Crumb cakes are very popular on the East Coast. We almost always had a crumb cake in the house when I was growing up because my dad and brother loved it. My son, like his grandfather, loves crumb cake and has become the crumb cake baker in the family. This recipe is very moist and flavorful, and is adapted from Carol Walter’s book Great Coffee Cakes, Sticky Buns, Muffins and More.
1-1/2 c. flour
3/4 c. sugar
1-1/2 tsp. cinnamon
1/2 tsp. baking powder
1/4 tsp. fine sea salt
2/3 c. unsalted butter, softened
In a large bowl combine dry ingredients. Cut in butter to make large size crumbs. Set aside.
1/2 c. unsalted butter, softened
3/4 c. sugar
1-3/4 c. flour, sifted
1 Tbsp. baking powder
1/4 tsp. salt
1 large egg
3/4 c. milk
2 tsp. vanilla extract
confectioner’s sugar for sprinkling
Preheat oven to 350 degrees. Grease a 9×13 metal baking pan, then line it with parchment paper. In a mixing bowl beat butter and sugar until light and fluffy. In a separate bowl sift together flour, baking powder, and salt. In a third bowl mix together the egg, milk and vanilla. Add dry ingredients to butter mixture alternately with the milk mixture. Mix well. The batter will be thick. Pour batter into the prepared pan and sprinkle crumb topping evenly over the batter. Bake 30-40 minutes, rotating pan half way through baking, until an inserted toothpick comes out clean. Cool on rack. Sprinkle generously with confectioner’s sugar to serve. Serves 10-12.
Note: You can also add a fruit layer to this crumb cake. In the summer make peach crumb cake by mixing together 3 chopped peaches with a little sugar, vanilla, cinnamon and nutmeg. Pour the batter into the pan. Spread peach mixture over the batter then top with crumbs. It will bake for about 40 minutes. You can do the same thing with apples, blackberries or raspberries.