Spiced Crumb Cake
 
Makes 1 (9-inch) cake
Ingredients
  • 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)
Instructions
  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.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/spiced-crumb-cake/