That’s one thing that my husband DOES like about me hosting the meetings; he knows he’s going to get some sort of yummy treat. I always take his portion out first to be sure that he gets something. After all, he’s stuck down in the den basement with kids running wild for an hour or so while we do our discussion. I think it’s really the least that I could do for him. I think he had to fight the kids for this one. I made it again and now I serve it as a regular brunch item at our house on the weekends.
Check out what they are saying about this recipe over at Creme De La Crumb:
“This yummy crumb cake is perfect for a breakfast crowd or holiday brunch! It’ll be a hit at your next get together!”
Don’t wait for a get together… make it right now!
Ingredients
4½ cups Gold Medal flour
2¼ cups sugar
1 cup Domino light brown sugar
1 teaspoon Morton salt
1 teaspoon cinnamon
⅛ teaspoon ginger
⅛ teaspoon ground cloves
⅛ teaspoon nutmeg
4 sticks butter, softened
1½ teaspoons vanilla
3 eggs
½ teaspoon baking soda
1 cup greek yogurt (may sub sour cream)
spreadable butter (optional)
Instructions
Preheat oven to 350. Spray a 10×15 inch pan with cooking spray and set aside.
For the Topping: In a large bowl combine 2 cups flour, ¼ cup sugar, brown sugar, ½ teaspoon salt, cinnamon, ginger, ground cloves, nutmeg, and whisk to combine. Cut in 2 sticks butter until mixture is crumbly.
In another bowl, cream remaining butter with remaining sugar. Beat until fluffy. Beat in eggs, vanilla, baking soda, and remaining salt. Add flour and mix until just combine. Mix in greek yogurt (or sour cream). Spread in prepared pan. Crumble topping over batter.
Bake 35 minutes-40 minutes or until an inserted knife comes out clean. Cut and serve warm with optional butter on top.
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Quick Tip: If this cools, warm it up for a few seconds in the microwave.
Thanks again to Creme De La Crumb for this mouthwatering recipe.
