Name: Crumb Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 24
Ingredients: 1 ¼ sticks unsalted butter, room temperature; 2 ½ cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; ½ teaspoon kosher salt; 1 cup granulated sugar; 3 large eggs; 2 teaspoons pure vanilla extract; 1 ¼ cups sour cream; 3 ½ sticks unsalted butter, room temperature, cut into pieces; 3 cups all-purpose flour; 1 cup packed light brown sugar; 1 tablespoon ground cinnamon; ½ teaspoon kosher salt

Ingredients

Scale

Cake

1 ¼ sticks unsalted butter, room temperature
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon kosher salt
1 cup granulated sugar
3 large eggs
2 teaspoons pure vanilla extract
1 ¼ cups sour cream

Topping

3 ½ sticks unsalted butter, room temperature, cut into pieces
3 cups all-purpose flour
1 cup packed light brown sugar
1 tablespoon ground cinnamon
½ teaspoon kosher salt

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Instructions

Preheat oven to 350 degrees F. Butter a 9 by 13 inch pan.
Make the topping. In a large bowl, stir together flour, sugar, cinnamon and salt. Add the butter and mix into the flour mixture using a pastry cutter, fork, or your hands until large clumps of various sizes have been formed and no large pieces of butter are seen.
Make the cake. In a medium bowl, stir together flour, baking soda, baking powder, and salt. In a large bowl, cream sugar and butter until light and fluffy. I did this by hand, but a hand or stand mixer would work as well. Mix in the vanilla. Add the eggs one at a time and mix until once again light and fluffy. Alternately add the flour and sour cream, beginning and ending with the flour. I did three additions of flour and two of sour cream. Mix until a batter is formed and all ingredients are incorporated.
Pour batter into prepared pan. Smooth the top. Pour crumb topping evenly over the batter, completely covering the batter. Bake for 40-50 minutes, rotating halfway through if necessary, until a toothpick inserted in the center of the cake comes out with only a few moist crumbs.
Cake may be served warm or allowed to cool completely in pan. Store in an airtight container at room temperature for up to 3 days, or frozen, in pieces, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for several hours or in a 350 degree F oven for about 15 minutes. It may be wrapped in parchment before reheating to prevent it from becoming crusty.

Notes

Recipe adapted from Martha Stewart

Prep Time: 20 mins
Cook Time: 50 mins