Sunday, July 15, 2012

Crumb Cake

When I say "Crumb Cake" I mean "CRUMB Cake". Seriously this recipe is all about the crumb. The cake is simply a way to deliver the crumbs and this cake delivers. This isn't a crumb topped coffee cake, it's Crumb Cake. Big, tender, moist, cinnamony crumbs on a thin lightly sweetened cake base. This is my "go to" recipe when I need a simple delicious breakfast treat. But don't be limited to breakfast. It would be great with coffee anytime of day. It's basic, simple to make and delicious. I hope you like it. 

Oh and just FYI, this isn't my recipe but I can't remember where I got it. Sooooo, if it looks familiar let me know. I totally want to give credit where credit is due.

I'll bet you've got these in your pantry already: flour, sugar, baking powder, salt, vegetable oil, an egg, milk (I usually prefer whole but I was out.), vanilla, brown sugar, cinnamon, butter (melted and cooled) and powdered sugar (not pictured).

Start by preheating your oven to 325°F and greasing and flouring a 9 x 13 pan.

Sift together 1-1/2 cups flour, sugar, baking powder and salt.

In another bowl, whisk together oil, egg, milk and vanilla.

Fold wet and dry ingredients together and . . .

Spread batter into prepared pan. Batter will have a thick consistency and will just cover the bottom of the pan with a thin (1/2 inch) layer.

Combine remaining flour, brown sugar and cinnamon.

Add melted butter and toss around.

You should get big, moist clumps (crumbs) about the consistency of stiff cookie dough.

Break off and sprinkle bits of the "crumb" over the batter. Use all the crumb mixture and cover the batter completely in a fairly even layer. Bake for about 20 minutes until a cake tester comes out clean.

Cut it into fairly big, 3-inch squares and dust with powdered sugar to serve. The crumbs are pretty rich so I recommend a cup of hot coffee or a glass of cold milk to compliment this breakfast treat. Give it a try!

Crumb Cake
4 C. AP flour (divided)
1/2 C. sugar
2-1/2 t. baking powder
1/2 t. salt
2 T. vegetable oil
1 egg
1/2 C. milk
2 t. vanilla extract
1 C. brown sugar
2 t. cinnamon
1 C. (2 sticks) butter, melted & cooled
powdered sugar

Preheat oven to 325°F. Grease and flour a 9x13 baking pan.
Sift together 1-1/2 cups flour, sugar, baking powder and salt. Set aside
In a large mixing bowl, whisk together, oil, egg, milk and vanilla.
Gently fold in dry ingredients.
Spread evenly into prepared pan. Batter will be thick and will be spread in a thin layer.
Combine remaining 2-1/2 cups flour, brown sugar and cinnamon. Pour melted butter over mixture and toss until large crumbs form.
Sprinkle crumbs over batter using all crumb mixture and covering batter completely.
Bake in preheated oven for 10 minutes, rotate pan, and cook 10 minutes more. Cake is done when a cake tester comes out clean.
Cool completely, dust with powdered sugar and cut into 3-inch squares to serve. Store covered in refrigerator up to 3 days. Serve at room temperature.

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