Pantry Crumb Cake

For the topping

½ cup packed light or dark brown sugar

½ stick unsalted butter, melted

¼ cup all-purpose flour

¼ cup old fashioned oats

1 tsp ground spices (cinnamon, ginger, cardamom, nutmeg, or a combination) - available in the commissary

For the cake

1 ½ cups all-purpose flour

1 tsp baking powder

¼ tsp baking soda

½ tsp salt

1 stick unsalted butter, at room temperature

½ cup granulated sugar

2 large eggs

2 tsp vanilla extract

⅔ cup sour cream, yogurt or nondairy yogurt, buttermilk, crème fraîche, or milk acidified with 1 tablespoon lemon juice

1 tsp grated lemon or orange zest (optional)

½ cup fresh, frozen and thawed, or canned fruit, such as blueberries, raspberries, cherries, grated apple or pear, chopped pineapple (optional)

Heat oven to 350 degrees. Butter an 8- or 9-inch square pan. I've made it in a 9 inch springform pan and it worked as well.

Preparing the topping: Add all the topping ingredients to a medium bowl. Use a rubber spatula until they all start to clump together. Squish or roll the mixture into mostly large crumbs with some smaller ones.

Prepare the cake: In a medium bowl, whisk together the flour, baking powder, baking soda and salt until combined.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar at medium speed until creamy and smooth, 1 to 2 minutes. Beat in the eggs, one at a time, then beat in vanilla extract. Add half of the flour mixture, then beat in the sour cream. Add the remaining flour, and mix, just until incorporated, scraping down the sides of the bowl. Fold in the zest and fruit, if using.

Pour the batter into the baking pan and top evenly with the crumbs. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan.

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Pantry Crumb Cake