Pennsylvania Dutch Crumb Cake
By Lulubelle
A Classic Crumb Cake or Streuselkuchen, with lots of streusel
- 12
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
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.