A classic vanilla crumb cake with a soft, moist crumb, topped with a generous layer of buttery, sweet buttercream frosting. Perfect for breakfast, brunch, or dessert.
Ingredients:
For the Crumb Cake:
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick or 113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) buttermilk
For the Crumb Topping:
- 1/2 cup (100g) granulated sugar
- 1/4 cup (30g) all-purpose flour
- 1/4 teaspoon ground cinnamon (optional)
- 1/4 cup (1/2 stick or 57g) unsalted butter, cold and cut into small cubes
For the Buttercream Frosting:
- 1 cup (2 sticks or 226g) unsalted butter, softened
- 3 cups (360g) powdered sugar
- 1 teaspoon vanilla extract
- 2-4 tablespoons milk or heavy cream
Instructions:
1. Prepare the Crumb Topping:
- In a medium bowl, combine the granulated sugar, flour, and cinnamon (if using).
- Add the cold, cubed butter. Using your fingers or a pastry blender, cut the butter into the dry ingredients until the mixture forms coarse crumbs. Set aside.
2. Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or an 8 inch round pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
3. Assemble and Bake:
- Pour the cake batter into the prepared pan.
- Sprinkle the crumb topping evenly over the batter.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
4. Prepare the Buttercream Frosting:
- In a large bowl, using an electric mixer, beat the softened butter until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating on low speed until incorporated.
- Increase the speed to medium-high and beat until light and fluffy.
- Stir in the vanilla extract.
- Add milk or heavy cream, one tablespoon at a time, until the desired consistency is reached.
- Beat until the frosting is smooth and creamy.
5. Frost the Cake:
- Once the cake has cooled completely, spread the buttercream frosting evenly over the top.
- Slice and serve.
Tips for Success:
- Ensure your butter and eggs are at room temperature for a smoother batter.
- Don’t overmix the batter; it can lead to a tough cake.
- Let the cake cool completely before frosting to prevent the frosting from melting.
- For extra flavor, you can add a small amount of lemon zest to the cake batter or the buttercream.
- If you like a very thick crumb topping, you can double the crumb topping recipe.
- When cutting the cold butter into the crumb topping, work quickly so the butter does not melt from the warmth of your hands.