Crumb cake
Preppy Kitchen · ♥ 14.8K likes · 425.5K views · 9 min video
Read about sheet cakes and traybakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ¾ cup flour
- 50 g granulated sugar
- 110 g brown sugar
- ½ tsp salt
- 2 tsp ground cinnamon
- 113 g butter
Whisk the flour, granulated sugar, brown sugar, salt and cinnamon together, breaking up the packed brown sugar by hand into a uniform, sandy mixture.
Pour the melted butter in while stirring with a fork until it is the texture of wet sand.
Butter and flour into crumbles
- ¾ cup flour
Add another three quarters of a cup of flour and stir until it forms crumbles varying from large to small; set aside.
- 180 g flour
- ¼ tsp salt
- ½ tsp baking soda
- ½ tsp baking powder
Whisk the flour, salt, baking soda and baking powder together and set aside.
- 113 g butter
- ½ cup sugar
- ⅓ cup sour cream
Cream the room-temperature butter and sugar on high for about three minutes until light and fluffy.
- 1 whole egg
Beat in the egg first and scrape the bowl down until the mixture is homogenous.
Sour cream and the egg
- ¼ cup milk
- 2 tsp vanilla
Add the sour cream, milk and vanilla and mix; the mixture will look runny and curdled.
All the wet ingredients at once
Add the flour mixture slowly on low speed, then finish the batter by hand to avoid overmixing, stopping as soon as it is homogeneous.
Spread the thick batter into the pan and smooth it to the edges.
Spreading the batter and crumble