BUTTERMILK SPICE CRUMB CAKE

Buttermilk Spice Crumb Cake image

Provided by Sharon Whitley

Categories Cakes

Time 1h5m

Number Of Ingredients 22

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1 stick unsalted butter
1/2 c granulated sugar
1/2 c brown sugar, firmly packed
1 1/2 c all purpose flour
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
THE CAKE
2 1/4 c all purpose flour
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 stick unsalted butter, at room temperature
3/4 c light brown sugar, firmly packed
1/2 c granulated sugar
3 eggs
1 1/4 c buttermilk blended with 1 teaspoon vanilla extract
confectioners sugar for dusting

Steps:

1. Preheat oven to 350. Butter a 9x13 inch pan and set aside. To make the crumbs combine all of the ingredients in a medium bowl with a spoon or your fingers until the mixture forms coarse crumbs; set aside.
2. To make the cake sift together the flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda and salt onto a sheet of waxed paper; set aside.
3. In a large bowl, beat the butter with an electric mixer on high speed until light and fluffy. Gradually beat in the sugars, beating until very light. Change the mixer speed to medium and beat in the eggs, one at a time, beating well after each addition.
4. Change the mixer speed to low and alternately beat in the flour mixture and buttermilk, beginning and ending with the flour mixture and beating just until blended. Spread the batter in the prepared pan. Scatter the crumbs over the top, pressing them lightly into the batter.
5. Bake until the top of the cake is firm, the crumbs are crisp, and a skewer inserted into the cake comes out clean, 40-45 minutes. Cool in the pan on a wire rack. Dust with the confectioner's sugar before serving if desired.