Crumb Cake

• 1 Tablespoon Yeast
• 1 Cup Milk – Warm
• 1/2 Cup Plus 1 Tablespoon Sugar
• 1 Tablespoon Lemon Juice – Fresh
• 3 3/4 Cups Plus 2 Tablespoons Flour
• 1 1/2 Teaspoons Salt
• 2 Large Eggs – At Room Temperature
• 1 1/2 Teaspoons Vanilla Extract
• 3/4 Cup Butter – Softened And Cut Into Tablespoon Pieces
• 1 1/2 Cups Flour
• 3/4 Cup Sugar
• 1 1/2 Teaspoons Cinnamon
• 3/4 Cup Butter – Cold, Cut Into Small Pieces
• 1 Teaspoon Vanilla Extract

Directions

Stir together yeast, 1/4 C warm milk, and 1 T sugar in a bowl until yeast is dissolved. Let stand till foamy, about 5 minutes. Stir together lemon juice and remaining milk and let stand till curdled, 1 to 2 minutes.

Add 3 3/4 C flour to yeast mixture along with salt, eggs, vanilla, and remaining 1/2 C sugar and mix until just combined. Add curdled milk and beat at medium speed until a dough forms. Add butter, 1 piece at a time, beating, then continue to beat until dough is sticky and elastic, about 8 minutes.

Sprinkle dough with remaining 2 T flour and cover with a clean towel. Let dough rise until doubled, about 1 1/2 hours.

For topping, pulse together 1 1/2 C flour, 3/4 C sugar, 1 1/2 t cinnamon, 3/4 cup butter, and 1 t vanilla until large clumps form. Transfer to a bowl and chill, covered, until ready to use.

When dough has risen, butter a 9x13 pan. stir dough several times to release air, then spread evenly in baking dish. Sprinkle dough with half of topping, then cover with towel and let rise till doubled again, about 1 hour.

Place in center of oven and preheat to 350°. Sprinkle remaining topping over top of cake and bake until topping is golden, about 1 hour. Cool cake in pan until barely warm and serve.

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