Classic Crumb Cake
Ready In: 55 mins
Serves: 9
Yields: 1 9 inch cake
Ingredients
For the Cake
- 1⁄2 cup butter, at room temperature
- 1 1⁄4 cups granulated sugar
- 3⁄4 teaspoon salt
- 2 teaspoons vanilla extract
- 1⁄8 teaspoon lemon oil (or 1 teaspoon grated lemon peel)
- 3 large eggs
- 1 1⁄2 cups all-purpose flour
- 1⁄8 teaspoon baking soda, heaping
- 1⁄2 cup plain yogurt (or vanilla yogurt, buttermilk or sour cream)
For the Topping
- 4 tablespoons butter, melted
- 1 cup all-purpose flour
- 2⁄3 cup confectioners' sugar
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon vanilla extract
- 1 -2 tablespoon confectioners' sugar (or non-melting white sugar, for sprinkling on top)
Directions
- Preheat the oven to 325°F Lightly grease a 9" square cake pan.
- In a medium-sized mixing bowl, beat together the butter, sugar, salt and flavorings for 2 minutes, till smooth.
- Add the eggs, beating well after each addition; continue beating after adding the last egg for at least 3 minutes at medium-high speed. The batter should look fluffy, with no grains of sugar visible.
- Add the flour and baking soda to the butter mixture, beating gently to combine.
- Add the buttermilk/yogurt/sour cream, beating gently until well-blended.
- Spread the batter in the prepared pan.
- Bake the cake for 30 minutes. While it's baking, prepare the topping.
- Mix all of the topping ingredients together just till medium crumbs form. If you mix too long the crumbs will become too large, so pay attention.
- After 30 minutes, remove the cake from the oven. Quickly and gently sprinkle the crumbs on top, and return to the oven.
- Bake for an additional 15 minutes, until a cake tester inserted into the center comes out clean. Remove the cake form the oven, and cool it completely on a rack.
- When the cake is completely cool, dust it with confectioners' sugar.
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