2½ cups
all-purpose einkorn flour, plus more for dusting
12 tsp
baking powder
1½ tsp
baking soda
1½ tsp
salt
110 Tbsp
unsalted butter, room temperature (save the wrappers)
1½ cup
granulated sugar
1½ cup
dark brown sugar, packed (see notes below)
13 large
eggs
1½ tsp
vanilla
11 cup
kefir
1 For
the Crumb Topping
3/4 cup
all-purpose einkorn flour
1¼ cup
granulated sugar
1¼ tsp
salt
16 Tbsp
unsalted butter, cold and cut into ¼" cubes
1¼ tsp
ground cinnamon
1¼ tsp
cocoa powder
1 powdered
sugar, for dustingMake the Cake. Sift together the flour, baking powder, baking soda and salt in a medium bowl.
1 In
the bowl of a standing mixer fitted with the paddle attachment, cream the butter on medium-low speed for 2-3 minutes. Add the sugars and mix on medium-low for 1-2 minutes, until the batter is fluffy and whipped. Add the eggs and vanilla and mix on medium-low until just combined, scraping down the sides and bottom of the bowl. Detach the bowl from the mixer.
1 Use
a spatula to fold half of the flour mixture into the egg mixture. Fold in ½ cup of the kefir, then repeat with the remaining flour mixture and kefir until everything is just combined. (Do not overwork the batter.)
1 Cover
the bowl with plastic wrap and store in the refrigerator all night, or up to 8 hours.
1 When
you are ready to bake, use the butter wrappers to butter and flour a 9x13 baking dish. Preheat the oven to 350F.
1 Remove
the batter from the refrigerator and spread it out into the prepared dish. Set aside.
1 Make
the Topping. Mix together the flour, granulated sugar and salt in a medium bowl. Cut the butter into the flour mixture with your fingers or a pastry blender until the butter is completely incorporated into the flour in small chunks. The topping can be made at night and stored in the refrigerator with the cake batter.
1 Sprinkle
half of the mixture on top of the cake.
1 In
a small bowl, combine the cinnamon and cocoa powder and sprinkle evenly over the topping.
1 Sprinkle
the remaining topping over the cinnamon and cocoa. Bake for 42 minutes until the middle springs back when pressed with your finger.
1 Let
the cake sit in the pan for 1 hour until completely cooled. Dust with powdered sugar and serve.
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