Fall is my favorite cooking season. I love cooking with apples, cranberries, pumpkin, cinnamon, cloves, and many other seasonal treasures that I’ve missed over the past year. I love the warm vibe of the kitchen, and the delicious scents that drift through the house as something’s baking or simmering.
This cake feels very homey to me. With a half pound of butter, and a thick crumb topping, it’s impossible not to taste the love…
Crumb Cake Recipe
2 cups sugar
3/4 cup milk
4 cups unbleached flour
5 t baking powder
1 t vanilla
1 t salt
2 T shortening
2 t cinnamon
Using an electric mixer, cream together 1/2 cup butter and 1 cup sugar. Beat together the eggs and milk, and stir into the creamed mixture. Mix together 2 cups flour and 2 t baking powder, and add it to the butter mixture. Add the vanilla and stir just until combined. Better to undermix than overmix; I’m sorry to harp on it, but I want you to have a moist, tender cake.
Pour the batter into a greased 9″ x 13″ baking pan. If you’re feeling generous, or are watching your weight, you can use two smaller pans and give one of the cakes away :)
In a separate bowl, mix together the remaining 2 cups flour, 3 t baking powder, and 1 t salt; cut in the 2 T shortening. Stir in the cinnamon and remaining 1 cup sugar, then cut in the remaining 1/2 cup butter until the crumbs are a size that makes you happy. Sprinkle it over the batter and bake at 350 degrees for about 30 minutes, or until a toothpick comes out clean.