Crumb Cake


One of my favorite treats to have growing up was crumb cake. It was usually something we had on the weekend, when we could just take our time enjoy a slice. I’ve had a few days off for the holidays, so I woke up one morning feeling like I needed to recreate those leisurely mornings from my childhood. I found this recipe on Pinterest, and it may be even better than the boxed kind I used to eat. The touch of almond extract really adds extra flavor, and it is extra crumbly.


Crumb Topping:

2 1/2 cups unbleached all-purpose flour (10 1/2 ounces)

1 cup granulated sugar

1/4 cup brown sugar

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

1 cup unsalted butter, melted and cooled slightly

1 teaspoon vanilla extract

3/4 teaspoon almond extract


1/2 cup unsalted butter, softened

1 cup sugar

2 large eggs

1 teaspoon vanilla extract

1 cup sour cream

2 cups unbleached all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon baking powder


Preheat oven to 350 degrees F.

Mix dry ingredients for crumb topping together in a large bowl. Create a well in the center and set aside. In a separate bowl, whisk together butter, vanilla, and almond extract for crumb topping. Pour into well of dry ingredients. Pull dry ingredients into wet with a fork, and begin to form crumbs. You want some larger and some smaller, but no larger than a 1/2 inch. Set aside.

In a mixing bowl, beat together butter and sugar for cake until light and fluffy. Add eggs one at a time and mix well. Add in vanilla extract and sour cream, scraping sides to make sure it is well combined. In a separate bowl mix together flour, baking soda, salt, and baking powder. Add mixture to butter mixture, and beat on low until just combined.

Pour cake mixture into a greased 9×13 inch pan and spread evenly. Pour crumb mixture on top, and bake for 30-35 minutes.

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