Crumb Cake
User Reviews
4.8
Crumb Cake
Description
The Crumb Cake begins with a spiced crumb topping formed by mixing brown sugar, granulated sugar, cinnamon, salt, and melted butter blended into flour to form coarse crumbs. This topping rests while the cake batter is prepared. The cake combines all-purpose flour leavened with baking powder and baking soda, softened butter whipped with sugar, one egg, vanilla extract, milk, and sour cream to add tenderness and moisture. Once the batter is blended, it is layered in the prepared baking dish with the crumb topping sprinkled on top before baking.
Baked at 350°F, the resulting cake has a moist interior with a slightly dense crumb structure, offset by the crunchy, sweet topping that has warm notes of cinnamon. The cake lifts easily if lined with parchment. This makes it suitable for casual serving with coffee or tea at breakfast or dessert.
Ingredients
Crumbs
- 1 cup + 2 Tbsp (160g) all-purpose flour
- 1/3 cup light brown sugar packed
- 1/3 cup granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup butter unsalted melted
Cake
- 1 cup all-purpose flour
- 3/4 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 5 Tbsp butter unsalted softened
- 1/2 cup granulated sugar
- 1 egg large
- 1 tsp vanilla extract
- 1/4 cup milk
- 1/4 cup sour cream
Instructions
- Preheat oven to 350 degrees. Butter an 8 by 8-inch baking dish then line with two sheets of parchment, butter parchment (alternately you can just butter and lightly flour the dish if you don't care to lift out the whole cake).
- For the crumbs:
- In a mixing bowl whisk together brown sugar, granulated sugar, cinnamon and salt. Pour in melted butter and stir to combine.
- Slowly add flour and mix with wooden spoon or a spatula until no streaks of flour remain. Set aside to rest while cake batter is prepared.
- For the cake:
- In a mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and granulated sugar until pale and fluffy. Mix in egg and vanilla. In liquid measuring cup used to measure milk, whisk together sour cream with milk.
- Add in 1/3 of the flour mixture to the butter mixture and blend just until combined, then add 1/2 of the milk mixture and mix just until combined. Repeat process once more, then end by mixing in last 1/3 of the flour mixture until nearly combined. Scape down sides and bottom of bowl using a rubber spatula and fold batter to fully incorporate.
- Pour batter into prepared baking dish and spread into an even layer. Break crumb mixture into pea size crumbs and drop evenly over batter.
- Bake in preheated oven until toothpick inserted into center comes out free of batter and cake doesn't sink when touched in center, about 32 - 35 minutes. Cool in cake pan 10 minutes, then using parchment overhang lift cake from pan and cool on a wire rack. Store in an airtight container.
User Reviews
Overall Rating
4.8
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