Classic Crumb Cake

By Coldsnap46

Ingredients

• 16 tablespoons unsalted butter, cut into 6 pieces
• 1/2 cup granulated sugar
• 3/4 cup firmly packed light brown sugar
• 1 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of table salt
• 2 2/3 cups all-purpose flour
• 3 cups all-purpose flour
• 1 1/4 cups granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon table salt
• 2 large eggs
• 1 cup whole milk
• 12 tablespoons unsalted butter, melted and cooled slightly
• 2 teaspoons pure vanilla extract
• Confectioners’ sugar for dusting (optional)

Details

Servings 9
Cooking time 60mins
Adapted from cookstr.com

Preparation

Step 1

1. To make the topping: In a large saucepan, melt the butter over medium heat. Slide the pan from the heat and add the granulated sugar, brown sugar, cinnamon, nutmeg, and salt. Stir with a rubber spatula, pressing when necessary, until there are no lumps of sugar. Add the flour and mix until well blended and pasty. Set aside.

2. To make the cake: Position an over rack on the middle run heat the oven to 350 degrees. Lightly grease the bottom and sides of a 9 x 13-inch baking pan or dish.

3. In a large bowl, combine the flour, granulated sugar, baking powder, and salt. Whisk until well blended. In a medium bowl, combine the eggs, milk, melted butter, and vanilla. Whisk until well blended.

4. Pour the wet ingredients over the dry ingredients and gently stir with a rubber spatula just until blended. Scrape the batter into the prepared pan and spread evenly. Break up the topping mixture with your fingers into medium-sized pieces and sprinkle evenly over the cake batter to form a generous layer.

5. Bake until the cake springs back lightly when pressed in the center and a toothpick or cake tester inserted into the center comes out clean, about 40 minutes. **Transfer the pan to a rack to cool.

Serve warm or at room temperature. Before serving, sift some confectioners’ sugar over the top, if desired.