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Cast Iron Crumb Cake|RecipeFiction
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Cast Iron Crumb Cake

Course Bread, Breakfast, Side Dish
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

For the crumb topping

  • 8 tablespoons unsalted butter 1 stick, melted and still warm
  • the zest from 1 large lemon
  • 1/3 cup granulated sugar 65g
  • 1/3 cup dark brown sugar 65g
  • 3/4 teaspoon ground cardamom
  • ½ teaspoon groung cinnamon
  • 1/4 teaspoon kosher salt
  • 1 3/4 cups cake flour 200g

For the cake

  • 1 1/4 cups cake flour 140g
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 6 tablespoons unsalted butter 3/4 stick, cut into 6 pieces, softened but still cool
  • 1/2 cup granulated sugar 100g I used vanilla sugar
  • 1 large egg at room temperature
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/3 cup lowfat yogurt or buttermilk

Instructions

To make the Topping:

  • Melt the butter and add the lemon zest. Combine sugars, spices, salt, and melted butter in medium bowl.
  • Add flour and stir until the mixture comes together in a cohesive mass. Set aside.

To make the Cake:

  • Adjust oven rack to upper-middle position and pre-heat oven to 325 degrees.
  • Lightly butter a well seasoned 10 1/2 inch cast iron skillet with butter and dust with flour, shaking out any excess.
  • In a medium bowl whisk together flour, baking soda and salt
  • In the bowl of standing mixer fitted with paddle attachment, cream together the butter and sugar until thoroughly combined, add the egg, combine; add the vanilla, yogurt, and lemon juice, combine. (You can do this by hand, just make sure the butter is soft and the egg and yogurt are not ice cold to make combining easier)
  • Slowly mix in the flour and stir by hand until thoroughly combined.
  • Transfer batter to cast iron; use a spatula or other utensil to spread the batter into an even layer, making sure it reaches the edges of the pan. A handful at a time crumble the topping into pea and bean sized crumbs evenly over the batter, ever so lightly pressing the crumbs into the batter. Bake until a wooden skewer inserted into center of cake comes out clean, 30-35 minutes. Let cool completely before slicing.
  • Storage: The cake can be kept at room temperature for up to four days, well-wrapped. It can also be frozen for up to two months

Notes

Note: I used cake flour- well mostly cake flour, I was 2 ounces shy- because I had some that was languishing. Most recipes say substituting AP is fine, others (Cook’s Illustrated, I’m talking to you) say this will result in bitter disappointment. I’ve also read that cake flour is easy to make if you have AP, a sifter, and cornstarch.