Crumb Cake

I love cake. Especially cake that fits in a 9×13 pan, (does anyone else struggle with stacking cake layers and keeping it even and straight?), and is simple to make. This dessert is similar to the coffee cake recipe I have, and while technically a dessert, you can eat it for breakfast with a cup of coffee. Desserts that can serve two purposes are even better, right?

This cake is moist with a crunchy, sweet, crumb topping. The ratio of crumb to cake is perfect, as you have a good amount of topping in each bite. While there are a lot of ingredients in this cake, it comes together in a snap. The only thing that takes the longest is waiting for the butter to come to room temperature.

The main difference in this cake from other cake recipes is the batter. It will not just pour easily into the pan. You will need a wooden spoon or rubber spatula to push the dough to the edges as it is quite thick. Work with it gently though, pressing from the center out, and it will give. We ate some for breakfast, and then for dessert that night, haha. This dessert also travels well, so if you are going to a cook out or BBQ for 4th of July, make this and bring along! Your friends will thank you. Happy baking! xoxo

Crumb Cake

print recipe here

Cake Batter:

1 ¼ sticks (10 T) unsalted butter, room temperature

2 ½ c flour

1 t baking soda

1 t baking powder

½ t salt

1 c sugar

3 eggs

1 t vanilla extract

1 ¼ c sour cream

Streusel Topping:

3 c flour

1 c packed brown sugar

1 T cinnamon

1 ½ t coarse salt

3 ½ sticks unsalted butter, room temperature

Directions:

Preheat the oven to 350 degrees.  Spray a 9×13 inch pan with cooking spray and set aside.  In a large bowl, whisk the flour, baking soda, baking powder, and salt.

In a mixing bowl with a paddle attachment, cream the butter and sugar until light and fluffy, about 3-4 minutes.  Scrape down the bowl and add the eggs, one at a time, mixing just until incorporated.  Add the vanilla and mix again.  Pour in the dry ingredients and the sour cream.  Mix on low until there are no traces of flour or sour cream.  

Dump the batter into the prepared pan, and using the back of a wooden spoon or rubber spatula, gently press the dough to the corners.  Set cake aside.

To make the crumb topping, mix all dry ingredients together.  Using a pastry blender or knife, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.  (I like to cut the butter into cubes before adding to the dry ingredients.  Then I make sure the butter cubes are covered in the flour mixture and use my hands to break up the butter into smaller chunks.  Alternately, you can mix it all in a food processor.)  Sprinkle the crumb mixture on top of the cake, making sure the whole cake is covered.

Bake the cake for 40-50 minutes, or until the edges are brown and a toothpick entered comes out clean.  Place on a cooling rack and cool before cutting into bars and serving.  Store any leftovers in an air-tight container for up to 3 days.

Recipe Source: Martha Stewart