One crisp autumn morning, inspired by the comforting scents of seasonal spices wafting through my favorite bakery, I decided to recreate one of my all-time cozy treats at home—Crumb Cake. This isn’t just any crumb cake; it’s a recipe passed down from my grandmother, who was famous in our family for her incredibly buttery, spice-filled delights. Each bite of this cake is like a warm hug, perfect for those lazy weekend mornings paired with a cup of coffee or as a sweet finale to a family brunch. I remember how my grandmother’s kitchen would smell like a cinnamon paradise every time she baked this, and I’ve tried to capture that same essence and warmth in this recipe.

Crumb Cake

Ingredients:

For the Crumb Topping:

• 2 ½ cups all-purpose flour
• 1 ½ cups light brown sugar, packed
• ½ cup granulated sugar
• 2 ½ teaspoons ground cinnamon
• ¼ teaspoon salt
• 1 cup unsalted butter, melted

For the Cake:

• 2 ¼ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup butter, softened
• 1 cup granulated sugar
• 3 large eggs, at room temperature
• 1 cup full-fat sour cream
• 1 ½ teaspoons vanilla extract
• Powdered sugar for dusting

Instructions:

1. Preheat the Oven and Prepare the Pan:
   • Preheat your oven to 350°F (177°C). Grease a 9×13 inch baking pan with butter or non-stick spray.
2. Make the Crumb Topping:
   • In a medium bowl, mix together the flour, brown sugar, granulated sugar, cinnamon, and salt. Drizzle the melted butter over the mixture, and stir with a fork just until clumps form. Set aside.
3. Combine Dry Ingredients:
   • In another medium bowl, whisk together the flour, baking powder, baking soda, and salt. These dry ingredients will help create the perfect cake base.
4. Cream Butter and Sugar:
   • In the bowl of a stand mixer (or using a hand mixer), beat the softened butter and granulated sugar on high speed until creamy and smooth.
5. Add Eggs and Vanilla:
   • Reduce the mixer speed to low and add the eggs one at a time, mixing just until each is incorporated. Stir in the sour cream and vanilla extract until well combined.
6. Incorporate Dry Ingredients:
   • Gradually add the flour mixture to the wet ingredients, mixing on low just until combined. Scrape down the sides of the bowl as needed to ensure everything is mixed well.
7. Assemble the Cake:
   • Transfer the cake batter to the prepared baking pan, smoothing it out evenly with an offset spatula. Generously sprinkle the crumb topping over the batter.
8. Bake:
   • Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs attached.
9. Cool and Serve:
   • Allow the cake to cool in the pan for at least 45 minutes before slicing. Dust with powdered sugar just before serving for a touch of added sweetness.

Serving Suggestions: Serve this crumb cake warm or at room temperature with a dollop of whipped cream or a side of fresh fruit for a delightful breakfast or dessert.

Tips:

• Ensure all ingredients are at room temperature to help them blend more smoothly.
• For a moister cake, you can add a layer of thinly sliced apples under the crumb topping before baking.

Variations:

• Pumpkin Crumb Cake: Add ½ cup of pumpkin puree to the batter and include a teaspoon of pumpkin spice in your crumb topping for a fall twist.
• Blueberry Crumb Cake: Fold 1 cup of fresh blueberries into the cake batter for a fruity version.

This crumb cake stands out as a testament to simple, delicious baking, bringing together buttery, sugary goodness in every bite. It’s a recipe meant to be shared and savored, perfect for making any day feel a bit more special.