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Walnut Crumb Cake
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Walnut Crumb Cake

Author Sarah Mir

Ingredients

Topping

  • 2 tbsp butter
  • ½ cup brown sugar
  • 2 tbsp flour
  • ½ cup walnuts or pecans (chopped)
  • ½ tsp cinnamon
  • ⅛ tsp salt

Cake Batter

  • ½ cup butter (room temp)
  • ¾ cup brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1.5 cup flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup milk

Instructions

  • Preheat the oven to 350 degrees F, grease a square cake dish - mine is 8**

Topping

  • Cut the butter into small pieces and combine it with the remaining ingredients in a small bowl, crumbling the mix together with your fingers. Refrigerate till ready to use

Cake Batter

  • Stir together your flour, baking powder and salt in a small bowl. Set aside
  • Cream the brown sugar and butter together till creamy and fluffy - 3 to 4 minutes
  • Add eggs one by one, mixing 30 seconds between each addition
  • Now add in the vanilla, mix till combined
  • With the mixer on low alternately add the dry ingredients and milk, mix until combined. Be sure to scrape the bottom and side of your bowl. 
  • Spread the batter into your prepared cake tin and then scatter the refrigerated crumb topping on top.
  • Bake for 30 minutes or until a skewer inserted in the middle comes out clean.