I cannot recall how I came by this recipe, but I have been using it for years and it is a winner.  It is a crumb cake that is “heavy” on the crumbs which pleases most people, especially the guys.  The original recipe called for using a 9x12 1/2 baking pan but I make it in a 9 or 10 inch spring-form pan.  It looks so much more elegant and professional!  Use whatever pan is best for you.

CRUMB CAKE
CAKE:
1 and 1/2 Cups all-purpose flour plus more for dusting pan
2-Tablespoons Canola oil, plus more for greasing pan
1/2-Cup sugar
2 1/2-teaspoons baking powder
1/2-teaspoon salt
1 large egg
1/2-Cup milk
2-teaspoons pure vanilla extract

TOPPING:
2 and 1/2-Cups all-purpose flour
1-Cup light-brown sugar, firmly packed
1 1/2-teaspoons ground cinnamon
1-Cup (2 sticks) butter, melted and cooled
Confectioners sugar for dusting

Preheat oven to 350°.  Brush your baking pan lightly with canola oil, dust with flour and tap out excess.  In a medium bowl sift together 1 and 1/2 cups flour, granulated sugar, baking powder and salt, set aside.  In another bowl, whisk together the egg, milk, canola oil and vanilla.  Using a rubber spatula, fold dry ingredients into egg mixture.  Spread batter evenly into prepared pan and set aside.  (It does not look like there is not enough batter, but it works.)

Make the crumb topping by mixing the remaining 2 1/2 cups flour, brown sugar and cinnamon.  Pour melted cooled butter over flour mixture and toss with spatula or fork until large crumbs form.  Sprinkle crumbs evenly over the batter and bake for approximately 30-35 minutes.  Transfer baking pan to a wire rack to cool.  Dust liberally with confectioners sugar.  This cake freezes very well.

A word on oven temperatures; ovens can differ as much as 75° from your setting.  The best test for doneness is when the cake is just ever so slightly coming away from the sides and a toothpick (cake tester) inserted into the middle comes out clean with no crumbs or loose batter sticking to the end.



This is absolutely my favorite white layer cake.  You know I would only give you my favorites!  It is my most requested birthday cake.  I usually make the two layers wrap well and freeze, then defrost and frost the “day of.”  This does require quite a lot of beating so a standing mixer is help in the preparation.

WHITE LAYER CELEBRATION CAKE

2 1/2 Cups Flour
2 Teaspoons Baking Powder
3/4 teaspoons salt
1 1/4 Cup milk
1 1/2 teaspoons vanilla extract
10 tablespoons softened butter (1 stick plus 2 Tablespoons)
1 3/4 Cups sugar
3 eggs at room temperature

CHOCOLATE FROSTING:
5 squares (5oz.) unsweetened chocolate chopped or I use Bakers pre melted
5 tablespoons butter cut up
1/2 Cup milk
1 teaspoons vanilla extract
2 1/2 Cups confectioners’ sugar

Cake:
Preheat oven to 350°. Grease two 9-inch (I use 8 inch sometimes) cake pans, line the bottoms with wax or parchment paper, grease and flour again.
Sift flour, baking powder and salt together.
Mix milk and vanilla.
Cream butter and sugar until light and fluffy (about 5 minutes.) Add eggs one at a time beating 1 minute after each addition. At low speed, add dry ingredients alternately with the milk, beginning and ending with the dry ingredients. At medium speed beat 2 more minutes.

Pour into prepared pans and bake 35-40 minutes until a toothpick inserted in the center comes out clean and you see the cakes have pulled away from the sides of the pan slightly. Cool in pans 10 minutes. Invert cases onto racks and remove paper. Invert again and cool.
I know this sounds like a lot of work in this day and age with your busy lives but believe me the cake is fantastic.  If you must to save time use a good quality store bought icing.

Chocolate Frosting:
Melt chocolate and butter together over low heat. You could use microwave on low carefully so as not to burn the chocolate, or use pre melted. Beat in confectioners sugar alternately with the milk. Beat in vanilla and continue beating until just tick enough to spread. If it the mixture seems too dry or grainy add more milk a few drops at a time.

You can make cupcakes with this recipe. Fill the cupcake tins 3/4 full and bake a little shorter time.


email me
Most Requested Birthday Cake
Thomas age 5
and age 39!

  • EXTRA CRUMB, CRUMB CAKE
  • WHITE LAYER CAKE
  • SEVEN MINUTE WHITE FROSTING
SEVEN MINUTE FROSTING

1 1/2-cups sugar
1-Tablespoon white corn syrup
1/8-teaspoon salt
1/3-cup water
2-egg whites
1 1/2-teaspoons pure vanilla extract

Place the sugar, corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place the pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.