I was looking for a Classic Crumb Cake, that was easy to do and yummy. I came across this recipe in one of my Martha Stewart’s books. I read the ingredients and thought it would be the perfect cake for breakfast.
The cake is super moist, not too sweet. A perfect Classic Crumb Cake. Don’t forget to add some confectioners’ sugar before serving.
The house smells so good, can’t wait to enjoy a piece of this crumb cake.
1 1/4 sticks (10 tbsp) unsalted butter, room temperature plus more for pan
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup granulated sugar
1 tsp pure vanilla extract
1 1/4 cups sour cream
Preheat the oven to 350 degrees. Generously butter a 13-by-9 inch baking pan, set aside. Whisk together the flour, baking soda, baking powder, and salt in a bowl, set aside.
In a 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 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 over the batter. Bake rotating the pan halfway through, until cake is golden brown and a cake tester inserted in the center comes out clean. Bake for 40-50 minutes. DO NOT OVER BAKE. Transfer to a wire rack to cool. Before serving dust with confectioners’ sugar. Enjoy!
Crumb Topping Ingredients
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 pasty blender, until large, moist crumbs form.
Source: Martha Stewart’s Baking Handbook