Crumb Cake

When I was a kid every now and then my dad would go to a local bakery on weekends.  They had the best crumb cake around; dad really loved it and it was always a treat when he would pick one up.  We came across this recipe years ago and it brought back such great memories of those crumb cakes from years ago.  Oh, and dad liked it too :)  Now we make it for special occasions and most years will make this to share with our neighbors for Christmas.  I hope you enjoy it as much as we do.

Ingredients:

Crumb Topping:

• 1/3 cup granulated sugar (2 2/3 ounces)
• 1/3 cup dark brown sugar (2 2/3 ounces)
• 3/4 teaspoon ground cinnamon
• 1/8 teaspoon table salt
• 8 tablespoons unsalted butter (1 stick), melted and still warm
• 1 3/4 cups cake flour (7 ounces)

Cake:

• 1 1/4 cups cake flour (5 ounces)
• 1/2 cup granulated sugar (3 1/2 ounces)
• 1/4 teaspoon baking soda
• 1/4 teaspoon table salt
• 6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces, softened but still cool
• 1 large egg
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1/3 cup buttermilk
• Confectioners’ sugar for dusting

Instructions:

• For the topping: Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.
• Adjust oven rack to upper-middle position and heat oven to 325 degrees. Cut 16-inch length parchment paper or aluminum foil and fold lengthwise to 7-inch width. Spray 8-inch square baking dish with nonstick cooking spray and fit parchment into dish, pushing it into corners and up sides; allow excess to overhang edges of dish.
• In bowl of standing mixer fitted with paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine.
• With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes.
• Add egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.
• Transfer batter to baking pan; using rubber spatula, spread batter into even layer.
• Break apart crumb topping into large pea-sized pieces and spread in even layer over batter, beginning with edges and then working toward center.
• Bake until crumbs are golden and wooden skewer inserted into center of cake comes out clean, 35 to 40 minutes.
• Cool on wire rack at least 30 minutes. Remove cake from pan by lifting parchment overhang. Dust with confectioners’ sugar just before serving.