Vanilla Crumb Cake
This vanilla crumb cake has a tender, moist texture with a rich buttery flavor that balances sweetness perfectly. The cake itself is soft and fluffy, made from a mix of all-purpose flour, eggs, milk, butter, sugar, oil, baking powder, salt, and pure vanilla extract, creating a classic, comforting base.The crumb topping adds a delightful crunch, blending all-purpose flour, brown and white sugar, cinnamon, salt, and butter into a golden, slightly crisp layer.
Equipment
- Mixing bowls (large and medium)
- Whisk and spatula
- Measuring cups and spoons
- 9×13 inch baking pan,
- Cooling rack
- Fork or pastry blender (for crumb topping)
Ingredients
For the Cake:
- 1/2 cup unsalted butter softened
- 4 large eggs
- 2 cups all-purpose flour
- 1 cup milk
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 cups caster sugar
- 3 teaspoons vegetable or canola oil
- 3 teaspoons vanilla extract
For the Crumb Topping:
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 2 1/2 teaspoons ground cinnamon
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 1 cup unsalted butter softened
Instructions
- Start by turning the oven to 350°F (175°C). Prepare a 9×13-inch baking pan by greasing it and lightly sprinkling with flour, or line it with parchment paper.
- Take the softened butter and beat it with the caster sugar until it becomes light and airy. Add the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.
- In a separate bowl, mix the flour, baking powder, and salt. Add these dry ingredients to the butter mixture in portions, alternating with milk, beginning and ending with the flour. Stir until the batter is smooth, and then fold in the vegetable oil gently.
- For the topping, mix flour, salt, cinnamon, brown sugar, and white sugar in another bowl. Work in the softened butter with a fork or pastry cutter until the mixture looks like coarse crumbs.
- Pour the batter into the pan and smooth the surface. Sprinkle the crumb mixture evenly over the top. Place the pan in the oven and bake for 45–50 minutes. Check by inserting a toothpick into the center; it should come out clean.
- Let the cake rest in the pan for about 10 minutes before moving it to a wire rack to cool completely. Once cooled, cut into slices and enjoy.
Notes
Note: For extra flavor, you can add a teaspoon of almond extract to the batter. The crumb topping can be made a day in advance and stored in the fridge.