Classic Crumb Cake...

I have been planning to make a new recipe from my Martha Stewart's Baking Handbook. I have been missing sour cream which I got last week...then I noticed I needed more sugar. We picked some up yesterday so when I got home that night, I was ready to go.

Let me say first that, I messed up the crumble topping pretty bad. I made it first but realized that I needed to have room temp butter...and of course didn't wait. So I did the bad thing of making some butter room temp fast! I mixed the topping in the food processor but it actually combined too much and didn't form crumbles very well. I used it anyway and the topping still worked, it just looks a little strange.

Crumb cake delicious...the cake is moist!

Top view!

Full 13x 9x see what I mean about my topping :(

This was pretty easy to make besides the topping! I really like it too because the cake is not super sweet but you do get some sweetness from the crumb top! I will definitely make this again at some point!

Martha Stewart's Handbook

Classic Crumb Cake

1 1/4 sticks (10 tbs) unsalted butter, room temp

1 cup granulated sugar

2 1/2 cups all-purpose flour

3 large eggs

1 tsp baking soda

1 tsp pure vanilla ext

1 tsp baking powder

1 1/4 cups sour cream

1/2 tsp salt

crumb topping (recipe to follow)

confectioners' sugar (optional)

Preheat the oven to 350 degrees. Generously butter a 13 by 9 in baking pan; set aside, whisk together flour, baking soda, baking powder, and salt in a bowl; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. Add the eggs, one at at time, beating until incorporated after each addition. Mix in the vanilla. Add the flour mixture and sour cream; beat just until combined.

Spoon the batter into the pan, and smooth with an offset spatula. Sprinkle the topping evenly over the batter. Bake, rotating the pan halfway through, until cake is golden brown and a cake tester comes out clean, 40 to 50 minutes. Transfer to a wire rack to cool. Before serving dust with confectioners' sugar, if using.

Crumb topping

Makes enough for a 13 by 9 inch cake

3 cups of all purpose flour

1 cup of packed light brown sugar

1 tbs of ground cinnamon

1 1/2 tsp of salt

3 1/2 sticks (1 3/4 cups) unsalted butter, room temperature

In a medium bowl, whisk to combine the flour, sugar, cinnamon, and salt; cut in the butter using a pastry blender, until large, moist clumps form. (alternatively, mix together in a food processor.) Topping can be refrigerated in an airtight container for up to 2 weeks.