Desserts
Buttermilk Crumb Cake
one 9-inch cake (10 to 12 servings)
Buttermilk Crumb Cake
one 9-inch cake (10 to 12 servings)
Buttery, sweet and tender – pair with a cup of coffee
for a delicious start to the day.
Nutritional information per serving (based on 12 servings):Calories 212 (38% from fat)
carb. 30g
pro. 3g
fat 9g
sat. fat 6g
chol. 39mg
sod. 129mg
calc. 13mg
fiber 0g
carb. 30g
pro. 3g
fat 9g
sat. fat 6g
chol. 39mg
sod. 129mg
calc. 13mg
fiber 0g
Ingredients
- nonstick cooking spray
- Crumb Topping:
- ½ cup unbleached, all-purpose flour
- ¼ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- pinch kosher salt
- ½ teaspoon pure vanilla extract
- 4 tablespoons (½ stick) unsalted butter, cold and cubed
- Cake:
- 11⁄3cups unbleached, all-purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1⁄3cup unsalted butter, cut into 5 pieces
- ½ cup + 3 tablespoons granulated sugar
- 1 large egg, room temperature
- ½ teaspoon pure vanilla extract
- 1⁄3cup buttermilk*
Preparation
- 1.Preheat the Compact Toaster Oven Broiler on Bake to 350°F with the rack in position A for 5 minutes. Lightly coat a 9-inch square or round baking pan with non-stick cooking spray. Reserve.
- 2.Combine the crumb topping ingredients in the work bowl of a food processor fitted with the metal chopping blade. Pulse 3 to 4 times, until the mixture is just combined. Reserve. (Alternatively, this topping can be made by hand. Whisk the dry ingredients together, and then add the vanilla and cubed butter. Mix together with hands, or a pastry blender, until large crumbs form.)
- 3.In a small bowl, mix together the flour, baking soda, and salt. Reserve.
- 4.Put the butter and sugar in a medium bowl and mix with a hand mixer until light and fluffy, about 1 minute. Add the egg and vanilla and beat until fully combined. Add the reserved dry ingredients, 1⁄3at a time, and the buttermilk, 1⁄3at time, alternating between the two, starting with the buttermilk and ending with the dry ingredients. Pour the batter into the prepared pan. Cover evenly with the reserved crumb topping.
- 5.Bake in preheated oven for 20 minutes, or until a cake tester inserted into the cake comes out clean.
- * If you don’t have buttermilk, you can add 1 teaspoons lemon juice or white vinegar to enough milk to make 1⁄3cup. Let stand 5 minutes; proceed with recipe.
