Mix It Up

Crumb Cake

Posted on: May 31, 2012

I love a good breakfast cake and this is probably my favorite right now.  The cake is moist with a mild tang that comes from the buttermilk.  You know those crumb cakes that are skimpy on the crumb?  Not this one!  You’ll get plenty of crumb topping with this cake! The crumb topping puts it into the “oh my, that’s good!” category.

Ingredients for the Cake:
1 1/4  cups  cake flour
1/2  cup  granulated sugar
1/4  teaspoon  baking soda
1/4  teaspoon  table salt
6  tablespoons  unsalted butter (3/4 stick), cut into 6 pieces, softened but still cool
1  large egg
1  large egg yolk
1  teaspoon  vanilla extract
1/3  cup  buttermilk

Ingredients for the Crumb Topping:
1/3  cup  granulated sugar
1/3  cup  dark brown sugar
3/4  teaspoon  ground cinnamon
1/8  teaspoon  table salt
8  tablespoons  unsalted butter (1 stick), melted and still warm
1 3/4  cups  cake flour

To make the topping: Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add  flour and stir with rubber spatula or wooden spoon until mixture comes together resembles a thick dough; set aside to cool to room temperature,  10 to 15 minutes.

To make the cake:  Adjust oven rack to upper-middle position and heat oven to 325 degrees.  Cut 16-inch length parchment paper or aluminum foil and fold lengthwise  to 7-inch width. Spray 8-inch square baking dish with nonstick cooking  spray and fit parchment into dish, pushing it into corners and up sides;  allow excess to overhang edges of dish.

In bowl of a stand mixer fitted with paddle attachment, mix  flour, sugar, baking soda, and salt on low speed to combine. With mixer  running at low speed, add butter one piece at a time; continue beating  until mixture resembles moist crumbs, with no visible butter chunks  remaining, 1 to 2 minutes. Add egg, yolk, vanilla, and buttermilk; beat  on medium-high speed until light and fluffy, about 1 minute, scraping  once if necessary.

Transfer batter to baking pan; using rubber spatula, spread batter  into even layer.  Break apart crumb topping into  large pea-sized pieces between your fingers and spread an even layer over batter, beginning  with edges and then working toward center. Bake until crumbs are golden  and wooden skewer inserted into center of cake comes out clean, 35 to 40  minutes. Cool on wire rack at least 30 minutes. Remove cake from pan by  lifting parchment overhang.

Source:  Smells Like Home

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