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Vanilla Buttermilk Crumb Cake

Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
Prep time 8 mins
Bake time 30 mins
Yield Makes 1 (8-inch) cake or 9 servings


  • 3 1/2 cups cake flour, divided
  • 1 cup sugar, divided
  • 1/2 cup firmly packed dark brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup butter, melted and cooled
  • 1/2 cup butter, softened
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • Powdered sugar

How to Make It

  1. Preheat oven to 325°. Stir together 2 cups flour, 1/2 cup sugar, brown sugar, cinnamon, and melted butter in a bowl. Set aside.

  2. Beat softened butter and remaining 1/2 cup sugar at medium speed with an electric mixer until fluffy. Add egg and vanilla, beating until blended.

  3. Combine baking soda, salt, and remaining 1 1/2 cups flour; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.

  4. Spoon batter into a greased and floured 8-inch square cake pan, and sprinkle with reserved topping mixture.

  5. Bake 30 to 35 minutes or until a wooden pick inserted in the center comes out clean. Cool; dust with powdered sugar, and cut into squares.