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Classic Crumb Cake

List of Ingredients

Crumb Topping:
2 cups flour
1/2 cup sugar
1/2 cup packed light brown sugar
1 1/2 teaspoons cinnamon
1 cup butter or margarine (2 sticks), softened

Cake:
2 1/4 cups flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cup sugar
1/2 cup butter or margarine (1 stick), softened
3 large eggs
3/4 cup milk
2 teaspoons vanilla


Recipe

Prepare crumb topping: In medium bowl, mix flour, sugars and cinnamon till well blended. With fingertips, work in butter till mixture looks like coarse crumbs.

Prepare cake: Preheat oven to 350 degrees. Grease 2 round 9 inch cake pans; dust with flour. In medium bowl, stir together flour, baking powder and salt.

In large bowl, with mixer at low speed, beat sugar and butter till well blended, scraping bowl often with rubber spatula. Increase speed to medium; beat about 2 minutes, till well mixed, scraping bowl often. Reduce speed to low; add eggs, 1 at a time, beating well after each addition. In an empty coffee cup, combine milk and vanilla. With mixer at low speed, add flour mixture alternately with milk mixture, beginning and ending with flour mixture, scraping bowl occasionally, till batter is smooth.

Pour batter into prepared pans. With hand, press crumb topping into large chunks; sprinkleevenly over batter. Bake 40-45 minutes, till toothpick comes out clean. Cool cakes in pans on wire racks for 15 minutes. Wirh small metal spatula, loosen cakes from side of pans. Invert each cake onto plate; remove pan. Immediately invert cakes onto wire racks to cool completley, with crumb topping up. Makes 2 cakes. 10 servings each.