classic crumb cake

Name: Classic Crumb Cake
Cook time: 35 min
Yield: 12
Cuisine: American
Ingredients: FOR THE CRUMB TOPPING; 1 1/2 cup(s) unsalted butter; 1/2 cup(s) sugar; 3/4 cup(s) packed light brown sugar; 1 1/2 teaspoon(s) ground cinnamon; 1/4 teaspoon(s) ground nutmeg; - pinch of salt; 2 2/3 cup(s) all purpose flour; FOR THE CAKE; 2 cup(s) all purpose flour; 3/4 cup(s) sugar; 1 teaspoon(s) baking powder; 1/2 teaspoon(s) salt; 1 - egg; 3/4 cup(s) milk; 1/2 can(s) melted unsalted butter; 1 teaspoon(s) vanilla; 1 tablespoon(s) powdered sugar, for dusting

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From a cookbook.

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yield 12 serving(s)

cook time 35 Min

method Bake

Ingredients For classic crumb cake

FOR THE CRUMB TOPPING
1 1/2 c

unsalted butter
1/2 c

sugar
3/4 c

packed light brown sugar
1 1/2 tsp

ground cinnamon
1/4 tsp

ground nutmeg
pinch of salt
2 2/3 c

all purpose flour
FOR THE CAKE
2 c

all purpose flour
3/4 c

sugar
1 tsp

baking powder
1/2 tsp

salt
1

egg
3/4 c

milk
1/2 can

melted unsalted butter
1 tsp

vanilla
1 Tbsp

powdered sugar, for dusting

How To Make classic crumb cake

1
Make the topping: In a large saucepan, melt all the butter; remove from the heat. Pour 1/2 cup in to a measuring cup and reserve for mixing the cake batter. Add the sugar, brown sugar, cinnamon, nutmeg, and salt to the saucepan. Stir with a fork, pressing when needed, until there are no lumps of sugar. Add the flour and stir gently until well blended and crumbly. Set aside.

2
Make the cake: Position a rack in the middle of the oven and heat the oven to 350. Lightly butter a 9x13 inch baking pan. In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a medium bowl, whisk the egg, milk, reserved 1/2 cup melted butter, and vanilla until combined. Pour the liquids over the dry ingredients and gently stir until just blended. Scrape the batter into the prepared pan and spread evenly.
3
Break up the topping mixture with your fingers and sprinkle it evenly and generously over the cake batter. Bake until the top is lightly browned, the cake springs back when lightly pressed in the center, and a pick inserted in the center comes out clean, about 35 minutes. Cool on a rack and dust with the powdered sugar. Serve warm or at room temperature.
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