I love a moist crumb or coffee cake. By adding sour cream to the batter it gives the cake a tart moist richness. I also like a lot of crumbs, so this recipe is perfect. I made mine in a 9″ springform pan, but you can bake this cake in whatever type of pan you have available, just adjust your time appropriately. You will be asked to make this sour cream crumb cake again and again.
Ingredients
For cake
1 stick of butter, softened
1-1/2 cups of sugar
3 eggs
1 Tbsp vanilla extract
1-1/2 tsp bakingpowder
1 tsp baking soda
2-1/2 cup flour
8 oz sour cream
For crumb topping
1-1/2 sticks of butter cubed
1/2 cup light brown sugar packed
1/2 cup flour
2 Tbsp cinnamon
Directions
For cake
- Preheat oven to 350
- Lightly grease a 9″ springform pan
- In a mixer fit with a paddle attachment, cream the butter and sugar until light and fluffy.
- Add eggs one at a time
- Add vanilla and sour cream and combine.
- Add the flour, baking powder and baking soda.
- The batter will be thick.
- Spread into the bottom of the pan.
For the crumb topping
- Combine all ingredients in a separate bowl with your fingers.
- Pour topping over the top of the cake.
- Bake in the oven for 45 minutes.
- Let cool before releasing the side of the cake pan.
