Recipe share time! We’re all home and trying to use up what’s in our fridges and pantries. So here’s a perfect crumb cake for you from NYT Cooking that lets you make this humble, delicious crumb cake from just about anything you have in the category! This cake is also extremely adaptable: Use whatever spices you like. If you don’t have oats, use more flour or chopped nuts. And feel free to use whatever fruit, fresh, frozen and thawed, or canned, you have on hand. Are you solo right now? Slice and freeze this bad boy for when you get a hankering to nosh later!
Have questions about anything, just shout out here! I’m here to help!!
My dear friend Amanda made this yesterday and said it’s ah-mazing!! If you make it, share your thoughts and pictures!!
FOR THE TOPPING:
1/2 cup/110 grams packed light or dark brown sugar
1/4 cup/55 grams unsalted butter (1/2 stick), melted
1/4 cup/30 grams all-purpose flour
1/4 cup/20 grams old-fashioned oats
1 teaspoon ground spices (cinnamon, ginger, cardamom, nutmeg or a combination)
1/2 teaspoon fine sea salt
FOR THE CAKE:
1 1/2 cups/190 grams all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine sea salt (I’m here to tell you regular salt works here)
1/2 cup/115 grams unsalted butter (1 stick), at room temperature
1/2 cup/100 grams granulated sugar
2 large eggs
2 teaspoons vanilla extract
2/3 cup/160 milliliters sour cream, yogurt or nondairy yogurt, buttermilk, crème fraîche, or milk acidified with 1 tablespoon lemon juice
1 teaspoon grated lemon or orange zest (optional, but trust me…add it and then eat the fruit)
1/2 cup fresh, frozen and thawed, or canned fruit, such as blueberries, raspberries, cherries, grated apple or pear, chopped pineapple (optional. Yeah, add this too)
Heat oven to 350 degrees. Butter an 8- or 9-inch square pan.
Preparing the topping: Add all the topping ingredients to a medium bowl. Use a rubber spatula until they all start to clump together. Squish or roll the mixture into mostly large crumbs with some smaller ones.
Prepare the cake: In a medium bowl, whisk together the flour, baking powder, baking soda and salt until combined.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar at medium speed until creamy and smooth, 1 to 2 minutes. Beat in the eggs, one at a time, then beat in vanilla extract. Add half of the flour mixture, then beat in the sour cream. Add the remaining flour, and mix, just until incorporated, scraping down the sides of the bowl. Fold in the zest and fruit, if using.
Pour the batter into the baking pan and top evenly with the crumbs. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan. It’ll be gone before you know it!