Almond Crumb Cake
This is the perfect cake for so many occasions. Ideal for dessert, but it’s also perfect for brunch, breakfast. It’s a great cake to gift to someone because it really holds up well and it’s so hearty, satisfying and comforting.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup light brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter melted
- 1 tablespoon oil olive, vegetable, canola, etc
- 1 large egg lightly beaten
- 1 teaspoon McCormick Pure Almond Extract
- ½ teaspoon McCormick Rum Extract
- 3/4 cup milk
crumb topping
- 2 1/2 cups all-purpose flour
- 3/4 cup loosely packed light brown sugar
- 2/3 cup sliced almonds
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1 teaspoon McCormick Pure Almond Extract
- 16 tablespoons 2 sticks unsalted butter, melted
Instructions
- Preheat the oven to 350 degrees F. Butter and flour a 9-inch round springform pan.
- In a large bowl, whisk together the flour, sugar, baking powder and salt. In a small bowl, whisk together the melted butter, oil, egg, extracts and milk. Stir the wet ingredients into the dry until the batter comes together and is smooth. Spread it in the spring form pan.
- In the same bowl stir together the flour, sugar, almonds, cinnamon and salt. Sprinkle in the extract and melted butter. Mix with a wooden spoon to combine and then use your hands to make sure the entire crumb is moistened and kind of resembles sand. You want all of it to be moistened!
- Sprinkle the crumb on top of the batter. If desired, you can add a few extra sliced almonds.
- Bake for 35 to 45 minutes, until the center is set. Let the cake cool completely before slicing and serving. If desired, you can sprinkle with powdered sugar!
Notes
adapted from serious eats
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