Golden Oatmeal Crumb Cake
This Golden Oatmeal Crumb Cake is a delightful and easy-to-make dessert, featuring a hearty oatmeal base and a sweet, buttery crumb topping.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup rolled oats
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp baking powder
Wet Ingredients
- 1/2 cup unsalted butter softened
- 2 large eggs room temperature
- 1 cup milk
Crumb Topping
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp cinnamon
- 1/4 cup unsalted butter cold
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. In a large mixing bowl, combine the oats, flour, sugars, and baking powder. In another bowl, cream the butter, then add the eggs one at a time, mixing well. Gradually add milk and mix until smooth. Combine wet and dry ingredients until just mixed. Pour into the pan, smoothing the top.
- In a separate bowl, mix flour, sugar, and cinnamon for the topping. Cut in the cold butter until the mixture resembles coarse crumbs. Sprinkle evenly over the cake batter.
- Place the cake in the preheated oven and bake for about 50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serving
- Serve the cake warm or at room temperature. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
Storage
- Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
Notes
Pro Tips: Use cold butter for the crumb topping to achieve the perfect texture. Avoid overmixing the batter to keep the cake fluffy.
Ingredient Substitutions: You can use whole wheat flour for a healthier version. Substitute granulated sugar with coconut sugar for a different flavor.
How to Serve: Ideal for brunch or dessert with a scoop of ice cream or whipped cream.
Storage & Freshness: Keep at room temperature in an airtight container for up to 3 days. Refrigerate for up to a week.
Make-Ahead Tips: Prepare the crumb topping a day in advance and store in the refrigerator until ready to use.
Ingredient Substitutions: You can use whole wheat flour for a healthier version. Substitute granulated sugar with coconut sugar for a different flavor.
How to Serve: Ideal for brunch or dessert with a scoop of ice cream or whipped cream.
Storage & Freshness: Keep at room temperature in an airtight container for up to 3 days. Refrigerate for up to a week.
Make-Ahead Tips: Prepare the crumb topping a day in advance and store in the refrigerator until ready to use.