A delightful crumb cake recipe with a rich, buttery base and a sweet, cinnamon-infused crumb topping.
Preheat your oven to 350°F (175°C).
Always preheat your oven to ensure even baking.
In a mixing bowl, cream the unsalted butter and granulated sugar until light and fluffy.
Use room temperature butter for easier creaming.
Beat in the eggs one at a time, followed by the milk and vanilla extract.
Add the eggs gradually to prevent the mixture from curdling.
In another bowl, combine the all-purpose flour and baking powder, then gradually mix into the wet ingredients.
Sift the dry ingredients for a smoother batter.
Pour the batter into a greased 9 x 13 baking pan, spreading it evenly.
Tap the pan gently on the counter to remove air bubbles.
For the crumb topping, mix the cold butter, granulated sugar, all-purpose flour, and ground cinnamon until crumbly.
Use your fingers to achieve a crumbly texture.
Sprinkle the crumb topping evenly over the batter in the pan.
Ensure the topping covers the batter completely for a uniform crust.
Bake in the preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean.
Rotate the pan halfway through baking for even cooking.
Allow the cake to cool completely, then dust with powdered sugar before serving.
Use a fine sieve for an even dusting of powdered sugar.
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