Moist cake. Sweet buttery crumbs. Yes, please!
- 3/4 cup light brown sugar, packed
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/4 teaspoon salt
- 3/4 cup butter, melted
- 1 2/3 cups all-purpose flour
- 1 1/4 cup cake flour
- 1/2 cup sugar
- scant 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 7 tablespoons butter, room temperature
- 1 1/2 teaspoons vanilla
- 1/3 cup buttermilk, room temperature
- 1 egg, room temperature
- 1 egg yolk, room temperature
Powdered sugar for dusting, optional
Make the crumbs first! They need to sit to firm up, making it possible to break into “crumbs” later.
Preheat oven to 325 degrees. Butter an 8- or 9-inch square or round baking dish and set aside.
To make the crumbs, combine brown sugar, sugar, cinnamon, nutmeg and salt. Stir in the melted butter until combined then stir in the flour. Set aside while you make the cake batter.
To make the cake, whisk flour, sugar, baking powder, baking soda and salt together. Use a hand mixer to add butter in three pieces, beating until mixture resembles wet sand. Add remaining cake ingredients, beating until completely incorporated and smooth.
Transfer batter to prepared baking dish, spreading to smooth evenly. Use your hands to break up and “crumble” the crumb topping and cover the batter completely.
Bake for 40-45 minutes or until toothpick inserted into the center comes out clean. Remove from oven and let sit on cooling rack for 30-45 minutes.
Dust the top with powdered sugar for the “traditional” crumb cake appearance. (Makes it Purdy.)
Cut into squares and serve. This is yummy warm or at room temperature. Well… it’s good cold, too.