This is classic crumb cake recipe that you can add blueberries, dried fruit even chocolate chips, if you like for something different. It's perfect for brunch or an afternoon snack.
Pan: 9 x 13 (Line pan with parchment paper)
Oven: 325°F
Bake: 45 minutes
Crumb Topping Ingredients
2 sticks unsalted butter, softened (225 grams or 1 cup)
2/3 c. sugar (130 grams)
2/3 c. packed dark-brown sugar (130 grams)
1-1/2 tsp. ground cinnamon
1/2 tsp salt
3 c. cake flour (soft white flour) 360 grams
Directions:
Cake Ingredients
2-1/2 c. + 2 T. cake flour (Soft White flour) 315 grams
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup granulated sugar (200 grams)
1-1/2 sticks unsalted butter, room temperature (170 grams)
3 large eggs
2 tsp. vanilla extract
2/3 c. low-fat buttermilk (163 grams)
Powdered sugar for dusting
Prepare Pan
Directions for Cake Batter
This crumb cake also freezes well. Just wrap it well and freeze. To use, I would recommend unwrapping it and thawing it completely first. Re-wrap it in foil and reheat it in a 350 degree oven for 15 to 20 minutes – just to warm it all the way through.
Sources:
Pastry Like a Pro Helen S. Fletcher, 2/8, 2016
Cooks Magazine
Martha Stewart
Pan: 9 x 13 (Line pan with parchment paper)
Oven: 325°F
Bake: 45 minutes
Crumb Topping Ingredients
2 sticks unsalted butter, softened (225 grams or 1 cup)
2/3 c. sugar (130 grams)
2/3 c. packed dark-brown sugar (130 grams)
1-1/2 tsp. ground cinnamon
1/2 tsp salt
3 c. cake flour (soft white flour) 360 grams
Directions:
- Combine the butter and both sugars in a mixer. Cream until very light.
- Combine the cinnamon, salt and flour; add all at once and beat on medium just until large crumbs form.
- Scrape down the sides and the bottom for unincorporated flour. Mix briefly. Do not over mix or you will end up with a really thick cohesive mixture.
- Store the crumbs in the refrigerator while you make the cake.
Cake Ingredients
2-1/2 c. + 2 T. cake flour (Soft White flour) 315 grams
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup granulated sugar (200 grams)
1-1/2 sticks unsalted butter, room temperature (170 grams)
3 large eggs
2 tsp. vanilla extract
2/3 c. low-fat buttermilk (163 grams)
Powdered sugar for dusting
Prepare Pan
- Preheat the oven to 325°F.
- Line a 9×13 inch pan with parchment.
- Spray under the parchment to hold it in place and spray the parchment and sides of the pan.
- Set aside.
Directions for Cake Batter
- Whisk together the flour, baking soda and salt in a medium bowl.
- Without cleaning the bowl in which the crumbs were made, beat the butter and sugar on medium speed until pale and fluffy.
- Beat in eggs one at a time and then the vanilla. If it curdles, that is fine. Add flour alternating with buttermilk, beginning and ending with flour. Beat until well combined.
- Spoon batter into pan and spread evenly using an offset spatula. Spread the crumbs evenly over the batter.
- Bake until golden brown and a cake tester inserted into the center comes out clean, about 45 minutes.
- Transfer the crumb cake to a rack and cool about 15 minutes. Dust with powdered sugar.
This crumb cake also freezes well. Just wrap it well and freeze. To use, I would recommend unwrapping it and thawing it completely first. Re-wrap it in foil and reheat it in a 350 degree oven for 15 to 20 minutes – just to warm it all the way through.
Sources:
Pastry Like a Pro Helen S. Fletcher, 2/8, 2016
Cooks Magazine
Martha Stewart
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