"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Classic Crumb Cake Recipe

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This recipe for Classic Crumb Cake, by , is from Family "Favorites" Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jennifer Koebrick
Added: Thursday, November 22, 2007



1-1/2 c. unsalted butter; more for the pan

1/2 c. granulated sugar

3/4 c. packed light brown sugar

1-1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

pinch of table salt

2-2/3 c. all-purpose flour


2 c. all-purpose flour

3/4 c. granulated sugar

1 tsp. baking powder

1/2 tsp. table salt

1 large egg

3/4 c. milk

1 tsp. pure vanilla extract

Reserved 1/2 c. melted unsalted butter

1 T. confectioners' sugar for dusting

Preheat oven to 350F and place the rack in the middle.

In a large saucepan, melt all of the butter; remove from heat. Pour 1/2 cup into a measuring cup and reserve for mixing into the cake batter.

Add the sugar, brown sugar, cinnamon, nutmeg and salt to the remaining melted butter in the saucepan.

Stir with a fork, pressing when needed, until there are no lumps of sugar.

Add the flour and stir gently until well blended and crumbly. Set aside.

Lightly butter a 9x13 inch baking dish.

In a large bowl, whisk the flour, sugar, baking powder, and salt.

In a medium bowl, whisk the egg, milk, vanilla, and reserved 1/2 cup melted butter until combined.

Pour the liquids over the dry ingredients and gently stir until just blended.

Scrape the batter into the prepared pan and spread evenly.

Break up the crumb mixture with your fingers and sprinkle it evenly and generously over the cake batter.

Bake until the top is lightly browned, the cake springs back when lightly pressed in the center, and a pick inserted in the center comes out clean, about 35 minutes.

Let cool on a rack and dust with confectioners' sugar.

Serve warm or at room temperature.

Number Of Servings:
Number Of Servings:




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