Golden Butter Crumb Cake

IMG_6525The rainy day blahs hit hard today, but comfort was just a cup of coffee and a crumb cake square away!  This has been my all-time-favorite, go-to coffee cake for years, and I’ve yet to find another recipe for a cake that’s as soft, moist, and tender.

GOLDEN BUTTER CRUMB CAKE 

IMPORTANT NOTE:  DO NOT PREHEAT THE OVEN

1 cup (two sticks) softened butter

2 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

1 cup sugar

1/2 teaspoon vanilla

2 eggs (lightly beaten with a fork)

3/4 cup milk

Lightly grease a 9″ x 9″ x 2.5″ square baking pan.

On medium speed, mix together butter, flour, baking powder, salt and sugar until well-blended.  Add lightly-beaten eggs, vanilla and milk, and continue to mix until smooth and well-blended.  Spread batter into prepared baking pan, and prepare crumb topping.

CRUMB TOPPING

1/3 cup brown sugar

1/3 cup granulated sugar

1 teaspoon cinnamon

1/8 teaspoon salt

1 stick butter, melted

1 3/4 cup flour

In a medium bowl, whisk together sugars and cinnamon with melted butter, and stir until sugars are dissolved.  Add salt and flour and stir until blended.  Using your fingers, break topping into crumbs and sprinkle evenly onto cake batter.

Place cake in cold oven.  Set oven temperature to 375 degrees and bake until toothpick inserted in center comes out clean.  (Approximately 50 minutes)  Allow to cool completely before cutting into squares.  Sprinkle with confectioner’s sugar.

IMG_6504I know it sounds a bit crazy to put the cake into a cold oven, and then turn up the heat, but that’s what you need to do.  I’m sure that Alton Brown knows the complex scientific reasoning behind this, but I do not.   All I do know is that this recipe creates one delicious, velvety crumb cake.

IMG_6507They are predicting heavy rain and high winds for tomorrow.

I am predicting serious weight gain.

“A”

18 thoughts on “Golden Butter Crumb Cake

  1. Looks wonderful, as usual..Please wish Rich a very Happy Father’s Day!! Love from all…your posts are always wonderful!

    • Thanks, so very much, for sharing these awards with me! I am thrilled to be nominated, and I’m happy to pass them along. You post so many great recipes! I am addicted to Biscoff Spread, I have muffin top pans and, if the weight-loss Gods are with me and help me get back into my swimsuit, I’ll be baking those beauties soon. Thanks again! Ann

    • These ingredients are pretty simple, and I think it’s the butter that makes this crumb cake so scrumptious. Hope you give it a try!
      Ann

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