A sweet and moist classic crumb cake…big enough to serve the whole family!

I have a thing for crumb cakes. I just love the mix of textures! I know I recently posted a loaf pan crumb cake. I also know my people and I know that I will get dozens of messages requesting a 9×13 version. So here is a different crumb cake recipe that is also excellent and it makes a 9×13-inch cake.

I got this recipe from a friend when I was in high school and I’ve been making it ever since. It pretty much became my go-to cake base recipe. I play around with it: Sometimes I’ll add blueberries and swap out the vanilla and cinnamon for lemon juice to make a lemon-blueberry cake similar to my glazed lemon-blueberry Bundt cake or I’ll add some crushed sandwich cookies and a brownie layer and make my Oreo brownie Bundt cake. A few different tweaks here or there and you get a totally different cake, but it all starts with the same basic recipe.

Anyone who is familiar with my recipes knows that I love cakes that don’t require a mixer and only use one bowl. Well, this cake fits the bill! I like to whip it up using this whisk and one of my stainless steel mixing bowls. They clean up so easily and they just work well! Best part is, no mixer to shlep out and put away!

If you want a slightly lighter-tasting version of this cake, you can use orange juice instead of pareve milk. It gives it a light, citrusy flavor.

One Bowl Crumb Cake

A sweet and moist classic crumb cake…big enough to serve the whole family!

Print Recipe

Ingredients

4 cups flour
1½ cups sugar
1 cup oil
2 tsp cinnamon
4 tsp baking powder
2 eggs
2 cups milk (I use almond milk to keep it pareve)
1 tsp vanilla extract

Instructions

Preheat oven to 350°F and line a 9×13 pan with parchment paper or spray with cooking spray.
In a large bowl, mix flour, sugar, oil and cinnamon until it forms coarse crumbs.
Set aside about 1½ cups of crumbs.
Add remaining ingredients and mix with a whisk until smooth.
Pour batter into prepared pan and sprinkle reserved crumbs on top.
Bake in preheated oven for 45-55 minutes, until inserted toothpick comes out clean.