Crumb Cake
photo by Emily Doscher
You’ll have to hide this crumb cake. Even from yourself… I promise it won’t last very long if left out (I’ve been known to double-up on the crumb topping… shhhh!)
Ingredients:
CAKE:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
1 cup granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
1 1/4 cups sour cream
1 recipe Crumb Topping (see below)
Confectioners’ sugar, for dusting (A MUST!!)
CRUMB TOPPING:
1 1/2 tsp ground cinnamon
1/4 tsp coarse salt
1/2 cup packed light-brown sugar
1 1/2 cups all-purpose flour
12 tbsp (1 1/2 sticks) unsalted butter, room temperature
CAKE:
Preheat oven to 350 degrees. Into a medium bowl, sift together flour, baking soda, baking powder, and salt. Butter a 9-inch square baking pan.
In the bowl of electric mixer fitted with the paddle attachment, cream butter and granulated sugar until light and fluffy, about 4 minutes. Add eggs, one at a time, until well combined. Add vanilla, and beat until combined. Add reserved flour mixture and the sour cream, and beat just until well combined. Spoon batter into prepared pan. Sprinkle crumb topping over cake. Bake until golden brown and cake tester comes out clean, 50 to 60 minutes. Dust with confectioners’ sugar before serving.
CRUMB TOPPING:
In a medium bowl, combine cinnamon, salt, sugar, and flour. Cut in the butter using your hands, two knives, or a pastry blender until well combined and crumbly.
