Vanilla Crumb Cakes

Every year for the past couple years I have made my friends treat trays for Christmas. I deliver them one by one in an effort to do a small catch up with my friends before moving on to the next person on my list.

It’s my way of putting a little extra Christmas joy in the holidays. batter

I always try to mix and match flavors and textures and make sure I add something savory as well. I would like to think if they were to eat the tray all at once they wouldn’t get bored with the flavors of the different items.

This recipe was my vanilla flavored and cake textured item.

batter in tinsThis was a simple batter to pull together. A couple whirls in the food processor, a whisk or two, and then folding it all together with a spatula.

Plus I found these adorable tiny loaf pans that would make a small cake fit perfectly on the tray!

loaf on tray

One extra plus, these cakes are extremely forgiving. In one batch I accidentally forgot to bring out the crumb mixture.. Yeah what is a vanilla crumb cake without the crumb?! A delicious, powdered sugar sprinkled cake!

See it really can be a no stress Christmas!

Vanilla Crumb Cakes

Yields 2 crumb cakes

1/4 cup plus 2 Tablespoons granulated sugar

1/4 cup plus 2 Tablespoons firmly packed light brown sugar

1 1/2 cup plus 2 Tablespoons all-purpose flour

1/4 teaspoon freshly grated nutmeg

1/2 cup unsalted butter, cut into pieces

1/2 cup buttermilk

1 teaspoon vanilla extract

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 egg

To make cake:

Preheat oven to 350 F. Put sugars together in food processor bowl, pulse until combined. Add flour and nutmeg, pulse until blended. Put butter into flour mixture and pulse until crumbly. Remove and reserve 1/2 cup crumb mixture.

Combine buttermilk, vanilla, baking powder, baking soda, and salt; whisk in egg. Pour over crumb mixture in large bowl; fold with spatula until dry ingredients are moistened.

Spoon batter evenly into two greased small loaf pans. Sprinkle reserved crumb mixture evenly over batter, pressing lightly into batter.

Bake at 350 F for 35 minutes or until wooden pick comes out clean.


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