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Crumb cake bars Recipe

Crumb cake bars Recipe
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★★★★★

4.7 from 22 reviews

Delicious and easy-to-make crumb cake bars featuring a moist sour cream cake base topped with a buttery cinnamon-sugar crumb topping, perfect for breakfast or dessert.

Ingredients

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Cake Batter

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1 large egg
  • 1 teaspoon vanilla extract

Crumb Topping

  • 1 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 1/2 cup unsalted butter, chilled and cubed

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
  3. Combine Wet Ingredients: In a separate bowl, whisk the sour cream, egg, vanilla extract, and melted butter until smooth and fully integrated.
  4. Make Cake Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined to avoid overmixing.
  5. Spread Batter: Pour the batter evenly into the greased baking dish and smooth the surface with a spatula.
  6. Prepare Crumb Topping: In another bowl, combine the brown sugar and ground cinnamon. Add the chilled cubed butter and use a pastry cutter or your fingers to blend until crumbly.
  7. Top the Cake: Evenly sprinkle the crumb topping over the cake batter in the dish to ensure every bite has a delicious crust.
  8. Bake: Place the dish in the preheated oven and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  9. Cool and Serve: Allow the crumb cake bars to cool in the pan before slicing into bars and serving. Enjoy warm or at room temperature.

Notes

  • For a richer flavor, use full-fat sour cream.
  • Make sure the butter for the crumb topping is cold to create a better crumb texture.
  • Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate up to a week.
  • If desired, add chopped nuts like walnuts or pecans to the crumb topping for extra crunch.
  • This recipe can be made gluten-free by substituting the all-purpose flour with a gluten-free flour blend.
  • Use a toothpick test to check doneness to avoid overbaking and drying out the bars.

Nutrition

Keywords: crumb cake bars, sour cream cake, cinnamon crumb topping, easy dessert, breakfast bars

Find it online: https://hannahdelgado.com/crumb-cake-bars-recipe/