Pantry Crumb Cake

1. Preheat Oven and Prepare Pan

Preheat your oven to 350 degrees Fahrenheit and generously butter an 8- or 9-inch square pan.

2. Make The Crumb Topping

In a medium bowl, combine brown sugar, melted unsalted butter, all-purpose flour, old-fashioned oats, ground spices, and fine sea salt. Work the ingredients together until the mixture clumps together, creating both large and small crumbs.

3. Mix Dry Ingredients

In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and fine sea salt.

4. Cream Butter and Sugar

In the bowl of your electric mixer, cream together room temperature unsalted butter with granulated sugar until smooth.

5. Incorporate Eggs and Vanilla

Beat in eggs one at a time and then vanilla extract, ensuring each is fully integrated before adding the next.

6. Combine Wet and Dry Ingredients

Alternating between the dry ingredients and sour cream, add half of the flour mixture to the creamed butter and sugar, followed by the sour cream, and then the remaining flour mixture. Beat after each addition just until incorporated.

7. Add Zest and Fruit

Gently fold in grated lemon or orange zest and fruit if desired.

8. Prepare for Baking

Pour the batter into the prepared pan, evening it out. Sprinkle the crumb topping evenly over the batter.

9. Bake the Cake

Bake in the preheated oven for 45 to 55 minutes, until a toothpick inserted into the center comes out clean.

10. Cool and Serve

Let the cake cool in the pan set on a cooling rack before slicing and serving.