The Most Buttery Crumb Cake Ever!

In today's video I am making one of my absolute favorites- Crumb Cake! My Italian Grandma always had a pan of crumb cake on her counter and we would enjoy it in the afternoons, dunking it into milk or coffee. These days I am making a modified version and serving it up to my customers for a Saturday morning breakfast, or that mid-afternoon pick me up.


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Crumb Cake Recipe:
Yield, 1/8 Sheet Pan

Base:

Pastry flour 150 g

Sugar 105 g

Baking powder 9 g

Salt 1.8 g

Eggs, beaten 45 g

Milk 105 g

Vanilla extract 3.75 g

Butter, melted 75 g



Streusel:

Butter 47 g

Granulated sugar 28 g

Brown sugar 23 g

Salt .094 g (1/16 tsp + 1/32 tsp)

Cinnamon .188 g (1/8 tsp + 1/16 tsp)

Pastry flour 56 g


Procedure:
1. Cream butter and sugar until light and fluffy, 5 minutes.
2. Add eggs in stages.
3. Sift dry ingredients into a bowl.
4. Add vanilla and milk to another bowl.
5. Alternate dry and wet ingredients, starting and ending on dry.
6. Pour batter onto lined 1/8 sheet pan and spread smooth.
7. Rub all streusel ingredients together until well blended and appears crumbly.
8. Top batter with streusel.
9. Bake at 360⁰F for 30 minutes