My mom always used to have an Entenmann’s crumb cake on the counter or in the freezer in case a spontaneous guest arrived. I loved the powdery sugar topping and the thick layer of crumb topping versus cake. Most recipes I come across though a bit too heavy and dry, but this recipe adapted from cooks illustrated is light and moist, yet still has that great thick crumb topping.
- 1/3 cup sugar (2 2/3 oz)
- 1/3 cup dark Brown Sugar (2 2/3 oz)
- ¾ tsp ground cinnamon
- 1/8 tsp salt
- 8 TB unsalted butter (1 stick), melted and still warm
- 1 ¾ cups cake flour (7 oz)
Whisk sugars, cinnamon, salt, and butter in a medium bowl to combine. Add flour and stir with a wooden spoon or spatula until mixture resembles a thick, cohesive dough; set aside to cool to room temperature, 10-15 minutes.
- 1 ¼ cups Cake flour (5 oz)
- ½ cup Sugar (3 ½ oz)
- ¼ tsp Baking soda
- ½ tsp Salt
- 6 TB Unsalted butter (3/4 stick), cut into 6 pieces, softened but still cool
- 1 Large egg
- 1 Large egg yolk
- 1 tsp Vanilla
- 1/3 cup Sour cream
Preheat the oven to 325 degrees. Cut an 18-inch length parchment paper or aluminum foil and fold lengthwise to 8 inch width. Spray a 9-inch square baking dish with nonstick cooking spray and fit parchment into dish, pushing it into corners and up sides; allow excess to overhang edges of dish.
In a bowl of a stand mixer fitted with the paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add egg, yolk, vanilla, and sour cream; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.
Transfer batter to baking pan; using rubber spatula, spread batter into even layer. Break apart crumb topping into large pea-sized pieces and spread in even layer over batter, beginning with edges and then working towards the center. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs attached to it. Let cool in pan for 30 minutes on a wire rack then use the excess parchment as a handle to remove the cake easily from the pan for serving. Dust with powdered sugar and serve.