Breakfast · Cakes and Cupcakes

Johnny Iuzzini’s Crumb Cake

Johnny Iuzzini's Crumb Cake by Rumbly in my Tumbly
Johnny Iuzzini’s Crumb Cake by Rumbly in my Tumbly

I came across this recipe for Johnny Iuzzini’s Crumb Cake on Just Baked a few days ago, and as soon as I saw the pictures of the cake, and the source of the cake (totally rad pastry chef and Top Chef judge Johnny Iuzzini) I knew that I had to try it, even though having cake in the house at 36 weeks pregnant is very, very dangerous.  I surmised that I would send it to work with my husband the next morning, which I did.

Johnny Iuzzini's Crumb Cake by Rumbly in my Tumbly
Johnny Iuzzini’s Crumb Cake by Rumbly in my Tumbly

Too bad I ate my weight in it first.  But enough about me, lets talk about this cake.  First of all, it’s so easy.  Second, you probably have all the ingredients in your house already (I did.) and third, it is light, fluffy, buttery, and delicious.  This is a fun and fancy breakfast that would be perfect to take into work one morning, or just to have at home to enjoy in the morning with your cup of tea or coffee.  A couple of notes about this recipe.  First, it’s going to look like you don’t have enough batter for a 9×13 pan.  You do.  Just spread it out evenly, and it will rise.  You’re also going to think you have too much crumb topping.  You don’t.  Spread it evenly.  It will come out perfectly.

Johnny Iuzzini's Crumb Cake by Rumbly in my Tumbly
Johnny Iuzzini’s Crumb Cake by Rumbly in my Tumbly

My kids are sitting at the table eating it right now, two year old Charlie, after being told it was a “crumb cake” exclaiming “Mmmm! I like crumbs!” (Note: This was a very messy thing to give to a two year old.)

Johnny Iuzzini’s Crumb Cake by Rumbly in my Tumbly



Recipe from Just Baked via Johnny Iuzzini’s Sugar Rush.

2 cups all purpose flour
1/3 cup butter, room temperature
1/2 cup granulated sugar
1 egg, room temperature
1/4 cup sour cream, room temperature
2/3 cups milk, room temperature
1 tablespoon vanilla
1 tablespoon baking powder
1 pinch of salt

Crumb Topping:
2 1/4 cups all purpose flour
1 cup room temperature butter
1 1/4 cups packed brown sugar
1 tablespoon cinnamon

Preheat your oven to 350°. Spray a glass 9×13 pan with cooking spray, and line it with a parchment paper sling.

Make your cake batter first.  Cream together the butter and sugar and beat for 3 minutes until light and fluffy.  Add in the egg, sour cream, and vanilla and mix until combined.  Add the flour, baking powder, and salt, and mix until just combined.  Add the milk and mix until smooth.  Spread along the bottom of the prepared pan.  It will be thin.  That’s okay.

Mix together all the ingredients for your crumb topping until well combined.  Using your clean hands, crumble it evenly over the top of the cake.  Place into the oven for 30 minutes, or until a toothpick inserted into the center comes out clean.  If your cake is taking longer than 30 minutes to cook, turn the oven down to 325° and keep checking every few minutes.

Enjoy warm or the next day.

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