Do you have that one recipe from your childhood that you remember being “the best thing ever.”
And this is the recipe you would have done anything to get it so that you could enjoy your favorite thing over and over and over again.
This crumb cake is that recipe for me.
At one time in my life I was a competitive swimmer. I swam for the local swim club and my high school.
My high school had required morning practices multiple times a week…it was brutal. But on every morning practice before a meet & every friday we had swim breakfasts.
The parents brought in the typical fare; biscuits and gravy, fruit, bagels, smoothies, casseroles…
But my friend’s mom made this crumb cake (we referred to it as crack cake) that was out of this world. She swore she would never give up the recipe but she finally decided to add it to her blog, making me one happy baker.
This is a basic coffee cake but it’s the perfect base to fruit, nuts, or chocolate chips.
I hope you have the chance to make this coffee cake and that you find it as addictive as I do.
- 1 1/2 cups flour
- 1/2 cup sugar
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tbsp vegetable oil
- 1 egg
- 1/2 cup milk
- 2 tsp vanilla
- 2 1/2 cups flour
- 1 tightly packed cup of brown sugar
- 1 1/2 tsp ground cinnamon
- 2 stick (16 tbsp/1 cup) unsalted butter, melted and cooled
- optional: dust with powdered sugar
To Make the Crumb Cake:
- Preheat the oven to 325 degrees F. Grease a 9×13 pan and set it aside.
- In a medium-large bowl whisk together 1 1/2 cups flour, sugar, baking powder, and salt. Set that aside.
- In a small bowl whisk together the oil, egg, milk and vanilla. Carefully mix the wet ingredients into your dry ingredients and spread the batter in the pan. Set the pan aside.
- In another large bowl combine the remaining flour (2 1/2 cups), brown sugar, and cinnamon – whisk to combine.
- Pour the melted butter over the dry mixture and stir with a large spoon until large crumbs form (you can also use your clean hands for this).
- Sprinkle the crumbs evenly over the batter and bake the cake for 20-30 minutes, or until it passes the toothpick test. Dust with powdered sugar if you desire.
Store covered in the refrigerator for up to 3 days.