With a swirl of cream cheese, moist spice cake, and crumb topping, this is THE ultimate Crumb Cake. Keep this recipe handy my friends, you’ll be making it all season long.
Do you feel the gentle touch of the cool breeze? The sight of leaves turning from green to gold? Yes, autumn is here! And what better way to celebrate this cozy season than with a yummy piece of crumb cake?
Especially when it’s a Spice Cake with Cream Cheese Filling and a Crumb Topping. This is thecake to rule them all, haha! Trust me; this amazing recipe is like a warm hug on a cool day.
Just imagine a soft, moist cake with a tangy cream cheese swirl, topped with a crunchy pumpkin spice buttery crumb. Eat it warm, and you’ll be in crumb cake heaven, I tell you.
I love eating this as a breakfast cake. I find it’s always a great way to start my day. I think that’s because it reminds me of a coffee cake recipe, though it’s unique. And with such an easy recipe, it comes together in a snap.
Actually, thinking back, I have some great memories of my grandma making her own classic crumb cake recipe. I’ll bet that’s why I like this stuff so much.
If this is your first time making a crumb cake, don’t worry! I’ve got some simple steps in this great recipe that will guide you the whole way.
In the end, you’ll have a soft crumb cake filled with cream cheese and spices that is simply beautiful and delicious. I’m confident that this is the best crumb cake recipe out there. Let your taste buds decide!
Yum! This is a recipe that’s perfect for both beginners and seasoned bakers, and so easy to make that it’ll become your new fall favorite. Let’s get into this crumb cake recipe, shall we?
Some of our other favorite cake recipes we have on our site include: Yellow Cake with Chocolate Frosting (Homemade Recipe), Easy Chocolate Chip Pound Cake Recipe, and Golden Oreo Strawberry Cheesecake Bars (Easy Recipe).
WHY THIS RECIPE WORKS:
- Simplicity: Using a boxed cake mix makes this recipe quick and straightforward. I love making things as simple as possible and a box mix does the trick here.
- Crunchy Top: That crumb topping? Pure pumpkin spice perfection, golden brown and oh-so-crunchy. It’s a lot like a streusel topping, only better!
- Festive Vibes: The warm spices make this the ultimate cake for the fall season. The aroma alone will bring you back to other fall days in a wonderful way. This is not just your regular cake!
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Spice cake mix
- Vegetable oil
- Water
- Cream cheese
- Sugar
- Egg
- Vanilla extract
- Salted butter
- All-purpose flour
- Sugar
- Pumpkin pie spice
- Powdered sugar
- Milk
HOW TO MAKE CRUMB CAKE RECIPE:
- Preheat oven to 325°F. Spay a 9×13 pan with cooking spray and line it with parchment paper.
- Make the cream cheese filling first. Using a hand mixer or standing mixer, cream the room temperature cream cheese and sugar on medium speed until smooth.
- Then combine egg and vanilla and mix in until well incorporated. Set aside.1 large egg,1 & ½ teaspoons vanilla extract
- In a medium bowl, prepare the cake mix per box instructions, making sure not to overmix.
- Add half of the cake batter to the pan and spread evenly. Add scoops of the cream cheese filling into the pan. Then top with the rest of the cake batter. You can leave as is or use a butter knife to create swirls. Bake in the oven for 22 minutes.
- While the cake bakes, prepare the crumb topping. Use a standing or handheld mixer to mix the softened butter, flour, sugar, and pumpkin pie spice just until you have large chunks. Do not overmix.
- Remove from the oven and sprinkle the topping evenly on top of the cake, breaking apart any overly large chunks. The cake center will still be a little jiggly so do not press into it.
- Bake for another 22-25 minutes, until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool completely on a wire rack before removing from the pan.
- As it cools, prepare the glaze by mixing ingredients in a small bowl. Start with mixing in 1 Tablespoon of milk and then adding a half Tablespoon at a time until desired consistency.
- When ready to serve, drizzle the glaze and cut into squares. Enjoy!
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I USE ANOTHER FLAVOR OF CAKE MIX?
Absolutely! While spice cake mix gives it a warm autumn vibe, you can always experiment with other flavors like vanilla or buttery cake mixes.
I’ve got some great ideas for additions and substitutions below!
CAN I ADD ANOTHER TOPPING?
Sure thing!
Consider adding a sprinkle of dark brown sugar or some chopped nuts for an extra crunch.
Coconut flakes are always great for a tropical touch. You could certainly try a layer of chopped nuts.
DOES THIS NEED TO BE REFRIGERATED?
Since this cake has a cream cheese filling, it’s best to refrigerate it if not consumed within a day.
The last thing you want is having your wonderful crumb cake go bad on the counter!
ANY ADDITIONS?
You better believe it! These might change the nature of the cake, but they’ll certainly be tasty!
- Blueberries in the mix for a wonderful blueberry crumb cake.
- A hint of nutmeg or cinnamon in the cake batter.
- Mix in some dark chocolate chunks for added richness.
- A drizzle of caramel sauce on top.
- Top with roasted nuts for crunch.
- Orange zest in the cake layer for citrusy freshness.
- A dollop of whipped cream or a scoop of vanilla ice cream on the side.
- Chopped pecans or walnuts in the crumb mixture.
- White chocolate chips for a sweet contrast.
ANY SUBSTITUTIONS?
Absolutely. Here are just a few options to get your brain on the right track.
- Swap the cream cheese with mascarpone or ricotta for a different texture.
- Replace pumpkin pie spice with a combination of cinnamon, nutmeg, and cloves.
- Use coconut oil instead of butter for a dairy-free version.
- For a vegan option, try using a flax egg in place of the egg.
- Substitute the sugar with maple syrup or honey for a natural sweetener.
HOW TO STORE:
Refrigerator: Once the cake has completely cooled, transfer it to an airtight container and store in the fridge for up to 5 days.
It can stay out at room temperature for up to 24 hours.
Freezer: Slice the cake and individually wrap each piece in plastic wrap.
Store in an airtight container or freezer bag for up to 2 months. Thaw in the refrigerator or on the counter before enjoying.
DANA’S TIPS AND TRICKS:
- Parchment paper is a baker’s best friend: It helps in easy removal of the cake from the pan.
- Cream Cheese Consistency: Ensure the cream cheese is softened perfectly. Not too hard or too runny.
- Don’t Overmix: Be gentle with the batter to keep the cake fluffy.
- Baking in Stages: First, bake the cake, then add the crumb topping. This ensures an even cake without the center sinking.
- Patience is Key: Allow the cake to cool completely before slicing. This keeps the crumb layer intact and the cake’s moist crumbs from falling apart.
- Spice it Up: Don’t hesitate to add or reduce the pumpkin pie spice according to your taste.
There’s nothing quite like the joy of biting into a slice of warm crumb cake. It’s like autumn packed into a delicious cake, filled with love and warmth.
I hope you enjoy making and tasting this scrumptious treat as much as I do. So, here’s to crisp mornings, cozy blankets, and the perfect crumb cake to make your fall days even better.
If you like this recipe, you might also like:
If you’ve tried this CRUMB CAKE, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Best Cream Cheese Crumb Cake Recipe
Ingredients
Cream Cheese Filling:
- 12 ounces cream cheese softened
- ⅓ cup granulated sugar
- 1 large egg
- 1 & ½ teaspoons vanilla extract
- Spice cake mix plus ingredients on package
Crumb Topping:
- 1 cup salted butter softened
- 2 cups all purpose flour
- 1 cup granulated sugar
- 1 tablespoon pumpkin pie spice
Glaze:
- ½ cup powdered sugar
- 1-2 tablespoons milk
Instructions
- Preheat oven to 325°F. Spay a 9×13 pan with cooking spray and line it with parchment paper.
- Make the cream cheese filling first. Using a hand mixer or standing mixer, cream the room temperature cream cheese and sugar on medium speed until smooth.12 ounces cream cheese, ⅓ cup granulated sugar
- Then combine egg and vanilla and mix in until well incorporated. Set aside.1 large egg, 1 & ½ teaspoons vanilla extract
- In a medium bowl, prepare the cake mix per box instructions, making sure not to overmix.Spice cake mix
- Add half of the cake batter to the pan and spread evenly. Add scoops of the cream cheese filling into the pan. Then top with the rest of the cake batter. You can leave as is or use a butter knife to create swirls. Bake in the oven for 22 minutes.
- While the cake bakes, prepare the crumb topping. Use a standing or handheld mixer to mix the softened butter, flour, sugar, and pumpkin pie spice just until you have large chunks. Do not overmix.1 cup salted butter, 2 cups all purpose flour, 1 cup granulated sugar, 1 tablespoon pumpkin pie spice
- Remove from the oven and sprinkle the topping evenly on top of the cake, breaking apart any overly large chunks. The cake center will still be a little jiggly so do not press into it.
- Bake for another 22-25 minutes, until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool completely on a wire rack before removing from the pan.
- As it cools, prepare the glaze by mixing ingredients in a small bowl. Start with mixing in 1 Tablespoon of milk and then adding a half Tablespoon at a time until desired consistency.½ cup powdered sugar, 1-2 tablespoons milk
- When ready to serve, drizzle the glaze and cut into squares. Enjoy!
Notes
- Parchment paper is a baker’s best friend: It helps in easy removal of the cake from the pan.
- Cream Cheese Consistency: Ensure the cream cheese is softened perfectly. Not too hard or too runny.
- Don’t Overmix: Be gentle with the batter to keep the cake fluffy.
- Baking in Stages: First, bake the cake, then add the crumb topping. This ensures an even cake without the center sinking.
- Patience is Key: Allow the cake to cool completely before slicing. This keeps the crumb layer intact and the cake’s moist crumbs from falling apart.
- Spice it Up: Don’t hesitate to add or reduce the pumpkin pie spice according to your taste.
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