CRUMB CAKE

Ingredients:

For Crumb 

1/3 cup granulated sugar
1/3 cup dark brown sugar
3/4 teaspoon ground cinnamon

1/8 teaspoon table salt
8 teaspoons unsalted butter (1 stick) melted and still warm
1 3/4 cups cake flour

For Cake 

1 1/4 cups cake flour

1/2 cup granulated sugar

1/4 teaspoon baking soda

1/4 teaspoon table salt

6 tablespoons unsalted butter (3/4 stick)

1 large egg yolk

1 teaspoon vanilla extract

1/3 cup buttermilk (substitute with lemon juice and cream)

Confection Sugar for decoration 

Directions: 

For the Crumb

1.) Whisk sugars, cinnamon, salt and butter in medium bowl to combine.
2.) Add cake flour and stir until the mixture is dough like.

3.) Set aside and let it be in room temperature for about 15 minutes.

For the Cake

1.) Preheat oven to 325 degrees.

2.) In a bowl mix cake flour, sugar, baking soda and salt and mix with mixer.

3.) Slowly add butter in small cubes and mix with the batter.

4.) In a separate bowl add egg yolk, vanilla and buttermilk and mix it together.

5.) Combine ingredients from step 3&4 together.

6.) Add the cake batter to a well greased baking pan.

7.) Take the crumb from the first part and using your fingers make smaller pieces.

8.) Add crumb to the cake batter on the pan starting from the middle and working your way to the outside.

9.) Bake for 40 minutes or until toothpick comes out clean.

10.) Place cake on a decorative plate and dust with confections sugar.

BLUEBERRY CRUMB CAKE

For the streusel:

• 1/4 cup granulated sugar                                    1/8 teaspoon ground nutmeg
• 1/3 cup light brown sugar, lightly packed                   1/4 pound (1 stick) unsalted butter, melted
• 1 teaspoon ground cinnamon                                1 1/3 cups all-purpose flour

For the cake:

• 6 tablespoons unsalted butter, at room temperature (3/4 stick)  1 1/4 cups all-purpose flour
• 3/4 cup granulated sugar                                           1 teaspoon baking powder
• 2 extra-large eggs, at room temperature                            1/4 teaspoon baking soda
• 1 teaspoon pure vanilla extract                                               1/2 teaspoon kosher salt
• 1/2 teaspoon grated lemon zest                                     1 cup fresh blueberries
• 2/3 cup sour cream                                                 Confectioners' sugar for sprinkling

Directions

Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.

For the streusel:
Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

For the cake:
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.

Spoon the batter into the prepared pan and spread it out with a knife. With your fingers, crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.