Alright, where did all of the heat come from?? I know, I know. I asked for it. But was it really necessary to skip ove my favorite season, spring?!? I feel like we just skipped right on over to the dead heat of the middle of July. Welcome to the Midwest? Despite this absurd amount of heat, I stuck it out, heated up the oven and baked.
It seems like we’ve been going through all of the breakfast food at a super speedy speed,m so that is what propelled me to make up this crumb cake.
I’ve always loved crumb cake. The Sara Lee kind was my favorite when I was younger. Mmmm I specifically remember all that powdered sugar on top. Yum. That is kind of what I tried to recreate here. Hope it works for you just as well as it did for me!:)
1/2 c. brown sugar
3/4 c. sifted flour (Sift before measuring)
1/4 c. butter, room temperature
1 t. cinnamon
powdered sugar (optional)
1 1/2 c. sifted flour (sift before measuring)
2 1/2 t. baking powder
1/2 t. salt
1 egg, beaten
3/4 c. sugar
1/3 c. butter, melted (But be sure it is cool before you beat it with the egg so you don’t end up cooking the egg)
1/2 c. milk
1 t. vanilla
- Preheat oven to 375 degrees F.
- In a small bowl, combine topping ingredients, blending with fork until crumbly. Set aside for later.
- Sift 1 1/2 c. flour sifted flour with baking powder and salt into bowl. In a medium bowl, beat together beaten egg and 3/4 c, sugar and 1/3 c. melted butter. Add milk and vanilla. Stir in flour mixture and mix well.
- Pour batter into a greased and floured 8 x 8 pan. Sprinkle topping evenly over batter. Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. When cake is cool, sprinkle powdered sugar on top, if desired.