Classic Crumb Cake

If you’ve ever needed a quick dessert that you can whip up and serve to company, you’d be remiss if you didn’t consider making a crumb cake.  This rich, moist cake is topped with a buttery crumb topping and flavored with just enough cinnamon to make things interesting.  This cake goes perfect with a cup of strong coffee as an afternoon snack – and it doesn’t make a bad breakfast either, to tell the truth.  For our recipe, we turned to everyone’s favorite domestic ex-con, Martha Stewart, and although some of you may blanch at the sight of all the butter this recipe uses, trust us when we say it’s totally worth it every once in awhile.

Classic Crumb Cake
from Martha Stewart’s Baking Book

For the cake:

  • 10 tablespoons unsalted butter, room temperature
  • 2.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla
  • 1.25 cups sour cream

Preheat your oven to 350 and butter a 13×9 baking pan.  Mix your dry ingredients together and set aside.  Cream your butter with the sugar until it is light and fluffy – Martha would like us to use our paddle attachment here, but we don’t have that sort of fancy stuff, so we used a hand mixer. Worked fine.  Mix the egg one at a time until incorporated; add the vanilla.  Add your flour mixture and sour cream and beat until just combined. Spoon the batter into your cake pan and smooth it out with a rubber spatula.  Top with the crumb topping:

  • 3 cups all purpose flour
  • 1 cup packed light-brown sugar
  • 1 tablespoon ground cinnamon
  • 1.5 teaspoons coarse salt
  • 3.5 sticks unsalted butter, room temperature

Combine the flour, sugar, cinnamon, and salt in the bowl of your food processor.  Add the butter by chunks, pulsing the blade to cut the butter into your dry ingredients until large, moist lumbs form.  Spread this stuff on thick for a tasty cake.  Bake until a toothpick comes out clean, rotating your pan halfway through baking (about fifteen minutes).  It’s a pretty fat-rich cake, so we know it isn’t something you’re going to eat every day – but it’s a pretty impressive cake to serve, and it’s very simple to make. Enjoy!


One thought on “Classic Crumb Cake

  1. sounds good. that daughter of mine, is turning out to be a good cook! Must take after me! I will try this when I have company coming.

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