Filed under Desserts
1/3 cup granulated sugar
1/3 cup dark brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup butter, melted and still warm
1 1/2 cups cake flour
1 1/4 cups cake flour
1/2 cup granulated sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons butter, softened but still cool
1 large egg
1 teaspoon vanilla
1/3 cup buttermilk
For the topping, in a medium bowl, combine the sugars, cinnamon, salt and melted butter. Add the flour and stir with a rubber spatula or wooden spoon until the mixture is thick and smooth. Set aside to cool to room temperature, 10 to 15 minutes.
For the cake, preheat the oven to 325 degrees. Spray an 8-inch square baking dish with nonstick cooking spray. In a large bowl, mix the flour, sugar, baking soda, and salt. With the mixer running at low speed, add the softened butter one piece at a time and continue beating until the mixture resembles moist crumbs. minutes. Add the egg, egg yolk, vanilla, and buttermilk and beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.
Scrape the batter into the prepared pan, spreading it into an even layer. Sprinkle the crumb topping in an even layer over the batter. Bake the cake until the crumbs are golden and a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes.
I love crumb cake. Maybe because I feel good about eating it for breakfast or dessert. Or maybe it's the crumb topping. And this version has plenty of that! This is a classic recipe that I'll use again and again.
Who Dished It Up First
Adapted from Mel's Kitchen Cafe
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