Eggton’s grandmother apparently makes some unreal crumb cake.
I don’t pretend to do it better than she, so here’s Eggton’s recipe (originally found here):
For the cake–
- 2 1/4 c. flour
- 1 c. sugar
- 3 tsp. baking powder
- 3/4 tsp. salt
- 12 Tbsp. butter (1 1/2 sticks)
- 3/4 c. milk
- 2 eggs
For the crumb topping–
- 1 1/4 c. flour
- 1 c. sugar
- 3 tsp. cinnamon
- 1 tsp. baking powder
- 1/4 tsp. salt
- 8 Tbsp. (1 stick) butter
- 1 tsp. vanilla
First, make the cake.
In the bowl of an electric mixer, combine the dry ingredients for the cake (flour, sugar, baking powder and salt). Cut the butter into small pieces and add to the dry ingredients. Mix until the chunks of butter are gone and it looks like cornmeal.
Side bar: the mixing is very important, mix the extra mile
– it’s worth it in the end.
In a separate small bowl, whisk the eggs and milk together with a fork. Add to the batter and mix for about 1 minute, until fully incorporated. Pour into a buttered 13 x 9 x 2″ baking dish. (Don’t bake yet because you still have to add the crumbs!)
Preheat the oven to 350 degrees.
Then, make the crumbs.
In a medium-large bowl, combine the dry ingredients for the crumbs (flour, sugar, cinnamon, baking powder and salt). Melt the butter and add the vanilla to it. Pour most of the butter mixture into the flour mixture slowly, using a fork to make crumbs as you go. **Note** You don’t want to smash the mixture into one big, super-wet crumb. Rather, you want a lot of little clumps and barely any left-over flour. So fluff the flour mixture with a fork as you dribble in the butter, and stop adding the butter when the flour is almost totally gone. If you don’t use all the butter, that’s okay. You want to add enough butter so that the crumbs aren’t floury, but not so much butter that the crumbs all melt together.
Side bar: make sure you put in the appropriate amount of baking powder or
your crumbs will taste a little weird, and you’ll spend 15 minutes trying to
remove baking powder from a bowl that already contains other ingredients.
Using your hands, sprinkle the crumbs evenly over the batter. **Note** Hold your hands close to the batter; don’t drop the crumbs from high in the air or they’ll sink into the cake and they won’t be crumbly and crunchy. If your crumb mixture is too wet and sticks together instead of forming crumbs naturally, hold a handful of topping right over the cake and rub between your fingers to make the crumbs by hand.
Side bar: note the note
Bake 30-35 minutes until a tester comes our clean and the crumbs have baked through. If you used a glass pan, you’ll be able to see that the sides of the cake are a light golden brown. Let the cake cool before you cut into it.
I hope this awesome recipe, along with my side bar tips will help you make a great crumb cake. I recommend inviting lots of people over to share it with. Or bring it to work and feed your co-workers like I did. Trying to eat this much crumb cake alone will give you a stomach ache.