Classic Crumb Cake

By jill3739

Ingredients

• 10 Tablespoons unsalted butter
• 2 1/2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 1/4 cups sour cream
• Crumb Topping
• Confectioners' sugar for dusting
• Crumb Topping
• 3 cups flour
• 1 cup packed light brown sugar
• 1 Tablespoon ground cinnamon
• 1 1/2 teaspoons coarse salt
• 3 1/2 stickcs unsalted butter, room temperature

Details

Servings 8

Preparation

Step 1

Preheat oven to 350 deg. Generously butter 13 x 9 in 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 a 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, rotating the pan halfway through, until cake is golden brown and a cake tester inserted in the ceneter comes out clean, 40-50 minutes. Transfer to a wire rack to cool. Before serving, dust with confectioners' sugar, if using.

Crumb Topping:
In a medium bowl, whisk to combine the flour, sugar, cinnamon and salt; cut in the butter using a pastry blender, until large, moist clumps form. (Or mix together in food processor). Topping can be refrigerated in an airtight container for up to 2 weeks.