A delightful crumb cake with a cinnamon twist, perfect for brunch or a cozy dessert.
Preheat your oven to 350°F (175°C) and grease a baking pan.
Use parchment paper for easier removal of the cake.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Add the eggs one at a time, mixing well after each addition.
Crack the eggs into a separate bowl first to avoid shell pieces.
Mix in the vanilla and water until combined.
Use room temperature water to prevent the butter from solidifying.
Gradually add the flour, mixing until just combined.
Do not overmix to keep the cake tender.
Pour the batter into the prepared pan and spread evenly.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 20 minutes.
Check for doneness with a toothpick; it should come out clean.
While the cake bakes, prepare the crumb topping by mixing flour, brown sugar, cinnamon, and cold butter until crumbly.
Use your fingers or a pastry cutter for the best crumb texture.
After 20 minutes, remove the cake from the oven and evenly sprinkle the crumb topping over it.
Distribute the topping evenly for consistent coverage.
Return the cake to the oven and bake for an additional 15 minutes.
The topping should be golden brown and slightly crisp.
Let the cake cool completely in the pan.
Cooling ensures the cake sets properly and is easier to slice.
Sprinkle powdered sugar over the cooled cake before serving.
Use a sifter for an even dusting of powdered sugar.
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