Crumb Cake

 

Ingredients
Crumb Cake Topping
2 1/2 cup flour
1 cup sugar
1/4 cup brown sugar
1/2 tsp salt
1 1/2 tsp cinnamon
1 cup (2 sticks) butter, melted
1 tsp vanilla extract
3/4 tsp almond extract

Cake Batter
1/2 cup (1 stick) butter, room temperature
1 cup sugar
2 eggs
1 tsp vanilla extract
1 cup sour cream (TIP: just buy an 8oz contained and you don’t have to measure out a cup, just dump into the batter)
2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp baking powder

Crumb Cake Topping
1. Grab a 9×9 cake pan, butter and flour the inside of your pan to prevent the cake from sticking while baking
2. Place your butter into a microwave safe bowl and melt.  I normally start with 15-20 seconds at a time when melting butter.
3. In a medium size mixing bowl add your flour, sugar, brown sugar, salt, cinnamon, vanilla and almond extract.

 

4. Once your butter has melted, add that to your mixing bowl and start mixing with either your hands or fork.  I normally just knock it out with my hands, less clean up after.

5. Place the crumb cake topping mixture aside and let’s assemble our batter for the cake

Cake Batter
1. Preheat oven to 350 degree F
2. In your kitchen aid mixer, or large mixing bowl, add your room temperature butter and sugar.  Begins to mix on medium speed until it creams together.
3. Once creamed together add your eggs, sour cream, and vanilla extract and mix thoroughly.
***TIP: I haven’t tried it but if you didn’t want to use sour cream I’m sure Greek yogurt would work for a substitute.  Another good substitute during the fall would be pumpkin purée!
4. In a separate smaller mixing bowl combine your dry ingredients; flour, baking soda, salt, baking powder.  Give them a quick mix so all the dried ingredients are mixed well

5. Turn your mixer on a low speed and slowly start adding your dry ingredients to your wet ones until combined thoroughly.

6. Now that your cake batter is done it’s time to add it to your floured cake pan.  Pour the batter into the pan and spread out evenly.

7. After you placed the batter into the cake pan it is time to crumple on your cake topping.  Break it into smaller chunks with your hand or fork and spread evenly onto the cake batter.  Sometimes I use all my crumble and sometimes I don’t, but you must cover your entire batter before you stop adding the crumble.

8. Ok, crumble is on let’s throw this baby in the oven.
***TIP: I like to place a cookie sheet under any cakes I make incase they spill over in the oven.  It’s
WAY less clean up if it spills on a cookie sheet vs in the hot oven.
9. I normally set my timer for 35 minutes to start out and then check the cake.  You test the cake with the toothpick method; stick a toothpick into the cake and if it comes out clean it’s done, if it has batter on it then keep cooking!  Also if the cake is giggling it is not done either!
10. My cake normally cooks for about 50-55 total minutes.  I check it every ten minutes after the 35 min baking mark.
11. Once your cake is done, pull it out and watch people come running.  It is one of my favorite smelling cakes!
12. Pour a large glass of milk and serve yourself a piece, your deserve it!
13. Enjoy!!!