Old-Fashioned Crumb Cake
- Ready In:
- 1hr 15mins
- 2 cups unbleached all-purpose flour
- 1 cup granulated sugar
- 2 tablespoons granulated sugar
- 1 teaspoon table salt
- 10 tablespoons unsalted butter, softened (1 1/4 sticks)
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 3⁄4 cup buttermilk
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 3⁄4 cup walnuts, finely chopped (or pecans)
- 1⁄2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon allspice
- Adjust oven rack to center position and heat oven to 350°.
- Generously grease bottom and lightly grease sides of 10-inch springform pan and dust with flour.
- With electric mixer, mix flour, sugar, and salt in large mixing bowl until blended.
- Cut in butter until mixture resembles coarse crumbs.
- Remove 1 cup of crumbs to separate bowl.
- Mix baking powder and soda into mixture remaining in large mixing bowl.
- Add buttermilk, egg, and vanilla; mix well until batter is thick, smooth, fluffy, and frostinglike, 1 1/2- 2 minutes.
- Using a rubber spatula, scrape batter into prepared pan and smooth top.
- Add nuts, brown sugar, cinnamon and allspice to reserved crumbs; toss with a fork or your hands until blended.
- Sprinkle crumbs over batter, pressing lightly so that mixture adheres.
- Bake cake until center is firm and cake tester comes out clean, 50- 55 minutes. TIP: Do not insert a toothpick to test for doneness until center is firm when pan is shaken.
- Transfer cake to rack; remove pan sides.
- Let cake cool completely, about 2 hours, before serving.
- When completely cooled, cake can be slid off pan bottom onto serving plate.
Join The Conversation
I love making coffee cakes on the weekends and couldn't resist the nice photo! I was short on flour and had to use 1 & 1/2 cups of cake flour (plus 3 tbs- to equal all-purpose) with half cup all-purpose. I did use just a pinch of allspice and it adds a nice flavor to the topping. I also couldn't find the bottom to my spring form pan and baked in a bundt pan. This worked out perfectly and I cut the cooled cake directly from the pan (instead of flipping over) so I wouldn't lose any precious topping crumbs. My son and husband especially loved this. It IS worth using the larger amount of butter than I usually put in coffee cakes. It really made this a terrific butter cake and I will definitely make again. Thanks Pepina Rae, for posting! Roxygirl