-
Prep time
25 minutes
-
Cook time
40 minutes
-
Makes
9x13 snacking cake
Author Notes
This crumb cake recipe is so perfection whether you're snacking with a cup of coffee, or for dessert with a scoop of ice cream. The secret is all in the cake! The cake is an iteration of a classic pound cake and it's the perfect rich texture for the crumb topping & for the ultimate sweet-treat snack. —TastefullyGrace
Continue After Advertisement
Ingredients
- The Cake
-
1 2/3 cups
all purpose flour
-
1 cup
salted butter, at room temp
-
1 cup
sugar
-
4
large eggs
-
1 teaspoon
real vanilla extract
-
1 teaspoon
baking powder
- The Crumb (The Frosting)
-
1 1/2 cups
all purpose flour
-
14 tablespoons
butter, room temp
-
1 cup
light brown sugar, packed
-
14 tablespoons
salted butter, at room temp
-
1 tablespoon
cinnamon
Directions
-
Preheat oven to 325 degrees.
-
For the cake: In the bowl of a mixer with a flat beater attachment, add sugar and butter, and cream until whipped in texture, starting the mixer on low and increasing speed to medium. Scrap down the sides of the bowl. Add eggs and vanilla, and mix on low until combined. Add flour and baking powder, and mix on medium-low until just combined, scraping down the sides of the bowl as necessary.
Pour batter into a greased 9x13 glass pan, spreading the batter out as evenly as possible.
-
For the crumb topping: In a separate medium bowl, add all ingredients (flour, butter, brown sugar, cinnamon). Use your hands to pinch together and thoroughly combine ingredients into a course crumble. You can also use a fork or pastry cutter but I find using my hands is the easiest method!
Evenly spread crumb on the top of the cake batter in the pan. Do not push crumb down into batter; just let it sit on top of the batter!
-
To bake: Bake for 37-42 minutes until a toothpick inserted in the middle of the cake comes out with loose crumbs on it (not batter) and the cake looks set.
Let cool for 10 minutes before cutting.
See what other Food52ers are saying.