Classic crumb cake

makes one 9-by-13-inch-cake, or 12 servings

for the topping

16 tablespoons (8 ounces) unsalted butter,
cut into 6 pieces

1/2 cup (4 ounces) granulated sugar

3/4 cup (6 ounces) firmly packed light brown sugar

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

pinch of table salt

2 2/3 cups (12 ounces) all purpose flour

for the cake

3 cups (13 1/2 ounces) all purpose flour

1 1/4 cups (10 ounces) granulated sugar

1 1/2 teaspoons of baking powder

1/2 teaspoon of table salt

2 large eggs

1 cup (8 fluid ounces) whole milk

12 tablespoons (6 ounces) of unsalted butter,
melted and cooled slightly

2 teaspoons pure vanilla extract

Go-With

Confectioner’s sugar for dusting (optional)

1. To make the topping

In a large saucepan, melt the butter over medium heat. Slide the pan from the heat and add the granulated sugar, brown sugar, cinnamon, nutmeg, and salt. Stir with a rubber spatula,
pressing when necessary, until there are no lumps of sugar. Add the flour and mix until well blended and pasty. Set aside.

2.   To make the cake

Position an oven rack on the middle rung. Heat the oven to 350 degrees. Lightly grease the bottom and sides of a 9-by-13-inch baking pan or dish.

3. In a large bowl, combine the flour, granulated sugar, baking powder, and salt. Whisk until blended. In a medium bowl, combine the eggs, milk, melted butter, and vanilla. Whisk until blended.

4.  Pour the wet ingredients over the dry ingredients and gently stir with a rubber spatula just until blended. Scrape the batter into the prepared pan and spread evenly. Break up the topping
mixture with your fingers into medium sized pieces and sprinkle evenly over the cake batter to form a generous layer.

5. bake until the cake springs back when lightly pressed in the center and a toothpick or cake tester inserted in the center comes out clean, about 40 minutes. Transfer the pan to a rack to cool.
serve warm or at a room temperature before serving, sift some confectioners sugar over the top, if desired.