Caramel Crumb Cake
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This caramel crumb cake has become my go to dessert whenever I want something impressive without spending hours in the kitchen. With just 20 minutes of prep and 40 minutes in the oven, you'll have a stunning cake ready to serve. I love using Greek yogurt in the batter because it adds moisture and protein while keeping things light, plus it's probably already in your fridge. The combination of sweet caramel sauce swirled through tender cake and topped with a buttery almond crumb is simply irresistible. Best of all, the ingredients are basic pantry staples, so you won't need a special trip to the store.
Ella x
Ingredients
- 250all-purpose flour
- 250 ggranulated sugar
- 120 gunsalted butter(at room temperature)
- 3large eggs
- 150 gcaramel sauce(store-bought or homemade)
- 10 gbaking powder(unsweetened)
- 5 gsalt
- 120 mlunsweetened almond milk
- 50 gplain greek yogurt(full-fat)
- 50 gcrushed almonds
- 25 gcaster sugar(also known as superfine sugar)
- 1 mlvanilla extract
- 5 gbaking soda
Detail level
Instructions
- 1
Preheat your oven to 180°C (350ºfF). Grease a 20cm (8-inch) round cake pan and line the bottom with parchment paper.
Tip: Use a non-stick pan for easy cake removal.
- 2
In a medium bowl, whisk together the flour, baking powder, and salt.
Tip: Sift the dry ingredients to ensure even distribution.
- 3
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
Tip: Use an electric mixer for efficient creaming.
- 4
Add the milk, yogurt, and vanilla extract to the wet ingredients. Mix until combined.
Tip: Scrape down the sides of the bowl to ensure all ingredients are incorporated.
- 5
Gradually add the dry ingredients to the wet ingredients, beating until just combined.
Tip: Avoid overmixing to maintain cake texture.
- 6
Pour half of the batter into the prepared cake pan. Sprinkle the crushed almonds evenly over the batter.
Tip: This will create a crunchy topping on your cake.
- 7
Drizzle the melted butter over the almonds.
Tip: This will help the almonds stick to the batter.
- 8
Top with the remaining batter. Smooth the top with a spatula.
Tip: Create a smooth surface for even baking.
- 9
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Tip: Check the cake frequently to avoid overbaking.
- 10
Remove the cake from the oven and let it cool in the pan for 5 minutes.
Tip: Don't remove the cake from the pan yet, as it will crack.
- 11
Transfer the cake to a wire rack to cool completely.
Tip: This will help the cake set and prevent it from breaking.
- 12
Once the cake is cool, drizzle the caramel sauce over the top.
Tip: You can adjust the amount of caramel sauce to your liking.
- 13
Slice the cake into 6-8 servings and serve.
Tip: Store any leftovers in an airtight container at room temperature.
- 14
Enjoy your delicious Caramel Crumb Cake!
Tip: This cake is perfect for special occasions or everyday indulgence.
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