DELUXE CRUMB CAKE
One 10-inch cake
This is a moist coffee cake with a crumbly top. For a raspberry variation, spread ½ cup seedless raspberry jam over the batter before sprinkling the streusel on top.
Have all ingredients at room temperature, about 70°F. Preheat the oven to 350°F. Generously grease the bottom and lightly grease the sides of a 10-inch springform pan. Line the bottom with a round of parchment.
Whisk together in a large bowl until well blended:
- 2 cups (250g) all-purpose flour
- 1 cup plus 2 tablespoons (225g) sugar
- 1 teaspoon salt
Add and cut in with a pastry blender or your fingers until the mixture resembles coarse crumbs:
- 10 tablespoons (5 oz or 140g) unsalted butter
Measure out 1 cup of the crumbs and set aside for the streusel. To the mixture remaining in the large bowl, add and whisk thoroughly:
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Stir in until smooth:
- ¾ cup buttermilk (185g) or plain yogurt (180g)
- 1 large egg
- 1 teaspoon vanilla
- (1 teaspoon almond extract, if using almonds in the streusel topping)
Scrape the batter into the prepared pan and smooth the top. For the streusel topping, add to the small bowl of reserved crumbs:
- ¾ cup walnuts, pecans, or almonds, toasted and finely chopped
- ½ cup packed brown sugar
- 1 egg yolk
- 1 teaspoon ground cinnamon
Toss with a fork until blended, then sprinkle the streusel over the batter. Bake until the center of the cake is firm, 50 to 65 minutes. Let cool in the pan on a rack for 10 minutes. Slide a slim knife around the cake to release it from the pan. Remove the pan sides. Let cool on the rack at least 30 minutes before serving.