Name: Old-Fashioned Sour Cream Crumb Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 12
Cuisine: American
Ingredients: For the streusel:; ⅓ cup packed dark or light brown sugar; ½ cup spoon and leveled all purpose flour; 1½ tsp ground cinnamon; 3 tbsp cold and cubed unsalted butter; For The Cake:; 1⅓ cups spoon and leveled all purpose flour; 1 tsp baking powder; ¼ tsp Baking Soda; ¼ tsp salt; ½ cup softened to room temperature unsalted butter; ¾ cup granulated sugar; 2 at room temperature large eggs; 2 tsp pure vanilla extract; ½ cup at room temperature full fat sour cream; For the Vanilla Glaze:; 1 cup sifted Confectioner’s Sugar; ½ tsp pure vanilla extract; 2 tbsp or milk heavy cream

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.

Preparation: 20 minutes

Cooking: 30 minutes

Cool Time: 20 minutes

Total: 1 hour 10 minutes

Serves:

Ingredients

For the Streusel:

⅓cupdark or light brown sugar,packed
½cupall purpose flour,spoon and leveled
1½tspground cinnamon
3tbspunsalted butter,cold and cubed

For the Cake:

1⅓cupsall purpose flour,spoon and leveled
1tspbaking powder
¼tspbaking soda
¼tspsalt
½cupunsalted butter,softened to room temperature
¾cupgranulated 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

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.
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.
Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
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.
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.
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.
With the mixer on low speed, beat in the dry ingredients until just combined. Do not overmix this batter.
Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. The batter will be smooth and thick.
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.
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.
Allow cake to cool in the pan set on a wire rack for 20 minutes.
Whisk all of the glaze ingredients together in a medium bowl. Drizzle over cake. Slice and serve.
Cover leftovers tightly and store at room temperature or in the refrigerator for up to 5 days.