This is a classic crumb cake, or streuselkuchen, with a lot of streusel.
4 cups all-purpose flour
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1 cup granulated sugar
1 cup firmly packed brown sugar
2 teaspoons ground cinnamon
Topping and Cake:
6 tablespoons butter, melted
1/2 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1 teaspoon baking soda
1 cup buttermilk
2 teaspoons vanilla extract
Powdered sugar (optional)
Preheat oven to 350F.
Coat a 12 x 8-inch baking dish with cooking spray.
To prepare crumb base, stir together flour and salt.
Add butter and cut into flour with a pastry blender or two knives until the consistency of medium-fine meal.
Add granulated sugar, brown sugar and cinnamon; stir well.
To prepare topping, transfer 4 cups crumb base to a medium bowl. Add melted butter; stir only until blended.
Fluff mixture with fingers to make coarse, buttery crumbs.
Add ginger, nutmeg, cloves and baking soda to remaining crumb base; stir well.
Add buttermilk, egg and vanilla; beat to make a smooth, thick batter.
Spread batter evenly in prepared pan.
Sprinkle topping evenly over batter.
Bake 40 to 45 minutes, until topping is lightly browned and a toothpick inserted into the center comes out clean. Cool in pan on a wire rack.
Dust top of cake with powdered sugar, if using.
Serve warm or at room temperature.
Recipe adapted with permission from A Baker's Odyssey by Greg Patent (John Wiley & Sons., Inc, 2007)
Nutritional Info (per serving) Calories 490 Fat 22g Saturated Fat 14g Polyunsaturated Fat 1g Monounsaturated Fat 6g Cholesterol 75mg Sodium 280mg Potassium 125mg Carbohydrates 68g
Fiber 1g Sugars 36g Protein 6g