Vanilla Crumb Cake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
Moist and flavorful vanilla cake topped with a crunchy crumb topping, perfect for snacking or dessert.
Ella x
Ingredients
- 400 gall-purpose flour
- 300 ggranulated sugar
- 200 gunsalted butter, softened
- 2 egglarge eggs
- 10 mLpure vanilla extract
- 10 gbaking powder
- 5 gsalt
- 150 mLunsalted milk
- 100 gcrumb topping: all-purpose flour
- 50 gunsalted butter, melted
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease a 20cm round cake pan and line the bottom with parchment paper.
Tip: Use a non-stick pan for easier cake release.
- 2
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
Tip: Make sure to sift the dry ingredients to avoid lumps.
- 3
In a large bowl, using an electric mixer, beat the butter until creamy. Add the eggs one at a time, beating well after each addition.
Tip: Use room temperature ingredients for better creaminess.
- 4
Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients.
Tip: Scrape down the sides of the bowl as needed.
- 5
Add the vanilla extract and mix until combined.
Tip: Don't overmix the batter.
- 6
Pour the batter into the prepared cake pan.
Tip: Smooth the top with a spatula.
- 7
To make the crumb topping, combine the flour, sugar, and melted butter in a small bowl. Mix until crumbly.
Tip: Use your fingers or a pastry blender to mix the crumb topping.
- 8
Evenly sprinkle the crumb topping over the cake batter.
Tip: Don't overdo it, as this can make the crumb topping too dense.
- 9
Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Tip: Rotate the cake pan halfway through baking for even cooking.
- 10
Remove from the oven and let cool in the pan for 5 minutes.
Tip: Don't open the oven door until the timer goes off.
- 11
Transfer the cake to a wire rack to cool completely.
Tip: Let the cake cool completely before serving.
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