Crumb Cake

  
I am super excited to bring the recipe of this crumb cake to you all. I know you will love this cake…… C’mon,,, just look at that crumbly delicious topping. It is a generous layer of crisp, buttery crumb on top of a pillowy-soft and moist cake. 

  
This would be a perfect breakfast cake, seriously! Just the thought of having this cake alongside a niice cup of coffee makes me happy. 

  
 I am not saying anything else, i think that you all should make this cake and enjoy it like how we did. It’s really worth a try.  
Recipe from cooking classy.com

Ingredients

For the crumbs:

  • 1 cup + 2 Tbsp (160g) all-purpose flour
  • 1/3 cup (74g) packed light brown sugar
  • 1/3 cup (72g) granulated sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup (4 oz) unsalted butter, melted

For the Cake:

  • 1 cup (143g) all-purpose flour
  • 3/4 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp salt
  • 5 Tbsp (2.5 oz) unsalted butter, softened
  • 1/2 cup (109g) granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/4 cup (2 oz) milk
  • 1/4 cup (2 oz) sour cream

 

NOTES: 

✔️ You can store the cakes in an air tight container.

✔️ If you dont want to lift the cake from the pan, just butter and lightly flour the baking dish.  

Directions

  1. Preheat oven to 350 degrees. Light
  2. Butter an 8 by 8 inch baking dish and then line it with two sheets of butter paper/parchment paper. 

For the crumbs:

  1.   Whisk together brown sugar, granulated sugar, cinnamon and salt in a mixing bowl. 
  2. Pour in the melted butter and stir well to combine. 
  3. Add in the flour little by little while mixing with a wooden spoon or spatula. Mix well.  
  4. Keep this aside.

For the Cake:

  1.   In a mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside.
  2. In an electric mixer, whip together the sugar and butter until it turns pale and fluffy. 
  3. Add in egg and vanilla extract. 
  4. In another bowl,whisk together the milk and sour cream. 
  5. Add in 1/3 of the flour mixture to the butter mixture and blend just until combined, then add 1/2 of the milk mixture and mix just until combined. Repeat process once more, then end by mixing in last 1/3 of the flour mixture until nearly combined. Scape down sides and bottom of bowl using a rubber spatula and fold batter to fully incorporate.
  6.   Pour the batter into prepared dish and spread into an even layer. 
  7. Break crumb mixture into pea size crumbs and spread over batter. 
  8. Bake untill toothpick inserted comes out clean and when the cake doesn’t sink when touched in center, which maybtake about 30-35 minutes. 
  9. Cool in pan for 10 mins, and then lift the cake with the parchment overhang from the pan. 

 

Crumb Cake
A pillowy-soft and moist cake with generous layer of crisp, buttery crumb on top.
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INGREDIENTS
For the crumbs
  1. 1 cup + 2 Tbsp (160g) all-purpose flour
  2. 1/3 cup (74g) packed light brown sugar
  3. 1/3 cup (72g) granulated sugar
  4. 1 tsp ground cinnamon
  5. 1/4 tsp salt
  6. 1/2 cup (4 oz) unsalted butter, melted
For the Cake
  1. 1 cup (143g) all-purpose flour
  2. 3/4 tsp baking powder
  3. 1/8 tsp baking soda
  4. 1/4 tsp salt
  5. 5 Tbsp (2.5 oz) unsalted butter, softened
  6. 1/2 cup (109g) granulated sugar
  7. 1 large egg
  8. 1 tsp vanilla extract
  9. 1/4 cup (2 oz) milk
  10. 1/4 cup (2 oz) sour cream
DIRECTIONS
  1. Preheat oven to 350 degrees. Light
  2. Butter an 8 by 8 inch baking dish and then line it with two sheets of butter paper/parchment paper.
For the crumbs
  1. Whisk together brown sugar, granulated sugar, cinnamon and salt in a mixing bowl.
  2. Pour in the melted butter and stir well to combine.
  3. Add in the flour little by little while mixing with a wooden spoon or spatula. Mix well.
  4. Keep this aside.
For the Cake
  1. In a mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside.
  2. In an electric mixer, whip together the sugar and butter until it turns pale and fluffy.
  3. Add in egg and vanilla extract.
  4. In another bowl,whisk together the milk and sour cream.
  5. Add in 1/3 of the flour mixture to the butter mixture and blend just until combined, then add 1/2 of the milk mixture and mix just until combined. Repeat process once more, then end by mixing in last 1/3 of the flour mixture until nearly combined. Scape down sides and bottom of bowl using a rubber spatula and fold batter to fully incorporate.
  6. Pour the batter into prepared dish and spread into an even layer.
  7. Break crumb mixture into pea size crumbs and spread over batter.
  8. Bake untill toothpick inserted comes out clean and when the cake doesn’t sink when touched in center, which maybtake about 30-35 minutes.
  9. Cool in pan for 10 mins, and then lift the cake with the parchment overhang from the pan.
NOTES
  1. * You can store the cakes in an air tight container.
  2. * If you dont want to lift the cake from the pan, just butter and lightly flour the baking dish.
Savory&SweetFood http://savoryandsweetfood.com/

  
  

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