Vanilla Crumb Cake

Instructions

1. 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. 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. 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. 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. 5

   Add the vanilla extract and mix until combined.

   Tip: Don't overmix the batter.

6. 6

   Pour the batter into the prepared cake pan.

   Tip: Smooth the top with a spatula.

7. 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. 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. 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. 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. 11

    Transfer the cake to a wire rack to cool completely.

    Tip: Let the cake cool completely before serving.