A delightful crumb cake inspired by Pennsylvania Dutch traditions, perfect for breakfast or a sweet treat.
Preheat your oven to 350°F (175°C) and grease an 8-inch cake pan.
Greasing the pan ensures the cake doesn't stick and comes out easily.
In a bowl, combine the flour, sugar, and cold butter for the crumb topping. Mix until it resembles coarse crumbs.
Using cold butter helps create a crumbly texture for the topping.
In another bowl, mix the flour, sugar, and baking powder for the cake batter.
Sifting the dry ingredients can help avoid lumps.
Add the softened butter, eggs, milk, and vanilla to the dry ingredients. Mix until smooth.
Mix just until combined to avoid overworking the batter.
Pour the batter into the prepared cake pan and spread evenly.
Tap the pan gently on the counter to remove air bubbles.
Sprinkle the crumb topping evenly over the batter.
Ensure the topping covers the batter completely for an even crust.
Bake in the preheated oven for 40 minutes or until a toothpick inserted in the center comes out clean.
Check the cake a few minutes before the timer ends to avoid overbaking.
Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Cooling the cake helps it set and makes slicing easier.
Slice and serve the cake as a delightful breakfast or snack.
Pair with coffee or tea for a perfect morning treat.
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