Classic Crumb Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking pan or casserole dish.
• Combine sugar, flour and butter. Use a fork to cut butter in until mixture resembles coarse crumbs. Set aside 1/2 cup of this mixture to use as topping.
• To the remaining flour mixture, add cinnamon, cloves, baking soda and salt. Lightly stir in the buttermilk and egg. Pour batter into prepared pan. Sprinkle cake with reserved topping.
• Bake in preheated oven for 25 minutes, until a toothpick inserted into center of the cake comes out clean.

Steps:

• Preheat oven to 350 degrees. Sift together flour, baking soda, baking powder, and salt into a bowl; set aside. Butter a 9-inch square baking pan; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and granulated sugar until light and fluffy, about 4 minutes. Add eggs, one at a time, until well combined. Add vanilla, and stir until combined. Add reserved flour mixture and the sour cream, and stir just until well combined. Fold in 2 cups blueberries, if using. Spoon batter into prepared pan. Toss remaining cup blueberries, if using, with the crumb topping. Sprinkle the crumb topping over cake. Bake until golden brown and cake tester comes out clean, 50 to 60 minutes. Dust with confectioners' sugar before serving, if desired.

Steps:

• Place rack in center of oven, and preheat oven to 325°F Lightly brush a 9-by-12 1/2-inch baking pan with canola oil, dust with flour, and tap to remove excess. Set aside.
• In a medium bowl, sift together 1 1/2 cups flour, the granulated sugar, baking powder, and salt; set aside.
• In a second bowl, whisk together the egg, milk, canola oil, and vanilla.
• Using a rubber spatula, fold dry ingredients into egg mixture.
• Spread batter evenly into prepared pan, and set aside.
• In a medium bowl, combine remaining 2 1/2 cups flour, brown sugar, and cinnamon.
• Pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form.
• Top batter evenly with crumb topping.
• Bake for 35 to 40 minutes or until the cake tests done.
• Turn the pan once during baking.
• Transfer pan to a wire rack to cool.
• Dust with confectioners' sugar.
• Using a serrated knife or bench scraper, cut into 3-inch squares, and serve. Note: This cake can be stored, refrigerated, in an airtight container for up to 3 days.

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-inch square baking pan with nonstick cooking spray and line it with parchment.
• For the crumb topping: Combine the melted butter, brown sugar, vanilla, salt and cinnamon in a medium bowl. Stir in the all-purpose flour just until the mixture is crumbly (some dryer bits may remain--that's OK). Toss the mini chocolate chips with the crumb topping and set aside.
• For the cake: Combine the eggs, buttermilk, oil and vanilla in a liquid measuring cup and whisk to break up the eggs. Set aside.
• Combine the cake flour, granulated sugar, baking powder and salt in the bowl of a stand mixer fitted with the paddle attachment and whisk by hand or mix on low speed until combined, about 30 seconds.
• With the mixer running on low speed, add the cubed butter and mix until all of the butter is incorporated into the dry ingredients and the mixture resembles breadcrumbs. With the mixer still running on low speed, add the egg mixture and mix until moistened. Stop and scrape the bowl and paddle, then mix on medium-high speed for 30 seconds.
• Pour the batter into the prepared pan and sprinkle 2 tablespoons of the mini chocolate chips over the top. Scatter the crumb topping mixture evenly over the cake batter, then scatter the remaining 1 tablespoon of the chips over top.
• Place the baking pan on a rimmed baking sheet to prevent over-browning. Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs, 43 to 46 minutes. An easy way to test crumb cake is to nudge some of the crumbs away with the toothpick then insert the toothpick into the cake below. Let cool in the pan until barely warm before slicing.

Steps:

• Place rack in center of oven, and heat oven to 325 degrees. Lightly brush a 9-by-12 1/2-inch baking pan with canola oil, dust with flour, and tap to remove excess. Set aside. In a medium bowl, sift together 1 1/2 cups flour, granulated sugar, baking powder, and salt; set aside. In a second bowl, whisk together egg, milk, canola oil, and vanilla. Using a rubber spatula, fold dry ingredients into egg mixture.
• Spread batter evenly into prepared pan, and set aside. In a medium bowl, combine remaining 2 1/2 cups flour, brown sugar, and cinnamon. Pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form. Sprinkle crumbs over batter.
• Transfer pan to oven, and bake, rotating pan after 10 minutes. Continue baking until a cake tester comes out clean, about 10 minutes more.
• Transfer baking pan to a wire rack to cool. Dust with confectioners' sugar. Using a serrated knife or bench scraper, cut into 3-inch squares. Store in an airtight container for up to 3 days.