Crumb Cake

5 days into the New Year, and I’m ahead of the game. Ahead of my well-documented streak of blowing up appliances, that it.

Confession time: I’ve already broken the deep fryer.

“Broken” isn’t the correct term, truth be told. The fryer had an unfortunate run-in with the rainstorm we had the other night, which of course short circuited the electrical components. Why was the deep fryer exposed to the elements, you might ask? After making fish and chips for New Years Eve dinner (and breaking my cardinal rule of NEVER frying fish in the house), I set the fryer outside on the patio so the oil could cool down before I threw it away.


Then Mother Nature hit, and well, the fryer will never be the same.

The end.

Crumb Cake – adapted from Sugar Rush via Taste and Tell

  • 2 cups all-purpose flour
  • 5½ tbs. (1/3 cup) unsalted butter
  • ½ cup granulated sugar
  • 1 large egg, at room temperature
  • ¼ cup sour cream or greek yogurt
  • ⅔ cup milk
  • 1 tbs. vanilla extract
  • 1 tbs. baking powder
  • 2¼ cups all-purpose flour
  • 1¼ cups packed light brown sugar
  • 1 tbs. ground cinnamon
  • ½ pound (2 sticks) unsalted butter, melted
  • powdered sugar, for dusting

Place the rack in the center of the oven. Preheat the oven to 350ºF. Spray a 9×13-inch glass baking pan with nonstick cooking spray and set aside.

In a mixer with the paddle attachment, beat the butter and sugar until light and fluffy. Add in the egg and sour cream and mix until combined.

In a small bowl or measuring cup, combine the milk and the vanilla. In another bowl, whisk together the 2 cups flour and the baking powder. Turn the mixer on low speed and alternately add the wet ingredients and the dry ingredients, starting and finishing with the dry ingredients, stopping to scrape down the sides of the bowl several times. Spread the batter evenly into the prepared baking dish.

In another bowl, whisk together the flour, brown sugar and cinnamon until completely combined. Add in the melted butter and stir until the mixture is completely moistened. Scatter the topping over the top of the batter in the pan, leaving large and small clumps of crumb mixture.

Bake for about 22 minutes, or until the center is firm to the touch and it springs back lightly when pressed. Remove the cake from the oven and lightly dust with powdered sugar. Allow the cake to cool completely. Once the cake is cool, dust generously with powdered sugar, slice and serve.


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