This Air Fryer Crumb Cake is everything you love about a classic New York–style crumb cake — a moist, tender sour cream cake buried under a thick layer of buttery cinnamon streusel — made start to finish in your air fryer in about 45 minutes. No oven, no heating up the kitchen, and the crumb topping comes out perfectly golden every single time.
I’ve been baking crumb cake for my family for years, and honestly, the air fryer version might be my favorite. The circulating heat crisps the streusel on top while keeping the cake underneath incredibly moist — you get that bakery-style contrast of crunchy crumb and soft cake in a fraction of the time. My husband brings slices to work, and they never make it past 10 a.m.
If your family loves waking up to a sweet breakfast like mine does, put this in the rotation alongside my Air Fryer Homemade Coffee Cake and these Air Fryer Cherry Scones.
Why You’ll Love This Recipe
- Perfect for small-batch baking. One 7-inch pan feeds 8 without leftovers going stale.
- Ready in 45 minutes — about half the time of a traditional oven crumb cake, with no preheating.
- That crumb-to-cake ratio. The topping layer is thick, buttery, and loaded with cinnamon — the way a real crumb cake should be.
- Simple pantry ingredients. Flour, butter, sugar, an egg, sour cream — nothing you need a special trip for.
- Sour cream keeps it moist. Even on day three, the cake stays tender.
Ingredients Needed
For the cake:
- All-purpose flour: Spooned and leveled, not scooped, so the cake stays light.
- Baking soda + baking powder: The pair gives you lift and tenderness.
- Salt: Balances all that sweet streusel.
- Unsalted butter: Room temperature, so it creams smoothly with the sugar.
- Granulated sugar: For added sweetness
- Egg: Large and room temperature for the best texture.
- Sour cream: The secret to a moist crumb cake; full-fat works best. Greek yogurt is a fine swap.
- Pure vanilla extract
For the crumb topping:
- Brown sugar + granulated sugar: Brown sugar brings that caramel depth.
- Ground cinnamon: The flavor that makes it taste like a classic bakery crumb cake.
- Butter: Room temperature, so the topping forms big, craggy crumbs instead of dust.
- All-purpose flour
Full measurements are in the recipe card below.
How To Make Crumb Cake in the Air Fryer
Step 1: Make the cake batter. In a large mixing bowl, cream the butter and sugar until light and fluffy, about 2 minutes. Beat in the egg, sour cream, and vanilla extract. Add the flour, baking powder, baking soda, and salt, and mix just until no dry streaks remain — overmixing makes a tough cake.
Step 2: Fill the pan. Grease a 7-inch round cake pan (or any oven-safe pan that fits your air fryer basket) and spread the batter in an even layer. Not sure which pans are air fryer–safe? My air fryer charts and tips cover it.
Step 3: Make the crumb topping. In a second bowl, cream the butter with the brown sugar and granulated sugar, then mix in the flour and cinnamon until big, pea-sized crumbs form.
Step 4: Top and air fry. Spoon the crumb topping evenly over the batter — don’t press it down. Air fry at 320°F for 20–25 minutes, checking at the 15-minute mark. If the topping is browning too fast, tent loosely with foil. The cake is done when a toothpick inserted in the center comes out clean.
Step 5: Cool and serve. Let the cake cool in the pan for 10–15 minutes before slicing — the crumb sets up as it cools. Serve it with a hot cup of coffee and a side of perfect air fryer bacon for a full weekend breakfast.
Pro Tips for the Best Air Fryer Crumb Cake
- Every air fryer runs differently. Basket models tend to cook hotter than oven-style units, so start checking at 15 minutes the first time you make this.
- Room-temperature ingredients matter. Cold butter won’t cream properly, and cold sour cream can make the batter seize.
- Don’t press the crumbs into the batter. Loose, craggy crumbs bake up crisp; packed crumbs turn into a dense sugar crust.
- Use the toothpick test, not the clock. Ovens lie, air fryers lie more.
- Want it fancier? Dust with powdered sugar or drizzle with a simple vanilla glaze once fully cooled.
Variations
- Chocolate chip crumb cake: Fold 1/2 to 3/4 cup mini chocolate chips into the batter.
- Apple crumb cake: Layer thin apple slices over the batter before adding the topping — or try my full Air Fryer Apple Coffee Cake recipe.
- Whole wheat: Swap up to half the all-purpose flour for whole wheat. A cup-for-cup gluten-free blend also works.
- Muffins: Divide the batter into an air fryer–safe muffin pan, filling each cup 2/3 full, and air fry at 320°F for 10–12 minutes.
Storage Instructions
Room temperature: Cover tightly with plastic wrap or store in an airtight container on the counter for 3–4 days.
Refrigerator: Covered, it keeps about a week — bring slices to room temperature (or warm 2–3 minutes in the air fryer at 300°F) before serving.
Freezer: Crumb cake freezes beautifully. Cut into slices, freeze solid on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw on the counter.
Frequently Asked Questions
What size pan do I need for air fryer crumb cake? A 7-inch round cake pan fits most 5.8-quart and larger basket air fryers. Any oven-safe pan that fits your basket works — just don’t fill it more than 2/3 full.
What’s the difference between crumb cake and coffee cake? Crumb cake has a thicker, chunkier streusel layer — often as much crumb as cake — while coffee cake has a thinner topping and sometimes a cinnamon swirl inside. If you’re team coffee cake, my Copycat Panera Cinnamon Crumb Coffee Cake splits the difference.
Why is my crumb topping sinking into the cake? The batter was too thin or the crumbs were pressed in. Spoon the crumbs gently on top and leave them be — they’ll set as the cake rises around them.
Can I double this recipe? Air fryers do best with one pan at a time, so bake in two batches rather than one deep pan; a too-deep cake won’t cook through before the topping over-browns.
More Easy Air Fryer Breakfast Recipes
If this crumb cake disappears as fast at your house as it does at mine, keep the streak going with these reader favorites:
- Air Fryer German Apple Pancakes — puffy, golden, and made for lazy Sundays
- Air Fryer Apple Cranberry Bread — another sliceable breakfast bake
- Ninja Foodi Copycat Starbucks Coffee Cake — skip the drive-thru line
- Air Fryer Baked Apples — warm, cinnamon-y, and lighter
- Air Fryer Frozen Waffles — for the mornings you need breakfast in 6 minutes
Browse all my air fryer recipes or grab the weekly meal plan to make breakfast planning easy.
Air Fryer Crumb Cake
Description
Ingredients
Cake:
- 1 1/4 cups all-purpose flour, spooned and leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1/2 cup sour cream
- 1 teaspoon pure vanilla extract
Crumb Topping:
- 8 tablespoons 1 stick unsalted butter, room temperature
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 1/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
Instructions
- Make the batter: In a large bowl, cream the butter and granulated sugar until light and fluffy, about 2 minutes. Beat in the egg, sour cream, and vanilla extract until smooth.
- Add the flour, baking powder, baking soda, and salt. Mix just until combined — do not overmix.
- Fill the pan: Grease a 7-inch round cake pan and spread the batter in an even layer.
- Make the topping: In a second bowl, cream the butter with the brown sugar and granulated sugar. Mix in the flour and cinnamon until pea-sized crumbs form.
- Spoon the crumb topping evenly over the batter without pressing it down.
- Air fry: Place the pan in the air fryer basket and cook at 320°F (160°C) for 20–25 minutes, checking at 15 minutes. Tent with foil if the topping browns too quickly. The cake is done when a toothpick inserted in the center comes out clean.
- Cool in the pan for 10–15 minutes before slicing. Serve and enjoy!
Equipment
- 7-inch round cake pan (oven-safe),
- Cooking Spray
Notes
- Basket-style air fryers often run hotter than oven-style models — start checking at 15 minutes.
- Store covered at room temperature for 3–4 days, refrigerate up to a week, or freeze slices up to 3 months.
- For muffins: fill an air fryer–safe muffin pan 2/3 full and cook at 320°F for 10–12 minutes.
Nutrition
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Beverly Roger’s
Just made this and it is a real treat