Buttermilk Crumb Cake

Cuisinart original

Buttery, sweet and tender – pair with a cup of coffee
for a delicious start to the day.


one 9-inch cake (10 to 12 servings)


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



113       cups unbleached, all-purpose flour

¾         teaspoon baking soda

¼         teaspoon kosher salt

13         cup unsalted butter, cut into 5 pieces

½         cup + 3 tablespoons granulated sugar

1          large egg, room temperature

½         teaspoon pure vanilla extract

13         cup buttermilk*

Nutritional information

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


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, 13 at a time, and the buttermilk, 13 at 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 13 cup. Let stand 5 minutes; proceed with recipe.