
How To Make Old-Fashioned Sour Cream Crumb Cake
Weekends can be extra sweet and flavorful with this sour cream crumb cake recipe. This dessert comes with a cinnamon streusel and vanilla glaze.
Serves:
Ingredients
For the Streusel:
- â…“cupdark or light brown sugar,packed
- ½cupall purpose flour,spoon and leveled
- 1½tspground cinnamon
- 3tbspunsalted butter,cold and cubed
For the Cake:
- 1â…“cupsall purpose flour,spoon and leveled
- 1tspbaking powder
- ÂĽtspbaking soda
- ÂĽtspsalt
- ½cupunsalted butter,softened to room temperature
- Âľcupgranulated sugar
- 2large eggs,at room temperature
- 2tsppure vanilla extract
- ½cupfull fat sour cream,at room temperature
For the Vanilla Glaze:
- 1cupconfectioner’s sugar,sifted
- ½tsppure vanilla extract
- 2tbspheavy cream,or milk
Instructions
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Preheat oven to 350 degrees F (177 degrees C). Grease and lightly flour a round or square 8-inch pan. Or simply line with parchment paper.
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Combine the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles pea-sized crumbs. Set aside.
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Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside.Â
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Using a handheld or stand mixer fitted with a paddle attachment, beat the butter at high speed until smooth and creamy for about 1 minute.
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Add the sugar and beat on high speed for 2 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
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At medium-high speed, add 1 egg at a time, beating well after each addition. Beat in the vanilla extract and sour cream. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
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With the mixer on low speed, beat in the dry ingredients until just combined. Do not overmix this batter.
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Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. The batter will be smooth and thick.
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Carefully spread half of the batter into the pan. Sprinkle with half of the streusel. Carefully spread the remaining half of the batter on top, then the remaining streusel.
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Bake for around 30 minutes or until the cake is baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done.
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Allow cake to cool in the pan set on a wire rack for 20 minutes.
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Whisk all of the glaze ingredients together in a medium bowl. Drizzle over cake. Slice and serve.Â
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Cover leftovers tightly and store at room temperature or in the refrigerator for up to 5 days.
Nutrition
- Calories:Â 307.92kcal
- Fat:Â 14.35g
- Saturated Fat:Â 8.65g
- Trans Fat:Â 0.43g
- Monounsaturated Fat:Â 3.81g
- Polyunsaturated Fat:Â 0.75g
- Carbohydrates:Â 41.88g
- Fiber:Â 0.69g
- Sugar:Â 26.72g
- Protein:Â 3.40g
- Cholesterol:Â 67.38mg
- Sodium:Â 125.59mg
- Calcium:Â 58.00mg
- Potassium:Â 58.98mg
- Iron:Â 1.16mg
- Vitamin A: 129.50µg
- Vitamin C:Â 0.11mg
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