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BISCUITS, SCONES, MUFFINS & QUICK BREADS

Crumb cake is the perfect brunch dish. It’s not too sweet, the crumbs are super delicious, and it’s great for dessert too. Lucky us. This one is full of cinnamon and topped with big hearty crumbs.

MAKES 8 TO 10 SERVINGS

FOR THE CAKE

1

⁄2 cup unsalted butter softened

3⁄4 cup granulated sugar2 eggs2 teaspoons vanilla extract

1⁄4 cup sour cream1 cup cake flour1 teaspoon baking powder1 teaspoon salt1 teaspoon ground cinnamon

FOR THE CRUMB TOPPING2 cups cake flour

3

⁄4 cup firmly packed brown sugar

1

⁄2 cup granulated sugar

1

⁄2 teaspoon ground cinnamon

1

⁄4 teaspoon salt

3

⁄4 cup unsalted butter melted

For the cake: Preheat the oven to 350°F, and grease and flour an 8-inch round cake pan. In a large bowl, beat together the butter and granulated sugar until light and fluffy. Beat in the eggs, vanilla, and sour cream. In a small bowl, whisk together the cake flour, baking powder, salt, and cinnamon. Add the flour mixture to the butter mixture and beat until well mixed. The batter will be thick. Spread the batter into your prepared pan.

For the crumb topping: In a bowl, stir together the cake flour, brownsugar, granulatedsugar, cinnamon, salt, and melted butter until a crumb mixture forms. Evenly sprinkle the crumb mixture over the top of the cake batter, and press down gently.

Bake until a cake tester inserted into the center of the cake comes out clean, 35 to 38 minutes. Cool in the pan before removing. Cut into wedges and serve.

CRUMB CAKE