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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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A light, lovely crumb cake. A snap to make. (Melting the butter all at once and reserving half saves time.)From, Cooking Light. Ingredients:
for the crumb topping |
1 1/2 c unsalted butter; more for the pan |
1/2 c granulated sugar |
3/4 c packed light brown sugar |
1 1/2 tsp. ground cinnamon |
1/4 tsp. ground nutmeg |
pinch of salt |
2 2/3 c all-purpose flour |
for the cake |
2 c all-purpose flour |
3/4 c granulated sugar |
1 tsp. baking powder |
1/2 tsp. salt |
1 large egg |
3/4 c milk |
reserved 1/2 c melted unsalted butter |
1 tsp. vanilla extract |
1 tbl. powdered sugar for dusting |
1 tbl. confectioners |
Directions:
1. Make the topping:
2. Position a rack in the middle of the oven and heat oven to 350 degrees.
3. In a large saucepan, melt all the butter; remove from heat. Pour 1/2 cup into measuring cup and reserve for mixing the cake batter.
4. Add the sugar, brown sugar, cinnamon, nutmeg, and salt to the saucepan. Stir with a fork, pressing when needed, until there are no lumps of sugar.
5. Add the flour and stir gently until well blended and crumbly. Set aside.
6. Make the cake:
7. Lightly butter a 9 X 13-inch baking pan.
8. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
9. In a medium bowl, whisk the egg, milk, reserved 1/2 C melted butter, and vanilla until combined.
10. Pour the liquids over the dry ingredients and gently stir until just blended. (do not overmix.)
11. Scrape the batter into the prepared pan and spread evenly.
12. Break up the crumb mixture with your fingers and sprinkle it evenly and generously over the cake batter.
13. Bake until the top is lightly browned, the cake springs back when lightly pressed in the center, and a pick inserted in the center comes out clean, about 35 minutes.
14. Cool on a rack and dust with the powdered sugar.
15. Serve warm or at room temperature.
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