Ingredients
- Crumb Topping
- Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1 cup butter or margarine (2 sticks), softened
- Cake
- Ingredients
- 2 1/4 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter or margarine (1 stick), softened
- 1 1/4 cups granulated sugar
- 3 large eggs
- 3/4 cup milk
- 2 teaspoons vanilla extract
Directions
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Directions
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Prepare crumb topping: In medium bowl, combine flour, granulated and brown sugars, and cinnamon until well blended. With fingertips, blend flour mixture and butter until mixture resembles coarse crumbs.
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Prepare cakes: Preheat oven to 350°F. Grease and flour two 9-inch round cake pans. In medium bowl, combine flour, baking powder, and salt.
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In large bowl, with mixer at low speed, beat butter and sugar until blended, frequently scraping bowl with rubber spatula. Increase speed to medium; beat until light and fluffy, about 2 minutes, occasionally scraping bowl. Reduce speed to low; add eggs, one at a time, beating well after each addition.
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In cup, combine milk and vanilla. With mixer at low speed, alternately add flour mixture and milk mixture, beginning and ending with flour mixture, beating until smooth and occasionally scraping bowl.
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Divide batter evenly between prepared pans. With hand, press crumb mixture to form 3/4-inch chunks; sprinkle evenly over batter. Bake cakes until toothpick inserted in center comes out clean, 40 to 45 minutes. Cool in pans on wire racks 15 minutes. With small metal spatula, loosen cakes from sides of pans. Invert cakes onto plates, then invert, crumb side up, onto wire racks to cool completely. Makes 2 crumb cakes, each 10 servings.