Delicious Crumb Pound Cake

Last February I posted a coffee cake recipe and tried to convince all of you to make it. I've been craving it all week and just had to make it... and as I sat here and munched on it I decided I had to post it again just in case any of my readers missed it the first time around.

It's similar to a very popular grocery store brand that starts with an "E" in their name. I make it as a pound cake and the crumb topping is just divine.

Almost like Entemann's Pound Cake

3 3/4 c flour
1 3/4 c sugar
1 T baking powder
1/2 t salt

Mix in a large mixing bowl and then remove 2 cups of the dry mix to reserve for later.

Now to the rest of the flour in the mixing bowl add;

1 stick butter (not margarine)
2 eggs
2/3 milk
1 t vanilla extract

The batter will be thick, spread this into a greased and floured loaf pan (I use a little of the reserved flour topping mix to flour the pan).

Now, to the reserved flour mixture add;

1 stick butter
1/4 c brown sugar
2 t cinnamon
dash of salt

Mix this together with your finger tips until it forms pea sized crumbles. You will only use half the topping. Freeze the rest in a baggy to use on muffins at a later date! Spread the crumb topping over the top of the entire cake.

Bake at 350 degrees - For a loaf pan it will have to bake at least 60 minutes. I bake mine about 1 hour and 15 minutes until a sharp knife inserted into the center comes out clean. Cool 10 minutes and remove from pan to cool completely on a rack or foil.Print Friendly and PDF