CRUMB CAKE

Ingredients

Ground topping

• 2 ½ cups all-purpose flour
• 1 ½ cups packed light brown sugar
• ½ cup granulated sugar
• 2 ½ teaspoons ground cinnamon
• ¼ teaspoon salt
• 1 cup unsalted butter, melted

  Cake

• 2 ¼ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup softened butter
• 1 cup granulated sugar
• 3 large eggs at room temperature
• 1 cup sour cream
• 1 ½ teaspoons vanilla extract
• Powdered sugar for sprinkling

Instructions

Preheat oven to 350 degrees. Grease a 9 x 13 inch baking pan.
In a medium bowl, using a fork, stir together the flour, brown sugar, granulated sugar, ground cinnamon and salt. Drizzle with melted butter and stir with a fork until well combined. Let it rest for a few minutes.
In another medium bowl, whisk together flour, baking powder, baking soda and salt.Using a stand mixer or hand mixer on high speed, beat the butter and granulated sugar until creamy and smooth. Reduce the mixer speed, add the eggs one at a time and mix until well combined. Add the sour cream and vanilla and mix until incorporated. Stirring constantly, add the flour mixture in three intervals and stir until well combined. Scrape bowl and beaters as needed.Pour the cake batter into the prepared baking pan. Use an offset spatula to spread the batter evenly. Sprinkle crumbs over cake mix and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out almost clean and just a few moist crumbs remain.
Remove from oven and allow to cool for at least 45 minutes before cutting. Sprinkle with powdered sugar before serving.

Notes

Prepare the butter for the cake in advance and soften it by placing it on the work surface.
Do not over mix the crumb mixture. Mix until well combined, creating enough large crumbs for the cake.
Also, don’t over mix the cake mix. With mixer on low speed or stirring, beat in eggs, sour cream, vanilla and flour mixture until well combined.Remove the mixer and lower it as needed.
Let the cake bake for at least 45 minutes before cutting.
Use full-fat sour cream for this recipe.
Bring eggs and sour cream to room temperature.
An offset spatula is essential in today’s kitchen.Use it to spread the cake batter evenly in the baking dish.
Store leftovers in an airtight container on the counter for up to 4 days. Freeze
crumb cake in a sturdy freezer container for up to 3 months.

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