European Style Lemon Crumb Cake

This moist lemony cake has a
crunchy top and is perfect to serve
with coffee, tea or at brunch.

Ingredients:

1/3 cup granulated sugar

1 tablespoon lemon zest (about 1 lemon)

4 tablespoons (1/4 cup) unsalted butter

3/4 cup all purpose flour

1 tablespoon fresh lemon juice

8 inch springform cake pan

butter and flour for prepping cake pan

parchment paper

3/4 cup granulated sugar divided into 2 portions

2 tablespoons lemon zest (about 2 lemons)

1 stick (1/2 cup) unsalted butter, at room temperature

2 cups all purpose flour

1/2 teaspoon salt

2 teaspoons baking powder

2 eggs, at room temperature

1 1/2 teaspoons pure vanilla extract

1/2 cup sour milk or buttermilk**

1/4 cup fresh lemon juice

3 tablespoons powdered sugar

whipped cream (optional)

Method:

Add 1/3 of sugar and 1 tablespoon of zest to a small food processor (or coffee bean grinder). Pulse until thw sugar and zest are well combined and has a pale yellow color.

Melt the 4 tablespoons of butter in a small bowl. Add the 3/4 cup flour, lemon sugar and 1 tablespoon lemon juice to the butter and mix well with a fork. Set aside.

Preheat oven to 325*. Invert the bottom of the cake pan and lock the sides of the pan around the base. (Turning the bottom upside down will make it easier toslide the cake from the pan and onto a platter. Use butter to lightly grease the bottom and sides of the pan. Dust the greased pan with a few tablespoons of flour, by tapping the sides to lightly coat the bottom and sides of the pan. Add a circle of parchment paper to the bottom of the pan.

Add 1/2 of the sugar and the lemon zest to the food processor and pulse until the mixture is pale yellow in color. Set aside.

In a medium size bowl, sift together the flour, salt and baking powder. Set aside.

In a large bowl, use an electic mixer to cream together the butter, remaining sugar and lemon sugar until the mixture is light and fluffy. Scrape down the sides of the bowl.

Beat in the eggs, one at a time, until blended in the the creamed mixture. Mix in the vanilla and scrape down the sides of the bowl again.

Shake the milk before pouring into a liquid measuring cup. Add the lemonjuice to the milk and stir to mix.

Add 1/3 of the flour mixture to the creamed mixture and blend on low speed just until mixed in. Add 1/3 of the liquid mixture and blend on low speed just until mixed in. Scrape down the sides of the bowl. Repeat the process with the remaining flour and liquid. (Be careful not to overmix, because that will negatively effect the texture of the cake.)

Pour the batter into the prepared pan. Spread in an even layer. (Do not tap the pan on the counter to make level.) Use your fingers to sprinkle the crumb topping on top of the batter. Very lightly press into the batter.

Bake for 50 to 60 minutes or until the top of the cake is light brown and a toothpick inserted in the center comes out clean. Cool on a rack for 15 to 30 minutes.

Carefully slide a butter knife around the sides of the cake to loosen. Gently remove the sides of the pan and transfer the cake to a serving platter. Dust with the powderd sugar. Cut into 8 to 10 portions. If desired, serve warm and garnish with a dollop of whipped cream. Serves 8 to 10. 

When the cake is completely cooled, cover and store at room temperature for a couple of days or store in the refrigerator for longer.

**Don't throw out sour milk, instead it can be used in any recipe that calls for buttermilk.

Notes: This cake reminds me of the type of cakes served at "Coffee & Kuchen time" in Germany. It tastes delicious served warm, but my family prefers it served after the flavor is enhanced by chilling overnight in the refrigerator. Enjoy!