crumb cake
buttery, moist cake with thick crumb topping
baked in September 2021
yield: 24
prep time: 30 minutes
cook time: 50 minutes
difficulty level: easy
Ingredients
Crumb Topping
- 1 cup packed light or dark brown sugar
- 1/2 cup granulated sugar
- 1 Tablespoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, melted
- 2 and 1/2 cups all-purpose flour
Cake
- 2 and 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup (1 and 1/2 sticks) unsalted butter, at room temperature
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 1 cup full-fat sour cream, at room temperature
- 2 teaspoons pure vanilla extract
- optional: confectioners’ sugar for topping
Directions
For the crumb topping:
- Mix the brown sugar, granulated sugar, cinnamon, and salt together in a medium bowl.
- Stir in the melted butter, then gently mix the flour using a fork. Keep the mixture as large crumbles, do not over-mix. Set aside.
For the cake:
- Preheat the oven to 350°F and grease a 9×13 inch baking pan or line with parchment paper. You can use a glass, ceramic, or metal baking pan. Set pan aside.
- Whisk the flour, baking soda, baking powder, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
- Add the eggs, sour cream, and the vanilla. Beat on medium-high speed until combined. The mixture may look curdled; that’s ok. Scrape down the sides and up the bottom of the bowl as needed.
- With the mixer on low speed, mix in the dry ingredients until smooth. Do not over-mix. The batter will be thick, creamy, and sticky.
- Spread the batter evenly into prepared baking pan. Top with crumb topping. Using a rubber spatula or the back of a large spoon, press the crumb topping tightly down into the cake so it sticks.
- Bake for 45-55 minutes. Baking times vary, so keep an eye on yours and begin checking at 45 minutes. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil.
- Remove the cake from the oven and set on a wire rack. Allow to slightly cool for at least 30-45 minutes before cutting. If desired, dust with confectioners’ sugar before slicing and serving. Use a sifter/fine mesh sieve.
Nutrition
- Total calories: 7,724
- Calories per serving: 322
