- Course: Dessert, Snack
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 30 Times
Can be made ahead of time.
When I was growing up in Brooklyn Heights, an unbelievably delicious store-bought crumb cake was a special breakfast treat on weekends. I was especially (if not obsessively) partial to the crumb topping, picking off every last bit before discarding the cake and moving on to my next piece. I can’t begin to tell you how that irritated my brothers. In this recipe the cake is every bit as delicious as its topping.
The crumb topping is lightly sugared and spiced and prepared first, so that it has time to cool and will be easy to crumble over the batter. When the cake is fresh from the oven, the crumb topping is slightly crunchy—a lovely contrast to the soft, moist cake. Over the next day or so, the crumbs soften and the cinnamon-nutmeg flavor becomes more pronounced.
1. To make the topping: In a large saucepan, melt the butter over medium heat. Slide the pan from the heat and add the granulated sugar, brown sugar, cinnamon, nutmeg, and salt. Stir with a rubber spatula, pressing when necessary, until there are no lumps of sugar. Add the flour and mix until well blended and pasty. Set aside.
2. To make the cake: Position an over rack on the middle run heat the oven to 350 degrees (180°C). Lightly grease the bottom and sides of a 9-by-13-inch (22.75-by-33cm) baking pan or dish.
3. In a large bowl, combine the flour, granulated sugar, baking powder, and salt. Whisk until well blended. In a medium bowl, combine the eggs, milk, melted butter, and vanilla. Whisk until well blended.
4. Pour the wet ingredients over the dry ingredients and gently stir with a rubber spatula just until blended. Scrape the batter into the prepared pan and spread evenly. Break up the topping mixture with your fingers into medium-sized pieces and sprinkle evenly over the cake batter to form a generous layer.
5. Bake until the cake springs back lightly when pressed in the center and a toothpick or cake tester inserted into the center comes out clean, about 40 minutes. Transfer the pan to a rack to cool. Serve warm or at room temperature. Before serving, sift some confectioners’ sugar over the top, if desired.
• The crumb topping can be prepared through step 1 up to 1 day ahead. Cover with plastic wrap and store at room temperature.
• The dry ingredients and the wet ingredients, except the butter, can be prepared as directed in step 3 up to 1 day ahead. Keep the dry ingredients covered and at room temperature and the wet ingredients covered in the fridge. Melt the butter just before continuing with the recipe.
• The cake can be prepared through step 5, covered with plastic wrap, and stored at room temperature. It holds beautifully for up to 4 days, and I think it tastes better than it does fresh from the oven. This isn’t the type of cake that greatly benefits fro being served still warm, so there’s no need to wake up at the crack of dawn to bake it.
Melting all the butter you need for the cake and the crumb topping in one pan shaves off a bit of time. Before I use it in the recipes, I give the butter a good stir, and then I pour off the ¾ cup (6 fl ounces/175 ml) for the cake before continuing with the remainder for the crumb topping.
Nutritional information does not include optional Confectioners' sugar for dusting.