This lovely, tender cake topped with a cinnamon crunch streudel is perfect for breakfast or for dessert.
This was my choice for this month's The Cake Slice Bakers......
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Crumb Cake
- All That's Left Are The Crumbs
- A Little Bit of All Right
- A Day in the Life on the Farm
- Sweet Sensations
Spice Cake with Brown Sugar Buttercream Frosting
Jam Cake
I made my cake to take up north with me this weekend as Frank is holding a CPL (concealed pistol license) class and I provide breakfast and lunch for the students. The cake will be served later today so I don't have a photo of the cake divided into serving pieces.
I have been very happy with my selections from this new cookbook thus far. I have not yet tasted this cake but it smells delicious and it looks very promising. I am confident enough in this recipe to serve it to the students without a taste test. That says a lot about my confidence in this cookbook.
Yield: 9 servings
Crumb Cake
This lovely, tender cake topped with a cinnamon crunch streudel is perfect for breakfast or for dessert.
Prep time: 15 MinCook time: 40 MinTotal time: 55 Min
Ingredients
Topping
- 1 1/2 c. flour
- pinch of salt
- 1/4 t. vanilla
- 1 c. brown sugar, packed
- 1 t. cinnamon
- 1 stick butter, melted
Cake
- 1 1/2 c. flour
- 1/2 t. baking soda
- 3/4 t. salt
- 1/2 t. nutmeg
- 7 T. butter, room temperature
- 1/2 c. sugar
- 1/2 c. brown sugar, packed
- 2 eggs
- 1/2 c. buttermilk
- 1 t. vanilla
Instructions
Topping
- Combine the flour, salt, vanilla, brown sugar and cinnamon in a bowl. Pour the melted butter over the flour mixture and toss to to form coarse crumbles. Set aside.
Cake
- Combine the flour, baking soda, salt and nutmeg. Set aside.
- Place the butter in the large bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each.
- Turn the speed to low and add some of the flour mixture to the butter mixture alternating with the buttermilk until just combined. Stir in the vanilla.
- Scrape the batter into an 8" square baking pan that has been liberally treated with baking spray. With your fingers, crumble the reserved topping over the batter, covering completely. Gently press the crumbs down into the batter and bake in a preheated 350* oven for 35-40 minutes, until a skewer inserted into the cake removes cleanly.
Notes:
Adapted from Little Everyday Cakes.
Calories
449.76Fat (grams)
20.64Sat. Fat (grams)
12.62Carbs (grams)
62.35Fiber (grams)
0.93Net carbs
61.42Sugar (grams)
40.57Protein (grams)
4.97Sodium (milligrams)
480.79Cholesterol (grams)
92.62
My family loves crumb cakes and I definitely don't make them often enough. I will have to try this version soon, Wendy.
ReplyDeleteIt smells great and looks nice...I'll let you know how it tastes.
DeleteI agree with you about this book. The recipes have been flawless so far!
ReplyDeleteYes and I served mine this afternoon and it was as good as I had hoped.
DeleteLove a good crumble cake and this one looks delicious, Wendy! I agree—so far it’s been a pleasure to bake out of this book. I need to make this cake soon!
ReplyDeleteCrumb cake is a favorite of mine. Looks delicious.
ReplyDeleteThanks Cathy.
DeleteIt looks fantastic and I am sure everyone loved that you brought a homemade cake.
ReplyDeleteYes, it was a big hit.
Delete