83 crumb cake recipes

Norwegian hazelnut cake with ground nuts baked into a dense, buttery crumb and topped with a chocolate chip ganache glaze. A Scandinavian-style single-layer dessert with elegant simplicity.

Irish tea cake with cream cheese and buttermilk batter studded with dried currants, finished with a bright lemon glaze. Tender crumb that keeps for days.

Bakery-style lemon poppy seed muffins with cake flour, sour cream, fresh lemon juice, and zest. Tender crumb dusted with confectioners sugar. Rich and citrusy.

Classic Italian sponge cake made with a warm egg foam, cocoa powder, and no butter at all. Light as air with a deep golden crust and tender chocolate crumb.

Authentic German apple cake recipe that will wow your guests. Decoratively topped with apple halves with a light and fluffy crumb, a winning classic German recipe.

No-bake strawberry icebox cake with vanilla wafer crumbs, whipped cream, and fresh berries layered in a springform pan. Freezes for an hour and slices beautifully.

Bristol icebox cake: layers of vanilla wafer crumbs and a crushed pineapple-pecan-butter mixture, chilled overnight and topped with whipped cream. Vintage no-bake dessert.

Sour cream coffee cake loaded with mini chocolate chips in the batter and a brown sugar streusel topping. Tender, rich crumb that stays moist for days.

Pumpkin pudding cake baked in a tube pan with canned pumpkin, orange juice, raisins, walnuts, cinnamon, and cloves. Dense and moist with a pudding-like crumb. Served warm with yogurt.

Frozen lemon cake with a lemon curd base, whipped cream, and beaten egg whites in a graham cracker crumb crust. A no-bake frozen dessert with just 5 ingredients.

Fruit cocktail bars with coconut, maraschino cherries, and a soft cake-like crumb. A vintage pantry-friendly bar cookie made with canned fruit cocktail syrup in the batter.

Sour cream bundt cake with a hidden layer of cinnamon, brown sugar, and chopped pecans. Made with whole wheat flour for a heartier crumb. Dust with powdered sugar and serve warm for brunch.

No-bake peach ice cream cake layered with gingersnap crumbs, toasted almonds, crystallized ginger, peach frozen yogurt, vanilla ice cream, and caramel sauce. Frozen overnight and sliced like a loaf.

Tangy lemon drops are tender shortbread slice-and-bake cookies made with butter, cake flour, lemon zest, and a snowy dusting of powdered sugar. Four ingredients, melt-in-your-mouth crumb.

Genoise mousseline is a classic French sponge cake made with whole eggs, extra yolks, and no butter, warmed over a bain-marie and whipped to airy volume for a tender crumb.

Five-ingredient pound cake with seven eggs, butter-flavored shortening, and no leavener. Baked low and slow in a tube pan for an ultra-dense, velvety crumb with a golden crust.