This cozy, cinnamon-swirled crumb cake may have started its life as a “Rum Crumb Cakey,” but we’re giving it a warm, family-friendly twist — no alcohol needed. Just tender layers of buttery cake, a brown sugar cinnamon swirl through the center, and a golden streusel crumble on top. Finished with a simple vanilla glaze, it’s the kind of comforting dessert you’ll want to make again and again. Perfect with coffee, cozy mornings, or anytime you need a sweet hug on a plate.

Behind the Recipe

I first made this cake on a chilly weekend morning when all I wanted was something warm and fragrant to go with my coffee. Inspired by old-fashioned coffee cakes and a passed-down rum crumb recipe, I decided to skip the rum and focus on spices and richness. The result was everything I wanted — moist, fluffy, a little crunchy on top, and packed with cinnamon-sugar goodness in every bite.

Recipe Origin or Trivia

Crumb cake has strong roots in German and American baking traditions, especially in places like New York and Pennsylvania. The streusel topping, known as “streusel” in German (which means “to scatter”), became a beloved addition to sweet morning breads and cakes. The “rum” versions you’ll find are often Caribbean-inspired, but this version leans into the spiced sweetness without the alcohol, making it more versatile and crowd-friendly.

Why You’ll Love Rum Crumb Cakey

It’s soft, rich, warmly spiced, and that crumb topping? Irresistible.

Versatile: Serve it for breakfast, dessert, or a midday pick-me-up.

Budget-Friendly: Uses simple pantry staples, no fancy ingredients needed.

Quick and Easy: No complicated steps — just mix, layer, and bake.

Customizable: Add nuts, swirl in jam, or change up the glaze.

Crowd-Pleasing: That crunchy top and moist center? Total hit at any gathering.

Make-Ahead Friendly: Tastes even better the next day.

Great for Leftovers: Stays moist for days and can be frozen in slices.

Chef’s Pro Tips for Perfect Results

Want that bakery-style crumb with a tender crumb inside? Here’s what makes the difference:

Use cold butter for the crumb topping — it creates the best crunchy texture.
Don’t overmix the batter. Mix just until combined to keep the cake tender.
Layer the cinnamon swirl in the middle instead of just sprinkling it on top — it adds flavor in every bite.
Let the cake cool before drizzling the glaze, so it sets nicely and doesn’t melt into the crumb.
Bake until golden and a toothpick comes out clean, but don’t overbake or it’ll dry out.

Kitchen Tools You’ll Need

You don’t need much to whip this up, but here’s what helps.

Mixing Bowls: One for batter, one for crumble, one for glaze.

Hand Mixer or Stand Mixer: For creaming butter and sugar smoothly.

9-inch Round Cake Pan or Springform Pan: For even baking and easy slicing.

Spatula: Essential for folding and spreading batter evenly.

Whisk: For quick, smooth glaze prep.

Ingredients in Rum Crumb Cakey

Here’s the lineup of ingredients that come together in perfect harmony to make this beauty.

All-Purpose Flour: 2 ½ cups. Base for both the cake and the crumb topping.
Granulated Sugar: 1 cup. Sweetens the cake just right.
Brown Sugar: ¾ cup. Adds moisture and caramel depth to the crumb topping and cinnamon swirl.
Unsalted Butter: ¾ cup (softened) + ½ cup (cold for crumb). Richness and structure.
Eggs: 2 large. Binds the batter and adds tenderness.
Sour Cream: 1 cup. Keeps the cake moist and slightly tangy.
Milk: ¼ cup. Loosens the batter and adds smoothness.
Vanilla Extract: 2 teaspoons. Adds warmth and aroma.
Baking Powder: 2 teaspoons. Gives the cake lift.
Baking Soda: ½ teaspoon. Works with the sour cream for a tender crumb.
Salt: ½ teaspoon. Balances the sweetness.
Ground Cinnamon: 2 teaspoons. Stars in the swirl and crumb topping.
Powdered Sugar: 1 cup. For the simple glaze.
Water or Milk (for glaze): 2 tablespoons. Just enough to get the right drizzle consistency.
Chopped Walnuts or Pecans (optional): ½ cup. For a little crunch in the topping.

Ingredient Substitutions

Need to make a switch? No problem.

Sour Cream: Greek yogurt works beautifully.

Milk: Use almond milk or oat milk for a dairy-free twist.

Butter: Use vegan butter or margarine for a non-dairy version.

Eggs: Try flax eggs or applesauce for an egg-free alternative.

Walnuts or Pecans: Swap in sunflower seeds or leave them out entirely.

Ingredient Spotlight

Brown Sugar: Adds richness and a subtle molasses flavor that really deepens the crumble topping and swirl.

Sour Cream: A secret weapon for keeping cakes ultra-moist without making them heavy.

Instructions for Making Rum Crumb Cakey

Making this cozy coffee cake is easy, and honestly, kind of therapeutic.

Preheat Your Equipment:
Set your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment.
Combine Ingredients:
In one bowl, mix all crumb topping ingredients with a fork until large crumbles form. In another bowl, cream together softened butter and granulated sugar until fluffy. Add eggs, sour cream, milk, and vanilla, mixing well. In a separate bowl, whisk flour, baking powder, baking soda, and salt. Gradually add dry to wet, mixing just until combined.
Prepare Your Cooking Vessel:
Spread half the batter into your prepared pan. In a small bowl, combine ¼ cup brown sugar and 1 tsp cinnamon. Sprinkle this cinnamon-sugar mix over the batter.
Assemble the Dish:
Add the rest of the batter, spreading evenly. Top generously with the prepared crumb topping. Press down gently so it sticks.
Cook to Perfection:
Bake for 40–45 minutes or until a toothpick comes out clean. Cool for 15 minutes before removing from the pan.
Finishing Touches:
Whisk powdered sugar with water or milk to form a smooth glaze. Drizzle over the cooled cake.
Serve and Enjoy:
Cut into thick slices and enjoy with your favorite warm drink. It’s like a hug in every bite.

Texture & Flavor Secrets

You’ll get buttery, tender cake with just enough tang from the sour cream, plus a cinnamon-sugar swirl right in the middle. The crumb topping adds crunch and richness, while the glaze gives a sweet finish that ties it all together.

Cooking Tips & Tricks

Use cold butter for the crumble to get those big bakery-style chunks.
Don’t skip the cinnamon swirl — it adds incredible flavor.
Double the crumble if you’re a topping lover.

What to Avoid

Here’s how to dodge common crumb cake disasters:

Don’t overmix the batter — it’ll make the cake dense.
Avoid adding glaze to a hot cake — it will melt right off.
Don’t overbake — dry crumb cake is a sad crumb cake.

Nutrition Facts

Servings: 10–12
Calories per serving: 380

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Make-Ahead and Storage Tips

This cake keeps beautifully. Make it the day before and store it at room temperature in an airtight container for up to 3 days. You can also freeze individual slices wrapped in plastic and foil for up to 2 months. Just thaw and enjoy.

How to Serve Rum Crumb Cakey

Serve warm with coffee, chai, or a glass of milk. It’s great on brunch tables or as an after-dinner dessert. Add a scoop of vanilla ice cream or a dollop of whipped cream for a decadent twist.

Creative Leftover Transformations

Got leftovers? Lucky you.

Toast a slice in a skillet with butter for a crispy edge.
Crumble it over yogurt for a dessert parfait.
Make cake pops by mixing crumbled cake with frosting and rolling into balls.

Additional Tips

Add a touch of nutmeg for extra warmth.
Try orange zest in the batter for a fresh citrus twist.
Don’t be shy with that drizzle — go slow and generous.

Make It a Showstopper

Present it on a cake stand and add extra glaze drizzle right before serving. A dusting of powdered sugar or a cinnamon stick on the side elevates it even more.

Variations to Try

Apple Crumb Cakey: Add thin apple slices between the layers.
Chocolate Swirl: Mix cocoa powder into the cinnamon swirl.
Blueberry Crumb: Fold fresh blueberries into the batter.
Maple Glaze: Swap vanilla for maple extract in the glaze.
Mini Crumb Cakes: Use a muffin tin to make single-serve versions.

FAQ’s

Q1: Can I make this cake dairy-free?

Yes, use plant-based butter, dairy-free yogurt or sour cream, and non-dairy milk.

Q2: Can I bake this in a square pan?

Absolutely. An 8×8 or 9×9 pan works well — just adjust baking time as needed.

Q3: Do I have to use nuts in the topping?

Nope. Leave them out or use seeds for crunch without the allergy concern.

Q4: Can I make this ahead?

Yes! It stays fresh for several days and even improves overnight.

Q5: Why did my crumb sink into the cake?

The batter might have been too wet, or the crumble pieces too small.

Q6: How do I know it’s done?

Insert a toothpick — if it comes out clean or with a few crumbs, you’re golden.

Q7: What’s the best way to reheat it?

Microwave a slice for 15 seconds or warm it in the oven at 300°F for 5–10 minutes.

Q8: Can I use whole wheat flour?

You can, but expect a denser texture. Try half all-purpose, half whole wheat.

Q9: How long does it stay fresh?

About 3–4 days at room temp, or up to 2 months frozen.

Q10: Can I skip the glaze?

Totally. It’s delicious without it — but the glaze is worth it, trust me.

Conclusion

This spiced crumb cake is everything we love about cozy baking — rich, buttery, cinnamon-filled, and perfect with a cup of something warm. Whether it’s for a weekend brunch or a sweet weeknight treat, it’s guaranteed to win hearts. So preheat that oven and get ready to fall in love with every crumb.