Crumb Cake, Spiced ( one layer, 9-inch )

By MarieR

Ingredients

• 1 cup all-purpose flour
• 1/4 cup firmly packed light brown sugar
• 3/4 cup sugar, divided
• 1 1/4 teaspoons ground cinnamon
• 1/3 cup finely ground almonds or black walnuts
• 1/2 cup cold unsalted butter, cut into cubes
• 1/3 cup whole milk, at room temperature
• 1 teaspoon fresh lemon juice
• 1 1/4 cups cake flour
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/8 teaspoon ground cloves
• 6 tablespoons unsalted butter, softened
• 1 large egg
• 1 egg yolk
• 1 teaspoon vanilla extract
• 2 tablespoons sour cream

Preparation

Step 1

1. Preheat oven to 350°. Spray a 9-inch round cake pan with nonstick baking spray with flour. Set aside
2. In a medium bowl, combine all purpose flour, brown sugar, 1/4 cup sugar, 3/4 teaspoon cinnamon, an almonds, whisking to blend. Using pastry blender or your fingers, cut cold butter into flour mixture until pea-size crumbs form. Set crumb topping aside.
3. In a small bowl, combine milk and Lemon juice. Let stand for 10 minute
4. In a Large bowl, combine cake flour, remaining 1/2 teaspoon cinnamon, nutmeg, ginger, baking soda, salt, a cloves, wisklng to blend. Set aside
5. In a large bowl, beat softened butter and remaining 1/2 cup sugar at medium-nigh speed with an electric mixer until light and fluffy. Add egg and yolk, beating well after each addition. Add vanilla. Gradually add cake flour mixture to butter mixture in thirds, alternately with milk mixture and sour cream, beginning and ending with cake flour mixture Beat at low speed until well combined. Spoon batter into prepared pan, smoothing top. Sprinkle half of crumb topping evenly over batter.
6. Bake for 10 minutes. Remove from oven, and sprinkle remaining half o crumb topping evenly over cake. Bake until a wooden pick inserted in the center of cake comes out clean, approximately 15 minutes. Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.