Ingredients
- For Crumb Topping ( I doubled crumb topping)
- 1/3 cup granulated sugar
- 1/3 cup packed brown sugar 1 teaspoon ground cinnamon
- 8 Tbsp. (1 stick) unsalted butter, melted
- 1 3/4 cups cake flour
- For Cake
- 1 1/4 cups cake flour
- 1/2 cup white sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 6 Tbsp. butter, cut into small pieces, softened but still cool
- 1 large egg and 1 large egg yolk
- 1/3 cup plain yogurt
- 1 tsp. vanilla extract
- 2 Tbsp. powdered sugar for dusting
Preparation
Step 1
For the crumb topping: Place the sugar, salt and cinnamon in small bowl and whisk them. Once they are all incorporated evenly, put the butter in and continue to whisk until combined. Add the flour and stir using a rubber spatula until it looks like a thick dough. Set aside and let it cool for 10-15 minutes.
For the cake: Place the oven rack to the upper middle position and preheat the oven to 325 F Degrees.
Stir together the flour, baking soda, sugar and salt. Using a mixer running on low speed, add the butter pieces one by one, until there are no visible butter chunks and it has a uniformed texture.
Add the egg, egg yolk, yogurt and vanilla and beat them until the batter is fluffy.
Spray the push pan with vegetable oil spray.
Transfer the cake batter in to the prepared baking pan and distribute the batter in to the pan evenly, using a rubber spatula. It will seem like a scant amount - spread it.
Using your fingers, break away the crumb mixture into small pebble size pieces. Evenly spread them on top of the cake batter starting from the outside corners and working your way into the center.
Bake it for 35 to 40 minutes, until the crumbs are golden and a toothpick inserted into the batter comes out clean.
Cool the cake (in the baking pan) for 30 minutes. Once cooled, remove it from the pan by pushing down onto wire stand. Dust it with powdered sugar.