Classic Crumb Cake

Name: Classic Crumb Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 1 9 inch cake, 9 serving(s)
Ingredients: 1/2 cup butter, at room temperature; 1 1/4 cups granulated sugar; 3/4 teaspoon salt; 2 teaspoons vanilla extract; 1/8 teaspoon lemon oil (or 1 teaspoon grated lemon peel); 3 large eggs; 1 1/2 cups all-purpose flour; 1/8 teaspoon baking soda, heaping; 1/2 cup plain yogurt (or vanilla yogurt, buttermilk or sour cream); 4 tablespoons butter, melted; 1 cup all-purpose flour; 2/3 cup confectioners' sugar; 1/4 teaspoon salt; 1/2 teaspoon vanilla extract; 1 -2 tablespoon confectioners' sugar (or non-melting white sugar, for sprinkling on top)

Submitted by senseicheryl

"I received this recipe from an email this morning from the www.kingarthurflour.com website. Sounds interesting! "This dense, moist cake is a perfect base for its white sugar crumb topping. Watch out when you cut it; in typical crumb cake fashion, the topping will scatter a bit." Tips from our bakers: For a blueberry crumb cake, sprinkle 1 cup fresh or frozen blueberries atop the batter in the pan before baking. For more distinct crumbs on top, prepare the topping with 1/4 cup vegetable shortening and 4 tablespoons butter, cut in chunks, in place of the 4 tablespoons melted butter. NOTE: The recipe online also calls for an ingredient called BUTTERY SWEET DOUGH FLAVOR as optional. 1/2 teaspoon in the cake part and 1/4 teaspoon in the topping part. Zaar did not recognize this ingredient so I couldn't add it in. It's something that you can order online from the www.kingarthurflour.com website. :-)"

Download

Ready In:: 55mins
Ingredients:: 15
Yields:: 1 9 inch cake
Serves:: 9

ingredients

For the Cake
¹⁄₂ cup butter, at room temperature
1 ¹⁄₄ cups granulated sugar
³⁄₄ teaspoon salt
2 teaspoons vanilla extract
¹⁄₈ teaspoon lemon oil (or 1 teaspoon grated lemon peel)
3 large eggs
1 ¹⁄₂ cups all-purpose flour
¹⁄₈ teaspoon baking soda, heaping
¹⁄₂ cup plain yogurt (or vanilla yogurt, buttermilk or sour cream)
For the Topping
4 tablespoons butter, melted
1 cup all-purpose flour
²⁄₃ cup confectioners' sugar
¹⁄₄ teaspoon salt
¹⁄₂ teaspoon vanilla extract
1 -2 tablespoon confectioners' sugar (or non-melting white sugar, for sprinkling on top)

directions

Preheat the oven to 325°F Lightly grease a 9" square cake pan.
In a medium-sized mixing bowl, beat together the butter, sugar, salt and flavorings for 2 minutes, till smooth.
Add the eggs, beating well after each addition; continue beating after adding the last egg for at least 3 minutes at medium-high speed. The batter should look fluffy, with no grains of sugar visible.
Add the flour and baking soda to the butter mixture, beating gently to combine.
Add the buttermilk/yogurt/sour cream, beating gently until well-blended.
Spread the batter in the prepared pan.
Bake the cake for 30 minutes. While it's baking, prepare the topping.
Mix all of the topping ingredients together just till medium crumbs form. If you mix too long the crumbs will become too large, so pay attention.
After 30 minutes, remove the cake from the oven. Quickly and gently sprinkle the crumbs on top, and return to the oven.
Bake for an additional 15 minutes, until a cake tester inserted into the center comes out clean. Remove the cake form the oven, and cool it completely on a rack.
When the cake is completely cool, dust it with confectioners' sugar.