Eggless Crumb Cake

Total time1 hr 10 min

Prep time20 min

Cook time40 min

4.9

(26)

Classic crumb cake is one of those deeply comforting bakes — tender, buttery cake blanketed in thick, cinnamon-scented clusters of golden topping — and this version delivers every bit of that cozy magic without a single egg in sight. The trick is a flax egg made by stirring ground flaxseed into water and letting it sit until it thickens into a gel, which binds the batter beautifully and keeps the crumb soft and moist. Whole milk, sour cream, and melted butter do the rest of the heavy lifting, giving the cake a rich, slightly tangy flavor that tastes anything but stripped down. Chilling the crumb topping while you mix the batter helps it hold together in those satisfying, chunky clusters that bake up deep golden brown and slightly crisp on top. The parchment overhang is a small but genius move — it makes lifting the whole cake out of the pan effortless, so your squares come out clean and picture-perfect. A dusting of powdered sugar right before serving is optional, but it adds a lovely finishing touch that makes this feel genuinely special. Cut into 9 squares, this is the kind of thing that disappears fast at a weekend brunch or afternoon coffee break.

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Ingredients

9 servings

For the flax egg

1 tbsp ground flaxseed
3 tbsp water

For the crumb topping

1 cup all-purpose flour
⅔ cup packed light brown sugar
1 tsp ground cinnamon
¼ tsp salt
6 tbsp unsalted butter, melted and slightly cooled

For the cake

1 ½ cups all-purpose flour
¾ cup granulated sugar
2 tsp baking powder
½ tsp salt
½ cup whole milk
⅓ cup sour cream
¼ cup unsalted butter, melted and slightly cooled
1 ½ tsp vanilla extract

For serving

1 tbsp powdered sugar, for dusting (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan and line it with parchment paper, leaving an overhang on two sides.
2
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5–10 minutes until the mixture thickens to a gel-like consistency.

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