History and Origin of Crumb Cake
Crumb cake is a traditional recipe that has been cherished in different cultures for its simplicity and comforting flavor. Its origin dates back to ancient times, when breadcrumbs and other basic ingredients were combined to create easy and accessible desserts. In various Latin American countries, this cake goes by different names and can be found with slight variations in its ingredients. For example, in Mexico and Central America, it is often called "cinnamon crumble" or simply cake with a crumb topping, while in countries like Argentina or Chile, it resembles "crumb kuchen." In all these places, the essential characteristic is its sweet and crunchy topping, which contrasts with the softness of the cake base.
This cake stands out not only for its flavor but also for its versatility, as it can be adapted with different fillings or accompaniments depending on the region. However, the classic base with sugar, cinnamon, and butter is the most widespread and is considered a classic for family gatherings and informal celebrations.
How to Make Crumb Cake
Ingredients: Sugar, Brown Sugar, Cinnamon, Unbleached Flour, Butter, Salt, Dry Yeast, Milk, Egg.
Steps:
Topping: mix sugars, cinnamon, and flour.
Incorporate the butter until the mixture has a crumbly texture.
Cake: to make the cake, mix 1 cup of flour, sugar, salt, and yeast in a large bowl.
Place the milk and butter in a saucepan and heat until very warm.
Gradually add to the dry ingredients.
Beat for 2 minutes.
Incorporate the egg and 1 cup of flour, then beat at high speed for 2 minutes.
Add enough of the remaining flour to get a smooth but firm mixture.
Spread the mixture in a well-greased 9-inch square cake pan and sprinkle with the topping.
Let it rest in a warm place until it doubles in size, approximately 1 hour and 30 minutes.
Bake at 350°F for about 45 minutes or until cooked through.
