I’ve been finding that during most normal weeks, studying definitely trumps cooking for the use of my spare time. However, after taking a horrific biochemistry exam on Monday, I decided to give myself a little “me” time, and cook this cake. I happened to find it while I was perusing the Livejournal food community that I’ve mentioned before, Food Porn, and I noticed that I had everything in the house to make it.
This is a pretty basic crumb cake. Actually, there’s no “pretty” about it, it is a basic crumb cake. I like that it has less cake, and more crumb to it. The cake layer turned out very moist, and the crumb layer is very buttery and rich. The only complaint I have about this cake is that it’s not quite spicy enough for me — next time, I will probably double the amount of cinnamon in the crumb layer, and add some to the cake layer as well. It has a very light cinnamon taste, which is nice if you plan on eating this for breakfast, but I like my crumb cake to be more of a dessert. A nice basic powdered sugar glaze would be nice on this, as well.
Makes: one 9×13 inch pan (approx. 24 pieces)
2 tbsp. vegetable oil
4 c. all-purpose flour, divided
1/2 c. granulated sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
2 tsp. vanilla
1 c. light brown sugar
1 1/2 tsp. cinnamon
1 c. butter, melted
1) Grease a 9×13 inch pan and preheat your oven to 325 degrees.
2) In a medium bowl, mix together 1 1/2 c. flour, granulated sugar, baking powder and salt.
3) In a separate bowl, whisk together the egg, milk, vegetable oil and vanilla.
4) Add the dry ingredients to the wet ingredients, and mix until well blended.
5) Spread the mixture evenly into the 9×13 inch pan.
6) Mix together remaining 2 1/2 c. flour, brown sugar, and cinnamon. Melt butter and add to brown sugar mixture, mixing until it forms large coarse crumbs.
7) Sprinkle the crumbs evenly on top of the cake mixture in the pan.
8) Bake for 25-30 minutes, until the cake layer is done and the crumb layer is lightly browned.