My family loves a crumb cake, and it’s one of the things my mom makes really, really well. (Although she uses a box mix cheat!) My recipe is ridiculously buttery and moist and a bit less dense than you may be accustomed to. The crumb, in contrast, is crunchy and sweet. This recipe comes together pretty quickly and can feed a crowd. You may be tempted to use all milk or all buttermilk, but the combination is what makes this cake so darn good!!
FOR THE CRUMB TOPPING:
- 1 ⅓ cups dark brown sugar
- ⅔ cup sugar
- 1 tablespoon cinnamon
- 1 teaspoon kosher salt
- 8 ounces (2 sticks) European or European-style butter, melted
- 2 ½ cups all-purpose flour
FOR THE CAKE:
- 2 ½ cups all-purpose flour, plus more for greasing
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 7 ounces (1 ¾ sticks) unsalted European or European-style butter, softened, plus more for greasing
- 1 ¾ cups sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- ½ cup whole milk
- ½ cup buttermilk
- Confectioner’s sugar, for serving
- Preheat the oven to 350 degrees and grease a 9”x13” cake pan or casserole dish with butter and flour.
- MAKE THE TOPPING In a large bowl, combine the brown sugar, sugar, cinnamon and salt and stir to combine.
- Add the butter and stir until fully combined.
- Add the flour, and mix, using your hands, until fully combined and the mixture easily clumps when gently squeezed; set aside.
- MAKE THE CAKE In a medium-sized bowl whisk the flour, baking powder, baking soda and salt until well combined; set aside.
- In a 2-cup measuring cup, stir the milk and buttermilk until well combined; set aside.
- In a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.
- Add the eggs, one at a time, allowing each to incorporate before adding the next.
- Add the vanilla extract and mix to incorporate.
- With the stand mixer running on low, add half the dry ingredients to the egg mixture.
- Slowly add the milk mixture and continue mixing until the batter is streaky before adding the remaining dry ingredients. Mix until just combined.
- Transfer the batter to the prepared cake pan and, using an offset spatula, spread it evenly in the pan.
- Tap the pan on the counter a few times to remove any air bubbles.
- Using your hands, create clumps by gently squeezing the crumb topping, then break them up into varying sized crumbs, and sprinkle evenly over the cake batter, covering it completely.
- Bake until a cake tester comes out clean when inserted into the center of the cake, for 40 to 45 minutes.
- Allow the cake to cool completely in the pan.
- Cut the cake into 12 portions and serve with a generous sprinkling of confectioners sugar.