Sourdough Cinnamon Crumb Cake

Categories: Import
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:

TOPPING
2 cups	King Arthur Unbleached All-Purpose Flour
1 cup	granulated sugar
1 1/2 teaspoons	ground cinnamon
1/2 teaspoon	salt
1 teaspoon	vanilla extract
1/2 teaspoon	almond extract
12 tablespoons (3/4 cup)	unsalted butter, melted
BATTER
8 tablespoons (1/2 cup)	unsalted butter
1 cup	granulated sugar
2 large	eggs
1 tablespoon	vanilla extract
1 cup	sourdough starter, unfed/discard
2 cups	King Arthur Unbleached All-Purpose Flour
1 tablespoon	potato flour or 2 tablespoons instant mashed potato flakes
1 teaspoon	baking powder
1/2 teaspoon	baking soda
1/2 teaspoon	salt
1/4 cup	milk
	confectioners' sugar, (optional)

INSTRUCTIONS
Preheat the oven to 350°F. Grease a 9" square pan.
To make the topping: In a medium bowl, whisk together the flour, sugar, cinnamon, and salt. Add the vanilla and almond extracts to the melted butter and pour the butter into the flour mixture, stirring until you have a uniformly moist mixture. Set aside while you make the batter.
To make the batter: In a large mixing bowl, beat the butter and sugar until well combined. Add the eggs, vanilla, and starter, mixing until smooth and scraping the bowl's sides and bottom as you go.
In a medium bowl, whisk together the all-purpose flour, potato flour, baking soda, salt, and baking powder. Add to the butter/starter mixture, stirring until evenly combined. Add the milk and mix until smooth.
Spread the batter in the prepared pan. Sprinkle the crumb mixture evenly over the top.
Bake the cake for 45 to 50 minutes, until a paring knife inserted in the center comes out clean, and the edge of the cake just barely pulls away from the pan. Remove it from the oven and cool on a rack; dust the top with confectioners' sugar if desired.
Store the cake, the pan covered with plastic, at room temperature for several days; freeze for longer storage.

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