Ingredients
Cake Batter
- 2 cups all-purpose or gluten free flour
- 1 stick unsalted butter (room temperature)
- 1 1/4 cups buttermilk
- 1 1/2 cups brown sugar
- 3 eggs
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Crumb Topping
- 1 1/4 cups all-purpose or gluten free flour
- 3/4 cup brown sugar
- 1 stick unsalted butter (melted)
- 1/2 tsp salt
Vanilla Glaze
- 1 1/3 cups confectioner’s sugar
- 2 1/2 Tbsp milk
- 1 tsp vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Lightly coat a 9×13-inch cake pan with nonstick cooking spray and set aside to be ready for the batter.
- Mix butter and sugar: In the bowl of a stand mixer or a large mixing bowl, beat the room temperature unsalted butter with 1 1/2 cups of brown sugar until the mixture is fluffy and pale in color. This usually takes about 3-4 minutes on medium speed.
- Add eggs: Add the eggs one at a time, beating well after each addition until the mixture is smooth and well combined.
- Combine dry ingredients: In a separate bowl, whisk together the 2 cups of flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg to evenly distribute all the dry spices and leavening agents.
- Alternate dry ingredients and buttermilk: With mixer on low, beat in the flour mixture alternately with the buttermilk, starting and ending with the flour mixture. This ensures the batter is well incorporated but not overmixed, creating a tender crumb.
- Pour batter into pan: Transfer the batter evenly into the prepared 9×13 cake pan, smoothing the top with a spatula.
- Prepare crumb topping: In a small bowl, mix 1 1/4 cups flour, 3/4 cup brown sugar, melted butter, and 1/2 teaspoon salt together until crumbly. Sprinkle this topping evenly over the cake batter layer in the pan.
- Bake the cake: Bake the cake in the preheated oven for approximately 40 minutes or until a toothpick inserted in the center comes out clean. Once baked, remove from oven and allow the cake to cool completely in the pan.
- Make and drizzle glaze: In a small bowl, whisk together confectioner’s sugar, milk, and vanilla extract until smooth. Once the cake has cooled, drizzle the vanilla glaze evenly over the top before serving.
Notes
- You can substitute gluten-free flour for all-purpose flour to make this recipe gluten-free.
- Ensure butter for the batter is at room temperature for easier creaming and better texture.
- Allow the cake to cool fully before adding the glaze so it doesn’t melt and become runny.
- The crumb topping can be adjusted in sweetness by varying the brown sugar amount to taste.
- This cake pairs wonderfully with coffee, making it perfect for brunch or breakfast.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
