Top heavy crumb cake recipe12/10/2023 ![]() Crumbs don't have to be uniform, just try to get most about this size.) Set aside while you make the cake batter. If that happens, simply use your fingers to break-up the solid crumb mixture into big crumbs, about 1/4- to 1/2-inch in size. (Adding the butter too fast and/or over-mixing can result in the crumb mixture coming together as a solid dough. If texture of crumb is too small, gently squeeze small clumps together to make large crumbs ranging in size from that of a pea to that of a grape, about 1/4- to 1/2-inch in size. Continue to toss until all the butter is absorbed and you have a uniformly moistened crumb mixture. Gradually drizzle the melted butter mixture into the flour mixture while continuously and gently tossing with a fork. Remove from heat and stir in the vanilla and almond extracts. Melt the butter in the microwave or in a small saucepan over low heat. Make the Crumb: In a medium-sized mixing bowl, wisk together the flour, sugar, salt and cinnamon. Grease two 8-inch round cake pans, or a 9- by 13-inch pan, or a 9- or 10-inch tube pan dust pan(s) with flour, knocking out excess. Bring to room temperature and dust with powdered sugar before serving.Adjust oven rack to center position and preheat oven to 350 degrees F. Tightly double wrap in aluminum foil or saran wrap, label and date, and store in the freezer for up to 2 months. This crumb cake will stay fresh stored at room temperature, tightly covered in saran wrap or placed in an airtight container for 3-4 days. Spoon the cake batter into a parchment paper-lined 8×8″ square baking pan.Slowly stir in the flour, baking soda, and salt until just combined.Mix in the eggs, one at a time, then mix in the sour cream and vanilla extract. In a large mixing bowl, cream together the butter and sugar.Start by making the crumb mixture: toss together all the dry ingredients, then stir in the melted butter just until all is moistened. ![]() (the ingredient amounts are listed in the printable recipe card further below) The only recipe I’ll ever use!” – Barbara How to make crumb cake: “I made this for a small brunch get together and everyone raved about it! It’s the moistest crumb cake I’ve ever had and best crumb topping ever. Perfect crumb topping – The crumb topping is perfectly soft and tender to melt in your mouth, yet delicately crispy to create a nice contrast to the soft cake. ![]() The vanilla-scented butter cake is not too sweet to counterbalance the amount of streusel topping.
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