Classic Crumb Cake
from The Weekend Baker by Abigail Johnson Dodge

Topping:
2 sticks/8 oz/227 g unsalted butter
1/2 cup/4 oz/113 g sugar
3/4 cup/6 oz/170 g light brown sugar, firmly packed
1 1/2 tsp cinnamon
1/4 tsp nutmeg
pinch of table salt
2 2/3 cups/12 oz/340 g all-purpose flour

Cake:
3 cups/13.5 oz/383 g all-purpose flour
1 1/4 cups/10 oz/284 g sugar
1 1/2 tsp baking powder
1/2 tsp table salt
2 large eggs
1 cup/8 oz/233 ml whole milk
1 1/2 sticks/6 oz/170 g unsalted butter, melted and cooled slightly
2 tsp vanilla extract

To make topping:
Melt butter in large saucepan over medium heat. Remove from heat, add sugar, brown sugar, cinnamon, nutmeg, and salt. Stir with rubber spatula, pressing when necessary, until there are no lumps of sugar. Add flour and mix until well-blended and pasty. Set aside.

To make cake:
Heat oven to 350 F/180 C. Lightly grease bottom and sides of a 9x13 inch (22.75x33 cm) baking dish.

In a large bowl, combine flour, sugar, baking powder and salt. Whisk to blend. In a medium bowl, combine eggs, milk, melted butter, and vanilla. Whisk until well-blended.

Pour wet ingredients over dry, gently stir with a rubber spatula just until blended. Scrape batter into prepared pan and spread evenly. Break up the topping mixture with your fingers into medium-sized pieces and sprinkle over cake batter to form a generous layer.

Bake until the cake springs back or until a toothpick or cake tester inserted in the center comes out clean, about 40 minutes. Serve warm or at room temp. Sift some confectioners sugar over the top, if you want.