My crew couldn't get enough; I'll have to whip up a larger batch next time.

Crumb cake bars are a delightful fusion of stretchy, buttery cake and a hearty crumb topping, offering both texture and taste in one delicious bite. Originating from the German Streuselkuchen, this dessert has found its way into the hearts of many across America, especially in the bustling streets of the Midwest where distinct European influences are common in the culinary scene. These cake bars are perfect for brunch, dessert, or even a cheeky midday snack, offering that quintessential coffee cake experience in a convenient bar form.

Crumb cake bars pair exceptionally well with a hot cup of coffee or a steaming mug of tea, making them a perfect companion for your morning routine or an afternoon break. For a more indulgent treat, consider serving them alongside a scoop of vanilla ice cream or a dollop of freshly whipped cream. Their light texture and sugary crumble make them a versatile option, easily enjoyed on their own or paired with fresh berries for added flair.

Servings: 12

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, melted
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 large egg
1 teaspoon vanilla extract
1 cup brown sugar
1 tablespoon ground cinnamon
1/2 cup unsalted butter, chilled and cubed

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.

In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, whisk together the sour cream, egg, vanilla extract, and melted butter until well combined.

Combine the wet ingredients with the dry ingredients and stir until just mixed.

Pour the cake batter into the prepared baking dish and spread evenly.

In another bowl, combine the brown sugar and cinnamon.

Add the chilled cubed butter to the sugar and cinnamon mixture, using a pastry cutter or fingers to create a crumbly texture.

Sprinkle the crumb topping evenly over the cake batter.

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Allow the cake to cool completely in the pan before cutting into bars.

For a nutty twist, consider adding 1/2 cup of chopped walnuts or pecans to the crumb topping. You could also introduce a hint of almond flavor by substituting half of the vanilla extract with almond extract. If you're feeling adventurous, try incorporating fresh blueberries or raspberries into the batter before adding the crumb topping for a fruity burst of flavor. For those seeking a slightly less sweet version, reduce the granulated sugar in the batter to 3/4 cup.