The cake is light and fluffy and the crumb topping is full of wonderful things like brown sugar and cinnamon.
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Course: Breakfast
Cuisine: American
Keyword: breakfast, brunch, cake
Servings: 9servings
Author: Sam
Ingredients
1tablespoonflourfor coating the pan
2cupsall-purpose flour
1cupplus 2 tablespoons sugar
1teaspoonsalt
10tablespoonsunsalted buttercold
1teaspoonbaking powder
1/2teaspoonbaking soda
3/4cupbuttermilk
1large egg
2teaspoonsvanilla
Crumb Topping:
2/3cupbrown sugar
2teaspoonscinnamon
Instructions
Preheat oven to 350. Spray an 8×8 or 9×9 inch pan with cooking spray and sprinkle with 1 tablespoon of flour, rotating the pan until the bottom and the sides are coated with flour.
In a large bowl, whisk together the flour, sugar, and salt. Then cut in the butter using a pastry blender or a fork until the mixture resembles coarse crumbs. Set aside 1 cup of the flour mixture to use for the topping.
To the remaining flour mixture, add the baking powder and baking soda. Add the buttermilk, egg, and vanilla. Mix everything together using a handheld or stand mixer, since the batter will be very thick, for 2 full minutes or until it is light and smooth. Pour the mixture into the prepared pan.
To the reserved flour, add the brown sugar and cinnamon. Use a fork to combine and sprinkle the crumbs over the batter and press slightly so that they stick.
Bake the cake for 20-25 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
Notes
Adapted from this recipe. I used a different pan size and adjusted the baking time.