WOODLOCH’S WORLD-FAMOUS FRENCH CRUMB CAKE

Crumb Ingredients:

• 1 2/3 cup granulated sugar
• 4 oz. butter
• ½ tsp salt
• 4 tsp. cinnamon powder
• ½ c. shortening
• ½ c. brown sugar
• 1/3 tsp vanilla
• 2 ½ c. flour

Cake Ingredients: 

• 1/2 cup butter
• 1 cup sugar
• 2 large eggs
• 3⁄4 cup milk
• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon vanilla

Directions:

Preheat the oven to 375 degrees Fahrenheit.

Grease a 9 inch by 13 inch cake pan and set aside.

First let’s make the crumb topping.

Measure into a mixing bowl the butter, salt, granulated sugar, cinnamon, shortening, brown sugar, vanilla. Cream those ingredients together and then add the flour. Mix until the flour is incorporated. Set the crumb aside.

Next let’s make the cake part of the crumb cake.

In a mixing bowl cream together the butter and sugar. Add eggs, milk, and vanilla to the creamed ingredients. Scrape the mixing bowl and mix again until the ingredients are combined.

Add the flour and baking powder to the mixing bowl and mix until combined. Scrape the mixing bowl and mix again until the batter is smooth.

Spread the batter in an even layer into the 9 inch by 13 inch cake pan.

Cover the top of the batter with approximately 1 inch of crumb, covering the batter evenly.

Bake for 40 minutes at 375 degrees Fahrenheit. Insert a toothpick in the center of the cake. If it comes out clean the cake is done. Add additional baking time if necessary.

Cool the crumb cake. Dust the top of the cooled crumb cake with powdered sugar.