Crumb Cake

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One of my favorite treats to have growing up was crumb cake. It was usually something we had on the weekend, when we could just take our time enjoy a slice. I’ve had a few days off for the holidays, so I woke up one morning feeling like I needed to recreate those leisurely mornings from my childhood. I found this recipe on Pinterest, and it may be even better than the boxed kind I used to eat. The touch of almond extract really adds extra flavor, and it is extra crumbly.

Ingredients

Crumb Topping:

2 1/2 cups unbleached all-purpose flour (10 1/2 ounces)

1 cup granulated sugar

1/4 cup brown sugar

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

1 cup unsalted butter, melted and cooled slightly

1 teaspoon vanilla extract

3/4 teaspoon almond extract

Cake:

1/2 cup unsalted butter, softened

1 cup sugar

2 large eggs

1 teaspoon vanilla extract

1 cup sour cream

2 cups unbleached all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon baking powder

Recipe

Preheat oven to 350 degrees F.

Mix dry ingredients for crumb topping together in a large bowl. Create a well in the center and set aside. In a separate bowl, whisk together butter, vanilla, and almond extract for crumb topping. Pour into well of dry ingredients. Pull dry ingredients into wet with a fork, and begin to form crumbs. You want some larger and some smaller, but no larger than a 1/2 inch. Set aside.

In a mixing bowl, beat together butter and sugar for cake until light and fluffy. Add eggs one at a time and mix well. Add in vanilla extract and sour cream, scraping sides to make sure it is well combined. In a separate bowl mix together flour, baking soda, salt, and baking powder. Add mixture to butter mixture, and beat on low until just combined.

Pour cake mixture into a greased 9×13 inch pan and spread evenly. Pour crumb mixture on top, and bake for 30-35 minutes.

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