Make the crumb topping: Put the butter in a medium skillet and place over medium-high heat.
#OLD SCHOOL CRUMB CAKES PLUS#
If you have only a plain cake pan, though, that will work too just make sure it’s at least 3 inches tall on the sides so the crumbs and batter don’t spill while baking.ģ/4 cup (1 1/2 sticks) unsalted butter, plus more for greasingĢ tablespoons high-quality ground cinnamonġ 1/2 teaspoons kosher salt, preferably Diamond Crystalġ/2 cup (1 stick) unsalted butter, at room temperature, plus more for the panĢ cups all-purpose flour, plus more for rollingġ teaspoon kosher salt, preferably Diamond Crystalġ. The cake keeps for a week and it only gets better and better the further I get from the day I had to put in the work to bake it.Ī springform pan is best because you can remove the sides and slide the cake out without disturbing the crumbs on top.
To balance all the intensity up top, I leave the cake batter below relatively plain-a buttery yellow cake scented with vanilla.
My favorite cinnamon is the Vietnam-sourced Royal Cinnamon from Burlap & Barrel, a company that sells exceptional and responsibly sourced fair-trade spices. And instead of a gentle perfume of spice, I pack the crumbs with spoonfuls of really good cinnamon that’s been warmed in brown butter.
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