Quick Crumb Cake Recipe

For the Crust:

  1. 250g flour
  2. 60g sugar
  3. 120g butter
  4. A pinch of salt

For the Cream:

  1. 500g sour cream (20% fat)
  2. 2 eggs
  3. 1 tbsp starch
  4. 20g vanilla sugar
  5. 50g butter
  6. 120g sugar


  1. Mix together soft butter, flour, 60g sugar, and a little teaspoon of salt in a mixing dish.
  2. Fry the mixture in a skillet for about 5 to 6 minutes, stirring regularly, until it turns golden brown. You’ll top your crumb with this.

Regarding the Cream:

  1. Combine two eggs, starch, sour cream, and 120g of sugar in a another bowl.
  2. Stirring continually, cook the cream over low heat until it thickens. Cook for a further thirty seconds once the first bubbling appears.


  • Take the cream off the stove and stir in 50g of butter and the vanilla sugar. Blend until well blended.
  • Line a 20cm-diameter cake mould with parchment paper on the sides and bottom.
  • Part of the crumb mixture should first be added to the mold’s bottom.
  • Cover the crumb layer with the heated cream.
  • Continue stacking cream and crumb until all the ingredients have been utilised.
  • Distribute the leftover crumbs over the cake’s top.
  • Wrap the cake with plastic wrap.
  • After letting the cake come to room temperature, refrigerate it for six to eight hours.
🍰 Enjoy your Quick Crumb Cake! It’s a delightful treat with a delicious crumbly topping and creamy filling. Perfect for any occasion.

Leave a Comment