If you’re ever wondering how to do very well in high school without carrying any books ever, this crumb cake is the answer. Well, this and chocolate chip cookies.
This recipe comes together in under an hour, doesn’t require any fancy tools or equipment, and is perfect for a weekend breakfast when you’re craving something sweet and only have a few ingredients around.
This is straight up Martha Stewart’s recipe, I haven’t changed one single thing because not one single thing needs changing. However- I have made this in many different ovens and sometimes it bakes for 20 minutes and it’s done and sometimes it needs 30 minutes, so just keep an eye on it after 20 and poke it with a toothpick every so often until comes out mostly clean with a few moist crumbs attached.
Take note that while this cake is DELICIOUS straight out of the oven, it’s most authentically eaten at room temperature, when the crumbs have had a chance to cool and congeal. This is one of the only times that we’re happy about things congealing and not grossed out by it. Once this cake is cool, the crumbs will have that beautiful melt-in-your-mouth texture. This cake keeps really well for up to a week stored in an airtight container!
Perfect Crumb Cake
Recipe from Martha
1 1/2 c flour
1/2 c sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/2 c milk
2 TBSP canola/veg oil
2 tsp vanilla
1 c light brown sugar
2 1/2 c flour
1 1/2 tsp cinnamon
2 sticks unsalted butter, melted and cooled
1/2 c confectioners sugar
Preheat the oven to 325.
Grease and flour a 9x13” cake pan.
In a medium bowl, whisk together the 1 1/2 c flour, sugar, baking powder and salt. In a separate bowl, whisk together the egg, milk, oil and vanilla. Add the dry ingredients to the wet and stir until combined. Spread into the 9x13” pan and set aside.
In the bowl you used the dry ingredients for, stir together the light brown sugar, remaining flour and cinnamon. Stir in the butter until combined and using your hands, break crumbs of the mixture off and cover the entire cake with crumbs. Bake for 20-30 minutes until a toothpick inserted in the center comes out clean.
When the cake has cooled slightly, dust the top with confectioners sugar.