Ingredients:
- All-purpose flour: 1 cup (120g)
- Granulated sugar: ½ cup (100g)
- Light brown sugar: ½ cup (110g)
- Ground cinnamon: 1 teaspoon
- Salt: ¼ teaspoon
- Unsalted butter, cold and cubed: ½ cup (113g or 1 stick), cut into small pieces
- All-purpose flour: 2 cups (240g)
- Granulated sugar: 1 cup (200g)
- Baking powder: 2 teaspoons
- Salt: ½ teaspoon
- Unsalted butter, softened: ½ cup (113g or 1 stick), at room temperature
- Large eggs: 2
- Vanilla extract: 1 teaspoon
- Milk: 1 cup (240ml)
Instructions:
- Prepare the Crumb Topping: Combine dry ingredients in a bowl. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Refrigerate until ready to use.
- Prepare the Cake Batter: Whisk together dry ingredients in a large bowl.
- Cream Butter & Sugar: In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add Eggs & Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Assemble and Bake: Pour batter into the prepared baking pan. Sprinkle the crumb topping evenly over the batter.
- Bake: Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool & Serve: Let cool completely in the pan before cutting and serving.