Double Crumb Cake

Serves: 10 slices

Time: 1 hour 15 minutes, Prep time 30 minutes, cook time 45 minutes

Difficulty: It's like I'm not baking - Easy

Healthy Level: For the Soul - calories don’t count

Listening To: Music - Spotify Playlist

INGREDIENTS:

For Crumb Topping

• 2 cups all-purpose flour

• 1/2 cup granulated sugar

• 1/2 cup light brown sugar

• 3 teaspoons ground cinnamon

• 1 cup butter (2 sticks), room temperature

• ½ cup toasted walnuts

For the Cake

• 1 ½ cups all-purpose flour

• 1 ¼ teaspoons baking powder

• ¼ teaspoon salt

• ¾ cups granulated sugar

• ¼ cup of butter (½ stick), room temperature

• 1 large egg

• ¼ cup milk

• 1 tablespoon vanilla

DIRECTIONS:

1. Prepare the crumb topping by placing all the ingredients in the crumb topping section and mix well, using fingers, until the mixture is coarse and crumbly. Set aside.

2. Preheat the oven to 350 degrees. Grease a 9 inch round cake pan (I recommend springform for easy removal) and dust lightly with flour. In a medium bowl, whisk together the flour, baking powder and salt. In the bowl of a Kitchen-aid stand mixer (or large bowl if not using a stand mixer but a hand mixer), beat the butter and granulated sugar on low speed until well blended then increase to medium speed until fluffy. Scrape down the sides of the bowl if needed.

3. Reduce speed back to low and add in the egg, until completely combined. Mix the vanilla with the milk in a measuring cup.

4. With the mixer on low speed, slowly alternate adding the milk mixture and the flour mixture ending with the flour mixture. Once all combined, turn off the mixer.

5. Place the batter in the prepared pan and then top with the crumb mixture.

6. Bake in the oven for 40-45 minutes or until a toothpick inserted in the center of the cake comes out clean.

7. Cool the cake on a cooling rack for at least 15 minutes before serving.