Vanilla Crumb Cake
Vanilla crumb cake has a soft, buttery base with a gentle vanilla sweetness that feels warm and comforting. The texture is moist and tender, giving a light melt in the mouth feeling with every bite.
Equipment
- Mixing bowls
- Whisk
- Spatula
- Measuring scale
- electric mixer,
- 8×8 inch baking pan
- Oven
- parchment paper,
Ingredients
Crumb Topping
- 180 g all-purpose flour
- 55 g light brown sugar packed
- 100 g granulated sugar
- 113 g unsalted butter melted
Vanilla Cake
- 150 g all-purpose flour
- 100 g granulated sugar
- 1 g baking soda
- 50 g egg 1 large egg
- 18 g egg yolk
- 80 g buttermilk or milk
- 85 g unsalted butter softened
- 5 g vanilla extract
Instructions
- Preheat your oven to 175°C. Prepare an 8×8 inch baking pan by lining it with parchment paper and lightly greasing it.
- Start with the crumb topping. In a bowl, mix flour, brown sugar, and granulated sugar. Add melted butter and stir until the mixture becomes crumbly. Set it aside for later.
- Now move to the cake batter. In a large bowl, beat softened butter and sugar together until the mixture looks pale, soft, and creamy.
- Add the egg, egg yolk, and vanilla extract. Mix well so everything combines smoothly. Then gradually add flour, baking soda, and milk, mixing gently until you get a smooth, lump-free batter.
- Pour the batter into your prepared pan and spread it evenly with a spatula. Sprinkle the crumb topping generously over the surface.
- Bake for 35–40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Let it cool completely before cutting into squares and serving.
Notes
Nutrition Facts Of Vanilla Crumb Cake
Calories: 420 kcal | Carbohydrates: 60g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Sugar: 35g