Classic Crumb Cake: A Timeless Treat

Preparation Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 10 minutes

Ingredients

For the Cake:

For the Crumb Topping:

Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
For the Cake: In a large bowl, cream together 1 cup butter and 1 cup granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla.
In another bowl, whisk together 2 cups flour and salt. Add to the creamed mixture alternately with milk, starting and ending with flour mixture. Spread the batter evenly into the prepared pan.
For the Crumb Topping: In a medium bowl, combine 3 cups flour, 1/2 cup granulated sugar, dark brown sugar, and cinnamon. Stir in melted butter until the mixture is crumbly. Sprinkle evenly over the cake batter.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack.
Once cooled, sift confectioners’ sugar over the top of the crumb topping.

For a moister cake, check it at the 40-minute mark to avoid overbaking. The crumb topping should be golden, not dark.

Keto Version: Substitute the all-purpose flour for almond flour and the sugars for a keto-friendly granulated sweetener. Use unsweetened almond milk in place of regular milk.
Low-Carb Version: Follow the keto version but keep an eye on the total amount of sweetener to reduce the carb count further.

Per serving (assuming 16 servings per cake):

These values are approximate and should be used as a guide only.

Enjoying a slice of this crumb cake is like taking a bite of comfort and tradition, making it a cherished recipe to return to time and again.