8 Tbsp unsalted butter, melted
1/3 cup packed dark brown sugar
3/4 tsp. ground cinnamon
1/8 tsp. salt
1 3/4 cups cake flour
1 ¼ cups cake flour
½ cup granulated sugar
¼ tsp. baking soda
¼ tsp. salt
6 Tbsp. unsalted butter, cut into 6 pieces and softened
1/3 cup buttermilk
1 large egg plus 1 large yolk
1 tsp. vanilla extract
Adjust oven rack to upper-middle position and pre-heat oven to 325 degrees. Make a sling of foil or parchment in an 8x8 pan and spray with non-stick cooking spray.
Whisk melted butter, sugars, cinnamon and salt. Break up any large pieces. Slowly add flour while gently mixing together. The mixture will look like a stiff dough, set aside to cool.
In a stand mixer with paddle attachment combine flour, sugar, baking soda and salt. With mixer running slowly add 1 Tbsp. of butter at a time. Continue beating until mixture resembles moist crumbs, with no chunks of butter. About 1-2 minutes.
Slowly add buttermilk, egg, egg yolk and vanilla. Beat on medium-high until the batter is light and fluffy, about 1 minute.
Pour batter into prepared baking pan, and spread evenly with rubber spatula. Tap pan on the countertop to minimize air bubbles before adding the topping. Break crumb topping into pea size pieces and spread in an even layer over batter beginning around the edges and working towards the center. Do not push the crumbs into the batter.
Bake for 35-40 minutes, rotating pan once halfway through the cooking time. Crumbs will be golden, and a toothpick should come out clean when inserted in the middle.
Let cool on wire rack for at least 30 minutes. Remove cake from pan by lifting sling. Dust lightly with powdered sugar before serving.
By doubling the recipe you can make this in a 13 x 9 inch pan. If doubling, increase the baking time to about 45 minutes.
recipe c/o: www.thesugarpixie.net