Funfetti Crumble Cake
This Funfetti Crumble Cake has a tender vanilla cake bursting with crunchy, colorful sprinkles and topped with buttery, salty-sweet streusel crumbles!
Servings: 8 servings
Calories: 461kcal
Ingredients
For the Cake
- 1 3/4 cups all-purpose flour sifted
- 1 cup cane or granulated sugar
- 1/2 cup assorted sprinkles
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup cold salted butter cubed
- 3/4 cup whole milk
- 1 large egg
- 1 1/4 tsp pure vanilla extract
For the Crumble
- 1 cup cake flour
- 1/4 cup dark brown sugar
- 1/4 cup cane or granulated sugar
- 1/4 cup vegetable oil
- 3 tbsp assorted sprinkles
- 1 tbsp pure vanilla extract
- 1/2 tsp baking powder
- 1/2 tsp salt
For the Vanilla Glaze
- 1/3 cup powdered sugar sifted
- 2-3 tsp whole milk
Instructions
For the Cake
- Preheat the oven to 375 degrees and grease a 9” round cake pan with baking spray. Set aside.
- In a large bowl, whisk together the flour, sugar, sprinkles, baking powder, and salt.
- Use a fork, pastry cutter, or your fingers to cut the butter into the flour mixture until coarse crumbs form.
- Add in the milk, egg, and vanilla and gently mix together with a rubber spatula until just combined. Pour the batter into the prepared pan.
- Transfer the cake into the oven and bake for 10 minutes. In the meantime, make the crumble.
For the Crumble
- In a medium bowl, stir together all the ingredients with a fork. If the crumbs aren’t coming together, add in a teaspoon of water or milk at a time until large crumbs form.
- After the cake has baked for 10 minutes, remove it from the oven and carefully sprinkle the crumble over the top. Return to the oven and bake for an additional 15-20 minutes or until a toothpick comes back mostly clean (a few moist crumbs are a good thing).
- Allow the cake to completely cool, then make the glaze.
For the Vanilla Glaze
- In a small bowl, whisk together the powdered sugar and milk until a thick glaze forms. If you’d like a thinner glaze, add more milk. Vice-versa for a thicker one.
- Use a fork or a small whisk to drizzle the glaze over the top of the cooled cake. Slice and enjoy!
Notes
NOTE: Rather than risk ruining the crumble topping, I chose to serve this cake straight out of the pan. You can risk flipping it over or bake it in a springform pan instead.
STORING LEFTOVER CRUMBLE CAKE
This crumble cake can be stored in an airtight container at room temperature for up to 4 days. If you prefer to freeze your leftovers, wrap individual squares/slices of cake in plastic wrap, then in foil, and place in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
This crumble cake can be stored in an airtight container at room temperature for up to 4 days. If you prefer to freeze your leftovers, wrap individual squares/slices of cake in plastic wrap, then in foil, and place in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
Nutrition
Calories: 461kcal | Carbohydrates: 90g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 285mg | Potassium: 230mg | Fiber: 1g | Sugar: 57g | Vitamin A: 246IU | Calcium: 102mg | Iron: 2mg