Description

There won't be any crumbs remaining when you serve this cake. It's great for breakfast, brunch, as a snack or a dessert. The cake is soft and buttery with a crumb topping that is to die for.

Ingredients

• Crumb Topping:
• 1/2 c. (1 stick) unsalted butter, melted
• 1/3 c. granulated sugar
• 1/3 c. light brown sugar, packed
• 3/4 t. ground cinnamon
• 1/4 t. kosher salt
• 1 3/4 c. cake flour
• Cake:
• 1 1/4 c. cake flour
• 1/2 c. granulated sugar
• 1/2 t. kosher salt
• 1/4 t. baking soda
• 6 T. unsalted butter, cut into 1" pieces, at room temperature
• 1/3 c. buttermilk, at room temperature
• 1 large egg, at room temperature
• 1 large egg yolk, at room temperature
• 1 t. vanilla extract
• powdered sugar, for serving

Steps

1. Preheat oven to 325 degrees F. Line an 8×8" baking dish with aluminum foil, including up the sides, leaving extra hanging over the sides. Spray with non-stick cooking spray. Set aside.
2. Crumb Topping:
3. To a medium bowl, add butter, both sugars, cinnamon, and salt; stir to combine. Add the flour; stir until the mixture is completely combined, being careful not to over mix or it can become like a paste.