The thick, rich, cinnamony crumbs are irresistible
Original recipe yields
2 9-inch crumb cakes, 10 servings each
Cooking day instructions
This recipe should be made in single batches, as it doesn’t always rise correctly when doubled.
Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans.
For crumb topping: In medium bowl, mix flour, sugar, brown sugar, and cinnamon until well blended. With fingertips or pastry blender, work in margarine or butter until evenly distributed. Set aside.
For cake: In another medium bowl, mix flour, baking powder, and salt; set aside. In large bowl, with mixer at low speed, beat sugar with margarine or butter until blended, scraping bowl often. Increase speed to medium; beat until well mixed, about 2 minutes, occasionally scraping bowl. Reduce speed to low; add eggs, 1 at a time, beating well after each addition. Combine milk and vanilla. On low speed, alternately add the flour mixture and milk mixture. Scrape bowl occasionally. Pour batter into pans.
With hand, press crumb topping into very large chunks and evenly sprinkle over batter. Bake cakes 40–45 minutes, until toothpick inserted in center comes out clean. Cool cakes in pans on wire racks 15 minutes. With small spatula, loosen cake from side of pan. Invert onto plate, then immediately invert onto wire rack to cool completely, crumb side up. Freeze, using instructions for baked goods.
Serving day instructions
Thaw completely. Cake can be reheated in microwave or oven until warm.