Crumb Cake recipe: Martha Stewart - Baking Handbook
- 1 ¼ sticks (10 tablespoons) unsalted butter, room temperature
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 ¼ cups sour cream
- Crumb Cake Topping (see recipe below)
- Confectioners’ sugar, for dusting (optional)
- Preheat the oven to 350°F. Generously butter a 13-by-9-inch baking pan; set aside. Whisk together flour, baking soda, baking powder and salt in a bowl; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. Add the eggs, one at a time, beating until incorporated after each addition. Mix in the vanilla. Add the flour mixture and sour cream; beat just until combined.
- Spoon the batter into the pan, and smooth with an offset spatula. Sprinkle the topping evenly over the batter. Bake until cake is golden brown and a cake tester inserted in the center comes out clean, 40 to 50 minutes. Transfer to a wire rack. Before serving, dust with confectioners’ sugar, if using.
Crumb Topping recipe: Martha Stewart - Baking Handbook
Makes enough for one 13-by-9-inch cake
(This may seem like a lot, but I really wouldn’t use half of this recipe, I did, and I regretted it deeply)
- 3 cups all-purpose flour
- 1 cup packed light brown sugar
- 1 tablespoon ground cinnamon
- 1 ½ teaspoons coarse salt
- 3 ½ sticks (1 ¾ cups) unsalted butter, room temperature
- In a medium bowl, whisk to combine the flour, sugar, cinnamon and salt; cut in the butter using a pastry blender, until large, moist crumbs form. Alternatively, mix together in a food processor.