Pennsylvania Dutch Crumb Cake

By Lulubelle

A Classic Crumb Cake or Streuselkuchen, with lots of streusel

Ingredients

• Crumb Base:
• Cooking Spray
• 4 Cups All Purpose Flour
• 1/2 tsp Salt
• 1 Cup Unsalted Butter, chilled & cut into small pieces
• 1 Cup White Sugar
• 1 Cup Brown Sugar - packed
• 2 tsp Cinnamon
• Topping and Cake:
• 6 TBSP Butter - melted
• 1/2 tsp ground ginger
• 1/2 tsp freshly grated nutmeg
• 1/4 tsp ground cloves
• 1 tsp Baking Soda
• 1 Cup Buttermilk
• 1 Egg
• 2 tsp Vanilla Extract
• Powdered Sugar-optional

Details

Servings 12

Preparation

Step 1

Preheat oven to 350`. Coat a 12 x 8 inch baking dish with cooking spray.

To prepare crumb base, stir together flour and salt. Add butter and cut into flour with a pastry blender until medium fine meal. Add white sugar, brown sugar and cinnamon; stir well.

To prepare topping, transfer 4 cups crumb base to a medium bowl. Add melted butter, stir only until blended. Fluff mixture with fingers to make coarse, buttery crumbs.

Add ginger, nutmeg, cloves and baking soda to remaining crumb base; stir well. Add buttermilk, egg and vanilla; beat to make a smooth thick batter.

Spread batter evenly in prepared pan. Sprinkle topping evenly over batter.

Bake 40 to 45 minutes, until topping is lightly browned and a toothpick inserted into the center comes out clean. Cool in pan on a wire rack.

Dust top of cake with powdered sugar, if using. Serve warm or at room temp.