Spiced Crumb Cake

Spiced Crumb Cake

The aromatic combination of cinnamon, nutmeg, ginger, and clove swirled into this simple batter makes this crumb cake completely irresistible.

Spiced Crumb Cake
Makes 1 (9-inch) cake
  • ½ cup (113 grams) unsalted butter, softened
  • ½ cup (100 grams) granulated sugar
  • 2 large eggs (100 grams)
  • ¼ cup (60 grams) sour cream
  • 1 teaspoon (4 grams) vanilla extract
  • 1½ cups (188 grams) all-purpose flour
  • ½ teaspoon (1 gram) ground cinnamon
  • ½ teaspoon (1 gram) ground nutmeg
  • ½ teaspoon (1 gram) ground ginger
  • ½ teaspoon (2.5 grams) baking soda
  • ½ teaspoon (1.5 grams) kosher salt
  • ¼ teaspoon ground cloves
  • ½ cup (120 grams) whole buttermilk
  • Cinnamon-Almond Crumb Topping (recipe follows)
  1. Preheat oven to 350°F (180°C). Spray a 9-inch round cake pan with baking spray with flour.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla.
  3. In a medium bowl, whisk together flour, cinnamon, nutmeg, ginger, baking soda, salt, and cloves. Reduce mixer speed to low. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Spoon batter into prepared pan, smoothing top with an offset spatula. Sprinkle with Cinnamon-Almond Crumb Topping.
  4. Bake until a wooden pick inserted in center comes out clean, 30 to 35 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool on a wire rack. Serve warm or at room temperature.

Cinnamon-Almond Crumb Topping
Makes about 1¼ cups
  • ¾ cup (94 grams) all-purpose flour
  • ½ cup (57 grams) finely chopped almonds
  • ¼ cup (50 grams) granulated sugar
  • ¼ cup (55 grams) firmly packed light brown sugar
  • ¾ teaspoon (1.5 grams) ground cinnamon
  • ½ cup (113 grams) unsalted butter, softened
  1. In a medium bowl, stir together flour, almonds, sugars, and cinnamon. Using a wooden spoon, stir in butter until mixture is crumbly.


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  1. Made this as directed and was super disappointed that the crumb topping just sank right into the batter in a giant pool of butter. Seems like way too much butter for the crumb topping. I’ll hold off on rating until I (maybe) try this again to see if it was my mistake.


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