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Sunday Brunch: Brown Sugar Breakfast Cakelets

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Now this is a reason to get out of bed in the morning. These individual cakes are moist and buttery and topped with pebbly brown sugar-cinnamon crumbs.

Notes:Muffin top pans differ depending on the brand. I used a muffin top pan that has six cups, each cup with a volume of 5 tablespoons. The batter in this recipe made exactly two batches, or 12 muffin tops total. Though I haven’t tested it, you should be able to bake this batter in a standard size 12 cup muffin pan.

  • For the Cake:
  • 1/2 cup (3 1/2 ounces) granulated sugar
  • 1/2 teaspoon salt
  • 2 tablespoons melted butter
  • 1 tablespoon canola oil
  • 1 large egg
  • 1/2 cup milk
  • 1/4 cup sour cream
  • 2 teaspoons vanilla extract
  • 1 cup (5 ounces) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon baking soda
  • For the Crumb Topping:
  • 1 3/4 cup (8 3/4 ounces) all-purpose flour
  • 2/3 cup (4 2/3 ounces) packed light brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 10 tablespoons (5 ounces) unsalted butter, melted
  • 2 teaspoons vanilla extract
  1. For the cake: Adjust rack to middle position and preheat oven to 350°F. Grease muffin top pan.

  2. Whisk sugar, salt, melted butter, and oil in a large bowl. Whisk in egg, milk, sour cream, and vanilla. Stir flour, baking powder, and baking soda in a small bowl. Whisk into wet mixture until just combined.

  3. For the crumb topping: Whisk flour, brown sugar, cinnamon, and salt in a large bowl until combined. Add melted butter and vanilla, and toss with fingers until the mixture forms moist crumbs.

  4. Spoon 2 tablespoons batter into each cup and spread evenly (see note). Sprinkle with 1/2 of crumb mixture. Bake until light golden and cakes are just firm, about 15 minutes. Let cakes cool in pan 5 minutes, then transfer to wire rack to cool. Repeat with remaining batter and crumbs.

Special equipment

6 cup muffin top pan (see note)

This Recipe Appears In

  • Let Them Eat: Crumb Cake Muffin Tops

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