Enjoy with a cup of freshly brewed coffee or tea for a wonderful way to start your day.
Ingredients
For the Crumb Topping:
1/3cupgranulated sugar, 2 2/3 ounces
1/3up dark brown sugar, 2 2/3 ounces
3/4teaspoonground cinnamon
1/8teaspoontable salt
8tablespoonsunsalted butter, 1 stick, melted and still warm
1 3/4cupscake flour, 7 ounces
For the Cake:
1 1/4cupscake flour, 5 ounces
1/2cupgranulated sugar, 3 1/2 ounces
1/4teaspoonbaking soda
1/4teaspoontable salt
6tablespoonsunsalted butter, 3/4 stick, cut into 6 pieces, softened but still cool
1large egg
1large egg yolk
1teaspoonvanilla extract
1/3cupbuttermilk
Confectioners’ sugar for dusting
Instructions
For the topping: In a medium bowl, stir together sugars, cinnamon and butter until combined. All flour and stir until mixture forms a thick, cohesive dough; set aside to cool 10 to 15 minutes.
Preheat oven to 325 degrees F. Butter the bottom and sides of a 8-inch square baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends.
In bowl of stand mixer fitted with paddle attachment, on low speed, mix flour, sugar, baking soda, and salt to combine. While the mixer is running on low speed, add butter one piece at a time; until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute.
Pour mixture into prepared pan, spread into corners, and level surface with rubber spatula. Break apart crumb topping into large pea-sized pieces and spread in even layer over batter, beginning with edges and then working toward center. Bake until crumbs are golden and wooden skewer inserted into center of cake comes out clean, 35 to 40 minutes. Cool on wire rack at least 30 minutes. Remove cake from pan by lifting parchment overhang. Dust with confectioners’ sugar just before serving.