It’s cold here now. Not very cold, but cold enough. Cold enough for me to want to drink more hot drinks, stay ensconced in my ginormous fluffy robe and bake and eat cake. Especially easy peasy cakes. I was hesitant about sharing my Walnut Crumb Cake recipe because it is such a far departure from usual crumb cakes. Those are lofty, with that beautiful pillowy crumb topping, a centimetre or more high. I love the idea of those. However, three bites into it I begin to wonder how it is that I manage to forget that it is the idea I like more than the actual too sweet dessert.
So this is my version, less prettier, but far more balanced with it’s tender crumb, that lovely brown sugar walnut crunch, the kind of cake that would go so well with a cup of dark coffee or strong tea. I should admit though that the reason I finally have posted this recipe here is that when I shared on instagram my IG family was kind enough to try it out all over the world. It was immensely gratifying to see the pictures and shared responses with many asking for me to the post the printable version of this humble lovable cake. Thank you to all those who try my recipes and tag me on instagram (@flourandspiceblog) – it always makes my day that the recipes here are a part of yours.
- 2 tbsp butter
- 1/2 cup brown sugar
- 2 tbsp flour
- 1/2 cup walnuts or pecans (chopped)
- 1/2 tsp cinnamon
- 1/8 tsp salt
- 1/2 cup butter (room temp)
- 3/4 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1.5 cup flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
Preheat the oven to 350 degrees F, grease a square cake dish - mine is 8**
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
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.