March 06, 2014Crumb cake is a household favorite at the Scheriff house here in Michigan.
However, the love affair began in New York many years ago where the crumb cake is said to have originated. My mother-in-law is an expert. I mailed her my homemade crumb cake last week and she gave it top ratings. Phew!
3/4 cup flour
1/2 cup packed brown sugar
1/3 cup chopped nuts (your choice), optional
2 teaspoons cinnamon
6 tablespoons butter, melted
1 1/2 cups flour
3/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 stick butter, melted
1/2 cup milk
1 teaspoon vanilla
Prepare topping by combining flour, brown sugar, nuts and cinnamon in a small bowl.
Use a fork to mix well then stir in melted butter and mix until crumbly. Set aside.
In a large bowl combine flour, sugar, baking powder and salt. In a small bowl whisk melted butter together with egg, milk and vanilla. Pour mixture over dry ingredients and stir just until combined.
Preheat oven to 375 degrees.
Pour batter into a greased 8-by-8 inch baking pan. Scatter crumb topping over batter.
Bake at 375 for 25 to 30 minutes, until cake is done and edges of pan are golden.
Cool for a bit then sprinkle with a very light dusting of powdered sugar.
The thick crumb topping is the real signature of this classic crumb cake. Yummy.
Clip and save this recipe for Easter brunch.