Crumb Cake

I woke up and just had a craving for this old-school treat. It was surprisingly easy to make and I’m sure glad I made it!

INGREDIENTS

1 ½ cups all-purpose flour
1 tsp baking powder
¼ tsp baking soda
½ tsp fine sea salt
½ cup unsalted butter (1 stick), at room temperature
½ cup granulated sugar
2 large eggs
2 tsp vanilla extract
⅔ cup sour cream

For the topping:

½ cup/110 grams packed light or dark brown sugar
¼ cup/55 grams unsalted butter (1/2 stick), melted
¼ cup/30 grams all-purpose flour
¼ cup/20 grams old-fashioned oats
1 tsp ground spices (cinnamon, ginger, cardamom, nutmeg or a combination)
½ tsp fine sea salt

DIRECTIONS

• Heat oven to 350 degrees. Butter an 8- or 9-inch square pan.

• Preparing the topping: Add all the topping ingredients to a medium bowl. Use a rubber spatula until they all start to clump together. Squish or roll the mixture into mostly large crumbs with some smaller ones.

• Prepare the cake: In a medium bowl, whisk together the flour, baking powder, baking soda and salt until combined.

• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar at medium speed until creamy and smooth, 1 to 2 minutes. Beat in the eggs, one at a time, then beat in vanilla extract. Add half of the flour mixture, then beat in the sour cream. Add the remaining flour, and mix, just until incorporated, scraping down the sides of the bowl.

• Pour the batter into the baking pan and top evenly with the crumbs. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan.