Classic Crumb Cake
melting all the butter at once and reserving half helps stream line things
- For the Crumb Topping:
- 12 oz (1 1/2 cups) unsalted butter; more for the pan
- 1/2 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- pinch table salt
- 12 oz (2 2/3) cups all purpose flour
- FOR THE CAKE:
- 9 oz (2 cups) all purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1 large egg
- 3/4 cup milk
- reserved 1/2 cup melted unsalted butter
- 1 tsp pure vanilla extract
- 1 tbsp. confectioners sugar for dusting
make the topping: position a rack in the middle of the oven and heat the oven to 350. in a large saucepan, melt all the butter; remove from the heat. pour 1/2 cup into a measuring cup and reserve for mixing the cake batter. add the sugar, brown sugar, cinnamon, nutmeg, and salt to the saucepan. stir with a fork, pressing when needed, until there are no lumps of sugar. add the flour and stir gently until well blended and crumbly. set aside.
make the cake: lightly butter a 9x13" baking pan. in a large bowl, whisk together the flour, sugar, baking powder and salt. in a medium bowl, whisk the egg, milk, reserved 1/2 cup melted butter and vanilla until combined. pour the liquids over the dry ingredients and gently stir until just blended. scrape the batter into the prepared pan and spread evenly.
break up the crumb mixture with your fingers and sprinkle it evenly and generously over the cake batter. bake until the top is lightly browned, the cake springs back when lightly pressed in the center, and a pick inserted in the center comes out clean, about 25mins. cool on a rack and dust with confectioners sugar. serve warm or a room temp.