I first tasted crumb cake donuts on a cold morning in Amsterdam. I had been wandering the Jordaan district, hands in my coat pockets, looking for nothing in particular. A little bakery, tucked between brick buildings and bicycles, caught my eye.
Inside, the air was warm with the smell of cinnamon and melted butter. The pastry I picked was simple — a cake donut topped with a thick layer of golden crumbs. It wasn’t iced or filled or flashy, but it felt like comfort. That donut is the inspiration behind this recipe.
This is my version of that moment: soft, spiced donuts, baked, not fried, and topped with a crumb that cracks gently when you bite into it. No yeast, no frying, no complicated techniques. Just a bowl, a spoon, and a little memory of travel.
What Are Crumb Donuts & Why They Captured Me
What Are Crumb Donuts?
A crumb donut is a cake-style donut covered in a streusel-like crumb topping — a mix of flour, butter, sugar, and spices. The contrast between soft cake and crunchy topping is what defines them. Some people also call them “coffee cake donuts.”
What Is the Crumb of a Cake Donut Like?
“Crumb” in baking means the internal texture of a cake or donut. For a cake donut, that crumb should be moist, tender, with small, even air pockets — not dense like bread, not gummy. The crumb topping should add a crisp layer, not sogginess.
What Is a Plain Cake Donut Called?
The base before any topping is often called a plain cake donut or simply a cake donut — the blank canvas upon which flavors or crumbs can be added.
What Is Dutch Crumb Donuts?
Dutch crumb donuts (or Dutch coffee cake donuts) often have a thicker, more buttery crumb topping. It can be richer in spices (nutmeg, cinnamon), and sometimes includes streusel incorporated deeper. Think of it as the more indulgent cousin of the crumb donut.
Crumb Cake Donut Recipe (No Yeast, Made With Memory)
Ingredients for Cake & Crumb
This recipe makes about 15 crumb cake donuts. You can halve it for a smaller batch. All ingredients should be at room temperature unless stated otherwise.
For the crumb topping
- 1/3 cup (67 grams) packed light or dark brown sugar
- 1/3 cup (67 grams) granulated sugar
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 cup (113 grams) unsalted butter, melted
- 1 cup plus 2 tablespoons (140 grams) all-purpose flour, spooned and leveled
For the donuts
- 2 cups (250 grams) all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup (56 grams) unsalted butter, melted and slightly cooled
- 2 large eggs
- 2/3 cup (135 grams) packed light brown sugar
- 1/2 cup (120 milliliters) milk
- 1/2 cup (120 grams) plain yogurt or sour cream
- 2 teaspoons pure vanilla extract
- Optional: confectioners’ sugar for dusting
Instructions
1. Preheat your oven and prepare the pan
Preheat your oven to 350°F (177°C). Grease a donut pan with non-stick spray or lightly butter it. If you don’t have a donut pan, you can use a muffin tin instead.
2. Make the crumb topping
In a medium bowl, mix the brown sugar, granulated sugar, and cinnamon. Stir in the melted butter using a fork. Add the flour and mix again until large, moist crumbs form. Set the bowl aside.
3. Prepare the donut batter
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, whisk together the melted butter, eggs, brown sugar, milk, yogurt (or sour cream), and vanilla extract until smooth and fully combined.
Pour the wet ingredients into the dry ingredients. Stir just until no flour remains. Do not overmix. The batter will be thick.
4. Fill the donut pan
Spoon the batter into a large zip-top bag or piping bag. Snip off the corner and pipe the batter into the donut pan cavities, filling each about halfway full.
Top each donut with a generous amount of crumb topping. Press the crumbs gently but firmly into the batter to help them stick during baking.
5. Bake the donuts
Place the donut pan in the oven and bake for 10 to 11 minutes, or until the tops are lightly golden and a toothpick inserted into the donut comes out clean.
Remove the pan from the oven and allow the donuts to cool for 2 minutes in the pan. Then carefully transfer them to a wire rack.
If baking in batches, repeat the process with the remaining batter.
Once all crumb cake donuts are cool enough to handle, dust with confectioners’ sugar if desired.
How to store crumb cake donuts
These crumb cake donuts are best served fresh and slightly warm. However, leftovers can be stored in an airtight container at room temperature for up to 2 days.
To freeze, place cooled donuts in a freezer-safe bag and freeze for up to 3 months. Let them thaw overnight in the fridge and warm slightly before serving.
Common questions about crumb cake donuts
What makes the crumb cake donuts topping stay on?
Pressing the crumb mixture gently into the batter before baking helps it adhere. Using melted butter in the topping also helps bind the ingredients together.
Can I make these without a donut pan?
Yes. You can bake them in a muffin tin. Just fill each cup about two-thirds full, add crumb topping, and bake for 18 to 22 minutes at the same temperature.
Can I add flavors or fillings?
Absolutely. Try adding a handful of fresh blueberries to the batter for a fruity variation, or mix cocoa powder into the crumb for a chocolate twist.
Why I Love Crumb Cake Donuts More Than Glazed
I make these donuts when I miss Europe the most. When the weather turns cool, or when I want the comfort of something soft and sweet without needing a plane ticket. Food is how I carry places with me.
Whether you’re making these for a weekend breakfast, a quiet afternoon, or to bring back a moment from your own travels, I hope they become part of your story too.
Related recipes from my kitchen
Want to try the real thing in Amsterdam?
If you’re ever near the canal streets again, I highly recommend visiting Bakhuys Amsterdam, a bakery known for its rustic breads and classic Dutch-style crumb cake donuts. It’s not far from the Amstel and is worth every step.