The 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.
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.
I 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.
I am predicting serious weight gain.