David Mullen’s Crumb Cake

Crumb Topping
1 C. packed light brown sugar
1/2 C. granulated sugar
1 Tbl. ground cinnamon
1/2 tsp salt
1 C. unsalted butter, melted
2 1/2 C. all-purpose flour

Cake
1 1/4 C. all-purpose flour
½ tsp baking soda
½ tsp baking powder
1/4 tsp salt
6 Tbl. unsalted butter (room temperature)
½ C. granulated sugar
2 eggs (room temperature)
½ C. plain yogurt (room temperature)
1 tsp. pure vanilla extract

Preheat the oven to 350°F and line a 9×9-inch baking pan with parchment paper.

Crumb topping:
Combine brown sugar, granulated sugar, cinnamon, salt and flour. Stir in the melted butter. Set aside

Cake mixture:
Beat the butter and granulated sugar together until smooth.
Add wet ingredients. Beat until combined.
Mix in flour, baking soda, baking powder, and salt.
Pour batter into parchment lined baking pan.
Top with crumb topping. Lightly push into the batter.
Bake for 45 – 60 minutes depending on your oven.
Once completely cool, dust with powdered sugar.