Eggless Crumble Cake

4.48 from 21 votes

Here’s the recipe for an incredibly delicious Eggless crumb cake that is insanely easy to bake and is an excellent accompaniment to your evening tea or coffee. Its melt-in-mouth texture and the irresistible buttery cinnamon crumb topping are overloaded with flavors and textures.

Prep: 20

Cook: 35

Total: 55

Course: Dessert

Cuisine: Eggless, Vegetarian

Servings:

Calories: 447kcal

Author: Ruchi

Ingredients

STREUSEL LAYER

⅓ cup All purpose flour
⅓ cup Brown sugar packed
¼ cup Soften Unsalted Butter
1¼ teaspoons Cinnamon Powder
1 cup Chopped Walnuts

CAKE INGREDIENTS

1½ cup All purpose flour
1 tablespoon Cornstarch
2 teaspoons Baking powder
½ teaspoon Baking soda
⅛ teaspoon Salt
½ cup Sugar + 3 tablespoons extra ( if planning to add glaze on top of the cake - omit this extra tablespoons of sugar)
⅓ cup Oil or Butter
½ cup Buttermilk
1 teaspoon Vanilla essence
¾ cup Yogurt or hung curd

Instructions

STREUSEL LAYER

Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper and grease it with oil or butter. Set it aside.
Protip — I have baked this cake in an 8x8 inch cake pan, but if you prefer a thinner cake, transfer the cake batter to the 9” x 13” and bake according to the instructions for best results.
Combine flour, brown sugar, and cinnamon in a mixing bowl.
Mix until blended.
Add softened butter.
Mix until it forms soft crumbs.
Add chopped walnuts.
And mix again. The streusel mixture will absorb the butter as it sits and become more crumbly by the time it's ready to top our cake batter.

CAKE LAYER

Combine flour, cornstarch, baking powder, baking soda, and salt in a large mixing bowl.
Sift the ingredients. Set it aside.
Protip — Sifting removes any lumps or impurities from the flour and eases the mixing of ingredients.
Combine sugar and oil in a bowl.
Whisk this mixture until they are thoroughly combined. It will take about 2-3 minutes to blend everything together.
Add yogurt and essence to this mixture.
Whisk until it forms a smooth and lump-free mixture.
Add buttermilk and whisk until combined.
Add your dry ingredients to the wet ingredients. Whisk until just combined.
Scrape the bottom and sides of the mixing bowl with a spatula to ensure everything is thoroughly blended.
Pour the batter into the greased pan.
Smoothen the top layer and tap the pan to release the trapped air.
Generously spread the streusel layer over this batter. Lightly press the streusel down on the batter.
Bake for 35-40 minutes or until the toothpick inserted comes out clean.
Cool the cake for about 30 mins before slicing. This ensures a clean cut and avoids the disintegration of the crumb layer.
Once cooled, slice a piece and enjoy!

Notes

Frequently Asked Questions

How can I store this Crumble cake?

Place the crumble cake in an airtight container and store it for 3 to 4 days at room temperature, where it stays fresh. For an increased shelf life, you can store the cake in the fridge for 4 to 5 days. If you are planning to apply glaze, refrigerate the cake for a better application.

Can I make this cake ahead of time?

You sure can! Prepare the cake in advance and comfortably store it in an airtight container at room temperature. Before serving, dust it with powdered sugar or apply the glaze; the choice is entirely yours!

But when using the glaze, slightly warm the cake in the oven and drizzle it with a generous topping!

Can I freeze this cake?

This crumb cake is a freezer-friendly recipe. To freeze the cake, allow it to cool to room temperature and store it in an airtight container. The cake keeps fresh for about 2 months.

When ready to eat, thaw it in the fridge overnight and reheat it in the oven. When serving, dust with powdered sugar and serve warm.

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