This Double Crumb Crumb Cake will change the way you view this classic cake. The double crumb is as buttery as it can get, sweet and cinnamony and about two-thirds of the cake itself. It doesn't get any better than that.
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Reasons why you'll love this crumb cake:
- Incredibly versatile - it can be breakfast, dessert, and/or a snack. Pairs well with coffee!
- Ultra buttery. I mean, c'mon, there's 4 sticks (1 pound / 450 grams) of butter alone in the crumb topping! Granted, that's split between two cakes, but still - crazy amounts of butter up in here
- It's easy to make, it keeps well, and can be frozen easily. This is especially helpful because this recipe makes two cakes. One for now, one for later
- This classic cake appeals to generations young and old. Those of the earlier generations love the classic crumb cake flavors and those of the later generations love indulging in this cake for lazy weekend breakfasts, plus no fancy schmancy ingredients or flavors
- Unlike German Crumb Cake, this cake recipe requires no yeast and therefore, no rising time.
Putting it together
First step to preparing this crumb cake is the fun part! Get in there with your (clean) fingers and mix the four sticks of butter into the flour, cinnamon, and sugars until the mixture resembles large, coarse crumbs.
This is the perfect activity for kids - my daughters love using their hands to bring this cake to life. Plus, they get to taste-test what's leftover on their hands when all is thoroughly mixed together.
Next, beat the butter and sugar together until light and fluffy and add in the eggs. Then, alternately add the dry ingredients and the milk and vanilla until just combined.
Now your batter is done and ready to be divided into the two prepared pans. Be sure to evenly distribute the batter between the two pans (as best you can, doesn't have to be perfect!).
Finally, press the crumb topping into large chunks and sprinkle generously and evenly over the top of both cake pans.
As you'll see, there's an incredibly generous amount of crumb topping on each one of these cakes! I prefer to press the crumbs into very large chunks - that, to me, is the best part of this crumb cake!
Allow the cakes to cool in their pans for a bit, then invert each one onto a separate plate and invert again onto a wire rack so the crumb side is facing up. Allow to cool completely, if you can wait, before slicing and digging in.
Expected reactions from your family and friends:
- Damn, that's a lot of crumb! And, I love it!
- More crumb, the better
- At breakfast: can't wait to have me another slice later for a mid-afternoon snack with some coffee
- Mid-afternoon: can't wait to have me another slice of this amazing crumb cake for dessert tonight
- At dessert time: Cannot WAIT to dig into this for breakfast again tomorrow!
Looking for more recipes like the one? Try these:
- 4 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 3 teaspoons ground cinnamon
- 2 cups butter room temperature
- 2 ¼ cups all-purpose flour
- 2 ¼ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 ¼ cups granulated sugar
- ½ cup unsalted butter room temperature
- 3 large eggs room temperature
- ¾ cup milk
- 2 teaspoons vanilla extract
Prepare Crumb Topping
- In a medium or large bowl, mix together flour, granulated and brown sugars, and cinnamon until well blended. With fingertips, work in butter until mixture resembles coarse crumbs. Set aside
- Preheat oven to 350ºF (177ºC). Grease two 9-inch round cake pans; dust lightly with flour and set aside. In a medium bowl, stir together flour, baking powder, and salt. In bowl of a stand mixer, beat granulated sugar and butter on low speed until well blended, scraping the sides of the bowl as needed. Increase speed to medium and beat 2 minutes until fluffy and well mixed. Reduce speed to low and add eggs one at a time, beating well after each addition. In a measuring cup, combine milk and vanilla. With mixer at low speed, add flour mixture alternately with milk mixture, beginning and ending with flour mixture, scraping bowl as needed until batter is smooth. Divide batter evenly between the two prepared pans. With hands, press crumb topping into large chunks and sprinkle evenly over batter. Bake 40-45 minutes until toothpick inserted into centers of cakes comes out clean. Cool cakes in pans on wire racks for 15 minutes. Loosen sides of cake from pans with small metal spatula or knife then invert each cake onto a plate, remove pans, and invert again onto write rack. Allow to cool completely, slice and serve.
- Store cooled cakes by covering tightly with plastic wrap. Cakes will keep at room temperature for a few days. Afterwards, store in the fridge or freeze
- Adapted from Good Housekeeping's Great Baking cookbook
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