Eggless Crumble Cake

Eggless Crumble Cake

Everyday coffee cake that can be enjoyed at any time of the day! Easy to make and prepared with always available -on-hand pantry ingredients. Eggless Crumble Cake, a simple and tender cake with toppings of cinnamon,walnuts and brown sugar – super moist, and totally addicting recipe! Cinnamon on top adds a nice touch and makes the cake all the more flavorful.

I have used a combo of sour cream and curd in this recipe which makes it so moist that it will just melt in your mouth. Butter used in crumble topping should be soft not melted, it melts during the baking process and forms a crunchier topping. I have made this cake several times and every time the results were perfect!! Curd in the recipe can be substituted with 1 egg, just whisk the egg until frothy and add to the beaten sugar – butter mix. 

A delicious cake recipe that doesn’t sit in its pan for very long – it just vanishes! A dear friend of mine love this cake but she never got to taste the whole piece, all she tasted was the leftover crumbs. But this time I am making sure that I save her a big chunk 🙂 . Always a hit in my house and if saved, it tastes delicious the next day. The above photographed cake disappeared in less than 24 hours and I am up for another batch. My kids love the topping and this time I am going to double my crumble topping for a thick crumbly and crunchier crust. 

Try out other eggless cakes – Eggless vanilla cake, Eggless 7 minute microwavable cake, Eggless cupcakes, Eggless cake with cake mix.

Eggless Crumble Cake

Eggless Crumble Cake
Votes: 9
Rating: 4.89
Rate this recipe!
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A great coffee cake that can be enjoyed at any time of the day!
Servings Prep Time
Cook Time
Servings Prep Time
Cook Time
Eggless Crumble Cake
Votes: 9
Rating: 4.89
Rate this recipe!
Print Recipe
A great coffee cake that can be enjoyed at any time of the day!
Servings Prep Time
Cook Time
Servings Prep Time
Cook Time
  • 1-1/2 cup All purpose flour
  • 2-1/2 teaspoon Baking powder
  • 1/4 teaspoon Salt
  • 3/4 cup Sugar
  • 1/2 cup Soften Unsalted Butter
  • 1/2 cup Sour Cream
  • 1/2 cup Curd (or 1 egg)
  • 1/2 cup Milk
  • 1 teaspoon Vanilla essence
  • 1/2 cup Brown sugar*
  • 3 tablespoon Unsalted Butter
  • 2 tablespoon All purpose flour
  • 1 teaspoon Cinnamon
  • 3 - 4 tablespoon Chopped Walnuts
  1. Assemble all the dry ingredients - top 3 ingredients.
  2. And the wet ingredients.
  3. Before we begin with cake let's prepare the crumble topping.
  4. In a bowl add butter, using a fork mash butter, add brown sugar, flour...
  5. Cinnamon....
  6. Chopped Walnuts...
  7. Mix and mix well till everything is well blended.
  8. The topping will look like this- crumbly... Set it aside.
  9. In a separate bowl sift flour, baking powder and salt.
  10. Set it aside. Preheat oven @ 350 degree F.
  11. Since the butter I am using was not soften, I will grate it into thin strands and it will become soft in minutes...
  12. In a bowl beat butter and sugar together until well blended.
  13. Add sour cream, curd and keep mixing..
  14. Add Vanilla essence and keep mixing. Using a spoon add flour mixture spoon by spoon until well blended. Finally add milk and whisk it well.
  15. Using a spatula scrape the walls of the bowl and bring together all the batter.
  16. Batter should be of a thick dropping consistency.
  17. Grease a cake pan, pour batter in the pan. Drop the baking pan on the counter couple of times to release all the trapped air in the batter.
  18. Finish it off by sprinkling crumble topping on top. Spread the topping in a single layer and make sure the crumble pieces are small or else it will make the crumble sink into the cake.
  19. Finished cake ready for baking..
  20. Bake in preheat oven for 30-35 minutes. For me it was 34 minutes.
  21. Perfectly baked cake. The topping does sink into the batter just a bit.
  22. Cut a warm slice and enjoy!!
  23. A great coffee cake that can be enjoyed at any time of the day!
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38 Responses

  1. studentsim says:

    Hi Ruchi: I want to try this recipe for a lunch gathering this weekend, excited about all the rave reviews you got! Could I make this a night before as I have to run for kid’s activities in the daytime? I think the base of the cake would be okay but the crumble has me concerned. Would really appreciate your insights.

    • Ruchi says:

      Yes, you can make it a night ahead. Allow the cake to cool and remove from the baking pan. Let it stay overnight over the counter. Do not wrap the cake, cover it loosely with a foil and you should be good.

      • Studentsim says:

        Thank you Ruchi! I am excited to try this tomorrow and will let you know th results. One more clarification please- the list of ingredients mentions baking powder but the stepwise instructions with pictures says baking soda. Could you please clarify?

  2. mini says:

    Hi Ruchi this cake recipe is awesome specially the crumble part….today i prepared for my friend’s party it was a great hit…thanks mini

  3. Priya says:

    Hi! This tasted amazing, Howevet my crumble topping sunk through the batter during baking and cake stuck to tin even though I buttered it. Any tips?! Thanks !

    • Ruchi says:

      Thanks for trying the recipe Priya. May be the size of the crumble topping were too big which made the top heavy and that could be the reason why the crumbles sank into the cake. Also, the crumble topping needs to be distributed evenly and spread in a single layer.

      Cake stuck to the pan – Make sure the cake is completely cooled (40 minutes at least) before flipping or cutting. Run a knife all around the edges and then insert a fork carefully underneath the cake to loosen the base. Hope this answers your query! Feel free to email me if you have any other questions.

  4. mythri says:

    I made this cake today it was just amazing it turned out exactly like how it looks on the picture well I made small changes like I used whole wheat flour and used almonds cashews and pista instead of walnuts yet it turned really good thnaks a ton for the recipe

    • RK says:

      You are welcome Mythri. Glad you liked it. Thanks for sharing your wonderful experience with me. Really appreciate that. 🙂

      • Ruchi says:

        Hi ruchi…..u always share amazing eggless recepies ..really appreciable. .achha tell me one thing if we dnt have sour cream what can we use

        • RK says:

          Thanks for your wonderful feedback Ruchi. Glad you are enjoying my recipes. You can try making sour cream at home. To make sour cream at home Take 1 cup of heavy cream, add 1 teaspoon of lemon juice and start whisking it for 2-3 minutes. It will start to get thick and there you have it your very own homemade sour cream.

      • Ruchi Raoka says:

        Can I use I cup of sour cream instead of curd..

  5. Kanika Mistry says:

    Hi lovely recipi can I use oil instead of butter ? If yes thn wat shud be the measurement for oil

    • RK says:

      Thanks for stopping by Kanika. Replacing it with oil will incorporate less air and the cake will be more dense. Hope that answers your query. Happy Baking!!

  6. Anuradha says:

    Can we use salted butter and avoid using the added salt

  7. Kanika Gupta says:

    I really like this cake recipe, but i want to know if i can replace sour cream with anything else, since sour cream is not readily available where i stay. I can use Egg also if thats an option. Thanks.

    • RK says:

      Thanks for stopping by Kanika! Yes, you can substitute sour cream with 1 egg. And if possible you can make sour cream at home.
      To make sour cream at home – Take 1 cup of heavy cream, add 1 teaspoon of lemon juice and start whisking it for 2-3 minutes. It will start to get thick and there you have it your very own homemade sour cream. Hope that answers your question.

  8. Owena says:

    Made it yesterday and loved it. Tried an egg free cake for the first time and am impressed with the results. Best when warm and super best the next day. Thanks dear!

  9. Teisha says:

    Found a blog that guides me through every step. Bookmarked!! Have tried your crumble cake and is YUM. I agree with the past visitor, it’s appearance is like a cookie crumble cake not like a fluffy cake but still it rocked my party. Topped it with vanilla icecream scoops and the cake vanished in a blink! Would love to try the same cake with egg. If you have a recipe please publish it soon. Thanks dear.

    • RK says:

      You are welcome Teisha! Thank you for sharing your experience with me. This cake is a real delish and glad to hear that it was a hit at your party!!

  10. Sonali says:

    Ruchi you r great and so are your cakes. This one is so tasty when it is right out of the oven. It’s more of a cookie cake than a cake..cake..but super yum and deliciouso… My family loved it…just loved it.

    • RK says:

      Thanks for trying out the recipe, Sonali. Since no eggs are added to this recipe, it’s more of a moist cookie cake than a regular cake. 🙂 Glad to hear that you and your family liked it!!

  11. Amanjot says:

    Just came out of the oven and I had to let you know that it looks good and has a perfect crispy top layer. I have to add that I doubled the recipe to make a full baking pan. Thanks will eat and post again. Love you!!

  12. Ruth says:

    Dear Ruchi,

    I made this cake and it was wonderful. Follow the directions and it was GREAT! If I have to describe this cake I would say main part of the
    cake is mildly sweet and top part has all the flavor. I like the contrast of crunchy walnuts topping with soft, moist cake. In the end this cake had a perfect amount of sweetness. Would love to try one with eggs in it, could you post that one too??


    • RK says:

      Thanks for trying out the recipe, Ruth! Glad you liked it. Flavors of this cake lies in its topping. Will surely look into your request!

  13. Anonymous says:

    Wonderful cake, I tried this and loved its texture,as u said. Delicious and love all your clicks as always! Easy to follow recipe and simple too. I am already learning a lot from you. Thanks Ruchi.

  14. Sadiya says:

    Love this cake. very very moist, perfect the next day.It just melts in your mouth. Topping is the heart of this cake. Not a huge cinnamon fan but cinnamon leaves a nice touch in your mouth and my house smelled great. Thanks Ruchi. Should I keep it in the fridge?

    • RK says:

      Thanks for trying out the recipe Sadiya! Glad you liked it! Because this cake has a dairy base, it needs to be kept in the refrigerator.

  15. Megan says:

    So far the best crumble cake. Moist and dense.Sour cream and curd keeps it so soft and most. Topping adds a lovely crunch.Thanks, have tried a egg-less cake for the first time and it was very tasty.

  16. Maria says:

    Absolutely delicious! This was very moist and delicious. Best coffeecake recipe that I have found. Minus the glaze I followed the recipe to the T and it was perfect. Already gone and I’m ready to bake another one! So easy and simple and will make it again and again. Guys! don’t miss out the topping, TASTE IS IN THE CRUMBLE TOPPING!

    • RK says:

      Thanks Maria! I can totally relate to your situation – been there, done that! In a day this cake was gone and I was up for the second batch, it’s so addictive!

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