An East-Coast favorite, the simple crumb cake graces almost every coffee house. Mildly sweet, spongy and crunchy at the same time, the crumb cake doesn't overwhelm the palate. In this version, I added almonds and almond extract to make the cake extra crunchy and subtly aromatic.
Adapted from A Piece of Cake!
Ingredients:
Preparation:
Adapted from A Piece of Cake!
Ingredients:
- 4 cups all-purpose flour
- 2 cups sugar
- 4 teaspoons baking powder
- 4 eggs, at room temperature
- 2 cups yogurt
- 1 stick of butter, at room temperature
- 1 tablespoon almond extract
- For the crumb Topping:
- 2 cups all-purpose flour
- 1 cup brown sugar
- 1 tablespoon cinnamon powder
- 1/2 cup melted butter
- 1/2 cup slivered almonds
Preparation:
- Butter and flour a 13 by 9 inch metal baking pan. Preheat oven to 350 F
- Mix the dry ingredients - flour and baking powder
- In a wide bowl, cream the butter until soft. Add sugar and beat until soft and creamy
- Add the eggs and beat until incorporated
- Add half the yogurt and almond extract. Beat gently until mixed
- Add half the dry ingredients and mix with a spatula until combined
- Add the remaining yogurt and mix with a spatula
- Add remaining dry ingredients and mix with a spatula
- Transfer the batter to the prepared pan
- Prepare the crumb topping:
- Mix the flour, sugar, cinnamon, slivered almonds.
- Add melted butter and mix everything together until crumbly
- Evenly distribute the crumbles on top of the batter
- Bake for 45-50 minutes or until a cake tester comes out with a few moist crumbs
- Cool the cake in the pan by placing on a wire rack for 30-40 minutes. Then running a knife around the edges to loosen the cake.
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