This recipe reminds me of the crumb cake I grew up with…TastyKake version
Crumb Cake
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Category
Dessert
Servings
8
Prep Time
15 minutes
Cook Time
20 minutes
Ingredients
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2 ½ cups cake flour (you can use all purpose flour)
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1 cup brown sugar
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1 ½ teaspoons cinnamon
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1/8 teaspoon salt
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1 cup (2 sticks) unsalted butter, melted and still warm
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1 ½ cups cake flour (you can use all purpose flour)
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½ cup granulated sugar
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2 teaspoons baking powder
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½ teaspoon salt
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1 large egg
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⅓ cup buttermilk
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2 tablespoons canola oil
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2 teaspoons vanilla extract
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Confectioners sugar for dusting
Crumb topping
Cake
Directions
Crumb topping
In a medium bowl, combine flour, brown sugar, cinnamon and salt. Pour in cooled, melted butter and stir with a rubber spatula or wooden spoon until mixture resembles thick, cohesive dough.
Cake
Using baking spray, coat a 9x9 square pan and set aside. Preheat oven to 325 degrees.
In a medium bowl, sift together flour, granulated sugar, baking powder and salt. Set aside.
In a second bowl, whisk together egg, buttermilk, canola oil and vanilla. Using a spatula, fold dry ingredients into egg mixture.
Spread batter evenly into prepared pan. Break apart the crumb topping into pea-sized pieces and spread in even layer over the batter, beginning with the edges and work your way to the center.
Transfer pan to oven and bake, rotating pan after 10 minutes. Continue baking until tester comes out clean, about 10 minutes more.
Transfer baking pan to a wire rack and cool completely. Sprinkle with confectioners sugar. Cut cake into 3 inch squares. Store in an airtight container for up to 3 days.
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