**If using unsalted butter then add 1/4 teaspoon of salt.*To make homemade cake/pastry flour for every cup of all purpose flour remove 2 tablespoons and replace with 2 tablespoons of cornstarch.It also makes it easy to release the cake from the pan when you’re ready to serve it.Īs my youngest daughter says, the chocolate crumb topping is the best part. Vanilla Chocolate Crumb Cake actually becomes a two-layer cake – vanilla cake on the bottom and buttery chocolate crumbs on top. You really do need a higher pan just to hold all that yummy crumb topping so I use a springform pan. Needless to say, it is one of those dunkers for the Italian in his morning café latte and my perfect accompaniment to a hot cup of coffee or tea. In my opinion, can’t get much better than a yummy Crumb Cake. I decided to change it up a bit by adding a cocoa topping, I used Greek yogurt ,and I made it into a cake instead. I got the idea for this recipe from Cooks Illustrated but it was a muffin recipe with a plain vanilla crumb topping. Even my daughter who is the Nutella queen loves it even though it doesn’t have Nutella in it! Although she does say, her favourite will always be the Italian Nutella Crumb Cake. You can use a bench/dough scraper (or a serrated knife) to cut the cake.This amazing Vanilla Chocolate Crumb Cake is a family favourite and a simple cake recipe that is easy to make.
Before serving, dust with confectioner's sugar. When the cake is done, place the cake on a wire rack in the pan to cool. (I sometimes have to bake 5 minutes long for a total of 25 minutes). A knife or toothpick should come out clean when it's done. Bake the Cake: Bake for 20 minutes, turning/rotating 10 minutes into baking.Sprinkle the crumb topping over the batter. Add the melted butter over the flour mixture, and toss the mixture until large crumbs form. Make the Crumb Topping: In a medium mixing bowl, add 2 1/2 cups of all-purpose flour, dark brown sugar, and cinnamon.Using an offset spatula, spread the batter to all the edges. Fold the dry ingredients into the egg mixture. In another large mixing bowl, combine egg, milk, Canola oil, and vanilla extract. Make the Batter: In a medium-large mixing bowl, combine 1 1/2 cups of all-purpose flour, granulated white sugar, baking powder, and Kosher salt.Grease the 9 x 13-inch pan and set aside.Make sure the rack is set up in the center of your oven.The topping will be much more crumbly with this option, however, but if you are out of unsalted butter, it’s a way of making the recipe work. What if you are out of unsalted butter? Canola oil workaround: You can use 3/4 cup Canola oil (or flavorless vegetable oil) in place of unsalted butter for the crumb topping.Storage: Store in an air-tight container for up to 3 days.You can use a bench/dough scraper (or a serrated knife) to cut the cake. Before serving, dust with confectioner’s sugar. A knife or toothpick should come out clean when it’s done. Step 5īake the Cake: Bake for 20 minutes, turning/rotating 10 minutes into baking. Make the Crumb Topping: In a medium mixing bowl, add 2 1/2 cups of all-purpose flour, dark brown sugar, and cinnamon. Make the Batter: In a medium-large mixing bowl, combine 1 1/2 cups of all-purpose flour, granulated white sugar, baking powder, and Kosher salt. Grease the 9 x 13-inch pan and set aside.
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