Classic Crumb Cake
Classic Crumb Cake
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| Yield: | 9" square cake |
Ingredients
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
- 1/2 teaspoon Buttery Sweet Dough Flavor, optional but tasty
- 3 large eggs
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour
- heaping 1/8 teaspoon baking soda
- 1/2 cup plain or vanilla yogurt, buttermilk, or sour cream
Topping
- 4 tablespoons butter, melted
- 1 cup King Arthur Unbleached All-Purpose Flour
- 2/3 cup confectioners' sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon Buttery Sweet Dough Flavor, optional but tasty
- 1 to 2 tablespoons confectioners' sugar or non-melting white sugar, for sprinkling on top
Directions
1) Preheat the oven to 325°F. Lightly grease a 9" square cake pan.
2) In a medium-sized mixing bowl, beat together the butter, sugar, salt, and flavorings for 2 minutes, till smooth.
3) 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.
4) Add the flour and baking soda to the butter mixture, beating gently to combine.
5) Add the buttermilk/yogurt/sour cream, beating gently until well-blended.
6) Spread the batter in the prepared pan.
7) Bake the cake for 30 minutes. While it's baking, prepare the topping.
8) 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.
9) After 30 minutes, remove the cake from the oven. Quickly and gently sprinkle the crumbs on top, and return to the oven.
10) 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.
11) When the cake is completely cool, dust it with confectioners' sugar.
Yield: One 9" square cake.
Reviews
07/12/2011- This cake was really great. The texture of the cake was absolutely phenomenal! My only complaint was that when I made them the crumb topping wasn't very sweet. I followed the measurements, and it tasted a little floury to me, with a hint of sugar. Was there possibly something I missed? I will definitely be making this cake again, as crumb cake is definitely one of my favorites, however the crumb topping is something that I have yet to perfect. Any advice?
You can certainly add a bit more sweet to the topping if you wish. Any other questions, give us a call at the Baker's Hotline 1-800-827-6836, we'd love to help! ~JDT@KAF
- 01/02/2011
- Ever since Carl's Bakery in Santa Monica closed, I have been searching for a recipe for a yeasted crumb cake. I found one that is called German Crumb Cake that sounds right. Do you all know of a yeasted crumb cake recipe that would bake in a 8 or 9 inch cake pan? Thanks!!
02/27/2010- Very good and tasty recipe! I made this cake and cut it into squares the very next day. My mother and I ate a piece each and we liked it. That day I had to go to the bank and pay off a bank loan. The banking manager was so good at processing this quick loan for me, I thought it would be nice to bring in something special. I brought the crumb cake squares. Not only did the banking manager enjoy it, the two personal bankers in the main office went crazy over it. I did make some changes to the recipe: 1.) I used pure lemon extract instead of the lemon oil or lemon zest and McCormick Vanilla nut flavor for the buttery dough flavor. 2.) I used more flour when making the crumbs. 3.) I used more butter this way: I used the total amount of melted butter first to make medium sized crumbs then dumped half of it into another bowl adding another 4 tablespoons of chilled unsalted butter cut into 1/2 inch cubes. Added it to the other crumb mixture cutting it in to make large crumbs. So I had one bowl of medium sized crumbs and another of large crumbs. When I took the cake out of the oven after 30 minutes, I quickly mixed very lightly all the crumbs together both large and medium beforing placing them on the cake and then placed the cake back into the oven. I waited a half hour before sprinkling the powdered sugar a top the cake. It really was good the very next day. I tried the cake again yesterday without the lemon and today it came out good. I just didn't put in the lemon and it tasted good more like regular coffe cake with crumbs a top. My mother wants that lemon extract back in again and she just bought me another bag of KAF all-purpose flour.
- 11/29/2009
- I made this recipe today and it is wonderful. I did order the butter flavoring for next time and also added a touch of cinnamon to the crumb topping. My only problems were that it seemed to take longer to bake but that is probably my oven and the other thing is that my crumb was is very crunchy, is it supposed to be. Thank you
- 08/15/2009
- I made this recipe multiplied by 1 1/2 and added fresh blueberries and took it to the office (still warm). It was devoured in no time. The blueberries did not sink to the bottom as in most recipes. The berries stayed on top and some people thought it was a jam spread. I highly recommend this to everyone. I did not have the buttery flavoring, but it was excellent anyway.
- 06/29/2009
- This was easy and very tasty. I'm going to try making it again only I'm going to fold in KAF Cinnamon filling to the cake and use some for the crumbs. It was a hit with the Chiropractor's office.
05/26/2009- This was an OK coffeecake. It took about 10 minutes longer to bake, and the center was still a little bit underdone for me. I did like the flavor of the cake (although I added vanilla and fiori di scilla in lieu of the lemon and butter flavoring). The crumbs were indeed "crumby", but they had a nice bite to them. I think that this recipe made me realize that I like a cinnamon coffeecake best of all.
- 05/14/2009
- Sorry, but I cannot agree with all you lovely bakers. This recipe totally let me down. It was wayyyyyyyyyy too light & I should have realized that with utilizing 3 eggs & beating so long. I also should have left the lemon out........I was wanting that vanilla taste & the lemon overwhelmed it. And the crumbs were too hard & not all that buttery tasting. I should have followed my thoughts with this recipe, but I have a rule that I will never deviate [common sense withstanding] from a recipe the first time I make it. I looked forward to this recipe since it is a 9" cake & we are trying to cut back on sweets. However, in the future I will stick with what I believe to be the best crumb cake: Martha Stewart's New York Crumb Cake........absolutely the best!
- 05/13/2009
- liked it but thought the toping to fatty but still loved the cake Cn not but dough flaver over hear in ENGLAND shame hay love all your receipies owen
- 05/13/2009
- Made the blueberry version of this today. It is perfect! Thanks, KA!
