Made this 3 times already. This is not a typical crumb cake, but has the heavy buttery large-lump type of topping often found in bakery crumb cakes. It must be spread in the pan, it's not pourable and comes up perfect in the 8x8 pan, rises enough that the topping doesn't overpower it. The cake is not too sweet, the topping delicious. My husband, children and grandchildren love it. Does take about 5 - 8 minutes longer to bake but is worth it.
Vanilla Buttermilk Crumb Cake
Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
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Bake: 30 Minutes
- 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
- 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.
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