to 300°F (150°C).
- Cover cake loosely with foil.
- Warm for 8–10 minutes.
- Avoid toaster ovens: They can dry out the cake quickly.
Can I Make Breakfast Cake Without Eggs?
Yes, you can still make a soft, fluffy breakfast cake without using eggs.
- Yogurt or sour cream: ¼ cup = 1 egg
- Mashed banana: ¼ cup = 1 egg
- Applesauce: ¼ cup = 1 egg
- Buttermilk: ¼ cup = 1 egg (adds slight tanginess)
- Baking soda + vinegar: 1 tsp baking soda + 1 tbsp vinegar = 1 egg
Why Is My Breakfast Cake Dry?
A dry cake usually means something went wrong with the baking or ingredients.
- Overbaking: Even 5 minutes too long can dry it out.
- Too much flour: Always measure flour correctly—scoop and level.
- Not enough fat: Butter, oil, or yogurt keeps it soft.
- Wrong pan size: A thinner layer bakes faster and dries quickly.
- Skipping wet ingredients: Leaving out milk or yogurt affects texture.
How Can I Make My Breakfast Cake More Moist?
Moist cake feels soft and tender—and there are easy ways to get that texture.
- Use yogurt or sour cream: Adds both moisture and flavor.
- Don’t overmix the batter: Mix just until ingredients combine.
- Add fruit puree: Applesauce or mashed bananas help a lot.
- Watch the bake time: Use a toothpick to test early.
- Use brown sugar: It holds more moisture than white sugar.
Can Kids Eat Breakfast Cake Every Day?
Kids can enjoy breakfast cake, but not every day. It’s okay once in a while, especially if it’s made with simple, wholesome ingredients.
- Use less sugar: Sweetness can come from fruits like bananas or raisins.
- Add healthy extras: Try oats, carrots, or grated apples in the batter.
- Serve with milk or boiled egg: To balance it with protein.
- Keep portions small: One piece is enough as a side, not the main meal.
How Do I Store Breakfast Cake?
Proper storage keeps the cake fresh and tasty for days.
Room temperature:
- Store in a sealed container.
- Good for 2–3 days if no dairy-based topping is used.
Refrigerator:
- Wrap tightly with foil or plastic wrap.
- Stays fresh up to 5 days.
- Cover completely: Air exposure makes it dry faster.
- Avoid stacking pieces: Keep it flat to protect the crumb top.
Can I Freeze Breakfast Cake?
Yes, breakfast cake freezes really well and stays soft when thawed right.
- Cool completely before freezing: Traps less moisture inside.
- Wrap each slice: Use foil or plastic wrap, then place in freezer-safe bag.
- Label with date: Use within 1–2 months for best texture.
- Thaw at room temperature: Or microwave gently for 15–20 seconds.
- Don’t refreeze once thawed: It can change the texture and taste.