Super Crumb Crumb Cake

Today is my last day of peace, quiet and serenity.

Ahhhh – bliss…….

Tomorrow it all comes to a screeching halt, as the posse will be returning to Austin in the morning. What this means is a substantial increase in the amount of  noise, a definite surge in the amount of cooking/baking, and a high probability of rambunctious teenagers (read: Alexander’s friends) loitering about in the hopes of being invited to stay for dinner.

I think I see the potential for negotiation: dinner = helping out at the ranch.

It’s a good (albeit slightly devious) strategy…..

Super Crumb Crumb Cake – adapted from Serious Eats

There’s crumb cake, and then there’s CRUMB cake. Be warned: it’s extremely delicious…

  • For the Batter:
  • 1 1/2 cups  all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 tsp baking powder
  • 2 tbs. (1 ounce) unsalted butter, melted
  • 1 tbs. canola oil
  • 1 large egg
  • 1 tbs. vanilla extract
  • 3/4 cup milk

For the Crumb Topping:

  • 2 3/4 cups all-purpose flour
  • 1 cup packed light brown sugar
  • 1 tbs. cinnamon
  • 1 tbs. vanilla extract
  • 18 tbs. (9 ounces) unsalted butter, melted

Adjust rack to middle position and preheat oven to 350°F. Butter 9- by 9-inch baking pan. To make the batter, stir the flour, sugar, brown sugar, and baking powder in a large bowl. Add butter, oil, egg, vanilla, and milk to bowl and whisk until smooth. Spread into prepared pan.

For the topping, in the same unwashed bowl that contained the batter, combine flour, brown sugar and cinnamon. Add vanilla and melted butter, and then toss with a fork until mixture forms large moist crumbs. Scatter over top of batter. Bake until center is firm to the touch, about 35 minutes. Transfer pan to wire rack to cool. Serve warm or room temperature.


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