Pantry Crumb Cake

cooking.nytimes.com

Ruth Gottesman

subheading: FOR THE TOPPING:

½ cup/110 grams packed light or dark brown sugar

¼ cup/55 grams unsalted butter (½ stick), melted

¼ cup/30 grams all-purpose flour

¼ cup/20 grams old-fashioned oats

1 teaspoon ground spices (cinnamon, ginger, cardamom, nutmeg or a combination)

½ teaspoon fine sea salt

subheading: FOR THE CAKE:

1½ cups/190 grams all-purpose flour

1 teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon fine sea salt

½ cup/115 grams unsalted butter (1 stick), at room temperature

½ cup/100 grams granulated sugar

2 large eggs

2 teaspoons vanilla extract

⅔ cup/160 milliliters sour cream, yogurt or nondairy yogurt, buttermilk, crème fraîche, or milk acidified with 1 tablespoon lemon juice

1 teaspoon 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)

Directions at cooking.nytimes.com

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