Crumb Cake
This crumb cake is a moist, delicious bakery-style cake topped with loads of cinnamon sugar crumble and dusted with powdered sugar.
Servings: 9
Ingredients
Crumb Topping
- ⅓ cup sugar
- ⅓ cup brown sugar
- ¾ teaspoon cinnamon
- ⅛ teaspoon salt
- ½ cup butter, melted
- 1¾ cup cake flour
Cake
- 1¼ cup cake flour
- ½ cup sugar
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoons butter, cut into pieces, softened but cool
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- ⅓ cup buttermilk
- powdered sugar for dusting
Instructions
- Preheat oven to 325°F and adjust an oven rack to the upper middle position. Line a 8x8" square baking dish with parchment paper, with enough paper to fold over the sides. Set aside.
- Crumble Topping: Whisk together the granulated sugar, brown sugar, cinnamon, salt, and flour. Pour melted butter over the mixture and use a rubber spatula or wooden spoon to mix thoroughly. Mixture will be thick and doughy. Set aside.
- Cake: With a hand or stand mixer, combine the flour, sugar, baking soda, and salt and mix to combine. With mixer on low, begin adding the pieces of butter one at a time. Continue mixing until mixture resembles moist crumbs with no visible butter chunks remaining, about 1-2 minutes. Add egg, yolk, vanilla and buttermilk. Beat at medium for 1-2 minutes until the batter becomes light and fluffy, scraping down the sides of the bowl if necessary.
- Spread the batter evenly into the prepared pan. Top the batter with the crumble topping, breaking apart any big chunks into smaller pea-sized pieces. Start at the edges and work toward the center. Bake the cake for 35-40 minutes or until golden brown and toothpick inserted comes out clean and crumb-free. After baking, cool cake for at least 30 minutes. Remove cake from pan by lifting out of the pan by the edges of the parchment paper. Dust with powdered sugar.
Notes
Make sure to use Cake Flour and NOT all-purpose flour. With all-purpose flour, you'll end up with a dry, tough cake. Cake flour ensures the batter is light, fluffy and moist.
STORE the cake in an airtight container for 2-3 days at room temperature or 4-5 days in the fridge.
FREEZE. Wrap the slices in plastic wrap and again with aluminum foil. Store in the freezer for up to 3 months.
Nutrition
Calories: 431kcal | Carbohydrates: 57g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 305mg | Potassium: 80mg | Fiber: 1g | Sugar: 27g | Vitamin A: 620IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg