Sour Cream Crumb Cake
This old fashion sour cream coffee cake is perfect anytime of the year but especially for breakfast during the holiday season. Sour cream crumb cake is our friends Cheryl & Denise’s favorite.
Recipe:
Crumb topping
- 1 cup packed brown sugar
- 1 cup walnuts, chopped
- 2 tsp. Cinnamon
- 4 Tbls. Butter, cold and cut into small pieces
Cake
- 1/2 cup butter, room temperature
- 3/4 cup sugar
- 3 eggs
- 2 tsp. Vanilla
- 2 cups all purpose flour
- 1 tsp. Baking soda
- 1 tsp. Baking powder
- 1/2 tsp. Salt
- 1 cup sour cream
Preheat oven to 350°F
Combine ingredients for topping in medium size mixing bowl. Work together ingredients with your fingers until it has a soft sandy feel.
Placed finished crumb topping in refrigerator until ready to use.
In a separate bowl together flour, salt, baking powder and soda and set aside.
With a hand held mixer whip butter and sugar until creamy, light and fluffy.
Add eggs and vanilla, continue to mix for an additional 3 minutes
Add flour mixture and sour cream alternately in three stages, mixing well between each addition.
Pour half of the batter into a prepared 9” square baking pan, I use a spring form pan and 3’’ deep. Sprinkle half of the crumb topping over batter and repeat the process.
Place in oven and bake from approximately 40 minutes or until a toothpick comes out clean. Let cool in pan for 1 hour before cutting.
Enjoy!!
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Denise Mann
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I can’t wait to try making this myself! Yours is always fantastic! That’s a lot to live up to. Love my cutie boy Michael!
Denise
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